A Review of Surimi Production and Protein Gel Formation

Fisheries

Surimi is meat that has been ground or minced and repeatedly cleansed and rinsed to remove the majority of the blood, odor, pigment, and fat. The traditional use of surimi, which was first created in Japan many centuries ago, as a raw ingredient for the production of kamaboko and other goods with a surimi base, is widespread today. Fish contain three main protein groups: sarcoplasm, connective tissue, and myofibrils, which are crucial for the production of goods based on surimi gel. Myofibril proteins, particularly myosin and actomyosin, must be dissolved in a high concentration of salt (NaCl), according to the hypothesis of gelling from fish muscle proteins that have undergone mincing and washing. Due to denaturation, interaction, and aggregation, this protein can gel when heated. 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 handling of surimi raw materials must then be done correctly, from the ship to the location where the fish is processed. Everything must be done in a cold chain with consistent environmental sanitization and hygiene. This study seeks to give a general overview of how to create surimi in accordance with the references and information on the method for creating the distinctive gel of surimi, which is a crucial step in the creation of surimi-based products

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