|
| Common name | Species | Cooking method | Used as | Fish source for surimi | Metrics | Optimum amount or treatment condition | References |
|
| Animal source additives |
|
| Beef plasma hydrolysate | Bos taurus | Heated in a water bath | Dried powder | Atlantic menhaden (Brevoortia tyrannus),
Alaska pollock
(Theragra chalcogramma) | Moisture content, protein content, cooking loss, water-holding capacity, texture, torsion test | 0.5%–1.5% | [15] |
| Bovine plasma | Bos taurus | Heated in a water bath | Powder | Arrowtooth flounder (Atheresthes stomias), Walleye pollock | Moisture content, punch, torsion, color test | 2% | [16] |
| Beef plasma protein | Bos taurus | — | Powder | Pacific whiting
(Merluccius productus) | Protein content, inhibitory assay | 4% | [17] |
| Dried bovine plasma | Bos taurus | Steaming | Powder | Alaska pollock
(T. chalcogramma) | Nutrient content, pH, water-holding capacity, texture and sensory evaluation | 2% | [18] |
| Beef plasma protein | Bos taurus | Heated in a water bath | Dried powder | Red tilapia
(O. niloticus x O. placidus) | Color, texture, expressible water, protein, total sulfhydryl content | 2 g/kg | [19] |
| Porcine plasma protein | Sus scrofa domesticus | Heated in a water bath | Dried powder | Bigeye snapper
(Priacanthus tayenus) | Expressible drip amount, color, texture, setting conditions | 0.5% | [14] |
| Porcine plasma protein | Sus scrofa domesticus | Heated in a water bath | Dried powder | Threadfin bream (Nemipterus bleekeri),Bigeye snapper
(P. tayenus),
Baracuda
(Sphyraena jello) and
Bigeye croaker
(Pennahia macrophthalmus) | Trichloroacetic acid-soluble peptides, color, texture, protein content | 0.5% | [20] |
| Chicken plasma protein | Gallus gallus domesticus | Heated in a water bath | Dried powder | Sardine
(Sardinella gibbosa) | Color, texture, expressible moisture, protein content, autolysis activity | 2% | [21] |
| Cysteine proteinase inhibitor from Chicken plasma | Gallus gallus domesticus | Heated in a water bath | Dried powder | Arrowtooth flounder
(A. stomias),Pacific whiting
(M. productus) | Autolysis and inhibitory activity, pH, protein content | 3% | [22] |
| Chicken plasma | Gallus gallus domesticus | Heated in a water bath | Dried powder | Pacific whiting
(M. productus) | Torsion and fracture test, dynamic rheological attribute | 2% | [23] |
| Ovomucoid | Gallus gallus domesticus | Heated in a water bath | Ovomucoid solution | Alaska pollock | Puncture test, textural and sensory attributes | 2% | [24] |
| Ovomucoid | Gallus gallus domesticus | Heated in a water bath | Ovomucoid solution | Alaska pollock | Puncture test, textural and sensory attributes | 2% | [25] |
| Egg white (EW) | Gallus gallus domesticus | Heated in a water bath | Powder | Lizardfish (Saurida tumbil) mince and surimi | Autolytic activity, textural attributes | EW: 1% | [26] |
| Egg albumin | Gallus gallus domesticus | Heated in the cooking roller | Egg white itself | Surimi-based crab sticks from Alaska pollock (AP),
Pacific whiting (PW);
(M. productus) | Transient test, strength test, texture, dynamic rheological and physical attributes | AP: 1.5%,
PW: 2% | [27] |
| Regular dried egg white (REW), special dried egg white (SEW), liquid egg white (LEW) | Gallus gallus domesticus | Heated in a water bath | Spray-dried powder | Pacific whiting
(M. productus) | Total sulfhydryl groups, fracture test, dynamic rheological attribute | SEW: 2%-3% | [28] |
| Whey protein concentrate | Bos taurus | Heated in a water bath | Whey protein concentrate | Bigeye snapper (P. tayenus),
Goatfish
(Mulloidichthys vanicolensis),
Threadfin bream
(N. bleekeri) and
Lizardfish (S. tumbil) | Water-holding capacity, color, autolytic activity | 3% | [29] |
|
| Seafood additives | |
|
Shrimp head protein hydrolysate from,
northern pink shrimp,
endeavour shrimp, and
black tiger shrimp | Pandalus eous,
Metapenaeus endeavouri,
Penaeus monodon | Heated in a water bath | Dried matter | Lizardfish
(Saurida spp.) | Gel strength, color, gel-forming ability, Ca-ATPase activity | 5% | [30] |
| Rainbow trout plasma protein | Oncorhynchus mykiss | Heated in a water bath | Freeze-dried plasma | Alaska pollock | Proximate analysis, water-holding capacity, color, texture, protein content | 0.75 mg/g | [31] |
| Fish gelatin | Commercial fish gelatin
(Gelatin Rousselot) | Heated in a water bath | Powder | Alaska pollock | Color, mechanical, functional, sensory attributes | 10 g/kg | [32] |
| Nanoscaled fish-bone of Pacific whiting | M. productus | Heated in a water bath | Powder | Alaska pollock | Texture, scanning electron microscopy | 1 g/100 g | [33] |
Nanoscaled fish-bone (NFB) +
dried egg white (DEW) | M. productus, Gallus gallus domesticus | Heated in a water bath | Powder | Pacific whiting:
(M. productus) | Rheological and textural attributes | DEW: 1% +
10 mg NFB Ca/g surimi paste | [34] |
| Salmon blood plasma | Oncorhynchus tshawytscha | Ohmic heating | Freeze-dried plasma | Pacific whiting
(M. productus) | Scanning electron microscopy, protein content, dynamic rheological attributes | 1 g/100 g | [35] |
| Freeze-dried chinook salmon plasma (FSP) and concentrate salmon plasma (CSP) | Oncorhynchus tshawytscha | Ohmic heating | Freeze-dried plasma | Pacific whiting
(M. productus) surimi and Salmon mince | Proteolytic inhibition, autolysis, protein content | Salmon mince: CSP > FSP
Pacific whiting surimi: FSP | [36] |
| Partially purified trypsin inhibitor from the roe of yellowfin tuna fish | Thunnus albacares | Heated in a water bath | Freeze-dried | Bigeye snapper
(Priacanthus macracanthus) | Proteolysis, color, water-holding capacity, gelling properties | 3 g/100 g | [37] |
| Squid ink tyrosinase (SIT) + tannic acid (TA) | Todarodes pacificus | Heated in a water bath | Mixture | Sardine
(Sardinella albella) | Tyrosinase activity, in vitro oxidation assay, color, textural and sensory attributes | SIT: 500 U/g protein +
TA: 1% | [38] |
|
| Plant source additives |
|
Soybean protein,
wheat gluten | Glycine max,
Triticum aestivum | Heated in a water bath | Soybean protein,
Wheat gluten | Alaska pollock
(T. chalcogramma) | Expressible water, moisture content, gel strength, physical attributes | 5% | [39] |
Soy protein,
egg white (EW),
whey protein concentrate (WPC),
Lactalbumin (LA),
milk protein isolate (MPI) | Glycine max,
Gallus gallus domesticus, Bos taurus | Cooked in a steam cooker | Powder | Alaska Pollock
(T. chalcogramma) | Texture, expressible moisture content, water retention properties | EW and MPI | [40, 41] |
Legume seed extract from,
black cowpea,
white cowpea,
soybean seeds,
Mungbean,
peanut | Vigna unguiculata,
Glycine max
Vigna radiata
Arachis hypogaea | — | Freeze-dried proteinase inhibitor extracts | Threadfin bream (Nemipteridae) | Thermal stability, pH, protein content, proteinase inhibitory assay | Black cowpea, soybean seeds:
30 mg/g | [42] |
Legume seed extract from
Cowpea,
pigeon pea,
bambara groundnuts | Vigna unguiculata,
Cajanus cajan,
Voandzeia subterranea | — | Partially purified Trypsin | Threadfin bream (Nemipteridae) | Sarcoplasmic modori-inducing proteinase activity, color | 30 k units/g | [43] |
| bambara groundnut protein isolate | Vigna subterranea | Heated in a water bath | Powder | Threadfin bream
(N. bleekeri) | Color, autolysis | 0.25 g/100 g | [44] |
| Soy protein isolate | Glycine max | Heated in a water bath | Commercial soy protein isolate
(JinQui 1200) | Alaska pollock
(T. chalcogramma),
Common carp (Cyprinus carpio) | Total nitrogen and moisture content, gel strength, color | 10% | [45] |
Soybean protein,
wheat gluten | Glycine max,
Triticum aestivum | Heated in a water bath | Soy protein, wheat gluten | Alaska pollock
(T. chalcogramma) | Expressible water, moisture content, gel strength, physical attributes | 5% | [46] |
| Dietary fiber (DF) from pea and chicory + microbial transglutaminase (MTGase) | Cichorium intybus
Pisum sativum | Heated in a water bath | Powder | Hake (M. capensis),
Gilthead seabream
(Sparus aurata),
Sea bass (Dicentrarchus labrax)
Meagre (Argyrosomus regius) | Dynamic rheological attributes | MTGase: 100 U/g | [47] |
| Protein isolates from Mungbean (MBPI), black bean (BBPI), bambara groundnut (BGPI) | Phaseolus aureus, Phaseolus vulgaris, Vigna subterranea | — | Freeze-dried powder | — | Scanning electron microscopy, proteolytic, autolytic and trypsin inhibitory activity assay, color, texture, trichloroacetic acid-soluble peptide content | 1 g/100 g | [48] |
| Partially purified trypsin inhibitor from adzuki bean | Vigna angularis | Heated in a water bath | Freeze-dried powder | Threadfin bream (N. bleekeri) | Protein content, texture, color, trypsin inhibitory activity, autolytic activity assay | 3 g/100 g | [49] |
| Amylose (A) and amylopectin (AP) | — | Heated in a water bath | Powder | Walleye pollock (T. chalcogramma) | Gelation and breaking strength | Amylose: 70% + Amylopectin: 4% | [50] |
| Wheat starch | Triticum aestivum | Heated in a water bath | Powder | Alaska pollock (T. chalcogramma) | Compression test, dynamic viscoelasticity, scanning electron microscopy | Starch: 10 g +
Surimi: 10 g | [51] |
| Native sweet potato starch (NSPS) and Modified sweet potato starch (MSPS) | Ipomoea batatas | Heated on a controlled stress rheometer | Powder | Alaska pollock (T. chalcogramma) | Dynamic rheological attributes | 5% | [52] |
| Potato starch | Solanum tuberosum | Heated in the Krehalone casing film | Powder | Pacific sand lance (Ammodytes personatus Girard) | Proximate analysis, protein composition, color, folding text, textural and sensory attributes | 8% | [53] |
| Rice flour | Oryza sativa | Fried | Powder | Alaska pollock (T. chalcogramma) | Gel strength, color, rheological and sensory attributes | 10–15% | [54] |
| Rice flour | Oryza sativa | Fried | Powder | Threadfin bream (Nemipteridae) | Moisture content, pH, color, textural and sensory attributes | 50% | [55] |
| Rice flour | Oryza sativa | Fried | Powder | Golden threadfin bream (Nemipterus virgatus) | Gel strength, sensory attributes | 14% | [56] |
|
| Cryoprotectants and humectants |
|
| Xanthan (X), locust bean (LB) gums alone, X/LB ratio | Ceratonia siliqua | Heated in a water bath | Powder | Silver carp (Hypophthalmichthys molitrix) | Torsion test, gel-forming ability, mechanical attributes | X/LB: 0.25/0.75 | [57] |
| Pectin gum (HM, LM) + CaCl2 | — | Heated in a water bath | Gum and powder | Silver carp (H. molitrix) | Water-holding capacity, mechanical and textural attributes | Pectin gum: 1% +
CaCl2: 0.2% | [58] |
| Chitosan 7B from prawn shell | Not mentioned | Heated in a water bath | Not mentioned | Barred garfish (Hemiramphus far) | Protein content, SEM, textural attributes | 1% | [59] |
| Konjac glucomannan aqueous dispersion | Amorphophallus konjac | Heated in a water bath | Aqueous dispersion | Giant squid (Dosidicus gigas), Alaska pollock (T. chalcogramma) | Protein solubility, pH, textural and viscoelastic rheological attributes | 1% | [60] |
| Carrageenan + NaCl or KCl | — | Heated in a water bath | Hydrocolloid | Alaska pollock (T. chalcogramma) | Gel strength, color, compression test | Carrageenan: 1% +
KCl: 1.5% | [61] |
| Amorphophallus konjac flour (AKF) | Amorphophallus konjac | Heated in a water bath | Flour | Giant squid (D. gigas) | Water retention ability, color, textural and sensory attributes | 10% | [62] |
| NaCl + high hydrostatic pressure (HHP) | — | Heated in a water bath | Powder | Alaska pollock (T. chalcogramma) | Proximate analysis, FTIR, SEM, color, mechanical, rheological and sensory attributes | HHP: 300 MPa +
NaCl: 0.3% | [63] |
| Sodium chloride, sugars, polyols | — | Heated in a water bath | Powder and liquid | Yellow corvina (Larimichthys polyactis) | Water activity, VBN, color moisture content | Sodium chloride: 4%,
Glucose: 10%,
Glycerin: 10% | [64] |
| Starch, glycine, sodium lactate | — | Heated in a water bath | Powder and liquid | Yellow corvina (L. polyactis) | Water activity, VBN, color, moisture content | Sodium lactate: 7.5% | [65] |
| Glycerol | — | Steamed | Liquid | Mackerel (Scomber japonicus), and Brazilian sandperch (Pseudopercis semifasciata) | Water activity, textural and sensory attributes | 20% | [66] |
| Na and Ca salts of polyuronides and carboxymethyl cellulose | — | Heated in a water bath | Powder | Alaska pollock (T. chalcogramma) | Gel-strengthening effects | 2%–6% | [67] |
| L-ascorbic acid (AsA) and dehydro-L-ascorbic acid (DAsA) | — | Heated in a water bath | Powder | Alaska pollock (T. chalcogramma) | Gel strength analysis | DAsA: 10 µg/g | [68] |
| Sodium-L-ascorbate (SA) | — | Steamed in Nojax cellulose casing | Powder | Alaska pollock (T. chalcogramma) | pH, textural and sensory attributes | 0.2% | [69] |
| ω-3 fatty acids from algae | Not mentioned | Heated in a water bath | Oil | Cod (Gadus morhua) | TBARS, fatty acid content, color | 500 mg/85 g | [70] |
Eicosapentaenoic acid,
docosahexaenoic acid | — | Heated in a water bath | Oil | Walleye pollock (T. chalcogramma) | Microscopic observation, viscosity, gel-forming ability | 10% | [71] |
Eicosapentaenoic acid,
docosahexaenoic acid | — | Heated in a water bath | Oil | Walleye pollock (T. chalcogramma), Threadfin bream (Nemipteridae), White croaker (Genyonemus lineatus), and Japanese jack mackerel (Trachurus japonicus) | Proximate analysis, color, water-holding capacity, physical attributes | 5%–30% | [72] |
| ω-3 PUFAs-rich oils | Flaxseed, algae, menhaden, krill, blend (flaxseed : algae : krill, 8 : 1 : 1). | Heated in a water bath | Oil | Alaska pollock (T. chalcogramma) | Torsion test, and rheological attributes | 9 g/100 g | [73] |
| Ethanolic Kiam wood extract (EKWE) + commercial tannin (CT) | Hopea sp. | Heated in a water bath | Overdried powder | Striped catfish (Pangasius hypophthalmus) | pH, VBN, TBARS, color, TCA-soluble peptide, moisture, protein contents, textural attributes | EKWE: 0.08%
CT: 0.02%–0.04% | [74] |
Coconut husk extract with ethanol,
60% (CHE-E60),
80% (CHE-E80) | Cocos nucifera | Heated in a water bath | Freeze-dried powder | Sardine
(S. albella) | Total phenolic, expressible moisture, TCA-soluble peptide, and protein contents, color, textual, rheological, and sensory attributes | CHE-E60: 0.125% | [75] |
Oxidized phenolic compounds:
ferulic acid (OFA),
tannic acid (OTA),
catechin (OCT),
caffeic acid (OCF) | — | Heated in a water bath in polyvinylidene casing | Solution | Mackerel
(Rastrelliger kanagurta) | SEM, expressible moisture, protein content, color, textural and sensory attributes | OFA: 0.40%,
OTA: 0.50%,
OCF: 0.50%,
OCT: 0.10% | [76] |
Oxidized phenolic compounds:
ferulic acid (OFA),
tannic acid (OTA),
catechin (OCT),
caffeic acid (OCF) | — | Heated in a water bath in polyvinylidene casing | Powder | Bigeye snapper
(P. tayenus) | SEM, expressible moisture, protein, and free amino acid content, color, textural and sensory attributes | OFA: 0.20%,
OTA: 0.05%,
OCF: 0.15%,
OCT: 0.05% | [77] |
| Egg white powder (EW), whey protein concentrate (WPC) | Gallus gallus domesticus, Triticum aestivum | Heated in a water bath | Powder and concentrate | Lizardfish
(S. tumbil) mince and surimi | Autolytic activity, TCA-soluble oligopeptides, protein content, textural attributes | EW: 4%
WPC: 4% | [26] |
| Zinc sulfate (ZnSO4), sodium tripolyphosphate (STPP) | — | Heated in a water bath in polyvinylidene casing | Powder | Yellow stripe trevally (Selaroides leptolepis) | Expressible moisture, lipid, phospholipid, and protein content, Ca-ATPase activity, color, textural attributes | ZnSO4: 60 µmol/kg + STPP: 0.5% | [78] |
|
