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| Recent Progress in Nutrient-Fortified Surimi Products |
| HE Dan, SHEN Xuanri |
| 1. Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, College of Food Science and Technology, Hainan University, Haikou 570228, China; 2. Collaborative Innovation Center of Seafood Deep Processing, Haikou 570228, China |
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Abstract Surimi products are gelatinous foods made from minced fish or surimi through sequential blending, molding, and gelation. Rinsing, freezing, and heating processes can lead to varying degrees of nutrient loss in surimi products. This article explains the cause of the nutritional loss of surimi products, and reviews the improved processing technology to reduce the nutritional loss of surimi products, as well as the current applications and future trends of exogenous additives in the preparation of nutrient-fortified surimi products. Hopefully, this review will provide a theoretical reference for the preparation of nutrient-fortified surimi products.
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2021, Vol. 35 
