A Review of Dried Surimi Concentrate: Producing and Evaluating Methods

fisheries

It is vital to produce and create a variety of processed fishing products based on the principles of correct handling and processing in order to boost people's purchasing power and widen distribution networks for fishery products and products. Development can be done on both finished products and products that can be processed further to become finished products. Making fish raw materials into intermediate products, such as surimi, is one strategy to create and utilize processed goods and underutilized fresh fishery products. Surimi is mashed meat that has undergone numerous cleaning and washing processes to remove the majority of the blood, odor, color, and fat. A number of variables, including the type of fish, level of freshness, fishing technique, fishing season, growth stage, and fish size, will affect the ability to produce surimi of high quality. The transition from frozen to dry surimi production will allow for a wide range of new uses for fish protein and increase its appeal as a food ingredient. When the folding test is completed with a high score, it is demonstrated that its capacity to create a gel when compared to raw surimi is still very good (AA). The myofibril protein concentration, the amount of sugar used as an anti-denaturant, the pH and ionic strength of the meat dispersion, as well as the temperature of the spray drying equipment, will all have an impact on how well spray dried surimi performs.

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.