Abstract:

Traditional surimi products were usually prepared by steaming, boiling, roasting and frying. This raised several
issues such as low machinery accuracy, long processing time, nutrients losses and monotonous product species, which
could not meet the increasing consumer requirements. New physical field technologies showed attractive advantages in
maintaining inherent nutrients, flavor and color of surimi products, which provided new insights into the surimi product
development including improving product quality and eco-processing. This paper reviewed the applications of new physical
field technologies in the processing of surimi products, including ultrasonic treatment, ultra high pressure, ohmic heating,
extrusion and microwave treatment. This work aimed to provide a reference for further exploration and development of
surimi products, and to improve the overall development of seafood manufacturing.

Key words: surimi products, physical field, new technologies, application