Asian Carp, an Alternative Material for Surimi Production: Progress and Future
Abstract
:1. Introduction
2. Surimi Material Resources
3. Biometric Character of Asian Carp Species
4. Asian Carp Surimi and Surimi Products
4.1. Asian Carp Surimi
4.2. Surimi Gelation Mechanism
4.3. Traditional Asian Carp Surimi Products
5. The Quality Improvement of Asian Carp Surimi and Surimi Products
5.1. Raw Materials
5.2. Washing Treatments
5.3. Cooking Methods
5.3.1. Traditional Methods
5.3.2. Novel Non-Thermal Methods
Processing/Treatments | Name of Fish Species | Experimental Conditions | Analysis | Optimum Amount/Treatment Conditions | Reference |
---|---|---|---|---|---|
Acid-induced gel preparation | Silver carp | Acid-induced gel (acetic acid solution 1:4 (w/v)), and heat-induced gel (30 °C for 1 h and 90 °C for 15 min) | Moisture content, pH, TPA, expressible water content, whiteness, SDS-PAGE, SEM, and protein solubility | Acid-induced gel | [70] |
3D printing | Silver carp | Printing systems; nozzle diameter size (0.8, 1.5, 2.0 mm), nozzle height (5, 10, 15, 20 mm), nozzle moving speed (20, 24, 28, 32 mm/s, and extrusion rate (0.002, 0.003, 0.004, 0.005 cm3/s) | Rheological characterization, gel strength, WHC, microstructure, LF-NMR, extrusion rate, and resulting diameter | Nozzle diameter 2.0 mm, nozzle height 5.0 mm, nozzle moving speed 28 mm/s, and 0.003 cm3/s | [71] |
Non-thermal | |||||
High pressure | Bighead carp | Heating treatment (40 °C for 30 min and 90 °C for 20 min), and pressure treatments (100, 200, 300, 400, and 500 MPa, at 25 °C for 30 min) | Gel strength, TPA, WHC, whiteness, turbidity, protein solubility, SDS-PAGE, SEM, and protein content | Pressure treatment at 500 MPa | [69] |
High intensity ultrasound | Silver carp | 0–5% NaCl, ultrasonic treatment at 100 kHz, 300 W for 10 min | puncture, microstructures, WHC, dynamic rheological properties, SH content, chemical interactions, solubility, TCA-soluble peptides, and SDS-PAGE | 0–2% NaCl | [78] |
E-beam irradiation | Grass carp | Irradiation doses; 0, 1, 3, 5, and 7 kGy in combination with microwave heating 70 °C | Volatile compounds, and fatty acid profile | 5 and 7 kGy | [82] |
5.4. Functional Ingredients
5.4.1. Polysaccharides
5.4.2. Protein Additives
5.4.3. Microbial Transglutaminase (MTGase)
5.4.4. Salts
5.4.5. Cryoprotectants
5.4.6. Other Food Additives
Food Additives | Name of Fish Species | Experimental Conditions | Analysis | Optimum Amount/Treatment Conditions | Reference |
---|---|---|---|---|---|
Carbohydrate | |||||
Potato starch, corn starch | Silver carp | 8% potato starch (modified starch, native starch), and 8% corn starch | TPA, penetration force, gel strength, color evaluation, microstructure, and paraffin section | 8% potato starches | [87] |
Wheat flour | Silver carp | 0%, 10%, 20%, and 30% of surimi combination with wheat flour, setting using microwave heating at 2450 MHz | Temperature distribution, and DSC | 10% and 30% of surimi | [91] |
Modified starch | Silver carp | Acetic acid esterification starch (AAES), cross-linked esterification starch (CES), cross-linked hydroxypropylated starch (CHS), hydroxypropylated starch (HS), and sorbital combination with sucrose (1:1; wt), storage conditions; temperature −20 °C for 90 days | Gel Strength, Ca2+–ATPase activity, SSP content, and SH content | AAES and HS | [95] |
Konjac glucomannan (KGM) | Grass carp | 0%, 0.5%, 1%, 1.5%, and 2% KGM, storage conditions; temperature −18 °C for 30 days | TPA, WHC, whiteness, SEP content, Ca2+ ATPase activity, SH content, and active sulphydryl content | 1% KGM | [97] |
Starch gum | Silver carp | 1.37% hydroxypropylated cassava starch (HCS), 0.44% curdlan (CD), 0.22% κ-carrageenan (KC), and mixtures of 1.37% hydroxypropylated cassava starch, 0.44% curdlan and 0.22% κ-carrageenan (HCK) | Gel strength, TPA, WHC, whiteness, soluble protein content, SEM, raman spectroscopy, and sensory analysis | HCK | [98] |
Pectin gum | Silver carp | 1% pectin gum and 0.2% CaCl2 with different degree of methoxylation, 27–33%, 27–33%, 60%, 65%, 69–72%, and 72% | Torsion test, TPA, and expressible water | Low methoxyl (27–33%) | [99] |
Apple pectin, KGM | Silver carp | 0.025%, 0.05%, 0.075%, and 0.1% apple pectin combined with 1%, 1.5%, 2%, and 2.5% KGM | Gel strength, TPA, WHC, whiteness, SDS–PAGE, and soluble protein | 0.025% apple pectin combined with 2% KGM | [100] |
Chitosan | Silver carp | Chitosan with molecular weight (MW), 299, 410, 600, 706, and 880 kDa combination with different degree of deacetylation, 60.5%, 65.4%, 70.8%, 77.3%, and 86.1% | Rheological characteristics, gel strength, WHC, SEM, and molecular forces | Chitosan with MW 880 kDa combination with deacetylation 77.3% | [103] |
Nanosized okara | Silver carp | 0%, 0.1%, 0.2%, 0.4%, 0.6%, and 0.8% microsized okara insoluble dietary fiber (MIDF) and nanosized okara insoluble dietary fiber (NIDF) | TPA, LF-NMR, MRI, light microscopy observation, and FTIR-ATR | 0.8% NIDF | [105] |
Seaweed | Silver carp | 27.7 g/kg Ulva intestinalis seaweed powder, and 5 g/kg U. intestinalis sulphated powder, storage conditions; temperature −18 °C for 6 mouths | Proximate compositions, cooking yield, pH, instrumental color evaluation, peroxide value, TBARS, sensory evaluation, and TPA | U. intestinalis sulphated powder | [106] |
Chicory polysaccharide | Silver carp | 0%–8% chicory polysaccharide | Sensory evaluation, fuzzy mathematical, factor weight set, hardness, elastic, TVB-N, pH, TBARS, fatty acids, and microbial analysis | 3% chicory polysaccharide | [107] |
Protein | |||||
Egg white protein | Silver carp | Egg white protein (EWP), and β-cyclodextrin (βCD) mixture, 0%, 2%, 4%, and 6%, storage conditions; temperature −18 °C for 60 days | FI, circular dichroism, dynamic rheological properties, water loss, TPA, and microstructure | 6% EWP-βCD | [111] |
Soy protein isolate | Silver carp | 0%, 10%, 20%, 30%, and 40% soy protein isolate, cooking conditions; direct cooked 85 °C for 30 min, cooked after setting at 30 °C for 60 min, cooked after 40 °C for 60 min, and cooked after 50 °C for 60 min | Gel strength, breaking force, and breaking distance | 10% soy protein isolate cooked after setting at 50 °C for 60 min | [113] |
Soy protein isolate | Bighead carp | 0%, 10%, 20%, 30%, and 40% soy protein isolate, setting conditions; 30 °C, 35 °C, 40 °C, 45 °C, and 50 °C for 30, 60, and 120 min | Gel strength, and microstructure | 10% soy protein isolate with setting condition at 35 °C to 40 °C for 60 min | [116] |
Whey protein concentrate (WPC) | Silver carp | 1–9% WPC combinate with 1–59 mmol/kg CaCl2 setting at 30–90 min | Gel strength, and bending test | 5% WPC and 15–18 mmol/kg CaCl2 with setting at 60 min | [118] |
Microbial transglutaminase (MTGase) | Silver carp | 0 and 15 U/g MTGase, digestion time; 0, 5, 30 and 120 min | Extent of cross-linking, TPA, dry matter digestibility, particle size, microstructure, tricine-SDS-PAGE, amino acid composition, and LC-MS | Digestion at 30 min | [127] |
MTGase | Silver carp | 0 and 9 U/g MTGase, storage condition; temperature −18 °C for 0, 1, 3, 5, 7, 10, and 15 days | TPA, WHC, extent of cross-linking, free amino concentration, TGase activity, SH content, disulfide bond, S0, turbidity, and CD spectrum | 5–7 day for promoting the cross-linking | [129] |
Salts | |||||
NaCl | Silver carp | 0.1, 0.2, 0.3, 0.4, 0.6, 1, 2, and 3 M NaCl, setting conditions; temperature 4 °C | Confocal laser scanning microscopy, UV absorption spectra, Ca2+-ATPase activity, S0, SH content, reactive sulfhydryl, turbidity, solubility, and particle size | 1–3 M NaCl | [132] |
NaCl, KCl, MgCl2, CaCl2 | Grass carp | The same concentrate (0.6 mol/L) of NaCl, KCl, MgCl2, and CaCl2 with 0.1 g/100 mL MTGase, setting conditions; temperature 4 °C | WHC, color evaluation, gel strength, dynamic rheological, microstructure, and raman spectrum | KCl > MgCl2 > CaCl2 | [135] |
NaCl, KCl, CaCl2 | Silver carp | NaCl, KCl, and CaCl2 at corresponding to ionic strength of 0.51, 0.34, and 0.17 | TPA, WHC, gel strength, chemical bonds, rheological analysis, SH content, solubility, and SEM | KCl | [136] |
Cryoprotectants | |||||
Sucrose, sorbitol, trehalose, polyphosphate | Grass carp | 4% sucrose + 4% sorbitol, 4% sucrose + 4% sorbitol + 0.3% polyphosphate, 6% trehalose, and 6% trehalose + 0.3% polyphosphate, storage conditions; temperature −18 °C for up to 25 weeks | Ca2+-ATPase activity, SH content, SEP content, and gel-forming ability | 6% trehalose, and 0.3% polyphosphate | [143] |
Protein hydrolysate | Silver carp | 4% sucrose (S), 2% surimi by-products hydrolysate by trypsin + 2% sucrose (TS), and 2% surimi by-products hydrolysate by alcalase + 2% sucrose (AS), storage conditions; temperature −18 °C for 3 months | MW distribution, degree of hydrolysis, ABTS radical scavenging activity, reducing power, Fe2+-chelating activity, SSP, SH content, carbonyls concentration, Ca2+-ATPase activity, fluorescence intensity, S0, gel strength, TPA, water distribution, and expressible water content | TS and AS | [144] |
Protein hydrolysate | Bighead carp | 1% hydrolysate from neutral protease, 2% hydrolysate from neutral protease, and 4% sucrose, storage conditions; temperature −18 °C for 4 months | MW distribution, DPPH radical scavenging activity, chelating activity, SH content, disulfide bonds, carbonyl concentration, Ca2+-ATPase activity, SSP, S0, gel strength, TPA, and LC-MS | 1% and 2% hydrolysates by neutral protease | [138] |
Polyphenols | |||||
Tea polyphenols | Grass carp | 0, 5, 10, 20, 50, and 100 μmol/g tea polyphenols | Amino acid side-chain groups, raman spectra, S0, SDS–PAGE, gel strength, TPA, particle size, and turbiscan stability index | 5 and 10 μmol/g tea polyphenols | [150] |
Young apple polyphenols | Grass carp | 0%, 0.05%, and 0.10% young apple polyphenols, storage conditions; temperature at 4 °C for 7 days | TBARs, TVB-N, PV, color evaluation, soluble myofibrillar protein content, SDS-PAGE, emulsifying activity, emulsifying stability index, S0, gel strength, TPA, and sensory evaluation | 0.10% young apple polyphenols | [152] |
Oil | |||||
Vegetable oils | Silver carp | 10, 20, 30, 40, and 50 g/kg of soybean oil, peanut oil, corn oil, and rap oil | Punch test, expressible water, color evaluation, dynamic rheological, transmission electron microscopy, and sensory evaluation | 10% peanut oil | [153] |
Soybean oils | Silver carp | 0%, 1%, 2%, 3%, 4%, and 5% soybean oils | Punch test, TPA, and color evaluation | <3% soybean oil | [154] |
Fish oils | Silver carp | 0, 3, 6, 9, and 12% fish oils, heating condition; under two-step water bath heating (40 °C for 30 min and 90 °C for 20 min), and water bath-microwave heating (40 °C for 30 min and power intensity 5 w/g for 96 s) | TPA, color evaluation, expressible moisture content, SEM, LF-NMR, and lipid oxidation | 6% fish oil, under water bath-microwave heating | [63] |
6. Challenges
6.1. Inferior Gel Forming Ability
6.2. Muddy Odor
7. Future Directions and Opportunities
8. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Abbreviations
TPA | Textural profile analysis |
SDS-PAGE | Sodium dodecyl sulfate-polyacrylamide gel electrophoresis |
SEM | Scanning electron microscopy |
WHC | Water holding capacity |
LF-NMR | Low-frequency nuclear magnetic resonance |
SH | Sulfhydryl |
DSC | Differential scanning calorimeter |
SSP | Salt-soluble protein |
SEP | Salt extractable protein |
MRI | Magnetic resonance imaging |
FTIR-ATR | Fourier transform infrared attenuated total reflection spectroscopy |
TBARS | Thiobarbituric acid reactive substances |
TVB-N | Total volatile basic nitrogen |
FI | Fluorescence intensity |
LC-MS | Liquid chromatography-mass spectrometry |
CD | Circular dichroism |
S0 | Surface hydrophobicity |
MW | Molecular weight |
ABTS | 2, 2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt |
DPPH | 1,1-Diphenyl-2-picrylhydrazyl |
PV | Peroxide value |
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Yingchutrakul, M.; Wasinnitiwong, N.; Benjakul, S.; Singh, A.; Zheng, Y.; Mubango, E.; Luo, Y.; Tan, Y.; Hong, H. Asian Carp, an Alternative Material for Surimi Production: Progress and Future. Foods 2022, 11, 1318. https://doi.org/10.3390/foods11091318
Yingchutrakul M, Wasinnitiwong N, Benjakul S, Singh A, Zheng Y, Mubango E, Luo Y, Tan Y, Hong H. Asian Carp, an Alternative Material for Surimi Production: Progress and Future. Foods. 2022; 11(9):1318. https://doi.org/10.3390/foods11091318
Chicago/Turabian StyleYingchutrakul, Manatsada, Naphat Wasinnitiwong, Soottawat Benjakul, Avtar Singh, Yanyan Zheng, Elliot Mubango, Yongkang Luo, Yuqing Tan, and Hui Hong. 2022. "Asian Carp, an Alternative Material for Surimi Production: Progress and Future" Foods 11, no. 9: 1318. https://doi.org/10.3390/foods11091318
APA StyleYingchutrakul, M., Wasinnitiwong, N., Benjakul, S., Singh, A., Zheng, Y., Mubango, E., Luo, Y., Tan, Y., & Hong, H. (2022). Asian Carp, an Alternative Material for Surimi Production: Progress and Future. Foods, 11(9), 1318. https://doi.org/10.3390/foods11091318