Silver carp (Hypophthalmichthys molitrix) utilization: Surimi innovations based on seasonal variation in muscle proteins

Background

Silver carp (Hypophthalmichthys molitrix) is extensively cultured across various regions and countries due to its rapid reproduction, high growth rates, and cost-effectiveness. Surimi products are globally favored for their high protein content, distinctive flavor, and convenience. As a critically important freshwater resource, silver carp's favorable processing characteristics—such as its white flesh, high protein content, and excellent gelation properties—make it an ideal choice for producing fish paste and surimi products. The quality of surimi products is largely determined by their gelation properties, which are influenced by the quality of the raw materials and the thermal stability.

Scope and approach

This review gave a comprehensive overview of silver carp surimi products and summarized the gelation mechanism focused on the seasonal variations in silver carp muscle proteins including myosin, actin, tropomyosin, sarcoplasmic reticulum Ca²⁺-ATPase, and endogenous transglutaminase. These properties were important for guiding surimi production and processing. Finally, the research trends and outlined future directions were highlighted.

Key findings and conclusions

Due to the seasonal variation in silver carp muscle proteins, different processing conditions are required depending on the season. The setting temperature in summer is between 35 and 40 °C, whereas in winter, it is 30 °C. Considering the extensive aquaculture of silver carp in Southeast Asia and Africa, it is crucial to identify the gelation mechanisms and optimize production techniques based on environmental conditions and freshness of sampling. Current research emphasizes low-sodium formulations, 3D food printing, dysphagia diets, functional additives, and eco-friendly processing methods.