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Journal of Food Quality
Volume 2017, Article ID 9675469, 31 pages
Review Article

Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

1Seafood Research Center, IACF, Silla University, 606 Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Republic of Korea
2Department of Seafood and Aquaculture Science, Gyeongsang National University, 38 Cheondaegukchi-gil, Tongyeong-si, Gyeongsangnam-do 53064, Republic of Korea
3Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University, 140 Baegyang-daero, 700 beon-gil, Sasang-gu, Busan 46958, Republic of Korea

Correspondence should be addressed to Jae-Suk Choi;

Received 9 June 2017; Revised 15 August 2017; Accepted 17 September 2017; Published 27 November 2017

Academic Editor: Moreno Bondi

Copyright © 2017 Khawaja Muhammad Imran Bashir et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Fish-paste products, also known as fish cakes or surimi-based products, are worldwide favorites. Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood. The flavor, texture, taste, shelf-life, and market value of surimi-based products depend on the source of the fish meat, type of applied heat treatment, and additives used to prepare the surimi. While preparing surimi with chemical additives, several problems have been observed, such as a lack of unique characteristics, inferior acceptability, and poor functionality. Various types of fish-paste products have been developed by using different ingredients (e.g., vegetables, seafood, herbs and oriental medicines, grains and roots including carrots, and functional food materials). However, a systematic review of fish-paste products prepared using natural food additives has not yet been performed. Therefore, the quality characteristics of fish-paste products and their functionalities were elucidated in this study. With the increasing demand for surimi seafood products, the functional properties, physiochemical properties, and shelf-life of surimi-based products need to be improved. This review will aid the preparation of new value-added products in the surimi industry.