Alkaline Amino Acids for Salt Reduction in Surimi: A Review

Area of Science:

• Food Science
• Protein Chemistry
• Seafood Processing

Background:

• Traditional surimi processing uses high salt (2-3%) for texture and stability.
• High sodium content in surimi is a health concern.
• Developing low-salt surimi technologies is crucial for public health.

Purpose of the Study:

• To review the mechanisms and applications of alkaline amino acids in low-salt surimi.
• To explore how alkaline amino acids maintain surimi quality under reduced salt conditions.
• To provide a theoretical basis for green surimi processing.

Main Methods:

• Systematic review of existing research on alkaline amino acids in surimi.
• Analysis of how alkaline amino acids affect myofibrillar protein conformation.
• Evaluation of changes in gel strength, water retention, and emulsion stability.

Main Results:

• Alkaline amino acids regulate myofibrillar protein conformation via electrostatic shielding, hydrogen bonding, and metal chelation.
• These effects significantly enhance gel strength, water retention, and emulsion stability in low-salt surimi.
• Low-salt surimi quality achieved with alkaline amino acids is comparable to high-salt products.

Conclusions:

• Alkaline amino acids are effective in maintaining surimi quality in low-salt systems.
• Further research should focus on optimizing addition strategies and establishing quality evaluation systems.
• This approach supports the green processing and functional enhancement of surimi products.