Abstract: Research and development of conventional surimi technique and novel fish protein isolate (FPI) process in fish processing industry are reviewed in detail from the view of food protein ingredients. Several key points are compared between Surimi and FPI including yield of fish protein concentrate (FPC) products, lipid reduction, decolourization, especially gel forming properties of various FPC. FPI process is usually shown to hold higher protein yield than surimi process, more recovered protein in acid-FPI(AC-FPI) process than in alkaline-FPI (AL-FPI) process. More lipid is effectively removed by FPI process compared with by surimi process which had similar decolourization effects to AL-FPI process in whiteness. But AL-FPI process has whiter products than AC-FPI process. In general, little difference in gel forming properties is found between surimi gel and AL-FPI gel, higher gel forming capacities than AC-FPI gel. Furthermore, the best lipid oxidation stability is observed in AL-FPI and its gel during storage, followed by surimi and surimi gel, the least in AC-FPI and its gel. It is suggested that the research and application of FPI technology be initial from low value fish protein resources, focusing on the structural changes in proteins based on food functional properties of protein.
2014, Vol. 29 
