文献类型： 外文期刊
作者： Yingchutrakul, Manatsada 1 ; Wasinnitiwong, Naphat 1 ; Benjakul, Soottawat 2 ; Singh, Avtar 2 ; Zheng, Yanyan 3 ; Mubango, Elliot 1 ; Luo, Yongkang 1 ; Tan, Yuqing 1 ; Hong, Hui 1 ;
作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Lab Food Qual & Safety, Beijing 100083, Peoples R China
2.Prince Songkla Univ, Fac Agroind, Int Ctr Excellence Seafood Sci & Innovat, Hat Yai 90112, Thailand
3.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China
4.China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Food Colloids & Delivery Funct, Beijing 100083, Peoples R China
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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