Exploring the versatility of carbohydrates in surimi and surimi products: novel applications and future perspectives
文献类型： 外文期刊
作者： Sijin, Zhang 1 ; Zhang, Liangzi 2 ; Yin, Tao 1 ; You, Juan 3 ; Liu, Ru 3 ; Wang, Lan 5 ; Huang, Qilin 3 ; Wang, Weisheng 7 ; Ma, Huawei 1 ;
作者机构： 1.Guangxi Acad Fishery Sci, Minist Agr & Rural Affairs, ASEAN Key Lab Comprehens Exploitat & Utilizat Aqua, Key Lab Aquaculture genet & breeding & Hlth Aquacu, Nanning, Peoples R China
2.Wuhan Business Univ, Wuhan, Peoples R China
3.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan, Peoples R China
4.Natl R&D Branch Ctr Convent Freshwater Fish Proc, Wuhan, Peoples R China
5.Hubei Acad Agr Sci, Minist Agr & Rural Affairs, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Cold Chain Logist Technol Agroprod, Wuhan, Peoples R China
6.Hubei Innovat Ctr Agr Sci & Technol, Agroprod Proc Res Sub Ctr, Wuhan, Peoples R China
7.Guangxi Univ Chinese Med, Coll Pharm, Nanning, Peoples R China
8.Huazhong Agr Univ, Coll Food Sci & Technol, 1 Shizishan St, Wuhan 430070, Hubei, Peoples R China
9.Guangxi Acad Fishery Sci, Guangxi Key Lab Aquat Preservat & Proc Technol, Nanning 530021, Guangxi, Peoples R China
关键词： carbohydrate; characterization; surimi; flavor adsorption; anti-freezing; fish protein
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：4.1； 五年影响因子：4.2 ）
ISSN： 0022-5142
年卷期： 2023 年
页码：
收录情况： SCI
摘要： Carbohydrate is one kind of the most important additives in the production of surimi and surimi products, mainly due to its wide range of sources and superior functionality. In recent years, new carbohydrates (oligosaccharides and polysaccharides) have been gradually applied in the production of surimi and surimi products which is mainly driven by consumer requirement on nutritional and the flavors or taste quality and producer requirement on extending the shelf life, like low calorie intake, dietary fiber enrichment, rich taste and improvement of antioxidant properties. Besides anti-freezing and improvement in gelling ability, novel functionalities have been explored such as fat substitution, improving flavor, antibacterial effect, antioxidant effect and improving three-dimensional printability. With an in-depth study of the mechanism of carbohydrate improving the qualities of surimi and surimi products, the application of carbohydrates in surimi would be more effective. Therefore, this review summarizes the new carbohydrates applied in the processing of surimi and surimi products, and their novel functionalities. Additionally, progress of the research on the mechanism of carbohydrate improving the qualities of surimi is also reviewed. (c) 2023 Society of Chemical Industry.
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