Asian Carp, an Alternative Material for Surimi Production: Progress and Future

Abstract

Asian carp is a general designation for grass carp, silver carp, bighead carp, and black carp. These fish species belong to the family Cyprinidae. In 2018, more than 18.5 million tons of Asian carp were produced globally. Asian carp can be used for producing surimi, a stabilized myofibrillar protein concentrate that can be made into a wide variety of products such as imitation crab sticks, fish balls, fish cakes, fish tofu, and fish sausage. Surimi is usually made from marine fish, but Asian carp have been widely used for surimi production in China. The quality of surimi is affected by various factors, including the processing methods and food additives, such as polysaccharides, protein, salt, and cryoprotectant. With an impending shortage of marine fish due to overfishing and depletion of fish stocks, Asian carp have a potential to serve as an alternative raw material for surimi products thanks to their high abundancy, less emissions of greenhouse gases from farming, desirable flesh color, and sufficient gel forming ability. The utilization of Asian carp in surimi production could also contribute to relieving the overflow of Asian carp in the United States.

The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package

“…The process allows production of fibrous structures starting from ingredients which would not have the ability to create a strong texture if using conventional devices and methodologies (52) . High-moisture extrusion can therefore contribute to the production of new 'analogue' food products, such as surimi (53,54) . Although these might be perceived by some as 'artificial', such foods can, if nutrient dense, contribute to a balanced and healthy diet, providing options for those who wish to reduce consumption of meat and fish.…”

Hyperoside improves the textural and rheological properties of threadfin bream surimi gel

“…For example, gel obtained from dark‐fleshed fish such as Indian mackerel had lower whiteness as compared to those obtained from lean fish, namely threadfin bream (Singh & Benjakul, 2017a, 2017b; Singh et al ., 2022). Dark‐fleshed fish generally contained higher myoglobin content as compared to lean fish (Singh & Benjakul, 2017a; Yingchutrakul et al ., 2022). Overall, the addition of HyS at higher concentrations could yield surimi gel with lower whiteness.…”

“…In addition, Indian mackerel, sardine, etc . having dark meat are also used as an alternative to lean fish (Yingchutrakul et al ., 2022). Nowadays numerous consumers are focusing on their health due to the increases in serious illnesses such as diabetes, obesity, hypertension, etc ., associated with the food they consume.…”

Carp Breeding in the Carpathian Basin with a Sustainable Utilization of Renewable Natural Resources

“…China produced >90% of the world’s carp fish [ 27 ]. Grass-carp-dominated ’Asian carp’ production, namely bighead carp, grass carp, silver carp and black carp (in 2020, total production was 13 million tons [ 28 ]), is colourful depending on the different production systems and environmental conditions of the huge country. The structure of the Chinese model differs from the European, carp-dominated system; therefore, comparing them is difficult.…”