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Mesbahi S V, Yazdanpanah S, Marhamatizadeh M H, Golchin Manshadi A, Rahimi E. New Methods of Surimi Production. J Altern Vet Med 2024; 7 (23)
URL: http://joavm.kazerun.iau.ir/article-1-185-en.html

Surimi is a purified myofibrillar protein, also known as salt-soluble protein, which is produced from aquatic muscles. Surimi-based products are popular among consumers due to ease of transportation, consumption, storage and high protein content. At present, the raw material for surimi-based products is mainly fish. The traditional thermal processes for preparing surimi-based products include heating in a water bath, steaming, grilling, and deep-fat frying. However, these methods have many limitations, such as low thermal efficiency, high time consumption, and high wastewater generation. Microwave and ultrasonic heating is a promising alternative to traditional heating methods. which relies on heat transfer and sound waves, in this review it is summarized from the point of view of structural responses of protein under microwave fields and interactions between surimi components, the continuous and stable cavitation process partially reduces the heterogeneity of gel heating under the influence of microwave ultrasonic treatment, change the structural structures, which has a significant effect on improving the physicochemical properties of processed meat products. Due to several advantages, such as environmental friendliness, time saving and energy efficiency. Recent studies have shown that it can increase the gelling properties of surimi gels and the industrial microwave production of surimi seafood has been realized.