A mini review on manipulation of carbohydrate for better use in surimi and surimi products: modification and compounding.

Carbohydrate is widely used in the production of surimi and surimi products to improve their qualities, like anti-freezing capability, gelling ability, nutrition, flavor, and 3D printability. More and more native carbohydrates have been modified through physical method (e. g., ball milling, irradiation, and differential sedimentation), chemical method (e. g., de-acetylation, hydroxypropylation, and acetic acid esterification), or enzymatic method (e.g., chitosanase) before being used in the processing of surimi and surimi products in recent years. At the same time, different carbohydrates are compounded and applied to surimi and surimi products. The modified and compounded carbohydrates in surimi have been proved to improve quality of surimi and surimi products more pronouncedly than the native carbohydrates. Therefore, this review summarizes the manipulation on carbohydrate by modification and compounding to improve the qualities of surimi and surimi products. Moreover, a prospect on the carbohydrate modification and compounding for use in surimi and surimi products is provided. This article is protected by copyright. All rights reserved.