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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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 has also changed significantly. Surimi and Surimi Seafood, Third Edition covers the resources, production, technology, and nutrition of surimi and surimi seafood. Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide. Revised and expanded, this new edition adds the most up-to-date information on the science of surimi and surimi seafood, with an increase from 17 to 23 chapters coauthored by 63 scientists and industry leaders. Presenting broader, more in-depth content, highlights include historical reviews of the surimi technology and industry, comminution technology and application, coproduct utilization, and nutrition and health benefits. The text examines topics related to surimi and fish proteins, including gelation chemistry, proteolytic enzymes, and stabilization of proteins. This edition covers the production of various surimi seafood products: seafood paste, crabsticks, kamaboko, chikuwa, tempura, fish balls, and fish sausage. It discusses quality and production aspects, such as waste management, microbiology and pasteurization, ingredient technology, color measurement and colorants, seafood flavors, and sensory science applications. It also contains a chapter on research and development that can serve as a tool for insights on new product development.
Licens varighed:
Bookshelf online: 365 dage fra købsdato.
Bookshelf appen: ubegrænset dage fra købsdato.
Udgiveren oplyser at følgende begrænsninger er gældende for dette produkt:
Print: 2 sider kan printes ad gangen
Copy: højest 2 sider i alt kan kopieres (copy/paste)
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 has also changed significantly. Surimi and Surimi Seafood, Third Edition covers the resources, production, technology, and nutrition of surimi and surimi seafood. Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide.
Revised and expanded, this new edition adds the most up-to-date information on the science of surimi and surimi seafood, with an increase from 17 to 23 chapters coauthored by 63 scientists and industry leaders. Presenting broader, more in-depth content, highlights include historical reviews of the surimi technology and industry, comminution technology and application, coproduct utilization, and nutrition and health benefits. The text examines topics related to surimi and fish proteins, including gelation chemistry, proteolytic enzymes, and stabilization of proteins.
This edition covers the production of various surimi seafood products: seafood paste, crabsticks, kamaboko, chikuwa, tempura, fish balls, and fish sausage. It discusses quality and production aspects, such as waste management, microbiology and pasteurization, ingredient technology, color measurement and colorants, seafood flavors, and sensory science applications. It also contains a chapter on research and development that can serve as a tool for insights on new product development.
Section I: Surimi and Fish Proteins Historical Review in Surimi Technology and Market Developments Jae W. Park, Hisashi Nozaki, Taneko Suzuki, and Jean-Luc Beliveau Surimi Resources and Market Pascal Guenneugues and James Ianelli Manufacture of Surimi: Harvest to Frozen Block Jae W. Park, Don Graves, Richard Draves, and Jirawat Yongsawatdigul Surimi Gelation Chemistry Tyre C. Lanier, Jirawat Yongsawatdigul, and Patricio Carvajal-Rondanelli Proteolytic Enzymes and Control in Surimi Jirawat Yongsawatdigul, Bung-Orn Hemung, and Yeung Joon Choi Fish Protein Isolate by pH Shi ft Hordur G. Kristinsson, Tyre C. Lanier, Sigrun M. Halldorsdottir, Margret Geirsdottir, and Jae W. Park Stabilization of Proteins in Surimi Grant A. MacDonald, Patricio A. Carvajal-Rondanelli, and Tyre C. Lanier Section II: Surimi Seafood Products Comminution Process for Surimi and Surimi Seafood Paste Samanan Poowakanjana and Jae W. Park Manufacture of Crabsticks Jae W. Park and Jean-Luc Beliveau Manufacture of Kamaboko, Chikuwa, Tempura, and Hanpen Tooru Ooizumi Manufacture of Fish Balls Norman Kok, Supawan Thawornchinsombut, and Jae W. Park Manufacture of Fish Sausage Tooru Ooizumi and Joo Dong Park Section III: Quality Assessment/Control, Development, and Nutrition Waste Management, Utilization, and Challenges Christina A. Mireles DeWitt, John T.M. Lin, and Alan Ismond Food-Grade Coproducts from Surimi Processing Jin-Soo Kim, Greg Peters, and Christina A. Mireles DeWitt Sanitation and HACCP Mark A. Daeschel and Yi-Cheng Su Microbiology and Pasteurization Yi-Cheng Su, Mark A. Daeschel, Joe Frazier, and Jacek Jaczynski Surimi Paste Preparation, Gel Analysis, and Rheology Jae W. Park, Won B. Yoon, and Byung Y. Kim Ingredient Technology for Surimi and Surimi Seafood Jae W. Park, Tooru Ooizumi, and Angela L. Hunt Color Measurement and Colorants for Surimi Seafood Gabriel J. Lauro, Naoto Yamamoto, Masanao Kakutani, and Jennifer Guild Surimi Seafood Flavors Charles Manley Application of Sensory Science to Surimi Seafood Jean-Marc Sieffermann, Kannapon Lopetcharat, and Siriporn Pipatsattayanuwong Research and Product Development Tyre C. Lanier and Ganesh Kamath Nutrition and Health Benefit of Surimi Seafood Taneko Suzuki and Takahide Tsuchiya Appendix: Code of Practice for Frozen Surimi Index
