Surimi and Surimi Seafood
eBook - PDF

Surimi and Surimi Seafood

  1. 652 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

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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Information

Publisher
CRC Press
Year
2013
Print ISBN
9780367372941
Edition
3
eBook ISBN
9781439898581
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front Cover
  2. Contents
  3. Preface
  4. Editor
  5. Contributors
  6. Chapter 1: Historical Review of Surimi Technology and Market Developments
  7. Chapter 2: Surimi Resources and Market
  8. Chapter 3: Manufacture of Surimi: Harvest to Frozen Block
  9. Chapter 4: Surimi Gelation Chemistry
  10. Chapter 5: Proteolytic Enzymes and Control in Surimi
  11. Chapter 6: Fish Protein Isolate by pH Shift
  12. Chapter 7: Stabilization of Proteins in Surimi
  13. Chapter 8: Comminution Process for Surimi and Surimi Seafood Paste
  14. Chapter 9: Manufacture of Crabsticks
  15. Chapter 10: Manufacture of Kamaboko, Chikuwa, Tempura, and Hanpen
  16. Chapter 11: Manufacture of Fish Balls
  17. Chapter 12: Manufacture of Fish Sausage
  18. Chapter 13: Waste Management, Utilization, and Challenges
  19. Chapter 14: Food-Grade Coproducts from Surimi Processing
  20. Chapter 15: Sanitation and HACCP
  21. Chapter 16: Microbiology and Pasteurization
  22. Chapter 17: Surimi Paste Preparation, Gel Analysis, and Rheology
  23. Chapter 18: Ingredient Technology for Surimi and Surimi Seafood
  24. Chapter 19: Color Measurement and Colorants for Surimi Seafood
  25. Chapter 20: Surimi Seafood Flavors
  26. Chapter 21: Application of Sensory Science to Surimi Seafood
  27. Chapter 22: Research and Product Development
  28. Chapter 23: Nutrition and Health Benefits of Surimi Seafood
  29. Appendix: Code of Practice for Frozen Surimi
  30. Back Cover

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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 1.5 million books available in our catalogue for you to explore.