Surimi and surimi seafood

Author(s)

• Park, Jae Won

Bibliographic Information

Surimi and surimi seafood

edited by Jae W. Park

（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 101）

Marcel Dekker, c2000

Note

Includes bibliographical references and index

Description and Table of Contents

Description

An examination of all aspects of the production of surimi and surimi seafood. It surveys the transformation from functional fish proteins (surimi) to surimi seafood products with unique texture, flavour and colour, and covers fish stocks, on-shore and at-sea processing, quality control methods, and the chemistry of functional ingredients. It also investigates the special characteristics of myofibrillar fish proteins and their functions in gelation.

Table of Contents

• Surimi: world resources for surimi
• surimi processing from light muscle fish
• surimi processing from dark muscle fish
• microbiology and HACCP in surimi manufacturing
• stabilization of proteins in surimi
• surimi waste and its utilization and management
• freezing technology. Surimi seafood: surimi seafood - products, market and manufacturing
• chemistry of surimi gelation
• rheology and texture of surimi gels
• microbiology and HACCP in surimi seafood
• ingredient technology and formulation development
• surimi seafood flavours - creation and evaluation
• natural colorants for surimi seafood
• heat-induced softening of surimi gels by proteinases. Appendix: codex code of frozen surimi (WHO/FAO).

by "Nielsen BookData"

Details

• NCID: BA46724545
• ISBN:
  • 0824703723
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: New York
• Pages/Volumes: viii, 500 p.
• Size: 24 cm
• Parent Bibliography ID:
  • BA0033737X