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Recently, the team of Professor Gao Ruichang from the School of Food and Bioengineering of Jiangsu University published an online publication titled "Recent developments in maintaining gel properties of surimi products under reduced salt co" in the top food journal (TOP4) Critical Reviews in Food Science and Nutrition (IF 7.
862).
nditions and use of additives", systematically expounds the latest progress in how to successfully maintain the performance of surimi gel under reduced salt conditions, and provide a reference for the future development of low-salt and functional surimi products.
PhD student Abdul Razak Monto, Jiangsu University , Master students Li Mengzhe and Wang Xin are the first authors of the article.
Professor Li Jianrong from Bohai University and Professor Gao Ruichang from Jiangsu University are the co-corresponding authors of this article.
862).
nditions and use of additives", systematically expounds the latest progress in how to successfully maintain the performance of surimi gel under reduced salt conditions, and provide a reference for the future development of low-salt and functional surimi products.
PhD student Abdul Razak Monto, Jiangsu University , Master students Li Mengzhe and Wang Xin are the first authors of the article.
Professor Li Jianrong from Bohai University and Professor Gao Ruichang from Jiangsu University are the co-corresponding authors of this article.
background
As one of the most common foods in our daily diet, surimi products are prepared based on the heat-induced gel properties of salt-soluble myofibrillar protein.
Excessive intake of sodium salt is easy to cause chronic diseases, while reducing the salt content will affect the solubility of surimi protein, and then degrade the gel quality of surimi products.
Therefore, researchers have explored different methods aimed at improving the health characteristics of surimi products without reducing their gel properties.
Excessive intake of sodium salt is easy to cause chronic diseases, while reducing the salt content will affect the solubility of surimi protein, and then degrade the gel quality of surimi products.
Therefore, researchers have explored different methods aimed at improving the health characteristics of surimi products without reducing their gel properties.
Summary content
The main methods currently used to improve or maintain the physical and chemical properties of low-salt surimi include adding food additives, salt substitutes, protease inhibitors and related alternative methods and technologies.
Among them, the author focuses on food additives.
These additives are not only good for health, but can also improve the gel properties of low-salt surimi products.
In addition, the author also has an outlook on the future of healthy surimi products.
Among them, the author focuses on food additives.
These additives are not only good for health, but can also improve the gel properties of low-salt surimi products.
In addition, the author also has an outlook on the future of healthy surimi products.
Summary conclusion
In the past 5 years, health-oriented low-salt surimi has made great progress.
By using several methods reviewed in this article, low-salt surimi products with the same quality as ordinary salt-content surimi can be produced.
At the same time, the food additives described in the article not only strengthen nutrition, but also improve the gel properties of low-salt surimi.
The most important thing is that these additives are obtained from abundant natural substances, and the access channels are simple and the price is reasonable, so they have huge application potential.
By using several methods reviewed in this article, the marine food industry, which is considered healthy, can be further improved.
In addition, these methods are also applicable to other marine foods, such as lobsters, crabs, shrimps, snails and crayfish, which ultimately make marine foods the healthiest food industry.
By using several methods reviewed in this article, low-salt surimi products with the same quality as ordinary salt-content surimi can be produced.
At the same time, the food additives described in the article not only strengthen nutrition, but also improve the gel properties of low-salt surimi.
The most important thing is that these additives are obtained from abundant natural substances, and the access channels are simple and the price is reasonable, so they have huge application potential.
By using several methods reviewed in this article, the marine food industry, which is considered healthy, can be further improved.
In addition, these methods are also applicable to other marine foods, such as lobsters, crabs, shrimps, snails and crayfish, which ultimately make marine foods the healthiest food industry.
project support
The research results have been supported by the National Natural Science Foundation’s Regional Joint Fund Key Project [No.
U20A2067] and the National Natural Science Foundation General Project [No.
32072248], as well as the Ministry of Finance and the Ministry of Agriculture and Rural Affairs: National Modern Agricultural Industrial Technology System (CARS-46 ) Co-funding.
U20A2067] and the National Natural Science Foundation General Project [No.
32072248], as well as the Ministry of Finance and the Ministry of Agriculture and Rural Affairs: National Modern Agricultural Industrial Technology System (CARS-46 ) Co-funding.
Original link: https://doi.
org/10.
1080/10408398.
2021.
1931024
org/10.
1080/10408398.
2021.
1931024
(College of Food and Biological Engineering)
