Alkaline Amino Acids for Salt Reduction in Surimi: A Review
Surimi products are popular due to their high protein and low fat content. However, traditional processing methods rely on high concentrations of salt (2–3%) to maintain texture and stability, contributing to excessive sodium intake. As global health trends advance, developing green and low-salt tec...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/14/2545 |
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| author | Tong Shi Guxia Wang Yu Xie Wengang Jin Xin Wang Mengzhe Li Yuanxiu Liu Li Yuan |
| author_facet | Tong Shi Guxia Wang Yu Xie Wengang Jin Xin Wang Mengzhe Li Yuanxiu Liu Li Yuan |
| author_sort | Tong Shi |
| collection | DOAJ |
| description | Surimi products are popular due to their high protein and low fat content. However, traditional processing methods rely on high concentrations of salt (2–3%) to maintain texture and stability, contributing to excessive sodium intake. As global health trends advance, developing green and low-salt technologies while maintaining product quality has become a research focus. Alkaline amino acids regulate protein conformation and intermolecular interactions through charge shielding, hydrogen bond topology, metal chelation, and hydration to compensate for the defects of solubility, gelation, and emulsification stability in the low-salt system. This article systematically reviews the mechanisms and applications of alkaline amino acids in reducing salt and maintaining quality in surimi. Research indicates that alkaline amino acids regulate the conformational changes of myofibrillar proteins through electrostatic shielding, hydrogen bond topology construction, and metal chelation, significantly improving gel strength, water retention, and emulsion stability in low-salt systems, with the results comparable to those in high-salt systems. Future research should optimize addition strategies using computational simulations technologies and establish a quality and safety evaluation system to promote industrial application. This review provides a theoretical basis for the green processing and functional enhancement of surimi products, which could have significant academic and industrial value. |
| format | Article |
| id | doaj-art-e48c159aaf31481c81a893f88bb6aec7 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-e48c159aaf31481c81a893f88bb6aec72025-08-20T03:58:26ZengMDPI AGFoods2304-81582025-07-011414254510.3390/foods14142545Alkaline Amino Acids for Salt Reduction in Surimi: A ReviewTong Shi0Guxia Wang1Yu Xie2Wengang Jin3Xin Wang4Mengzhe Li5Yuanxiu Liu6Li Yuan7School of Food and Biological Engineering, Jiangsu University, No. 301, Xuefu Road, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, No. 301, Xuefu Road, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, No. 301, Xuefu Road, Zhenjiang 212013, ChinaBio-Resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, ChinaSchool of Food and Biological Engineering, Jiangsu University, No. 301, Xuefu Road, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, No. 301, Xuefu Road, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, No. 301, Xuefu Road, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, No. 301, Xuefu Road, Zhenjiang 212013, ChinaSurimi products are popular due to their high protein and low fat content. However, traditional processing methods rely on high concentrations of salt (2–3%) to maintain texture and stability, contributing to excessive sodium intake. As global health trends advance, developing green and low-salt technologies while maintaining product quality has become a research focus. Alkaline amino acids regulate protein conformation and intermolecular interactions through charge shielding, hydrogen bond topology, metal chelation, and hydration to compensate for the defects of solubility, gelation, and emulsification stability in the low-salt system. This article systematically reviews the mechanisms and applications of alkaline amino acids in reducing salt and maintaining quality in surimi. Research indicates that alkaline amino acids regulate the conformational changes of myofibrillar proteins through electrostatic shielding, hydrogen bond topology construction, and metal chelation, significantly improving gel strength, water retention, and emulsion stability in low-salt systems, with the results comparable to those in high-salt systems. Future research should optimize addition strategies using computational simulations technologies and establish a quality and safety evaluation system to promote industrial application. This review provides a theoretical basis for the green processing and functional enhancement of surimi products, which could have significant academic and industrial value.https://www.mdpi.com/2304-8158/14/14/2545alkaline amino acidssurimi productssalt reductionquality preservationmyofibrillar protein |
| spellingShingle | Tong Shi Guxia Wang Yu Xie Wengang Jin Xin Wang Mengzhe Li Yuanxiu Liu Li Yuan Alkaline Amino Acids for Salt Reduction in Surimi: A Review Foods alkaline amino acids surimi products salt reduction quality preservation myofibrillar protein |
| title | Alkaline Amino Acids for Salt Reduction in Surimi: A Review |
| title_full | Alkaline Amino Acids for Salt Reduction in Surimi: A Review |
| title_fullStr | Alkaline Amino Acids for Salt Reduction in Surimi: A Review |
| title_full_unstemmed | Alkaline Amino Acids for Salt Reduction in Surimi: A Review |
| title_short | Alkaline Amino Acids for Salt Reduction in Surimi: A Review |
| title_sort | alkaline amino acids for salt reduction in surimi a review |
| topic | alkaline amino acids surimi products salt reduction quality preservation myofibrillar protein |
| url | https://www.mdpi.com/2304-8158/14/14/2545 |
| work_keys_str_mv | AT tongshi alkalineaminoacidsforsaltreductioninsurimiareview AT guxiawang alkalineaminoacidsforsaltreductioninsurimiareview AT yuxie alkalineaminoacidsforsaltreductioninsurimiareview AT wengangjin alkalineaminoacidsforsaltreductioninsurimiareview AT xinwang alkalineaminoacidsforsaltreductioninsurimiareview AT mengzheli alkalineaminoacidsforsaltreductioninsurimiareview AT yuanxiuliu alkalineaminoacidsforsaltreductioninsurimiareview AT liyuan alkalineaminoacidsforsaltreductioninsurimiareview |