Surimi-like material: challenges and prospects

The scarcity of Alaska pollock as surimi raw material has brought a new trend in surimi manufacture.New sources for surimi are obtained from other new species other than fish, and it is called surimi-like material. Research showed that surimi-like materials have functional properties that have made it suitable as functional meat. Many kinds of species have been studied as surimi-like material source such as beef, pork, sheep meat, and from poultry meat products. Poultry is one of potential source of surimi-like material. However, the study concerning the gel properties of surimi-like material made from non-chicken poultry meat such as duck, turkey, and quail is limited. Another challenge is in the use of various cryoprotectants other than the common cryoprotectants. The application of the surimi technology in the production of a surimi based product from other meats could provide a new approach towards increasing its value and utilization.