FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (21): 1-7.doi: 10.7506/spkx1002-6630-20210806-088

• Invited Papers •     Next Articles

Progress in Research on the Effect of Natural Antioxidants on the Antioxidant Capacity and Quality of Surimi and Surimi Products

LI Jianrong, WANG Zhongqiang, YI Shumin, LI Xuepeng, XU Yongxia, ZHOU Xiaomin, WANG Mingli   

  1. (1. National R & D Branch Center of Surimi and Surimi Products Processing, Food Safety Key Lab of Liaoning Province, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China;2. Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China; 3. Zhejiang Xingye Industrial Group Co., Ltd., Zhoushan 316120, China; 4. Penglai Jinglu Fishery Co., Ltd., Yantai 265600, China)
  • Online:2021-11-15 Published:2021-11-23

Abstract: Surimi and surimi products are rich in polyunsaturated fatty acids and protein, and hence, highly prone to lipid oxidation and protein oxidation during storage and transportation, which reduces their flavor, quality and gel properties. Antioxidants can effectively inhibit the oxidation of lipids and proteins in surimi and surimi products. Natural antioxidants are safer and more effective than synthetic ones. Therefore, the addition of natural antioxidants to surimi and surimi products is considered a safer and acceptable means of anti-oxidation, since it can effectively inhibit protein degradation, lipid oxidation, fishy odor and microbial spoilage thereby effectively improving their quality, flavor and gel properties. This paper reviews the types, sources and action mechanism of natural antioxidants and their effects on surimi and surimi products, which will hopefully provide a reference for the application of natural antioxidants in surimi products.

Key words: natural antioxidants, surimi, surimi products, quality

CLC Number: