Potential of Antarctic krill (Euphausia superba) protein as a promising alternative resource for efficient production of surimi: Application and future perspectives

Abstract

Background

Antarctic krill (Euphausia superba) protein is known for its high nutritional value, yet its commercial applications have not got fully exploration. In this regard, surimi technology provides possibility to transform minced krill meat into high-value gel-type products. In recent years, the feasibility of Antarctic krill protein (AKP) as an alternative resource for surimi production have got growing attentions.

Scope and approach

In this review, we evaluate nutritional value and extraction technologies, involving onboard pre-processing and further protein separation for AKP from the perspective of surimi application, and highlight the application status of AKP as complete or partial resource for surimi production as well as existing possible quality improvements strategies.

Key findings and conclusions

Although AKP has shown gelling ability, it demonstrates poor gelation properties due to its unique thermo-aggregation behavior, which results in excessive hardness and water loss under heat stress. This feature could be attributed to the uniqueness of protein and lipid profile in AKP compared to conventional surimi raw materials. In this context, some additives, such as polysaccharides, amino acids, and proteins, has been shown to possess the ability to regulate the thermo-aggregation behavior of AKP, offering potential improvements strategies for AKP surimi production. However, molecular mechanisms on gelation process of AKP remain inadequately understood. Future research should track and deepen molecular action mechanisms underlying the gelation of AKP surimi, as well as concern technical innovations in onboard pretreatment, proteins extractions and surimi production to bridge the gap between lab and scale-up production.