Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review

Background

The quality of surimi-based products is intricately linked to the functional characteristics of myofibrillar proteins (MPs). Notably, MP oxidation during surimi processing impacts its functional properties, adversely affecting surimi-based products. Therefore, providing a timely and thorough overview of protein oxidation within surimi processing and emerging control techniques is significant for developing high-quality products.

Scope and approach

In this review, we explored the effects of protein oxidation on the quality of surimi. The pathways and mechanisms underlying protein oxidation during surimi processing steps were comprehensively summarized. A comprehensive review of emerging control methods to mitigate protein oxidation was also conducted.

Key findings and conclusions

Pro-oxidants from surimi processing inevitably induce MP oxidation, resulting in deleterious effects on processing and nutritive quality. Various strategies have been proposed to control protein oxidation, including stress response reduction, pro-oxidant removal, cryoprotection technologies, and antioxidant supplementation. However, a comprehensive understanding of the mechanisms and control strategies for protein oxidation is lacking owing to the complex composition and production intricacies of surimi. Certain bio-friendly and naturally exogenous antioxidants and cryoprotectants exhibit substantial potential for efficacious control of protein oxidation, transcending the need for accurate modulations of surimi processing steps.