Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research
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 depe...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/9675469 |
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| author | Khawaja Muhammad Imran Bashir Jin-Soo Kim Jeong Hyeon An Jae Hak Sohn Jae-Suk Choi |
| author_facet | Khawaja Muhammad Imran Bashir Jin-Soo Kim Jeong Hyeon An Jae Hak Sohn Jae-Suk Choi |
| author_sort | Khawaja Muhammad Imran Bashir |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-710232add6234acc853eb4cd0cd4bf02 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-710232add6234acc853eb4cd0cd4bf022025-02-03T01:33:17ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/96754699675469Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of ResearchKhawaja Muhammad Imran Bashir0Jin-Soo Kim1Jeong Hyeon An2Jae Hak Sohn3Jae-Suk Choi4Seafood Research Center, IACF, Silla University, 606 Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Republic of KoreaDepartment of Seafood and Aquaculture Science, Gyeongsang National University, 38 Cheondaegukchi-gil, Tongyeong-si, Gyeongsangnam-do 53064, Republic of KoreaSeafood Research Center, IACF, Silla University, 606 Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Republic of KoreaSeafood Research Center, IACF, Silla University, 606 Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Republic of KoreaSeafood Research Center, IACF, Silla University, 606 Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Republic of KoreaFish-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.http://dx.doi.org/10.1155/2017/9675469 |
| spellingShingle | Khawaja Muhammad Imran Bashir Jin-Soo Kim Jeong Hyeon An Jae Hak Sohn Jae-Suk Choi Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research Journal of Food Quality |
| title | Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research |
| title_full | Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research |
| title_fullStr | Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research |
| title_full_unstemmed | Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research |
| title_short | Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research |
| title_sort | natural food additives and preservatives for fish paste products a review of the past present and future states of research |
| url | http://dx.doi.org/10.1155/2017/9675469 |
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