By Jae W. Park
Originating in Japan within the 12th century, surimi is subtle fish myofibrillar proteins produced via a number of tactics. the advance of the surimi product crabstick in Japan within the Nineteen Seventies performed an important position in globalizing surimi and increasing surimi seafood intake to the U.S., Europe, and Russia. advertisement surimi creation has additionally replaced considerably. Surimi and Surimi Seafood, 3rd Edition covers the assets, construction, know-how, and foodstuff of surimi and surimi seafood. just like the past variations, this reference serves as a world surimi and surimi seafood guide.
Revised and extended, this re-creation provides the main updated info at the technology of surimi and surimi seafood, with a rise from 17 to 23 chapters coauthored via sixty three scientists and leaders. proposing broader, extra in-depth content material, highlights contain historic studies of the surimi know-how and undefined, comminution know-how and alertness, coproduct usage, and nutrients and future health merits. The textual content examines themes on the topic of surimi and fish proteins, together with gelation chemistry, proteolytic enzymes, and stabilization of proteins.
This variation covers the construction of varied surimi seafood items: seafood paste, crabsticks, kamaboko, chikuwa, tempura, fish balls, and fish sausage. It discusses caliber and creation facets, reminiscent of waste administration, microbiology and pasteurization, factor know-how, colour size and colorants, seafood flavors, and sensory technology purposes. It additionally includes a bankruptcy on study and improvement which may function a device for insights on new product development.
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Extra resources for Surimi and Surimi Seafood, Third Edition
Sample text
14. J. Chen and J. Zhou, Surimi production and market in China. Presented at the 9th Surimi School Asia (November 28–30), Bangkok, Thailand, 2012. 15. L. Kusol, Surimi industry in China. Presented at the 12th Surimi Industry Forum USA (May 8), Astoria, OR, 2012. 16. C. Ji, Surimi seafood in Thailand and surimi from other SE Asia. Presented at the 9th Surimi School Asia (November 28–30), Bangkok, Thailand, 2012. 2 Pacific Whiting............................................................................................................
The species name within parentheses is Japanese, which is commonly used for production and trading. New technologies have allowed new resources to be used as raw material for surimi. The use of protease inhibitors, for example, made it possible to use Pacific whiting from the west coast of the United States and Canada for surimi production. Decanter technology and new washing techniques have allowed for processing of surimi from fatty fish, such as jack mackerel. A pH-shift technology has allowed good quality surimi to be processed from giant squid in Peru.
P. Green, Cryoprotective effects of sugar, polyols, and/or phosphates on Alaska pollock surimi. J Food Sci 53:1–3, 1988. 6. R. Draves, Alaska pollock—White gold. Presented at the 1st Surimi Forum Japan (July 20–21), Tokyo, Japan, 2010. 7. W. Yuge and H. Nozaki, Evolution of surimi seafood products in Japan—Then and now. Presented at the 1st Surimi Forum Japan. (July 20–21), Tokyo, Japan, 2010. 8. USDT, American fisheries act. gov/ships_shipping_landing_page/afa_home/afa_home. htm (Accessed February 15, 2012).