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KMID : 1007520230320141957
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Food Science and Biotechnology
2023 Volume.32 No. 14 p.1957 ~ p.1980
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Comprehensive review: by-products from surimi production and better utilization
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Tao Yin
Jae W. Park
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Abstract
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Over 1 million MT of surimi is produced globally, which theoretically would generate approximate 2 million MT of solid by-products and more than 1 million MT of wash water. Utilization of the by-products has increasingly become interested based on their nutritional, economical, and environmental issues. Surimi by-products represent an important source of valuable compounds such as functional protein, collagen, gelatin, fish oil, peptides, minerals, and enzymes. Better utilization of the by-products would make the surimi industry sustainable and profitable. This review paper characterizes sources and composition of the solid by-products and wash water generated from the surimi production as well as factors related to extraction and processing techniques. In addition, the potential food applications are explored including specialty foods and snacks, flavor ingredients, bioactive ingredients, and functional ingredients. Moreover, an outlook summarizing the challenges and prospects on the utilization of surimi by-products is provided.
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KEYWORD
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By-products, Surimi, Wash water, Fish oil, Fish protein hydrolysis, Minerals
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