Natural Additives as Quality Promoters in Surimi: a Brief Review

Surimi is a protein concentrate formed basically by fish myofibrillar proteins. For better quality conservation, natural or synthetic cryoprotectants, with emphasis on sucrose, sorbitol and/or sodium tripolyphosphate are added to surimi. Studies show that it is possible to replace these synthetic additives and offer a final product with healthier properties to the consumer. This review highlights the importance of reducing the use of synthetic additives in the conservation of surimi and suggests potential natural alternatives for the total or partial replacement of these artificial substances, as well as discussing the effects of different types of natural compounds on the quality characteristics of surimi gel.