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Surimi and Surimi Seafood
About this book
Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States, Europe, and Russia. Commercial surimi production
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Yes, you can access Surimi and Surimi Seafood by Jae W. Park in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front Cover
- Contents
- Preface
- Editor
- Contributors
- Chapter 1: Historical Review of Surimi Technology and Market Developments
- Chapter 2: Surimi Resources and Market
- Chapter 3: Manufacture of Surimi: Harvest to Frozen Block
- Chapter 4: Surimi Gelation Chemistry
- Chapter 5: Proteolytic Enzymes and Control in Surimi
- Chapter 6: Fish Protein Isolate by pH Shift
- Chapter 7: Stabilization of Proteins in Surimi
- Chapter 8: Comminution Process for Surimi and Surimi Seafood Paste
- Chapter 9: Manufacture of Crabsticks
- Chapter 10: Manufacture of Kamaboko, Chikuwa, Tempura, and Hanpen
- Chapter 11: Manufacture of Fish Balls
- Chapter 12: Manufacture of Fish Sausage
- Chapter 13: Waste Management, Utilization, and Challenges
- Chapter 14: Food-Grade Coproducts from Surimi Processing
- Chapter 15: Sanitation and HACCP
- Chapter 16: Microbiology and Pasteurization
- Chapter 17: Surimi Paste Preparation, Gel Analysis, and Rheology
- Chapter 18: Ingredient Technology for Surimi and Surimi Seafood
- Chapter 19: Color Measurement and Colorants for Surimi Seafood
- Chapter 20: Surimi Seafood Flavors
- Chapter 21: Application of Sensory Science to Surimi Seafood
- Chapter 22: Research and Product Development
- Chapter 23: Nutrition and Health Benefits of Surimi Seafood
- Appendix: Code of Practice for Frozen Surimi
- Back Cover
