In today’s fast-paced society, where work, study, and entertainment take up most of our time, the importance of a healthy diet is often overlooked. To save time, many people turn to processed, easy-to-cook pre-made dishes, with surimi products being a prime example.
The Health and Nutritional Value of Surimi Products
While enjoying the delicious taste of surimi products, many people wonder: Are these products healthy? What is their nutritional value? Can they compare to fresh fish?
Fish is well-known for its high protein and low-fat content, with protein levels typically ranging between 16% and 20%, and a protein utilization rate of 98% to 99%. Fish protein contains all eight essential amino acids that the human body cannot synthesize, making it a highly complete protein. Additionally, fish is rich in unsaturated fatty acids, as well as minerals and trace elements like calcium, phosphorus, and iron.
Surimi products are deeply processed fish products made from fish meat that has undergone cleaning, meat extraction, rinsing, and dehydration. These products retain the high protein quality of fish, making them an important source of premium protein. Popular surimi products include fish balls, fish tofu, fish cakes, and imitation crab sticks, all of which are favored by consumers.
Market Potential of Surimi Products
Currently, the main raw materials for surimi products include saltwater fish such as sea bass and hoki, as well as freshwater fish like silver carp and grass carp. As high-quality saltwater fish resources decline, the proportion of freshwater fish in surimi production has increased. Surimi products are highly malleable, can be shaped into various forms, and have a chewy, delicate texture, making them highly popular in the market.
For example, imitation surimi products like shrimp and abalone typically contain over 60% surimi, while common fish tofu usually contains more than 55% surimi, with some brands reaching up to 65%.
Processing and Nutrient Loss in Surimi Products
The core purpose of surimi processing is to extend the shelf life of fish and diversify our diets, while also addressing issues like the short shelf life and inconvenient consumption of fresh fish. During processing, fish by-products such as heads, bones, and viscera are fully utilized, offering great market potential.
However, some nutrients, such as sarcoplasmic protein, vitamins B and C, and inorganic salts, may be lost during the rinsing process, resulting in differences between the protein composition of surimi and that of fresh fish. Overall, fresh fish does contain a broader range of nutrients and flavor compounds compared to surimi products.
Conclusion
For busy modern individuals, surimi products offer a convenient, nutritious, and delicious dietary option. If you want to enjoy the nutritional benefits and taste of fish without the hassle of cooking or dealing with bones, surimi products are an ideal choice.