Progress on the addition of exogenous lipids to surimi: A review

Rinsing can lead to partial lipid loss in industrial surimi production. Although this process can improve the springiness, color and storage time of surimi products, it can reduce certain texture properties, mouthfeel and nutritional value. Therefore, the addition of exogenous lipids is often necessary during the production of surimi products and has become a research hotspot among both enterprises and scholars. This review systematically elaborates on the current state of research in this field in recent years, including the benefits, types, and methods for adding exogenous lipids, as well as their effects on the quality of surimi (texture, flavor, shelf life, etc.). Finally, future perspectives and challenges are proposed. The aim of this review is to enable readers to quickly and comprehensively understand the key issues related to adding exogenous lipids to surimi, thereby meeting their needs for scientific research or industrial production.