Imitation Crab Research Articles

Multi-strategy combined bionic coating for long-term robust protection against marine biofouling

Polyurethane-fluorinated polysiloxane (PU-FPDMS) with high-strength, high-bonding and low surface energy is synthesized as the matrix, and the PU-FPDMS/MCs/Ag marine anti-fouling coating on the surface of imitation crab shells is constructed by assembling butenolide@1,1-stilbene-modified hydrolyzed polyglycidyl methacrylate/graphene oxide microcapsules (Bu@PGMAm/GO MCs) with compact multi-shell structure and Ag nanoparticles (AgNPs) step by step on the PU-FPDMS matrix. The PU-FPDMS/MCs/Ag bionic anti-fouling coatings achieve long-term and stable anti-fouling effect under the combination of robust low-surface-energy PU-FPDMS matrix, steady-state sustained release of butenolide encapsulated by the compact multi-shell, bionic surface formed by the microcapsules and AgNPs, and the release of Ag+. The shear strength, tensile strength, and elongation at break of the PU-FPDMS/MCs/Ag are 3.53 MPa, 6.7 MPa, and 192.83 %, respectively. Its static contact angle and sliding angle are 161.8° and 3.6°, respectively. The antibacterial rate of PU-FPDMS/MCs/Ag against Escherichia coli, Staphylococcus aureus, and Candida albicans can reach 100 %. Compared with glass blank, PU, PU-FPDMS, PU-FPDMS/Ag, and PU-FPDMS/MCs, both the adhesion number and coverage percentage of chlorella adhere to PU-FPDMS/MCs/Ag are the minimum values, which are 600 cell mm–2 and 1.53 %, respectively. After 6 months of marine field test, the primer blank, PU, PU-FPDMS all show different degrees of attachment by shellfish, spirorbis, algae and other biofouling, while the PU-FPDMS/MCs/Ag coating is still not covered with biofouling, while the PU-FPDMS/MCs/Ag coatings still exhibit little attachment of marine fouling. The PU-FPDMS/MCs/Ag bionic anti-fouling coatings are expected to be widely used in the fields of anti-fouling, anti-icing, anti-fogging, drag reduction, self-cleaning, and antibacterial.

Potential Beneficial Effects of Crab-Flavored Seafood Intake in Young Rats.

Crab-flavored seafood is a well-known traditional Japanese product that is sold as "imitation crab" worldwide. Although it is a low-cost, low-fat, high-protein food, there are few data on its potential health benefits. Here, we have assessed the effects of crab-flavored seafood consumption on organ weight and serum biomarkers levels in rats. Sprague-Dawley rats (male; aged 6 weeks) were fed a normal diet (n = 8) or a normal diet with 5% dried crab-flavored seafood (n = 8) for 84 days. Food intake and overall body weight were measured every week; organ weight and blood biochemistry were evaluated at the end of the administration period. After 84 days, there were no significant differences in food intake, overall body weight, or organ weight between the 2 groups; however, the muscle weight of rats fed crab-flavored seafood tended to be higher than that of rats fed the normal diet. Several serum biomarkers did not differ between the 2 groups, but serum high-density lipoprotein, total bilirubin, and indirect bilirubin levels were significantly raised in rats fed crab-flavored seafood. Moreover, blood urea nitrogen was significantly lower, and some liver function parameters tended to be lower in rats fed crab-flavored seafood. Consumption of crab-flavored seafood may be effective for promoting muscle protein synthesis and improving serum biomarkers associated with disorders such as cardiovascular disease and stroke. Thus, crab-flavored seafood may have application as a functional food for the global management of human health.

Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production.

Microwave sterilization is a novel potential sterilization technology to improve food quality. An industrial microwave sterilization system was used to sterilize imitation crab meat under thermal processing intensity F0 = 1, 2, 3. The characteristics of the microwave process, such as heating rate, processing time, and C100, were calculated. In addition, the quality of processed imitation crab meat was investigated. Compared with the conventional retort method, microwave sterilization significantly shortened the processing time of imitation crab meat by 63.71% to 72.45%. Under the same thermal processing intensity, microwave sterilization has demonstrated better results than retort sterilization in terms of water-holding capacity, color, and texture. Furthermore, microwave-treated imitation crab meat ingredients had a greater capacity to bind water molecules and obtained a more appropriate secondary protein structure. In addition, microwave technology can better preserve the unsaturated fatty acids (UFA) of imitation crab meat, which are 9.14%, 1.19%, and 0.32% higher than the traditional method at F0 = 1, 2, 3. The results would provide useful data for the subsequent research and development of ready-to-eat surimi products.

Gelling characteristics of fish surimi gel added with calcium hydroxyapatite (HAp)

Surimi is widely used as the main ingredient for various innovative seafood products (ISP), e.g., imitation crab meat, fish balls, fish sausage, kamaboko, fish sticks, and paupiette. Sodium chloride (NaCl), a primary ingredient of surimi, plays an important role in gelling and flavor. A reduced-NaCl product is preferred by consumers due to health-related reasons. This study focuses on evaluating the gelling characteristics of fish surimi gel formulated with different levels (0.5, 1, and 1.5%) of calcium hydroxyapatite (HAp). Surimi gel added with HAp showed a good gel-forming ability (p<0.05). The texture profile analysis indicated an acceptable value. As for the water-holding capacity (76.88%), the highest value (p<0.05) was recorded for 1% of HAp addition. On the contrary, the cooking loss (21.09%), expressible moisture content (23.48%), and whiteness index (70.20) for samples with 1% HAp were the lowest compared to other samples. This preliminary finding suggests that the addition of calcium HAp at 0.5 to 1% could be an alternative ingredient to NaCl for maintaining gelling characteristics of surimi. It also adds nutritional value to the product. This finding could be a reference to the industry in improving the processing of surimi-based products.

Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

The use of non-traditional meat stuffing in onigiri preparation

This paper considers the possibility to use various fillings – smoked chicken breast fillet, lightly salted salmon with cottage cheese, imitation crab meat and mayonnaise in the manufacture of rice balls named “onigiri”, using porphyry algae, and their effect on the quality indicators of the samples obtained. To achieve this goal, the samples of onigiri rice balls prepared with the introduction of various types of fillings were studied. In the Japanese cuisine recipe of the classic rice ball instead of lightly salted salmon, which was a control sample, smoked chicken fillet was introduced - sample 1, imitation crab meat surimi and mayonnaise - sample 2, lightly salted salmon with cottage cheese - sample 3. An organoleptic assessment of the quality indicators of the rice sandwich showed that sample No. 3 with a filling of lightly salted salmon and cottage cheese turned out to be the best. According to the results of the experiment, it can be concluded that the introduction of such a prescription component as imitation of crab meat and mayonnaise into the recipe not only improves organoleptic requirements, but also enriches the result product with the microelement iron.

Comparison of Imitation Crab Sticks with Real Snow Crab (Chionoecetes opilio) Leg Meat Based on Physicochemical and Sensory Characteristics.

Recently, many manufacturers have been developing or producing imitation crab sticks (ICSs) that are highly similar to real snow crab leg meat (RC). This study evaluated the similarities between commercial ICSs and RC based on the analysis of physicochemical and sensory properties. Normal ICS (NS) and premium ICSs either with real crab leg meat (PS-RC) or without it (PS) were compared with RC. The sensory evaluation results showed that PS and NS had the highest and lowest levels of similarity to RC, respectively. The carbohydrate contents of ICSs (10–23%) were higher than that of RC (0.5%). Among ICSs, PS showed more similarity with RC than NS and PS-RC in terms of gel strength and texture profiles. PS-RC and PS showed a microstructural pattern that slightly imitated the muscle fiber arrangement of RC. The electric tongue analysis of taste compounds, such as sugars, free amino acids, and nucleotides, showed that the taste profile of ICSs is distinctly different from that of RC. The electronic nose analysis identified 32 volatile compounds, while the principal component analysis using electronic nose data successfully distinguished three clusters: PS-RC and PS, RC, and NS. Our results could provide useful information for the development of ICSs with higher similarity to RC.

Asian Carp, an Alternative Material for Surimi Production: Progress and Future.

Asian carp is a general designation for grass carp, silver carp, bighead carp, and black carp. These fish species belong to the family Cyprinidae. In 2018, more than 18.5 million tons of Asian carp were produced globally. Asian carp can be used for producing surimi, a stabilized myofibrillar protein concentrate that can be made into a wide variety of products such as imitation crab sticks, fish balls, fish cakes, fish tofu, and fish sausage. Surimi is usually made from marine fish, but Asian carp have been widely used for surimi production in China. The quality of surimi is affected by various factors, including the processing methods and food additives, such as polysaccharides, protein, salt, and cryoprotectant. With an impending shortage of marine fish due to overfishing and depletion of fish stocks, Asian carp have a potential to serve as an alternative raw material for surimi products thanks to their high abundancy, less emissions of greenhouse gases from farming, desirable flesh color, and sufficient gel forming ability. The utilization of Asian carp in surimi production could also contribute to relieving the overflow of Asian carp in the United States.

The Omega-3 Index Response to an 8 Week Randomized Intervention Containing Three Fatty Fish Meals Per Week Is Influenced by Adiposity in Overweight to Obese Women.

BackgroundThe Dietary Guidelines for Americans (DGA) recommends consuming ~225 g/wk of a variety of seafood providing >1.75 g/wk of long-chain omega-3 fatty acids to reduce cardiovascular disease risk, however individual responses to treatment vary.ObjectiveThis study had three main objectives. First, to determine if a DGA-conforming diet (DGAD), in comparison to a typical American diet (TAD), can increase the omega-3 index (OM3I), i.e., the red blood cell mol% of eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA). Second, to identify factors explaining variability in the OM3I response to dietary treatment. Third to identify factors associated with the baseline OM3I.DesignThis is a secondary analysis of a randomized, double-blind 8 wk dietary intervention of overweight/obese women fed an 8d rotating TAD (n = 20) or DGAD (n = 22) registered at www.clinicaltrials.gov as NCT02298725. The DGAD-group consumed 240 g/wk of Atlantic farmed salmon and albacore tuna in three meals with an estimated EPA + DHA of 3.7 ± 0.6 g/wk. The TAD-group consumed ~160 g/wk of farmed white shrimp and a seafood salad containing imitation crab in three meal with an estimated EPA + DHA of 0.45 ± 0.05 g/wk. Habitual diet was determined at baseline, and body composition was determined at 0 and 8wks. Red blood cell fatty acids were measured at 0, 2 and 8 wk.ResultsAt 8 wk, the TAD-group OM3I was unchanged (5.90 ± 1.35–5.80 ± 0.76%), while the DGAD-group OM3I increased (5.63 ± 1.27–7.33 ± 1.36%; p < 0.001). In the DGAD-group 9 of 22 participants achieved an OM3I >8%. Together, body composition and the baseline OM3I explained 83% of the response to treatment variability. Baseline OM3I (5.8 ± 1.3%; n = 42) was negatively correlated to the android fat mass (p = 0.0007) and positively correlated to the FFQ estimated habitual (EPA+DHA) when expressed as a ratio to total dietary fat (p = 0.006).ConclusionsAn 8 wk TAD did not change the OM3I of ~6%, while a DGAD with 240 g/wk of salmon and albacore tuna increased the OM3I. Body fat distribution and basal omega-3 status are primary factors influencing the OM3I response to dietary intake in overweight/obese women.

Preparation and characterization of surimi-based imitation crab meat using coaxial extrusion three-dimensional food printing

This study proposes a novel approach to implementing the filament structure of imitation crab meat by coating potato starch (PS) solution on the outside of surimi using coaxial extrusion 3D food printing. To determine the optimum concentration, experiments were conducted using a 0–15% PS solution. Surimi-based imitation crab meat using a 12% PS solution showed the best results in terms of printing characteristics, water-holding capacity, and cooking loss. In addition to the aligned-rectilinear pattern generally used in imitation crab meat, this study presents the change in texture according to the internal structure using rectilinear and concentric patterns. The 3D-printed imitation crab meat with the aligned-rectilinear pattern was similar to the commercial reference imitation crab meat. This study successfully tested fiberization—a challenging process for 3D food printing—using coaxial extrusion 3D food printing. This system can be applied to other 3D-printed foods that require a filament structure and fiberization.

Effect of fish paste products, fish balls 'tsumire', intake in Sprague-Dawley rats.

The fish paste product, fish balls 'tsumire', is a traditional type of Japanese food made from minced fish as well as imitation crab, kamaboko and hanpen. Although tsumire is known as a high-protein and low-fat food, there is a lack of scientific evidence on its health benefits. Hence, we aimed to investigate the effects of tsumire intake on organ weight and biomarker levels in Sprague-Dawley rats for 84 d as a preliminary study. Six-week-old male Sprague-Dawley rats were divided into two groups: group I, fed normal diets, and group II, fed normal diets with 5 % dried tsumire. Throughout the administration period, we monitored their body weight and food intake; at the end of this period, we measured their organ weight and analysed their blood biochemistry. No significant differences were observed with respect to body weight, food intake, organ weight and many biochemical parameters between the two groups. It was found that inorganic phosphorus and glucose levels were higher in group II rats than in group I rats. On the other hand, sodium, calcium, amylase and cholinesterase levels were significantly lower in group II than in group I. Interestingly, we found that the levels of aspartate aminotransferase, alanine transaminase, lactate dehydrogenase and leucine aminopeptidase in group II were significantly lower than in group I, and that other liver function parameters of group II tended to be lower than in group I. In conclusion, we consider that the Japanese traditional food, 'tsumire,' may be effective as a functional food for human health management worldwide.

Contents of Boric Acid in Noodles and Processed Foods

Boric acid is commonly used as pesticides, antifungal and antiseptics. It was also used as a food preservative to prolong the shelf life and enhance the food texture. In Malaysia, the addition of boric acid during food processing is prohibited due to its detrimental effect on health. In this study, noodles and fish-based processed food from different manufacturers were analysed for their boric acid concentrations by using the curcumin method. The results showed that there was high concentration of boric acid found in the noodles and fish-based processed food samples. The amount of boric acid detected in yellow noodles varied over the four weeks and amongst manufacturers. A similar pattern was also observed for ‘kuey teow’ (flat rice noodle) and ‘kolok’ noodle. The highest amount of boric acid concentrations was found in ‘kuey teow’ followed by yellow noodles and ‘kolok’ noodle. There was also inconsistency in the concentration of boric acid in fish cakes, fish balls and crab sticks. For fish-based products, crab stick contained the highest amount of boric acid followed by fish ball and fish cake. Even though the addition of boric acid to food is banned in Malaysia, the results of this study showed that boric acid is still being used as a food preservative in food manufacturing.

Effect of fish paste products "Hanpen" intake in Sprague-Dawley rats.

Fish paste product, “Hanpen,” is a traditional type of Japanese food made from minced fish as well as imitation crab and kamaboko, and a marshmallow‐like soft texture is characteristic of hanpen. Hanpen is known as a high‐protein and low‐fat food. However, there is a lack of evidence on its health benefits. The aim of this study was to investigate the effects of hanpen intake on organ weight and biomarker levels in Sprague‐Dawley rats with diets consisting of hanpen for 84 days as an initial study. Male, 6‐week‐old Sprague‐Dawley rats were divided into two groups: group I, fed normal diets, and group II, fed normal diets with 5% dried hanpen. Throughout the 84‐day treatment period, we checked body weight and food intake, and after 84 days, we performed organ weight and blood biochemical analyses. No significant differences were seen in body weight, food intake, organ weight, and most biochemical parameters between group I and group II. Interestingly, total cholesterol (T‐CHO) and high‐density lipoprotein cholesterol (HDL‐C) levels of group II were significantly higher than those of group I after administration for 84 days. Moreover, lactate dehydrogenase (LDH) level of group II was marked lower than that of group I, and other liver function parameters of group II tended to be lower than those of group I. As conclusion, “Hanpen,” a Japanese traditional food, could be effective as a functional food for human health management worldwide.

Microbiological quality of surimi-based imitation crab

A survey was conducted to evaluate the microbiological quality of sliced, vacuumpacked, surimi-based imitation crab at the retail level, during a 3-month storage period. The roll shaped product imported from France, was sliced and packed in a fishery processing plant in the region of Thessaloniki. Twenty five samples were examined each month, and a total of 75 samples were examined during the three month storage period of the product. Psychrotropic, lactic acid and coliform bacteria, Escherichia coli I, yeasts, Staphylococcus aureus, Salmonella spp., Listeria spp. and Escherichia coli Θ157:Η7, were used as microbial indices, to evaluate the microbiological quality of the product. The following conclusions were derived from the evaluation of the results of the microbiological examinations. 1) The microbiological condition of the crab meat analogs examined on the 15th day of storage, was found satisfactory, since microbial populations were very low, while pathogenic bacteria were not detected in any of the examined samples. 2) The overall microbiological quality of the samples examined at the end of the second month of storage, was also good, since psychrotrophic and lactic acid bacteria exceeded 1Θ7 log cfu/g only in one sample), while coliform bacteria were not detected in 60% of the samples and Escherichia coli I was detected only in one sample. The mean value of the yeasts was 2.84 log cfu/g, while molds were not detected in any of samples examined. 3) The microbiological quality of the samples examined at the end of the three months storage period was not satisfactory, since the microbial indices in the majority of the samples (80%), were rather high. S. aureus, Salmonella spp, Listeria s pp. and E. coli 0157:H7 were not detected in any sample, during the three month storage period.

Characterization of a starfish gelatin film containing vanillin and its application in the packaging of crab stick.

To explore the use of starfish gelatin (SFG) films as a biodegradable material, SFG from starfish was extracted and used as a film material. In addition, to provide antimicrobial activity and enhanced flavor of SFG films, vanillin was incorporated. As the concentration of vanillin increased, the tensile strength of the films increased and water vapor permeability decreased. With regard to the structural characteristics of SFG films containing vanillin, the microstructure of the SFG films was not affected by the addition of vanillin. In addition, the SFG films containing vanillin exhibited antimicrobial activity against Listeria monocytogenes. As the application of the SFG films, crab sticks were packed with SFG films containing 0.05% vanillin. During storage, the populations of L. monocytogenes inoculated on crab sticks wrapped with SFG films containing vanillin were lower than those on the control sample, suggesting that SFG films containing vanillin can be useful in active food packaging.

Identification and evaluation of psychrotrophic lactic acid bacteria from imitation crab sticks to develop a microbial time temperature integrator

Ten strains of psychrotrophic Weissella species from imitation crab sticks (ICSs) were isolated and characterized to develop a microbial-based time temperature integrator (TTI). The strains were selected according to their hemolytic activity, gram staining, and catalase reaction. All the strains grew well in modified imitation crab (MIC) broth at 5 and 15°C. Significant acid production, an associated drop in pH values, and a color change were observed in most of the strains after 7-days of incubation at both temperatures. Furthermore, the strains produced a time-temperature dependent color change due to the production of lactic acid. Phylogenetic analyses based on 16S rRNA gene sequences indicated that the ten strains belonged to the genus Weissella.

The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick.

The effects of adding mechanically deboned chicken (MDC) hydrolysates on the quality characteristics of imitation crab stick (ICS) during storage were investigated. ICS was prepared from Alaska Pollack, chicken breast surimi, and protein hydrolysates enzymatically extracted from MDC. ICS samples were divided into 4 groups: without protein hydrolysate (control), added with 0.5% protein hydrolysate (T1), added with 1.0% protein hydrolysate (T2), and added with 1.5% protein hydrolysate (T3). Results showed that crude protein content did not differ significantly among the ICS samples (p>0.05). ICS sample added with MDC hydrolysates had higher crude fat and ash content but lower moisture content than the control (p<0.05). Lightness was significantly lower in T2 and T3 than in the other groups at 0 and 4 wk of storage. Also, whiteness decreased in the groups contained MDC hydrolysates. Breaking force and jelly strength were higher in samples containing MDC hydrolysates compared to control samples (p<0.05). Additionally, saturated fatty acid contents were lower in the groups containing MDC hydrolysates than in control sample groups (p<0.05). Polyunsaturated fatty acid (PUFA) and essential fatty acids (EFA) were significantly higher in T2 and T3 than the control samples. In particular, all samples containing MDC hydrolysates had reduced thiobarbituric acid-reactive substances (TBARS) values at 4 wk. Free radical scavenging activity also was increased with addition of MDC hydrolysates.

Processing technology for walleye pollock: surimi innovation

Imitation crab meat, first developed in Japan, is very popular in restaurants in Paris, appearing as “surimi” on the menu. Today, more than 300,000 tons of imitation crab meat are produced in modern imitation crab meat plants in North America, Europe, and Russia, and the term “surimi” has gained acceptance internationally. The term “surimi” originally referred to frozen surimi, an intermediate material for fish paste products. Frozen surimi was developed from walleye pollock, in Japan, in 1959, marking the beginning of the use of intermediate material for aquatic food products. As intermediate food materials such as wheat flour and starch paved the way for the modernization of the agricultural food industry and the industrialized production of agricultural food, so the development of frozen surimi made worldwide production of imitation crab meat possible, and paved the way for the modernization of the aquatic food industry and the industrialized production of aquatic food based on the results of chemical and technical research. Two major developments, namely frozen surimi and imitation crab meat, promoted the use of walleye pollock and led to innovation in aquatic food production technology.

The development of imitation crab sticks by substituting spent laying hen meat for Alaska pollack

Imitation crab stick (ICS) samples were divided into 5 treatments, a control composed of commercial ICS containing no breast meat from spent laying hens, and treatments 1, 2, 3, and 4, in which 5, 10, 15, and 20% batter from breast meat of whole spent laying hens was substituted for Alaska pollack surimi, respectively. Imitation crab stick samples containing spent laying hen breast meat batter showed significantly (P < 0.05) higher moisture levels than the control sample. However, the myoglobin and metmyoglobin levels did not differ significantly (P > 0.05) among ICS samples. During storage, whiteness was greater in the control sample than in the ICS samples containing spent laying hen breast meat batter. The saturated and monounsaturated fatty acids increased, whereas the polyunsaturated fatty acids decreased in response to substituting surimi with spent laying hen breast meat batter. The moisture content and pH were increased as the amount of spent laying hen breast meat batter increased. The lipid oxidation value (TBA-reactive substances) and protein degradation value (volatile basic nitrogen) tended to increase during storage as the amount of spent laying hen breast meat batter increased. None of the sensory evaluation items differed among ICS samples during storage, although the color of the final products, mechanical color (by colorimeter), and textural properties did differ among samples. These results indicate that substituting laying hen breast meat batter for Alaska pollack surimi is a very useful method for the production of ICS because it enables the use of a simple production process that does not require steps, such as washing or pH adjustment, for myofibrillar protein recovery.

Quality characteristics of imitation crab sticks made from Alaska Pollack and spent laying hen meat

Imitation crab stick (ICS) samples were divided into four treatments, a control (C) prepared with Alaska Pollack as a commercial ICS, T1, which consisted of Alaska Pollack with spent laying hen surimi collected by the pH adjust method, T2, which was composed of Alaska Pollack with spent laying hen surimi collected by the filter cake method, and T3, which consisted of Alaska Pollack with whole spent laying hen meat batter collected by the cutting method. The moisture content was significantly higher in T3 than in the other ICS samples; but, there was no significant difference in the crude protein, fat and ash content, regardless of the spent laying hen substitution methods. The lightness (L∗) and whiteness (W) was higher in the control than in the other ICS samples at 0 days of storage, whereas the yellowness (b∗) was significantly higher in T3 than in the other ICS samples. The level of polyunsaturated fatty acids was significantly higher in the control group than in the other ICS samples. Additionally, the pH increased with storage time in the spent laying hen substituted samples (T1, T2 and T3), with T1 showing a significantly higher pH during storage. The TBARS value increased with storage time in all ICS samples, with T2 showing a significantly lower TBARS value than the other ICS samples at the beginning and end of the storage periods. There was no significant difference in any sensory evaluation items among the ICS samples during storage. Thus, we assumed that T3 was better than other ICS samples, because T3 method (cutting) is much easier to collect spent laying hen surimi than T1 (pH adjust) and T2 (filter cake).