Abstract
Surimi is a good source of myofibrillar proteins, stabilized with the addition of cryoprotectants during long-term frozen storage. Cryoprotectants have been found to be effective in protecting physical, functional and structural properties of myofibrillar proteins during frozen storage of surimi. Sucrose, sorbitol, polydextrose, lactitol, maltodextrin, litesse, sodium lactate, trehalose and phosphates are among the most-studied cryoprotectants used in the storage of surimi. These antifreezing agents reduce viscosity, improve moisture retention and enhance the protein stability during frozen storage. These factors are inevitably modified as the consequences on the surimi quality and the preservation of myofibrillar proteins from aggregation. This review highlights the preserving role of cryoprotectants on physical, functional and structural changes in surimi. Furthermore, it also discusses about the effect of different components on the quality of surimi gel and a comprehensive discussion on factors affecting the quality of surimi gel such as physicochemical properties, fish species and storage conditions.