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

文献类型： 外文期刊

第一作者： Yingchutrakul, Manatsada

作者： Yingchutrakul, Manatsada;Wasinnitiwong, Naphat;Mubango, Elliot;Luo, Yongkang;Tan, Yuqing;Hong, Hui;Wasinnitiwong, Naphat;Benjakul, Soottawat;Singh, Avtar;Zheng, Yanyan;Hong, Hui

作者机构：

关键词： Asian carp; surimi process; gelation; surimi additive; surimi product

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 9 期

页码：

收录情况： SCI

摘要： 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.

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