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

Table 2

Natural food additives used to improve the functional properties of fish-paste products.

Common name	Species	Cooking method	Used as	Fish source for surimi	Metrics	Optimum amount or treatment condition	References
Seafood additives
Anchovy	Engraulis japonicus	Fried	Dried powder	Sea bream	Calcium content, color, textural and sensory attributes	1%-2%	[79]
Anchovy	Engraulis japonicus	Fried	Dried powder	Sea bream	Calcium content, color, textural and sensory attributes	5%	[80]
Skate	Raja kenojei	Fried	Hot wind-dried skin and cartilage (6 : 4) powder	Sea bream	Moisture content, color, textural and sensory attributes	3%	[81]
Skate	Raja kenojei	Steamed	Fermented flesh	Nemipterus virgatus	Amino acid, and moisture content, color, textural and sensory attributes	20%	[82]
Warty sea squirt	Styela clava	Fried	Ground flesh	Himeji; (Frozen yellow tentacle)	Color, textural and sensory attributes	5%	[83]
Warty sea squirt	Styela clava	Fried	Freeze-dried tunic powder	Frozen Itoyori	Color, textural and sensory attributes	1%	[84]
Pleated sea squirt	Styela plicata	Fried	Grinded flesh	Himeji; (Frozen yellow tentacle)	Color, textural and sensory attributes	15%	[85]
Shrimp	Acetes japonicus	Fried	Powder	Frozen sea bream surimi	Moisture content, color, textural and sensory attributes	5%	[86]
Green laver	Ulva spp.	Fried	Powder	Frozen sea bream surimi	Color, sensory attributes	5%	[87]
Pufferfish	Lagocephalus lunaris	Fried	Powder	Nemipterus spp.	Moisture, crude protein, lipid, color, textural and sensory attributes	5%	[88]
Maesaengi	Capsosiphon fulvescens	Fried	Freeze-dried powder	Frozen sea bream surimi	Color, textural and sensory attributes	5%	[89]
Red snow crab	Chionoecetes japonicus	Fried	Leg-meat powder	Frozen Alaska pollock (T. chalcogramma)	Physiochemical and sensory attributes	6%	[90]
Plant source additives
Mulberry leaf	Morus alba	Fried	Powder	Sea bream	Color, texture, sensory attributes	0.5%	[91]
Onion	Allium cepa	Fried	Ethanol extract	Cutlassfish paste	Moisture content, TBC, VBN, color, sensory attributes	3%	[70]
Lotus leaf	Nelumbo nucifera	Fried	Powder	Sea bream	Color, textural and sensory attributes	0.5%	[92]
Beetroot and Spinach	Beta vulgaris and Spinacia oleracea	Microwave in kamaboko shape mold	Fresh beet root, spinach dish	Not mentioned	Moisture, texture analysis	Beetroot: 10%; Spinach: 15%	[93]
Citrus fruits	Citrus limon, C. junos, C. unshiu, Fortunella japonica var. margarita	Steamed	Ground flesh pulp without seeds	Min Daegu flesh	Color, textural and sensory attributes	Cumquat	[94]
Oat bran + SiO2	Avena sativa	Boiled	Powder	Frozen Alaska pollock surimi	Color, textural and physiochemical attributes	6 g Oat bran/100 g SiO2	[95]
Yam	Dioscorea japonica	Fried	Powder	Pollock, squid, shrimp	Folding test, color, textural and sensory attributes	2%	[96]
Wolfberry/Chinese Goji	Fructus lycii	Fried	Powder	Sea bream	Textural and sensory attributes	3%	[97]
Red ginseng	Panax ginseng C.A. Meyer	Fried	Powder	Not described	Color, lipid oxidation, sensory attributes	1%	[98]
Korean angelica root	Angelicae gigantis Radix	Fried	Powder	Sea bream	Textural and sensory attributes	0.5%	[99]
Turmeric	Curcuma longa L.	Fried	Powder	Pollock, squid, shrimp	Color, rheological and sensory attributes	3%	[100]
Wasabi	Wasabia japonica	Fried	Freeze-dried powder	Silver pomfret; (Pampus argenteus)	Color, TBC, viable cell count, textural and sensory attributes	1.8%	[101]
Wolfiporia extensa	Poria cocos	Fried	Powder	Sea bream	Color, textural and sensory attributes	3%	[102]
Mushroom additives
Button mushroom	Agaricus bisporus	Fried	Chopped fresh	Argyrosomus argentatus	Textural and sensory attributes	10%	[103]
Enoki mushroom	Flammulina velutipes	Fried	Chopped fresh	A. argentatus	Textural and sensory attributes	5%	[104]
Shiitake mushroom	Lentinus edodes	Fried	Chopped fresh	A. argentatus	Textural and sensory attributes	10%	[105]
King oyster mushroom	Pleurotus eryngii	Fried	Paste	Silver white croaker (Pennahia argentata)	Textural and sensory attributes	10%	[106]
King oyster mushroom	Pleurotus eryngii	Steamed	Paste	Cuttlefish; (Sepia esculenta)	Textural, physiochemical, sensory attributes	40%	[107]
Animal source additives
Poultry chicken	Gallus gallus domesticus	Fried	Breast meat batter	Itoyori; Japanese threadfin bream, (Nemipterus japonicus)	Chemical composition, color, fatty acid composition, TBARS, sensory attributes	7.46% or 14.93%	[108]
Functional food additives
Long-chain cellulose	—	Boiled	Powdered cellulose	Alaska pollock surimi	Textural and rheological attributes	6%	[109]
Dietary fiber from ascidian tunic	Halocynthia roretzi	Boiled	Refined dietary fiber	Alaska pollock surimi	Color, textural, physiological, and sensory attributes	5%	[110]
Fiber and/ω-3 oil	—	Heated in a water bath	Powdered fiber, ω-3 oil	Alaska pollock surimi	Textural and rheological attributes	Fiber: 6–10 g and/ω-3: 100 g	[111]
Flaxseed or salmon oil	Not described	Cooked in a water bath	Oil	Frozen Alaska pollock surimi; (T. chalcogramma)	TBARS, color, textural and sensory attributes	2 g/100 g franks	[112]
Soybean oil	Glycine max	Heated in a water bath	Oil	Frozen silver carp surimi	Color, textural attributes	Soybean oil: >3%	[113]
Calcium powder of cuttlefish bone treated with acetic acid	Sepia esculenta	Heating in a water bath	Calcium powder	Alaska pollock surimi	Moisture content, color, textural and sensory attributes	0.09%	[114]
Propolis	—	Fried	Alcohol extract; (100%)	Alaska pollock meat paste	Color, textural and sensory attributes	0.17%	[115]
Propolis	—	Fried	Alcohol extract; (100%)	Sand lance; (Hypoptychus dybowskii)	Acid and peroxide value, VBN, sensory attributes	0.2%	[116]
Cheonggukjang	Fermented Glycine max by Bacillus sp.	Fried	Powder	Sea bream	Color, textural and sensory attributes	2%	[117]

TBC: total bacterial count; VBN: volatile basic nitrogen; TBARS: thiobarbituric acid reactive substances.