New Alternatives in Seafood Restructured Products

A general overview, focusing on new trends in the different techniques used in restructured seafood product processing has been described in this work. Heat-induced gelation has been more widely studied in scientific literature than cold gelation technology. This latter technology includes the use o...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2016-01, Vol.56 (2), p.237-248
Main Authors: Moreno, Helena M., Herranz, Beatriz, Pérez-Mateos, Miriam, Sánchez-Alonso, Isabel, Borderías, Javier A.
Format: Article
Language:English
Subjects:
Alternatives
Animals
cold gelation
Cooking
dietary fiber
fatty acids
Food fortification
Food products
Food Technology
Functional foods & nutraceuticals
glucomannan
Hot Temperature
Ingredients
Meat Products - analysis
microbial transglutaminase
pollutant alleviation
Restructured seafood
Seafood
Seafood - analysis
sodium alginate
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Summary:A general overview, focusing on new trends in the different techniques used in restructured seafood product processing has been described in this work. Heat-induced gelation has been more widely studied in scientific literature than cold gelation technology. This latter technology includes the use of hydrocolloids (alginates and glucomannan) or enzymes (microbial transglutaminase) for making both raw and cooked restructured products. In restructuration processes, fortification processing with some functional ingredients is studied, giving as a result extra value to the products as well as increasing the variety of new seafood products. The process of alleviating heavy metals and organic pollutants from the raw material used has also been reviewed in the present paper.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408398.2012.719942