Surimi and surimi seafood
著者
書誌事項
Surimi and surimi seafood
(Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 101)
Marcel Dekker, c2000
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
- 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).
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