1.Market analysis and prospect forecast of surimi

Shanghai Food Expo brings together many companies in the surimi industry. The surimi industry is concentrated in coastal areas such as Shandong, Shanghai, Fujian, Guangdong and Hainan. Large enterprises follow HACCP standards in processing, improving product quality and brand awareness, while the expo showcases these high-end products. At the same time, low-end frozen surimi products have also appeared in the market.

Demand for surimi continues to grow in Fujian, Guangdong and Shanghai, and the inland market is also expanding. Surimi is mainly used as raw material for hot pot, and it is favored in the form of fish balls, crab sticks and other products, focusing on elasticity and taste. The demand for surimi varies from region to region, and the demand and purchase frequency are higher in autumn and winter. At the expo, these products took center stage.

2.Development direction and trend of surimi species

The raw material sources of surimi products are gradually increasing, and more and more aquatic products are processed into surimi products, and the types of products are becoming more and more diverse. At present, there are fish balls mixed with vegetables, such as sweet potato fish balls, purple yam and potato mackerel fish balls, mushroom and fungus fish balls, mixed vegetable fish balls, etc. There are also fish cakes mixed with fruits and vegetables, such as carrot fish cake, silver carp kelp nutrition fish cake, fruit fish cake, soy milk fish cake.

The variety of surimi snack food increased, such as puffed surimi chips, fish sticks, etc. There are also pet food or snack food made from surimi products. The finished products produced by similar processes have great differences in the way of eating, taste and flavor.

The addition of different ingredients can make the product unique in flavor, and the way of molding and aging can make the product form a different way of eating and taste. At present, most of the molding and curing methods are boiled and baked, and the products can be opened to eat, and can also be used as sushi, hot pot, etc.

In the future, surimi products will develop in the direction of more varieties and more comprehensive, expanding the varieties of surimi raw materials, mixing different kinds of raw materials to enhance the nutritional bias of a single food; The quality of surimi has been continuously improved, and new additive varieties have been continuously developed to increase the gel, whiteness and tenderness of surimi. Develop more different ways and proportions of auxiliary materials to make the taste richer.

3.Study on the development of gelatinization improvement of surimi products

Gelatinicity is a key factor to evaluate the quality of surimi products, which affects its water retention, viscosity and tissue properties. The formation of surimi gel involves salt-soluble protein dissolution, chopping and heating to form a network structure. Although the fish protein itself can form a gel, the addition of gels such as transglutaminase can significantly improve the strength and taste of the gel.

Methods of industrializing the gelatinicity of surimi include:

1. Cross-linking of protein enzymes, such as transglutaminase.

2. Glycosylation crosslinking method, the use of starch, konjac gum to enhance the gel.

In addition, there are tea polyphenols, egg white, or the use of ultra-high pressure, ultrasonic technology and other means to improve the gel.

There are some methods in the research stage, the future may become the mainstream method for factory production. If intestinal bacteria powder is added, the pH value and whiteness of surimi gel can be significantly reduced, and the emulsification stability of surimi can be improved. The shelf life of functional surimi products was extended by adding seaweed powder and sulphate polysaccharides.

If you would like to learn more about the food industry, please visit the SIAL Shanghai website for more information.

Source: Aquatic Processing Technology Alliance

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