[Fish protein: nutrition and innovation]

Area of Science:

• Food Science
• Nutritional Biochemistry
• Health Sciences

Background:

• Surimi production technology dates back to 1972, with historical roots in 12th-century Japan.
• High-quality surimi relies on fresh fish, particularly Alaska pollock fillets, to maintain myofibrillar protein integrity.
• Alaska pollock is a prime species for surimi due to its nutritional and technological properties.

Purpose of the Study:

• To assess the protein quality and omega-3 fatty acid content of surimi.
• To review existing scientific literature on surimi's health implications.
• To evaluate surimi's impact on body composition and cognitive function.

Main Methods:

• Analysis of surimi's amino acid profile and essential amino acid scores.
• Quantification of omega-3 fatty acids, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
• Literature review of studies investigating surimi consumption and health outcomes.

Main Results:

• Surimi exhibits an amino acid score above 100 for all essential amino acids, indicating superior digestibility compared to meat, fish, and eggs.
• Surimi is a significant source of omega-3 fatty acids, EPA and DHA.
• Studies associate surimi intake with enhanced skeletal muscle mass, reduced adipose tissue, and improved motor function.

Conclusions:

• Surimi is a highly digestible protein source with exceptional nutritional value.
• The natural presence of EPA and DHA in surimi offers significant health benefits, including cardiovascular and cognitive support.
• Surimi consumption is linked to positive effects on body composition, metabolic health, and cognitive performance.