Abstract
Fish-paste products, also known as fish cakes or surimi-based products, are worldwide favorites. Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood. The flavor, texture, taste, shelf-life, and market value of surimi-based products depend on the source of the fish meat, type of applied heat treatment, and additives used to prepare the surimi. While preparing surimi with chemical additives, several problems have been observed, such as a lack of unique characteristics, inferior acceptability, and poor functionality. Various types of fish-paste products have been developed by using different ingredients (e.g., vegetables, seafood, herbs and oriental medicines, grains and roots including carrots, and functional food materials). However, a systematic review of fish-paste products prepared using natural food additives has not yet been performed. Therefore, the quality characteristics of fish-paste products and their functionalities were elucidated in this study. With the increasing demand for surimi seafood products, the functional properties, physiochemical properties, and shelf-life of surimi-based products need to be improved. This review will aid the preparation of new value-added products in the surimi industry.
Highlights
Fish-paste products, popularly known as fish cakes, are produced from frozen surimi and are popular in Korea and Japan [1]
Various food additives derived from animals, seafood, plants, sugars, polyols, and functional materials used in fish-paste products to improve their gelling capabilities and strength are listed in Table 1 and described below
Advancement in surimi processing technology started in 1960 with the discovery of cryoprotectants, which were helpful in maintaining the gel quality and functionality of fish-paste for relatively longer periods of frozen storage [3]
Summary
Fish-paste products, popularly known as fish cakes, are produced from frozen surimi (i.e., they are a kind of surimibased product) and are popular in Korea and Japan [1]. The kind of heat treatment depends on the flavor, texture, and appearance of the desired final product and may include broiling, steaming, deep-fat frying, and boiling [8], while fish-paste products in South Korea are mostly prepared by frying [9] Textural characteristics such as gel strength are the major determinant of surimi price and quality [10]. Surimi forms thermoirreversible gels upon heating, which do not deform with further change in the temperature This phenomenon of surimi and surimibased products is similar to that observed in other proteins, such as egg white, milk-lactoglobulin, and wheat gluten. The gel quality of surimi and surimi-based products can be enhanced by using alternate fish species, or by acid and alkali washing to increase the myofibrillar protein concentrations [7, 146, 147]. The quality characteristics of fish-paste products and their functionalities were elucidated in this study
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