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.
Fish-paste products, popularly known as fish cakes, are produced from frozen surimi (i.e., they are a kind of surimi-based product) and are popular in Korea and Japan [
The setting and deformation are important to prepare surimi and surimi-based products. Setting, also known as “suwari” in Japanese, is a very important process, which has a significant influence on the physiological and rheological properties of surimi-based products. Setting is a vital process in the quality estimation of surimi because it helps to improve the water-holding capacity as well as the gel texture of surimi-based products. When fish mince paste (sol) is heated at a low temperature (up to 50°C), a loose network (suwari) is formed from myosin and actomyosin molecules; this process is referred to as setting. Setting is species dependent and occurs over a range of temperatures (up to 50°C) and to a varying extent. As the temperature is increased to around 70°C, suwari is partially disrupted to form a broken net structure (modori), a phenomenon attributed to the dissociation of myosin from actin and the possible fragmentation of the actin filament [
Most of the surimi-based products are different types of fish-paste products, while less than 10% include fish burgers, fish ham, and fish sausages [
Surimi quality and gelling property are mainly affected by both intrinsic factors (effect of fish species, seasonality, sexual maturity, and freshness or rigor) and extrinsic factors (harvesting, handling, water characteristics, processing time and temperature, solubilization of myofibrillar proteins during processing, the activity of the endogenous or added protein oxidants, and proteolytic enzymes, washing cycles, salinity, and pH) [
The gel-forming ability and capacity of surimi are adversely affected by the proteolytic degradation of myofibrillar proteins. The presence of indigenous proteinases caused gel softening in surimi made from fish species, for example, threadfin bream [
Seasonal analysis of the compositional properties of Alaska pollock and Pacific whiting showed higher protein contents in winter, while the moisture contents were higher in summer [
Several research groups have studied ways to enhance the quality of surimi-based products by investigating the changes in microbial content, enzyme activity, nutrient content and acceptability characteristics, the use of raw materials, the standardization of the manufacturing process, storage, and marketing. Natural and chemical food-grade additives such as konjac flour, proteinase inhibitors, egg white, and hydrocolloids have been used to enhance the gelling properties of surimi [
Surimi production worldwide reached around 800,000 MT by 2011-2012 [
Various food additives derived from animals (e.g., beef, swine, and chicken), seafood (e.g., fish, invertebrates), plants (e.g., legumes, cereals), sugars, polyols, and functional materials used in fish-paste products to improve their gelling capabilities and strength are listed in Table
Natural food additives used to improve the gel properties of fish-paste products.
Common name | Species | Cooking method | Used as | Fish source for surimi | Metrics | Optimum amount or treatment condition | References |
---|---|---|---|---|---|---|---|
Animal source additives | |||||||
|
|||||||
Beef plasma hydrolysate |
|
Heated in a water bath | Dried powder | Atlantic menhaden |
Moisture content, protein content, cooking loss, water-holding capacity, texture, torsion test | 0.5%–1.5% | [ |
Bovine plasma |
|
Heated in a water bath | Powder | Arrowtooth flounder |
Moisture content, punch, torsion, color test | 2% | [ |
Beef plasma protein |
|
— | Powder | Pacific whiting |
Protein content, inhibitory assay | 4% | [ |
Dried bovine plasma |
|
Steaming | Powder | Alaska pollock |
Nutrient content, pH, water-holding capacity, texture and sensory evaluation | 2% | [ |
Beef plasma protein |
|
Heated in a water bath | Dried powder | Red tilapia |
Color, texture, expressible water, protein, total sulfhydryl content | 2 g/kg | [ |
Porcine plasma protein |
|
Heated in a water bath | Dried powder | Bigeye snapper |
Expressible drip amount, color, texture, setting conditions | 0.5% | [ |
Porcine plasma protein |
|
Heated in a water bath | Dried powder | Threadfin bream |
Trichloroacetic acid-soluble peptides, color, texture, protein content | 0.5% | [ |
Chicken plasma protein |
|
Heated in a water bath | Dried powder | Sardine |
Color, texture, expressible moisture, protein content, autolysis activity | 2% | [ |
Cysteine proteinase inhibitor from Chicken plasma |
|
Heated in a water bath | Dried powder | Arrowtooth flounder |
Autolysis and inhibitory activity, pH, protein content | 3% | [ |
Chicken plasma |
|
Heated in a water bath | Dried powder | Pacific whiting |
Torsion and fracture test, dynamic rheological attribute | 2% | [ |
Ovomucoid |
|
Heated in a water bath | Ovomucoid solution | Alaska pollock | Puncture test, textural and sensory attributes | 2% | [ |
Ovomucoid |
|
Heated in a water bath | Ovomucoid solution | Alaska pollock | Puncture test, textural and sensory attributes | 2% | [ |
Egg white (EW) |
|
Heated in a water bath | Powder | Lizardfish |
Autolytic activity, textural attributes | EW: 1% | [ |
Egg albumin |
|
Heated in the cooking roller | Egg white itself | Surimi-based crab sticks from Alaska pollock (AP), |
Transient test, strength test, texture, dynamic rheological and physical attributes | AP: 1.5%, |
[ |
Regular dried egg white (REW), special dried egg white (SEW), liquid egg white (LEW) |
|
Heated in a water bath | Spray-dried powder | Pacific whiting |
Total sulfhydryl groups, fracture test, dynamic rheological attribute | SEW: 2%-3% | [ |
Whey protein concentrate |
|
Heated in a water bath | Whey protein concentrate | Bigeye snapper |
Water-holding capacity, color, autolytic activity | 3% | [ |
|
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Seafood additives | |||||||
|
|||||||
Shrimp head protein hydrolysate from, |
|
Heated in a water bath | Dried matter | Lizardfish |
Gel strength, color, gel-forming ability, Ca-ATPase activity | 5% | [ |
Rainbow trout plasma protein |
|
Heated in a water bath | Freeze-dried plasma | Alaska pollock | Proximate analysis, water-holding capacity, color, texture, protein content | 0.75 mg/g | [ |
Fish gelatin | Commercial fish gelatin |
Heated in a water bath | Powder | Alaska pollock | Color, mechanical, functional, sensory attributes | 10 g/kg | [ |
Nanoscaled fish-bone of Pacific whiting |
|
Heated in a water bath | Powder | Alaska pollock | Texture, scanning electron microscopy | 1 g/100 g | [ |
Nanoscaled fish-bone (NFB) + |
|
Heated in a water bath | Powder | Pacific whiting: |
Rheological and textural attributes | DEW: 1% + |
[ |
Salmon blood plasma |
|
Ohmic heating | Freeze-dried plasma | Pacific whiting |
Scanning electron microscopy, protein content, dynamic rheological attributes | 1 g/100 g | [ |
Freeze-dried chinook salmon plasma (FSP) and concentrate salmon plasma (CSP) |
|
Ohmic heating | Freeze-dried plasma | Pacific whiting |
Proteolytic inhibition, autolysis, protein content | Salmon mince: CSP > FSP |
[ |
Partially purified trypsin inhibitor from the roe of yellowfin tuna fish |
|
Heated in a water bath | Freeze-dried | Bigeye snapper |
Proteolysis, color, water-holding capacity, gelling properties | 3 g/100 g | [ |
Squid ink tyrosinase (SIT) + tannic acid (TA) |
|
Heated in a water bath | Mixture | Sardine |
Tyrosinase activity, |
SIT: 500 U/g protein + |
[ |
|
|||||||
Plant source additives | |||||||
|
|||||||
Soybean protein, |
|
Heated in a water bath | Soybean protein, |
Alaska pollock |
Expressible water, moisture content, gel strength, physical attributes | 5% | [ |
Soy protein, |
|
Cooked in a steam cooker | Powder | Alaska Pollock |
Texture, expressible moisture content, water retention properties | EW and MPI | [ |
Legume seed extract from, |
|
— | Freeze-dried proteinase inhibitor extracts | Threadfin bream (Nemipteridae) | Thermal stability, pH, protein content, proteinase inhibitory assay | Black cowpea, soybean seeds: |
[ |
Legume seed extract from |
|
— | Partially purified Trypsin | Threadfin bream (Nemipteridae) | Sarcoplasmic modori-inducing proteinase activity, color | 30 k units/g | [ |
bambara groundnut protein isolate |
|
Heated in a water bath | Powder | Threadfin bream |
Color, autolysis | 0.25 g/100 g | [ |
Soy protein isolate |
|
Heated in a water bath | Commercial soy protein isolate |
Alaska pollock |
Total nitrogen and moisture content, gel strength, color | 10% | [ |
Soybean protein, |
|
Heated in a water bath | Soy protein, wheat gluten | Alaska pollock |
Expressible water, moisture content, gel strength, physical attributes | 5% | [ |
Dietary fiber (DF) from pea and chicory + microbial transglutaminase (MTGase) |
|
Heated in a water bath | Powder | Hake |
Dynamic rheological attributes | MTGase: 100 U/g | [ |
Protein isolates from Mungbean (MBPI), black bean (BBPI), bambara groundnut (BGPI) |
|
— | Freeze-dried powder | — | Scanning electron microscopy, proteolytic, autolytic and trypsin inhibitory activity assay, color, texture, trichloroacetic acid-soluble peptide content | 1 g/100 g | [ |
Partially purified trypsin inhibitor from adzuki bean |
|
Heated in a water bath | Freeze-dried powder | Threadfin bream ( |
Protein content, texture, color, trypsin inhibitory activity, autolytic activity assay | 3 g/100 g | [ |
Amylose (A) and amylopectin (AP) | — | Heated in a water bath | Powder | Walleye pollock |
Gelation and breaking strength | Amylose: 70% + Amylopectin: 4% | [ |
Wheat starch |
|
Heated in a water bath | Powder | Alaska pollock |
Compression test, dynamic viscoelasticity, scanning electron microscopy | Starch: 10 g + |
[ |
Native sweet potato starch (NSPS) and Modified sweet potato starch (MSPS) |
|
Heated on a controlled stress rheometer | Powder | Alaska pollock |
Dynamic rheological attributes | 5% | [ |
Potato starch |
|
Heated in the Krehalone casing film | Powder | Pacific sand lance ( |
Proximate analysis, protein composition, color, folding text, textural and sensory attributes | 8% | [ |
Rice flour |
|
Fried | Powder | Alaska pollock |
Gel strength, color, rheological and sensory attributes | 10–15% | [ |
Rice flour |
|
Fried | Powder | Threadfin bream (Nemipteridae) | Moisture content, pH, color, textural and sensory attributes | 50% | [ |
Rice flour |
|
Fried | Powder | Golden threadfin bream |
Gel strength, sensory attributes | 14% | [ |
|
|||||||
Cryoprotectants and humectants | |||||||
|
|||||||
Xanthan (X), locust bean (LB) gums alone, X/LB ratio |
|
Heated in a water bath | Powder | Silver carp |
Torsion test, gel-forming ability, mechanical attributes | X/LB: 0.25/0.75 | [ |
Pectin gum (HM, LM) + CaCl2 | — | Heated in a water bath | Gum and powder | Silver carp |
Water-holding capacity, mechanical and textural attributes | Pectin gum: 1% + |
[ |
Chitosan 7B from prawn shell | Not mentioned | Heated in a water bath | Not mentioned | Barred garfish |
Protein content, SEM, textural attributes | 1% | [ |
Konjac glucomannan aqueous dispersion |
|
Heated in a water bath | Aqueous dispersion | Giant squid |
Protein solubility, pH, textural and viscoelastic rheological attributes | 1% | [ |
Carrageenan + NaCl or KCl | — | Heated in a water bath | Hydrocolloid | Alaska pollock |
Gel strength, color, compression test | Carrageenan: 1% + |
[ |
|
|
Heated in a water bath | Flour | Giant squid |
Water retention ability, color, textural and sensory attributes | 10% | [ |
NaCl + high hydrostatic pressure (HHP) | — | Heated in a water bath | Powder | Alaska pollock |
Proximate analysis, FTIR, SEM, color, mechanical, rheological and sensory attributes | HHP: 300 MPa + |
[ |
Sodium chloride, sugars, polyols | — | Heated in a water bath | Powder and liquid | Yellow corvina |
Water activity, VBN, color moisture content | Sodium chloride: 4%, |
[ |
Starch, glycine, sodium lactate | — | Heated in a water bath | Powder and liquid | Yellow corvina |
Water activity, VBN, color, moisture content | Sodium lactate: 7.5% | [ |
Glycerol | — | Steamed | Liquid | Mackerel |
Water activity, textural and sensory attributes | 20% | [ |
Na and Ca salts of polyuronides and carboxymethyl cellulose | — | Heated in a water bath | Powder | Alaska pollock |
Gel-strengthening effects | 2%–6% | [ |
L-ascorbic acid (AsA) and dehydro-L-ascorbic acid (DAsA) | — | Heated in a water bath | Powder | Alaska pollock |
Gel strength analysis | DAsA: 10 |
[ |
Sodium-L-ascorbate (SA) | — | Steamed in Nojax cellulose casing | Powder | Alaska pollock |
pH, textural and sensory attributes | 0.2% | [ |
|
Not mentioned | Heated in a water bath | Oil | Cod |
TBARS, fatty acid content, color | 500 mg/85 g | [ |
Eicosapentaenoic acid, |
— | Heated in a water bath | Oil | Walleye pollock |
Microscopic observation, viscosity, gel-forming ability | 10% | [ |
Eicosapentaenoic acid, |
— | Heated in a water bath | Oil | Walleye pollock |
Proximate analysis, color, water-holding capacity, physical attributes | 5%–30% | [ |
|
Flaxseed, algae, menhaden, krill, blend (flaxseed : algae : krill, 8 : 1 : 1). | Heated in a water bath | Oil | Alaska pollock |
Torsion test, and rheological attributes | 9 g/100 g | [ |
Ethanolic Kiam wood extract (EKWE) + commercial tannin (CT) |
|
Heated in a water bath | Overdried powder | Striped catfish |
pH, VBN, TBARS, color, TCA-soluble peptide, moisture, protein contents, textural attributes | EKWE: 0.08% |
[ |
Coconut husk extract with ethanol, |
|
Heated in a water bath | Freeze-dried powder | Sardine |
Total phenolic, expressible moisture, TCA-soluble peptide, and protein contents, color, textual, rheological, and sensory attributes | CHE-E60: 0.125% | [ |
Oxidized phenolic compounds: |
— | Heated in a water bath in polyvinylidene casing | Solution | Mackerel |
SEM, expressible moisture, protein content, color, textural and sensory attributes | OFA: 0.40%, |
[ |
Oxidized phenolic compounds: |
— | Heated in a water bath in polyvinylidene casing | Powder | Bigeye snapper |
SEM, expressible moisture, protein, and free amino acid content, color, textural and sensory attributes | OFA: 0.20%, |
[ |
Egg white powder (EW), whey protein concentrate (WPC) |
|
Heated in a water bath | Powder and concentrate | Lizardfish |
Autolytic activity, TCA-soluble oligopeptides, protein content, textural attributes | EW: 4% |
[ |
Zinc sulfate (ZnSO4), sodium tripolyphosphate (STPP) | — | Heated in a water bath in polyvinylidene casing | Powder | Yellow stripe trevally |
Expressible moisture, lipid, phospholipid, and protein content, Ca-ATPase activity, color, textural attributes | ZnSO4: 60 |
[ |
SEM: scanning electron microscopy; FTIR: Fourier-transform infrared spectroscopy; VBN: volatile basic nitrogen; TBARS: thiobarbituric acid reactive substances; TCA: trichloroacetic acid.
Various food-grade protease inhibitors from animal sources are used to enhance the physical properties of surimi-based products as well to prevent the protein degradation. The ability of beef plasma and other food-grade additives in surimi and fish mince prepared from Pacific whiting
The effect of porcine plasma protein on the bigeye snapper
Ovomucoid is a mucoprotein obtained from egg white that has been tested for its potential as a gel-degradation inhibitor [
Whey is the complete set of proteins isolated from the watery portion of milk. Whey protein is comprised of 20% milk protein and 80% casein [
Plasma proteins produced from pig, cow, and chicken byproducts are relatively affordable and easily collectible sources [
The effects of shrimp head protein hydrolysate from different shrimp, namely, black tiger shrimp
Fish gelatin is extracted from the collagen of fish skin and it is used as a food additive. Hernández-Briones et al. studied the functional and mechanical properties of Alaska pollock surimi gels while using fish gelatin as an additive [
Fowler and Park reported an enhanced gelling strength and effectively inhibited proteinase activity in Pacific whiting surimi gels heated ohmically [
Klomklao et al. reported inhibitory activity of a partially purified trypsin inhibitor (TIYTR) from yellowfin tuna
Vate and Benjakul investigated the effects of squid ink tyrosinase mixtures of tannic acid and protein on the gelling characteristics of sardine surimi [
The chicken plasma protein, egg white, and beef plasma protein are considered as the most effective protease inhibitors for surimi [
The effects of vegetable protein content, moisture, heating, and setting conditions on the physical attributes of kamaboko were examined by Yamashita [
Protein isolates from legume seeds can be used as alternate protein additives for the quality improvement of surimi gels. Legume seed isolates comprise trypsin inhibitors and have been used as the protease inhibitor in the preparation of surimi and surimi-based products [
Plant protein isolates, mainly soy protein isolates, have been used in the surimi industry because of their safety and rational price [
Kudre et al. studied the effects of black bean
Starch is widely used to make fish-paste products as it enhances elasticity and increases the weight of the products. In attempts to control thermal stability, stickiness, and/or wetness under different serving and storage conditions, the functional characteristics of surimi seafood products have been widely studied using modified starches. Starch is the second most abundantly used ingredient in the manufacturing of fish-paste products because of its higher water-holding ability and capacity to replace fish proteins partially while preserving the desired gel features at a reduced cost [
Kim et al. reported a positive correlation between the amount of added starch and the quality of the food products [
The addition of normal and modified potato or sweet potato starch resulted in reductions in the characteristic storage modulus of surimi sols during heating [
Fish meat and wheat flour are the major ingredients used for the production of surimi-based products. Rice flour, however, can be an important ingredient to enhance the rheological properties of surimi-based products. Several attempts have been made to evaluate the potential of rice flour as an alternate of wheat flour in the preparation of surimi products [
To replace wheat flour, Kwon and Lee examined the quality characteristics of fried fish cakes containing rice flour [
The food additives extracted from potato and potato protease inhibitors used in the preparation of fish-paste products are discussed in Sections
To inhibit denaturation and to lessen the damage of gel quality during cold storage, cryoprotectants are usually added to surimi products. Polyunsaturated fatty acids, protein additives, polyols, sugars, amino acids, salts, and plant extracts are frequently used as cryoprotectants and humectants to avoid fluctuations in myofibrillar proteins promoted by freezing, storage, or thawing [
Xanthan is a nongelling polysaccharide produced by the aerobic fermentation of
The impact of low methoxyl pectin on the mechanical properties of silver carp surimi gels was studied by Barrera et al. [
The viscoelastic properties and the thermal stability of low-grade squid
Salts help in protein-protein interaction and the addition of salt is critical during the processing of fish-paste products. However, the high levels of sodium in foods, and consequently human consumption of sodium, have become a global issue. The prime harmful effects of excess sodium intake are hypertension and increased blood pressure. Subsequently, these conditions lead to cardiovascular diseases, including instances of stroke, heart attack, and related diseases, as well as gastric cancer and osteoporosis [
The weak gel-forming ability and the strong fishy smell of the giant squid
It has been reported that humectants had the greatest effect on lowering water activity
The effect of sodium and calcium salts of carboxymethyl and polyuronides cellulose on the strengthening of kamaboko gels was investigated by Niwa et al. [
The addition of dehydro-L-ascorbic acid and L-ascorbic acid to Alaska pollock surimi increased the gel strength [
The addition of nutritionally beneficial
Fukushima et al. investigated changes in the physical properties of heat-treated surimi gels prepared from threadfin bream, walleye pollock, Japanese jack mackerel, and white croaker [
The effect of commercial tannin and ethanolic Kiam wood extract on the gelling characteristics of ice stored mackerel
The effect of different oxidized phenolic compounds such as tannic acid, OTA; ferulic acid, OFA; caffeic acid, OCF; and catechin, OCT, on the gelling attributes of mackerel
Yongsawatdigul and Piyadhammaviboon reported an inhibition in autolysis of surimi and mince prepared by lizardfish
Various food additives from seafood (e.g., fish, invertebrates, and seaweed), plants (e.g., vegetables, fruits, and herbal medicines), mushrooms, animal sources, and functional materials used to improve the quality and functionality of fish-paste products are listed in (Table
Natural food additives used to improve the functional properties of fish-paste products.
Common name | Species | Cooking method | Used as | Fish source for surimi | Metrics | Optimum amount or treatment condition | References |
---|---|---|---|---|---|---|---|
Seafood additives | |||||||
|
|||||||
Anchovy |
|
Fried | Dried powder | Sea bream | Calcium content, color, textural and sensory attributes | 1%-2% | [ |
Anchovy |
|
Fried | Dried powder | Sea bream | Calcium content, color, textural and sensory attributes | 5% | [ |
Skate |
|
Fried | Hot wind-dried skin and cartilage (6 : 4) powder | Sea bream | Moisture content, color, textural and sensory attributes | 3% | [ |
Skate |
|
Steamed | Fermented flesh |
|
Amino acid, and moisture content, color, textural and sensory attributes | 20% | [ |
Warty sea squirt |
|
Fried | Ground flesh | Himeji |
Color, textural and sensory attributes | 5% | [ |
Warty sea squirt |
|
Fried | Freeze-dried tunic powder | Frozen Itoyori | Color, textural and sensory attributes | 1% | [ |
Pleated sea squirt |
|
Fried | Grinded flesh | Himeji |
Color, textural and sensory attributes | 15% | [ |
Shrimp |
|
Fried | Powder | Frozen sea bream surimi | Moisture content, color, textural and sensory attributes | 5% | [ |
Green laver |
|
Fried | Powder | Frozen sea bream surimi | Color, sensory attributes | 5% | [ |
Pufferfish |
|
Fried | Powder |
|
Moisture, crude protein, lipid, color, textural and sensory attributes | 5% | [ |
Maesaengi |
|
Fried | Freeze-dried powder | Frozen sea bream surimi | Color, textural and sensory attributes | 5% | [ |
Red snow crab |
|
Fried | Leg-meat powder | Frozen Alaska pollock |
Physiochemical and sensory attributes | 6% | [ |
|
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Plant source additives | |||||||
|
|||||||
Mulberry leaf |
|
Fried | Powder | Sea bream | Color, texture, sensory attributes | 0.5% | [ |
Onion |
|
Fried | Ethanol extract | Cutlassfish paste | Moisture content, TBC, VBN, color, sensory attributes | 3% | [ |
Lotus leaf |
|
Fried | Powder | Sea bream | Color, textural and sensory attributes | 0.5% | [ |
Beetroot and Spinach |
|
Microwave in kamaboko shape mold | Fresh beet root, spinach dish | Not mentioned | Moisture, texture analysis | Beetroot: 10% |
[ |
Citrus fruits |
|
Steamed | Ground flesh pulp without seeds | Min Daegu flesh | Color, textural and sensory attributes | Cumquat | [ |
Oat bran + SiO2 |
|
Boiled | Powder | Frozen Alaska pollock surimi | Color, textural and physiochemical attributes | 6 g Oat bran/100 g SiO2 | [ |
Yam |
|
Fried | Powder | Pollock, squid, shrimp | Folding test, color, textural and sensory attributes | 2% | [ |
Wolfberry/Chinese Goji |
|
Fried | Powder | Sea bream | Textural and sensory attributes | 3% | [ |
Red ginseng |
|
Fried | Powder | Not described | Color, lipid oxidation, sensory attributes | 1% | [ |
Korean angelica root |
|
Fried | Powder | Sea bream | Textural and sensory attributes | 0.5% | [ |
Turmeric |
|
Fried | Powder | Pollock, squid, shrimp | Color, rheological and sensory attributes | 3% | [ |
Wasabi |
|
Fried | Freeze-dried powder | Silver pomfret |
Color, TBC, viable cell count, textural and sensory attributes | 1.8% | [ |
Wolfiporia extensa |
|
Fried | Powder | Sea bream | Color, textural and sensory attributes | 3% | [ |
|
|||||||
Mushroom additives | |||||||
|
|||||||
Button mushroom |
|
Fried | Chopped fresh |
|
Textural and sensory attributes | 10% | [ |
Enoki mushroom |
|
Fried | Chopped fresh |
|
Textural and sensory attributes | 5% | [ |
Shiitake mushroom |
|
Fried | Chopped fresh |
|
Textural and sensory attributes | 10% | [ |
King oyster mushroom |
|
Fried | Paste | Silver white croaker |
Textural and sensory attributes | 10% | [ |
King oyster mushroom |
|
Steamed | Paste | Cuttlefish |
Textural, physiochemical, sensory attributes | 40% | [ |
|
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Animal source additives | |||||||
|
|||||||
Poultry chicken |
|
Fried | Breast meat batter | Itoyori; |
Chemical composition, color, fatty acid composition, TBARS, sensory attributes | 7.46% or 14.93% | [ |
|
|||||||
Functional food additives | |||||||
|
|||||||
Long-chain cellulose | — | Boiled | Powdered cellulose | Alaska pollock surimi | Textural and rheological attributes | 6% | [ |
Dietary fiber from ascidian tunic |
|
Boiled | Refined dietary fiber | Alaska pollock surimi | Color, textural, physiological, and sensory attributes | 5% | [ |
Fiber and/ |
— | Heated in a water bath | Powdered fiber, |
Alaska pollock surimi | Textural and rheological attributes | Fiber: 6–10 g and/ |
[ |
Flaxseed or salmon oil | Not described | Cooked in a water bath | Oil | Frozen Alaska pollock surimi |
TBARS, color, textural and sensory attributes | 2 g/100 g franks | [ |
Soybean oil |
|
Heated in a water bath | Oil | Frozen silver carp surimi | Color, textural attributes | Soybean oil: >3% | [ |
Calcium powder of cuttlefish bone treated with acetic acid |
|
Heating in a water bath | Calcium powder | Alaska pollock surimi | Moisture content, color, textural and sensory attributes | 0.09% | [ |
Propolis | — | Fried | Alcohol extract |
Alaska pollock meat paste | Color, textural and sensory attributes | 0.17% | [ |
Propolis | — | Fried | Alcohol extract |
Sand lance |
Acid and peroxide value, VBN, sensory attributes | 0.2% | [ |
Cheonggukjang | Fermented |
Fried | Powder | Sea bream | Color, textural and sensory attributes | 2% | [ |
TBC: total bacterial count; VBN: volatile basic nitrogen; TBARS: thiobarbituric acid reactive substances.
It has been reported that various types of seafood, namely, fish including dried anchovy
The boiled and dried Japanese anchovy
Skate contains many essential fatty acids including linolenic acid, linoleic acid, arachidonic acid, DHA, and EPA [
Warty sea squirt
Seo and Cho reported the preparation of fish-paste with added shrimp
Pufferfish containing taurine, hydroxyproline, lysine, and glycine impart a characteristic taste to food [
Kim et al. reported the changes in the sensory and physicochemical properties of a fish-paste containing red snow crab
It has been reported that various plant sources, namely, vegetables (e.g., mulberry, beetroot, and spinach), fruits (e.g., citrus), and herbal medicines (e.g., Chinese matrimony vine, Korean Angelica root), have a significant effect in improving the quality and functionality of fish-paste products.
Mulberry
Garden onion (bulb onion,
Shin reported the production of fish-paste with added lotus
Yang and Cho developed a steamed fish cake with added 5% ground citrus fruits with skin [
Oat bran is a gluten-free dietary fiber that may decrease the risk of diabetes and heart diseases. The physicochemical properties of surimi gels supplemented with oat bran were studied by Alakhrash et al. [
Red ginseng-based fried fish-pastes containing different sizes and amounts of red ginseng powder were prepared and their biological properties, including lipid oxidation to improve fish-paste quality, were investigated [
Angelicae Gigantis Radix (the dried root of
Turmeric
Wasabi
White
Milk-vetch root is one of the most produced herbal medicines in Korea. It is a peeled and dried root of the herbaceous perennial herb known as
Mushroom is a nutritional and functional food, as well as a vital source of physiologically beneficial medicines. Mushrooms have been used as traditional medicines in Korea, Japan, China, and other Asian countries for curing various diseases, including lymphatic disease, gastroenteric disorder, oral ulcer, and various cancers [
Ha et al. prepared a fried fish-paste product with added
Enoki mushroom
Shiitake mushroom
Kim et al. prepared a fried fish cake using cultured king oyster mushroom
Jin et al. investigated the effect of chicken meat on the quality characteristics of Itoyori (Japanese threadfin bream,
Functional food additives including dietary fiber,
Yook et al. prepared a fish-paste by adding dietary fiber extracted from ascidian
Surimi and surimi-based products are famous throughout the world. In fact, US consumption increased in the 1980s, while the rate leveled off thereafter. The nutrification of food products with
Debusca et al. reported that the fortification of Alaska pollock surimi with either
Chang et al. determined the effects of soybean oil and moisture contents on the physical properties of surimi gels [
Kim et al. prepared boiled fish cake using acetic acid-treated cuttlefish bone as a calcium additive agent [
Kim et al. prepared Alaska pollock fried fish-paste supplemented with propolis [
Cheonggukjang is an ancient Korean food prepared by fermented soybean. It contains high levels of dietary fiber, oligosaccharides, isoflavones, saponin, lecithin, phytic acid, and phenolic compounds, among others. Its many beneficial properties have been reported, such as thrombolytic, anticancer, antimicrobial, hepatoprotective, antioxidant, and cholesterol-lowering effects [
Fish-paste products may easily spoil due to residual microbes that are not removed by sterilization during the manufacturing process, or by contamination in packaging or the distribution process. For such reasons, even vacuum-packed fried fish-paste products have a shelf-life of fewer than 10 days during cold storage, which is relatively short [
The addition of appropriate food additives to fish-paste products, as an effective preservation protocol, is another strategy. Potassium sorbate is a typical synthetic food preservative and is commonly used in processed foods including fish-paste products. This material is effective in inhibiting the growth of various microorganisms, as it has a slight sterilizing effect. The use of this material is permitted to a concentration of less than 2.0 g/kg in processed fish meat products (Food Code, Ministry of Food and Drug Safety, Republic of Korea). According to the results of Walker, sorbates and sorbic acid exert a very low level of mammalian toxicity, even in chronic studies as up to 10% of the diet did not show any carcinogenic activity [
Natural food additives and physicochemical methods used to improve the shelf-life of fish-paste products.
Common name | Species | Cooking method | Used as | Fish source for surimi | Metrics | Optimum amount or treatment condition | References |
---|---|---|---|---|---|---|---|
Physical and chemical methods | |||||||
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High hydrostatic pressure | — | High-pressure treatment or heat treatment in sample tube with vacuum packaging | — | Frozen Alaska pollock | Microbial activity | 400 MPa | [ |
High hydrostatic pressure | — | Not cooked | — | Tuna fish paste, |
Microbial activity | 200 MPa | [ |
Co-60 Gamma rays | — | Grilled | — | Commercially available fish meat paste products | TBC, textural, sensory, microbial, physiochemical attributes | 7.5 kGy | [ |
Co-60 Gamma rays | — | Fried | — | Commercially available fish meat paste products | TBC, pH, textural, microbial, physiochemical attributes | 3 kGy | [ |
Chlorine dioxide (ClO2) | — | Steamed | — | Commercially available fish meat paste products | VBN, TBARS, pH, microbial, physicochemical, sensory attributes | 50 ppm | [ |
|
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Natural food additives | |||||||
|
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Red pepper ethanol extract (RPEE) and/chopped fresh red pepper (CFRP) |
|
Fried | Ethanol extract and chopped fresh one | Frozen Alaska pollock | TBC, sensory attributes | RPEE: 10%, |
[ |
Ethanol extract (EE), and water extract (WE) |
|
— | — | — | Antimicrobial attributes on putrefactive isolates from fish meat paste products | EE: 2,000 ppm | [ |
Egg white lysozyme (EWL) and/or sodium hexametaphosphate (SHMP), sodium pyrophosphate (SPP) |
|
Fried | Powder | Frozen Alaska pollock | Viable cell count, pH, VBN, biochemical attributes | EWL: 5% + |
[ |
Grapefruit seed extract |
|
— | Solution | Commercially available fish meat paste products | Proximate composition, textural, biochemical, rheological, sensory attributes | 1,000 ppm | [ |
Cinnamon bark extract |
|
Fried | Extracted solution | Frozen Alaska pollock | Antimicrobial activity | Sprayed diluted extract (1 : 1) | [ |
Alginic acid hydrolysate | — | Boiled | Hydrolysate solution | Frozen Alaska pollock | Relative viscosity, pH, color, rheological attributes | 0.3% | [ |
Chitosan hydrolysate | — | Boiled | Hydrolysate solution | Frozen Alaska pollock | Viable cell counts, rheological, sensory attributes | 0.3% | [ |
Nisin (N) and/or sucrose fatty acid esters (SFE) | — | Steamed | Powder and solution | Frozen Alaska pollock | Viable cell count, antimicrobial activity | N: 12.5 |
[ |
Piscicolin KH1 |
|
Steamed | Solution | Cod fish | Inhibitory assay, protein content, antimicrobial activity | 50 AU/g. | [ |
Zein and soy protein isolate (SPI) films containing green tea extract (GTE) |
|
Fried | Edible film (GC-WPI) with GTE | Commercially available fish meat paste products | TBARS, color, microbial, physical attributes | GTE: 1% | [ |
|
|
Not mentioned | Edible film (GC-WPI) with GSE | Commercially available fish meat paste products | Water vapor permeability, microbiological analysis, sensory attributes | GSE: 0.1% | [ |
TBC: total bacterial count; VBN: volatile basic nitrogen; TBARS: thiobarbituric acid reactive substances.
Various efforts have been focused on developing long-term storage solutions for fish-paste products via physical methods, including high pressurization [
High hydrostatic pressure technology has gradually gained popularity in the food industry over the last two decades [
Miyao et al. reported that growth of the majority of the pathogenic microorganisms present in surimi was inhibited at a high pressure of between 300 and 400 Mpa [
Kim et al. reported a reduction in the total aerobic bacterial counts in the grilled fish-paste stored at 5°C and irradiated by gamma rays at a level of 2.5 kGy or more [
Shin et al. investigated the effects of chlorine dioxide (ClO2) treatment on the physiochemical and microbial properties of fish-paste products [
The use of natural food preservatives rather than chemical and synthetic food preservatives is of worldwide interest. It has been reported that several natural food additives could extend the shelf-life of cooked fish and fish products. Some examples include onion ethanol extract [
The shelf-life of fried fish-paste products prepared by adding red pepper ethanol extract was estimated by Yoon et al. [
Kim et al. investigated the inhibitory effects of lysozymes, mixtures of lysozymes, and other antibacterial substances such as sodium pyrophosphate and sodium hexametaphosphate on bacterial growth in surimi products [
The stabilizing effects of grapefruit seed extract on fish-paste products were investigated by Cho et al. [
The predominant bacterium in most of the isolated microorganisms from packed and unpacked spoiled fish-paste products is
Yamazaki et al. investigated the effects of nisin and sucrose fatty acid esters on the growth of spoilage bacteria in fish-paste products [
Sakai and Yamaguchi examined the possibility of inhibiting lipid oxidation in boiled fish-paste by adding yuzu skin to the surimi [
Various packing materials and wrapping techniques have also been employed to keep fish-paste products fresh and free of contaminants for a longer period of time. Lee et al. investigated the processing conditions and quality stability of retort pouched fried-mackerel fish-paste during storage [
Lee et al. elucidated the antioxidative effects of soy and/or zein protein films containing green tea extract on the physiological properties of fish-paste products during storage [
The production of surimi dates back to ancient times. However, 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 [
Surimi is subdivided into high-grade (FA, SA, and A) and low-grade (KA, KB, and RA) types, based on the quality of the raw fish sources. Most of the high-grade surimi is sold in Japan for the production of kamaboko and other high-quality surimi products and in Korea for the production of premium crabsticks. Low-grade surimi is sold in Europe and the United States for the manufacturing of crab sticks and in Korea and Japan for the preparation of other fried fish products [
With increasing demand and new processing techniques (e.g., the pH-shift method), the use of other seafood resources, such as small pelagic species and giant squid, for the production of surimi and surimi products was possible [
Food additives from animal and seafood sources, such as fish, chicken, beef plasma proteins, and egg white, are considered the most effective protease inhibitors for surimi. However, with the outbreak of avian influenza, mad cow disease, undesirable resulting characteristics, and some religious constraints, there is limited use of these food additives. Additionally, vegetarians in some parts of the world would not wish to consume surimi-based products containing additives derived from animals or even from seafood sources. Hence, there is a need to identify more effective and alternative food-grade ingredients (e.g., plant sources, seaweed, and microalgae) to be used in the preparation of fish-paste products.
Surimi is mainly used for human consumption. As such, the challenges of production cost, composition, nutritional value, and the shelf-life of surimi products can never be neglected. This review has provided an overview of natural and synthetic food additives and preservatives used to enhance the quality, functionality, and shelf-life of fish-paste products. In addition, the improvements in the fish-paste product quality and functionality by various food additives from seafood, plants, mushrooms, animal sources, and functional materials were discussed.
For decades, surimi and surimi-based products have been well known in East Asian countries such as Japan and Korea. However, with advancements in technology, they are attracting attention in other Asian as well as European countries. With the increasing consumption worldwide, the manufacturing and processing of fish-paste products may require new and improved additives to enhance their acceptability in the market. Continuous scientific innovations and improved processing technology will aid in further advancements and improvements in this area.
The authors declare that there are no conflicts of interest regarding the publication of this article and regarding the funding received.
Khawaja Muhammad Imran Bashir and Jin-Soo Kim contributed equally to this work.
This research was a part of the Project no. PJT200885, entitled “Development and Commercialization of Traditional Seafood Products Based on the Korean Coastal Marine Resources,” funded by the Ministry of Oceans and Fisheries, South Korea.