Surimi Products Research Articles

Evaluation and relationship analysis of pea protein on structure and heat-induced gel performance of myofibrillar protein.

Surimi products occupy a large market in the food industry, and the gel performance is an important index to evaluate them. Thus, it is of great significance and practical value to find better food ingredients to regulate the structure and gel performance of surimi products. In this study, we used pea protein (PP) to restructure fish myofibrillar proteins (MPs) to achieve regulation of protein gel performance. PP could enhance MP gel performance in terms of compressive strength, water-holding capacity, and some texture parameters. This may be the result of an increasing β-sheet content and a decreasing trend in the α-helix content, along with enhancements in hydrophobic interactions, nonspecific associations, and ionic bonds in a mixed PP-MP gel. The compressive strength, texture, and water-holding capacity of MP gel were positively correlated with surface hydrophobicity, active sulfhydryl, turbidity, and β-sheet of the mixed PP-MP system. The findings suggest that PP can regulate the gel performance by remodeling the structure of MP. The regulation and correlation analysis between gel performance, structure, and physicochemical properties were explored and established to provide a theoretical basis for improving the quality of surimi products. This study will broaden the application of PP in the field of food processing and provide theoretical guidance for the manufacture of new surimi products. © 2023 Society of Chemical Industry.

Effects of heating process on 3D printing properties of Pennahia argentata surimi: Water distribution, gel formation, rheology, chemical bonds

AbstractThe gel is an important factor in 3D printability of Pennahia argentata surimi. While surimi gel is sensitive to temperature and influenced by chemical bonds changes. Hence, preheating effects on printing and material properties of surimi were investigated. Results shown hydrogen bonds and ionic bonds contents in surimi under different heating conditions decreased about 20%–90%. Meanwhile, hydrophobic force and disulfide bonds increased about 0.2–6 times. These changes formed more gel, as well as 6.5% at most immovable water transferred into free water which enhanced texture properties and made solid properties of rheology in surimi dominant. This phenomenon occurred significantly in temperature range of gel formation (35–40°C, 90°C) while became extinct at 45°C with 10–30 min due to gel degradation. These made surimi by heating exhibit strong mechanical strength, which is conducive to forming process when printing after extrusion. However, if they occurred before extrusion, these could increase extrusion difficulty to make filamentous materials be broken easily after extrusion, weakening printing effect. Hence, preheating of surimi before extrusion was not suitable for 3D printing. While short‐time heating during or after extrusion might be more appropriate for printed surimi, promoting the application of surimi in 3D printing technology.Practical Applications3D printing is a new technology in food processing that refers the process of connecting or curing materials to form 3D objects by continuously adding layers of materials. Surimi is one of the suitable materials which can promote the process of printing. While the material properties of surimi are affected by temperature that influences the printing effects. The purpose of this study was to investigate the effects of different temperatures on the material properties of Pennahia argentata surimi, and determine the suitable heating process of printed surimi products. These results could promote the application of 3D printing technology in surimi processing.

Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase

This study aimed to investigate the effects of l-arginine (L-Arg) on the gel properties of reduced-salt shrimp surimi gel (SSG) treated with microbial transglutaminase (MTGase). The results showed that replacing NaCl with different concentrations of L-Arg in reduced-salt (0.5% NaCl) shrimp surimi treated with MTGase significantly increased the gel strength and texture of SSG, even at low L-Arg (0.5%) concentrations. However, 0.5% L-Arg added alone under low-salt conditions did not significantly improve the gel strength of SGG compared with the control SSG containing 0.5% NaCl. L-Arg and MTGase added together significantly increased the disulfide bonds and protein β-sheet structure of SSG while improving the moisture distribution and rheological properties. The electrophoretic analysis and microstructure images revealed that L-Arg and MTGase together promoted the cross-linking of proteins in shrimp surimi to form a dense gel network structure. In conclusion, the combined treatment of L-Arg and MTGase significantly improved the gel properties of SSG and reduced the amount of NaCl. Therefore, the combined treatment of L-Arg and MTGase could enhance the quality of reduced-salt shrimp surimi products.

Current trends in the use of pollock for the production of surimi minced meat

The purposeof this study is a comparative analysis of data on the yield of surimi minced meat from some types of cod fish based on the results of experimental and control work (ECW).Methods used:experimental and control work was carried out according to the «Methods for determining the consumption rates of raw materials in the production of products from hydrobionts». Calculations of experimental and control work results were performed using software for processing the results in the production of frozen surimi minced meat. 12 ECW were carried out (4 ECW for each type of fish), while 22,150 kg of pollock, 33,400 kg of far eastern goby and 20,650 kg of saffron cod were directed to the production of surimi minced meat.Novelty:on the basis of the research and development work carried out, data were obtained on the yield of surimi minced meat from cod fish, made on a modern line in the conditions of a coastal enterprise. It has been established that the yield of surimi minced meat from pollock according to the results of ECW is on average 2,0 % higher than the values obtained for the far eastern goby and saffron cod.Result:an analysis of the modern production of surimi minced meat was carried out, which indicates a trend towards expanding the raw material base for its production due to fish with a high fat content and dark meat color, including warm-water ones; objects of pond aquaculture; low-value and small-s ized fish, which to a certain extent helps to reduce the cost of the finished product. However, pollock 35–45 cm in size is the most preferred raw material for obtaining high-quality «surimi» with a high yield, high degree of whiteness and the ability to form a strong gel.Practical significance:the results obtained allow us to determine current trends and prospects for the use of pollock for the manufacture of fish food products of deep processing. The unique properties of surimi minced meat and the increase in its production will expand the range of easily digestible fish protein products for various population groups.

Collagens for surimi gel fortification: Type-dependent effects and the difference between type I and type II

Surimi products have unsatisfactory gel properties. Hence, this study evaluates the effect of collagen-adding on surimi gel properties and provides the first observation results regarding collagen type influence. With higher water solubility and more charged amino acids than type II, collagen type I intertwines with surimi myofibrillar proteins better to induce higher exposure of protein functional domains, more sufficient conformational changes of myosin and greater formation of chemical forces among proteins. These enhancements accelerate the gelation rate, leading to a well-stabilized surimi gel. The collagen I-containing surimi gels show more compact structures with uniformly distributed smaller pores than those containing collagen II, thereby providing the final products with higher water holding capacity and better textural profiles. As such, the surimi gel fortification performance of collagen I and the well-elucidated collagen-myofibrillar protein interaction mechanism will guide the further exploitation of collagen as an effective additive in the food industry.

Microwave heating process of moderate-minced surimi based on multiphase porous media model.

Moderately processed surimi products exhibit better nutrient retention and enhanced gels, and the great potential of microwaves application and changes in the way of chopping meat has been reported by previous research. In this study, a systematic analysis of the novel surimi product was made to explore the heat and mass transfer characteristics. A porous media model combining electromagnetic heat and hygroscopic expansion was developed to evaluate this process, and its accuracy has been verified experimentally. It was found that the dielectric characterization of multiphase mixture system has great influence on the results, the complex refractive index mixture equation was used due to its lowest root-mean-square error value. In addition, the effect of moderate processing on microwave heating was examined in terms of porosity changes. However, nonuniform temperature distributions were found in the higher porous samples, especially when the porosity is greater than 0.81. Moreover, the developed model was coupled with the evaluation for gel properties and the results showed the significant effect of moderate crushing on the gel quality during the microwave heating process.

Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels

New insights revealing the flavor formation of unrinsed mixed sturgeon surimi with chicken breast were evaluated. Seventy-two volatile compounds were identified by gas chromatography–ion mobility spectrometry among the 11 surimi sample groups. The addition of 40% chicken breast caused changes in the concentrations of amino acids, 5′-nucleotides, and organic acids. Sensory attributes of balsamic, waxy, green, fresh, fatty, citrus, and aldehydic were marked when corelated with 125 volatiles identified by comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry. A total of 357 different lipids were identified through UPLC-Q-Orbitrap. Analysis of the correlations between flavor-active compounds and 16 different lipids revealed that various pathways, including the degradation of triglycerides, the biosynthesis of phosphatidylcholine, and the biosynthesis of lysine, serine, and methionine, were associated with flavor formation. This study provides a theoretical basis for the development of sturgeon processing industry and surimi products from the perspective of lipid changes.

High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi

High internal phase Pickering emulsions (HIPPEs) stabilized by food-grade proteins have attracted much attention. In this study, Spanish mackerel protein (SMP)-procyanidin (PC) hybrid nanoparticles (SPHPs) were prepared through electrostatic interactions and hydrogen bonding as an emulsifier for HIPPEs. Transmission electron microscopy (TEM) showed that, unlike the spherical SMPs, the SPHPs had a cross-linked structure with rough surface. The particle size of HIPPE droplets decreased with increasing SPHP concentration. Photographs and magnetic resonance imaging (MRI) showed that the HIPPEs stabilized by SPHPs had a stable gel structure and the oil protons were evenly distributed when the oil fraction of HIPPEs was 85%. Low-field nuclear magnetic resonance (LF-NMR) transverse relaxation showed that the water state in HIPPEs stabilized by SPHPs was mainly immobilized and showed good stability after 4 weeks of storage. Rheological analysis showed that the HIPPEs had good viscoelasticity and thixotropy. Simulated digestion experiments showed that the HIPPEs improved the bioaccessibility of astaxanthin. The application of HIPPEs in surimi products shows that HIPPEs in surimi had a high adhesion rate (47.89%) and good cooking stability. HIPPEs stabilized by SPHPs could achieve efficient delivery of astaxanthin and had the potential to be applied to functional surimi products in the form of simple adhesion. • Spanish mackerel protein-procyanidin particles were prepared to stabilize HIPPEs. • Procyanidins boosted the emulsifying capacity of Spanish mackerel proteins. • HIPPEs have solid-like gel properties and long-term stability. • HIPPEs improved the stability and bioaccessibility of astaxanthin. • HIPPEs applied to surimi had high adhesion and good cooking stability.

Development of a Framework on Prohibition of Adulterating Surimi Products with Animal Plasma: A Qualitative Research Approach

The adulteration of commercial food products with muharramat (prohibited) ingredients exposes Muslims of the present time to food fraud. One of the muharramat sources is animal plasma food grade powder in surimi products. This adulteration using prohibited substance is regarded as a critical halal issue that should be addressed to strengthen the justification for its prohibited status. The current study employs a qualitative approach using semi-structured interview data with Shariah experts, Halal executives, and food technologists as the main source of data collection, and a literature review as supportive argument. The application of thematic analysis to analyze the collected data enabled the identification of the main themes and sub-themes of the interview data. Based on the results, the identified main themes are: the principles of Istihlak fasidah (imperfect transformation), Istishab (presumption of continuity), and Maslahah (preservation of public interest); while the identified several sub-themes are: the involvement of human intervention, the residual traces of animal plasma properties in/the end product, and the prohibition of spilled-out blood that is attributed to all of the blood components, as supportive arguments to justify the reasons for Istihlak fasidah (imperfect transformation) process. Last but not least, several principles of Qawaid Fiqhiyyah (Islamic Legal Maxim) become part of the identified sub-themes applied by the interviewees to enhance the prohibited status. Subsequently, a framework is presented to visually present the data to clarify the interrelatedness of the identified themes. The research findings can potentially contribute signigicant knowledge to the Contemporary Fiqh Consumerism field, particularly in understanding the issue of intentionally adulterating halal with non-halal sources. The developed framework also meets the criteria of future new research since no comprehensive study has been conducted to highlight the prohibition of using animal plasma in food products.

Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel.

Dense phase carbon dioxide (DPCD) is a new non-thermal method to induce surimi gel. However, the gel quality is affected by many factors, such as DPCD treatment time, temperature, and pressure, which makes it complicated to determine its operating parameters. Box-Behnken and backward linear regression were used to optimize the conditions (temperature, pressure, and treatment time) of DPCD-induced shrimp surimi gel formation, and a model between shrimp surimi gel strength and treatment conditions was developed and validated in the present study. Meanwhile, the heat-induced method was used as a control to analyze the effect of DPCD on the quality of shrimp surimi gel in the present study. The results showed that DPCD treatment affected the strength of shrimp surimi gel significantly, and the pressure of DPCD had the greatest influence on the gel strength of shrimp surimi, followed by time and temperature. When the processing pressure was 30 MPa, the temperature was 55 °C, and the treatment time was 60 min, the gel strength of the shrimp surimi was as high as 197.35 N·mm, which was not significantly different from the simulated value of 198.28 N mm (p > 0.05). The results of the gel quality properties showed that, compared with the heat-induced method, DPCD reduced the nutrient and quality loss of the shrimp surimi gel, and increased the gel strength and gel water-holding capacity. The results of low-field nuclear magnet resonance showed that DPCD increased the binding capacity of shrimp surimi to bound water and immobilized water, and reduced their losses. Gel microstructure further demonstrated that DPCD could improve shrimp surimi gelation properties, characterized by a finer and uniformly dense gel network structure. In summary, DPCD is a potential method for inducing shrimp surimi to form a suitable gel. The prediction model established in this study between DPCD treatment temperature, pressure, time, and gel strength can provide a reference for the production of shrimp surimi by DPCD.

Effects of rice bran feruloyl oligosaccharides on gel properties and microstructure of grass carp surimi

Effects of feruloyl oligosaccharides (FOs) from rice bran on the gel properties, microstructure, and sensory properties of grass crap surimi gel were investigated. The results showed that FOs decreased the whiteness of surimi gel, and improved the water-holding capacity and breaking force of surimi gel. According to the texture analysis, the hardness and chewiness of surimi gel significantly increased by adding 0.3% FOs, but had no significant effect on the springiness and cohesiveness. The changes in AFM images indicated that FOs made myofibrillar protein aggregated and uniformly distributed. The SEM micrograph revealed that the 0.3% FOs group had the most compact and ordered network structure. Additionally, sensory characteristics suggested that FOs reduced off-odor from freshwater fish and remained fish delicious taste. This study provides a new prospect for the potential commercial application of FOs as a health gel enhancer in surimi products.

High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein

The effects of high-intensity ultrasound on the physicochemical and gelling properties of Litopenaeus vannamei (L. vannamei) myofibrillar protein (MP) were investigated. MP solutions were subjected to ultrasound treatment (power 100 W, 300 W, and 500 W). It was found that the carbonyl and free amino contents of MP increased significantly with increasing ultrasound power, accompanied by enhanced emulsification properties. The increase of free radical and carbonyl content indicated that ultrasound induced the oxidation of MP. With the increase of ultrasound power, it was found that the total sulfhydryl content of the shrimp MP decreased, but the surface hydrophobicity increased significantly, which might be closely related to the conformational changes of MP. Meanwhile, a significant increase of β-sheet but a decrease of α-helix in the secondary structure of MP was observed with increasing ultrasound power, indicating that ultrasound treatment induced the stretching and flexibility of MP molecules. SDS-PAGE showed that L. vannamei MP consisted of myosin heavy chain, actin, myosin light chain, paramyosin and tropomyosin. Ultrasound treatment could lead to some degree of oxidative aggregation of MP. The results of rheological properties indicated that ultrasound treatment enhanced the viscoelasticity of MP and further improved the gel strength of MP gel. This study can provide a theoretical basis for the functional modification of shrimp MP and the processing of its surimi products.

Investigating on the influence mechanism of sausage of sea bass on calcium absorption and transport based on Caco-2 cell monolayer model.

A monolayer Caco-2 cell model was established to explore the effects of sea bass sausage digestive juice containing phosphate on calcium ion transport. Differential proteins of Caco-2 cells treated with fish sausage juice were detected and analyzed by gene ontology (GO) functional annotation and kyoto encyclopedia of genes and genomes (KEGG) pathway analyses. Results revealed that after treatment with 0.23 mg/mL digestive juice of perch sausage in vitro, Caco-2 cell viability was the highest at 72 h (99.84%). Additionally, 0.23 mg/mL digestive juice of perch sausage in vitro significantly increased calcium ion transport. The transfer volume was 1.396 μg/well. Fish sausages containing phosphate significantly affected the protein expression levels of Caco-2 cells. Two hundred one differential proteins were detected, including 114 up-regulated and 87 down-regulated proteins. The main differential proteins included P02795, Q9P0W0, Q96PU5, Q9GZT9 and Q5EBL8. The adjustment ratios of the fish sausage group were 0.7485, 1.373, 1.2535, 0.6775, and 0.809, respectively. The pathway analysis showed that phosphate affected calcium ion absorption and transport through the P02795 enrichment pathway. The fish sausage group showed that the immune-related functions of cells were affected. This study expounds the effects of water-retaining agents on the nutritional quality of aquatic products and provides theoretical support for the research and application of surimi products.

Enhancing gel performance of surimi gels via emulsion co-stabilized with soy protein isolate and κ-carrageenan

This study aimed to prepare the emulsion co-stabilized via soy protein isolate (SPI) and κ-carrageenan (KC) and then investigate the effects of the SPI/KC emulsion on the gel performance of surimi gels. Particle size and optical microscopy findings revealed that the d4,3 of emulsion droplets reached the minimum (11.800 ± 0.010 μm) at the appropriate SPI/KC ratio (95:5, w/w). The hardness, springiness, gel strength, whiteness, and water holding capacity of surimi gels were maximum (115.38 ± 2.33 N, 6.00 ± 0.14 mm, 8.59 ± 0.20 N, 74.80 ± 0.09, 91.96 ± 0.73%, respectively) when the SPI/KC emulsion was added. According to rheological tests, surimi gels with emulsions possessed higher viscoelastic modulus (G′ and G″). The addition of the SPI/KC emulsion reduced the creep rate (0.011 ± 0.002 s−1) and increased the recovery percentage (45.226 ± 0.497%) of surimi gels compared to the control gel with soybean oil (0.018 ± 0.003 s−1 and 42.026 ± 0.814%), indicating an increased rigidity and elasticity. In addition, the SPI/KC emulsion addition allowed small oil droplets in surimi gels to be uniformly distributed in a dense and ordered protein network. In conclusion, the SPI/KC emulsion optimized the gel characteristics of surimi gels, thereby providing a new idea for developing novel emulsified surimi products.

Seaweed Slurry Improved Gel Properties and Enhanced Protein Structure of Silver Carp (Hypophthalmichthys molitrix) Surimi.

In order to improve the gel quality of silver carp (Hypophthalmichthys molitrix) surimi, the texture and rheological properties and microstructure of silver carp surimi gel products were analyzed by adding Laminaria japonica (LJ), Undaria pinnatifida (UP) and Sargassum fusiforme (SF) slurries. After adding kelp slurry (KS), the gel strength reached the highest level of 1047.26 ± 85.04 (g·mm). The carbonyl content and surface hydrophobicity of surimi protein increased, while the free amino groups, total sulfhydryl groups, and fluorescence intensity decreased significantly. The results of transform infrared spectroscopy (FT-IR), circular dichroic (CD), and Raman spectra showed that the KS promoted the change of the secondary structure of protein. Scanning electron microscopy (SEM) images revealed that kelp slurry had a more compact gel microstructure. In conclusion, the kelp slurry could significantly increase the gel strength, improve the quality of surimi products, enrich the nutrition of silver carp surimi, and have great significance for expanding the application range of seaweed.

Contribution of phosphorylation modification by sodium tripolyphosphate to the properties of surimi-crabmeat mixed gels

The effect of sodium tripolyphosphate (STP)-induced chemical phosphorylation on mixed gels formed by surimi-crabmeat was investigated to study the means of improving the quality of surimi products from the perspective of protein phosphorylation. When the STP addition amount was low (≤0.6 g/100 g), the degree of protein phosphorylation in surimi-crabmeat increased. The breaking force, deformation, water holding capacity and moisture distribution of surimi-crabmeat protein gel with a P/T ratio (Ratio of the intensity (P) of protein bands stained with Pro-Q diamond to the intensity (T) of protein bands labeled with SYPRO Ruby) of 8.35 ± 0.07 were considerably enhanced when compared to the control group. The soluble peptide content of trichloroacetic acid increased first and then dropped with increasing STP amount, which opposed the changing trend of disulfide bond content. Less crosslinking of the myosin heavy chain was observed. The α-helix content reduced while the β-turn content increased in the phosphorylated protein of mixed gels. With the participation of a little amount of STP and NaCl, the gel surface was smoother, denser and more continuous, according to scanning electron microscopy observations.

The interaction study of soluble pectin fiber and surimi protein network from silver carp (Hypophthalmichthys molitrix) based on a new prediction model

Pure surimi of silver carp (Hypophthalmichthys molitrix) cannot meet the texture requirements in novel 3D printing of food. In this work, the effect mechanism of adding soluble pectin fiber on the quality of surimi was studied at molecular scale, and the interaction has been discussed by a novel prediction model. In comparison with pure surimi, pH and water-holding capacity decreased with increasing pectin, and texture properties improved. The storage modulus firstly rose and then decreased, reaching a maximum value of 15012 Pa at 0.5 % pectin addition. The thermal transition temperature of myosin was moved from 52.13 to 49.80 °C. Pectin extended the T22 relaxation time, suggesting a decrease in immobilized water. A new Time-series prediction model and interaction analysis further explored the intrinsic correlation of various parameters of surimi with different pectin additions. This work contributes to add our understanding of pectin application in surimi products in future special dietary food.

Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation

In this study, surimi products rich in lipids were prepared by using myofibril protein (MP) emulsion gel as carriers. The MP emulsion gel (MP concentration, c = 1.5%, oil fraction, ø = 0.68) was prepared by one-step homogenization. The emulsion gel maintained a high elastic modulus (G′) after heating and freezing treatment. Confocal laser scanning microscopy revealed that the structure of the emulsion gel was a hybrid network consisting of polymers of cross-linked MP and aggregated protein-stabilized emulsion (W/O/W multiple structures) droplets. The double emulsification of the emulsion gel and MP stabilized the oil droplets in the surimi product, preventing water and oil from leaching out. The microstructure also showed smaller gaps between MPs with increased porosity, while oil droplets were stably embedded in the surimi gel matrix. Moreover, adding MP emulsion gel significantly reduced the surimi gel strength compared to adding oil directly (p < 0.05).

Three-Dimensional Printing Properties of Polysaccharide Hydrocolloids-Unrinsed Sturgeon Surimi Complex Hydrogels.

Herein, the microstructure and mechanical properties of hydrogels consisting of unrinsed sturgeon surimi (URSS) and plant-derived polysaccharides such as κ-carrageenan (KC), konjac gum (KG), xanthan gum (XG), guar gum (GG) and sodium alginate (SA), were studied by texture analysis, rheological measurement and scanning electron microscopy (SEM). Rheological results showed that the apparent viscosity, storage modulus (G′) and loss modulus (G″) of URSS increased by addition of KC, KG, GG and SA. The gel strength of resultant surimi products fabricated with KG/URSS mixture was significantly higher than that of other groups. KG could significantly improve the hardness (44.14 ± 1.14 N), chewiness (160.34 ± 8.33 mJ) and cohesiveness (0.56 ± 0.02) of the unrinsed surimi gel. Adding SA and KC had no significant effect on the textural characteristics of printed gels. However, an apparent decrease in the relevant mechanical properties of printed hydrogels was observed when XG and GG were added into surimi. SEM indicated that the incorporation of KG and KC could further integrate the gel structure of URSS as compared to hindering the cross-linking of surimi protein by XG and GG, which were in accordance with gel strength and water-holding capacity. These results provided useful information to regulate the 3D printing performance in functionalized surimi-based material.

A Guideline of Determination Haram Status of Intentionally Adding Animal Plasma in Surimi Products

The process of intentionally adding animal plasma additive (APA) into surimi products is part of the polemic issues are getting attention among Muslim consumers. APA possesses good functional properties such as improving emulsifying capacity, alternative for fat, alternative for eggs besides functions as a cheap protein alternative. There are opinion regards transformation of animal plasma into commercial APA is part of the sustainable effort to minimize environmental problems as a result the non-systematic disposal of animal blood into land and water. Moreover, some of the minor group of scholars claimed the prohibition attributes to spilled-out blood not the plasma which has transformed its physical characteristics. However, based on the collected qualitative data from numerous library sources and interview with the experts show that there is no room to permit its utilization unless in dharuriyh situation. To justify the arguments, the researchers propose a guideline of determination haram status animal plasma into surimi products that will be a good reference for other researchers to comprehend this issue. The analysis shows ‘illah (legal cause) of its prohibition due of its impurity characteristics as stated in the Islamic legal texts. In addition, principle of Istihalah, Istihlak , Bara’ah Asliyyah and preservation of dharuriyyah al- khamsah are applied to strengthen the arguments. Last but not least, to vast up the discussion, fatwa debates related to the status of APA at International and National level are included as well. Lastly, this guideline has potential to contribute in Contemporary fiqh and science knowledge, halal seafood producer and advancement of future research particularly in the context to understand hukm of intentionally transform and mixing APA as an alternative ingredient into surimi products.