综述：鱼糜制品生产的副产物及其更好的利用
Comprehensive review: by-products from surimi production and better utilization.
作者信息
Yin Tao, Park Jae W
机构信息
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People's Republic of China.
National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070 People's Republic of China.
出版信息
Food Sci Biotechnol. 2023 Jun 14;32(14):1957-1980. doi: 10.1007/s10068-023-01360-8. eCollection 2023 Dec.
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.
全球每年生产超过100万吨鱼糜，理论上会产生约200万吨固体副产品和超过100万吨冲洗水。基于副产品的营养、经济和环境问题，对其利用的关注度日益增加。鱼糜副产品是功能蛋白、胶原蛋白、明胶、鱼油、肽、矿物质和酶等有价值化合物的重要来源。更好地利用这些副产品将使鱼糜产业可持续发展并盈利。本文综述了鱼糜生产过程中产生的固体副产品和冲洗水的来源、成分以及与提取和加工技术相关的因素。此外，还探讨了其潜在的食品应用，包括特色食品和零食、风味成分、生物活性成分和功能成分。此外，还对鱼糜副产品利用的挑战和前景进行了展望。
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