A mini review on manipulation of carbohydrate for better use in surimi and surimi products: modification and compounding

文献类型： 外文期刊

第一作者： Zhang, Sijing

作者： Zhang, Sijing;Yin, Tao;You, Juan;Liu, Ru;Huang, Qilin;Zhang, Sijing;Zhang, Liangzi;Yin, Tao;Yin, Tao;Wang, Lan;Wang, Lan;Wang, Weisheng;Ma, Huawei

作者机构：

关键词： modification; compounding; gelling ability; anti-freezing capability; acetic acid esterification

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：4.1； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2023 年

页码：

收录情况： SCI

摘要： Carbohydrate is widely used in the production of surimi and surimi products to improve their qualities, such as anti-freezing capability, gelling ability, nutrition, flavor and 3D printability. More and more native carbohydrates have been modified through physical methods (e.g., ball milling, irradiation and differential sedimentation), chemical method (e.g., deacetylation, hydroxypropylation and acetic acid esterification) or enzymatic method (e.g., chitosanase) before being used in the processing of surimi and surimi products in recent years. At the same time, different carbohydrates are compounded and applied to surimi and surimi products. The modified and compounded carbohydrates in surimi have been proved to improve quality of surimi and surimi products more pronouncedly than native carbohydrates. Therefore, this review summarizes the manipulation of carbohydrate by modification and compounding to improve the qualities of surimi and surimi products. Moreover, the prospects for carbohydrate modification and compounding for use in surimi and surimi products are discussed. (c) 2023 Society of Chemical Industry.

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