Research progresses on processing and utilization of freshwater fish surimi and surimi products

Authors

TAN Li, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Key Laboratory of Aquatic Roduct Processing and Safety, Zhanjiang, Guangdong 524088, China
ZHOU Chunxia, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Key Laboratory of Aquatic Roduct Processing and Safety, Zhanjiang, Guangdong 524088, China
HONG Pengzhi, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Key Laboratory of Aquatic Roduct Processing and Safety, Zhanjiang, Guangdong 524088, China

Abstract

In this paper, the processing utilization of freshwater fish surimi and its products were reviewed from three main aspects combined current research at home and abroad, including the processing characteristics and mechanisms, the influencing processing factors, and the deodorization methods. It was pointed out that the shortages of basic researches, transport conditions, and production equipments in the processing and utilization of freshwater fish surimi. It would provide some useful information for exploring the development directions of surimi and surimi products in future, and promote the optimization utilization of freshwater fish resources.

Publication Date

8-28-2018

First Page

165

Last Page

168

DOI

10.13652/j.issn.1003-5788.2018.08.032

Recommended Citation

Li, TAN; Chunxia, ZHOU; and Pengzhi, HONG (2018) "Research progresses on processing and utilization of freshwater fish surimi and surimi products," Food and Machinery: Vol. 34: Iss. 8, Article 32.
DOI: 10.13652/j.issn.1003-5788.2018.08.032
Available at: https://www.ifoodmm.cn/journal/vol34/iss8/32

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