Alternatives for Efficient and Sustainable Production of Surimi: A Review

被引：90

作者：

Martin-Sanchez, A. M. ^{[1
,2
]}

Navarro, C. ^{[2
]}

Perez-Alvarez, J. A. ^{[2
]}

Kuri, V. ^{[1
]}

机构：

[1] Univ Plymouth, Sch Biol Sci, Plymouth PL4 8AA, Devon, England

[2] Univ Miguel Hernandez, Dept Tecnol Agroalimentaria, Grp REVIV, Grp UMH 1,Escuela Politecn Super Orihuela, Alicante 03312, Spain

来源：

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | 2009年 / 8卷 / 04期

关键词：

GEL-FORMING ABILITY; CARP HYPOPHTHALMICHTHYS-MOLITRIX; THERMAL GELATION PROPERTIES; KRILL EUPHAUSIA-SUPERBA; PACIFIC WHITING SURIMI; PROCESSING BY-PRODUCTS; POLLOCK THERAGRA-CHALCOGRAMMA; WHEY-PROTEIN CONCENTRATE; FATTY-ACID-COMPOSITION; SQUID DOSIDICUS-GIGAS;

D O I：

10.1111/j.1541-4337.2009.00087.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The links between fish processing and negative environmental impact need to be minimized. The over-exploitation of white fish stocks has compromised supply, the use of energy contributes to a high-carbon footprint, and the water resources required are also high. An option is to resort to the use of alternative species and fisheries by-catch, together with the maximum utilization of fish. In addition, edible proteins from a range of sources could be converted into added-value products using surimi-like processes. The surimi industry requires large amounts of freshwater and discharges wastewater with a high organic load. By exploring available options on processing technologies and management of the environmental impact, this review discusses the potential role of surimi and opportunities for sustainable fish processing.

引用

页码：359 / 374

页数：16

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