Surimi and surimi seafood

著者

• Park, Jae Won

書誌事項

Surimi and surimi seafood

edited by Jae W. Park

（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 142）

CRC Press, Taylor Francis Group, 2005

2nd ed.

注記

Includes bibliographical references and index

内容説明・目次

内容説明

Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition provides a wealth of up-to-the-minute information on all aspects of the production of surimi and surimi seafood. To accommodate the fast-paced surimi and surimi seafood industry, this revised and updated edition has been expanded to include five new chapters. Most of the remaining chapters have also been extensively revised and expanded with new information. See what's new in the Second Edition: Isolation of Functional Fish Proteins New Developments in Japan Sensory Science Sanitation and HACCP Microbiology and Pasteurization Building on the foundation of the first edition, this new volume delineates the transformation of functional fish proteins (surimi) into surimi seafood products with unique texture, flavor, and color. It covers fish stocks, on-shore and at-sea processing, quality control methods, and the chemistry of surimi functional ingredients. The appendix features the Codex Code of Practice for Frozen Surimi for further reference. Jae Park speaks about his book on the CRC Press YouTube Channel.

目次

SURIMI RESOURCES Introduction Cold-Water Whitefish Used for Surimi Tropical Fish Used for Surimi Pelagic Fish Used for Surimi Conclusions: Changes in Surimi Supply and Demand References SURIMI: MANUFACTURING AND EVALUATION Introduction Processing Technology and Sequence Biological (Intrinsic) Factors Affecting Surimi Quality Processing (Extrinsic) Factors Affecting Surimi Quality Processing Technologies that Enhance Efficiency and Profitability Decanter Technology Surimi Gel Preparation for Better Quality Control Summary Acknowledgments References PROCESS FOR RECOVERY OF FUNCTIONAL PROTEINS BY pH SHIFTS Introduction Characteristics of Dark Muscle Fish Crucial to Surimi Processing A New Approach for Obtaining Functional Protein Isolates from Dark-Muscled Fish Summary References SANITATION AND HACCP Introduction Sanitation Good Manufacturing Practices (GMPs) Hazard Analysis Critical Control Point (HACCP) Principles of the HACCP System HACCP for Surimi Production HACCP for Surimi Seafood Production Microbiological Standards and Specifications for Surimi Seafood Sanitation Standard Operating Procedures (SSOPS) Cleaners and Sanitizers Verification References STABILIZATION OF PROTEINS IN SURIMI Introduction Myosin and Fish Proteins Stability of Myosin Intrinsic Stability of Fish Muscle Proteins Stability of Frozen Surimi Proteins Mechanisms for Cryoprotection and Cryostabilization Processing Effects on Surimi Stability Stabilized Fish Mince Stabilization of Fish Proteins to Drying Future Developments in Fish Protein Stabilization References PROTEOLYTIC ENZYMES AND CONTROL IN SURIMI Introduction Classification of Proteolytic Enzymes Sarcoplasmic vs. Myofibrillar Proteinases Control of Heat-Stable Fish Proteinases Summary References WASTE MANAGEMENT AND BY-PRODUCT UTILIZATION Introduction Surimi Waste Management and Compliance Solid Waste Surimi Wastewater Recovery of Bioactive Components and Neutraceuticals Opportunities and Challenges Summary References FREEZING TECHNOLOGY Introduction Horizontal Plate Freezers Airflow Freezers Brine Freezers Cryogenic Freezers Freezing the Product Freezing Capacity Freezing Time Some "What-If" Effects on Freezing Time Energy Conservation Conclusions Acknowledgments References SURIMI SEAFOOD: PRODUCTS, MARKET, AND MANUFACTURING Introduction Manufacture of Surimi-Based Products Other Processing Technology Acknowledgments References SURIMI GELATION CHEMISTRY Introduction Protein Components of Surimi Lipid Components of Fish Muscle Bonding Mechanisms during Heat-Induced Gelation of Fish Myofibrillar Proteins Factors Affecting Fish Protein Denaturation and Aggregation Summary: Factors Affecting Heat-Induced Gelling Properties of Surimi References RHEOLOGY AND TEXTURE PROPERTIES OF SURIMI GELS Introduction Fundamental Test Empirical Tests Effects of Processing Parameters on Rheological Properties of Surimi Gels Viscosity Measurements Practical Application of Dynamic Rheological Measurements Summary Acknowledgements References MICROBIOLOGY AND PASTEURIZATION OF SURIMI SEAFOOD Introduction Growth of Microorganisms in Foods Surimi Microbiology Microbial Safety of Surimi Seafood Pasteurization of Surimi Seafood Process Considerations and Pasteurization Verification for Surimi Seafood Temperature Prediction Model for Thermal Processing of Surimi Seafood Predictive Model for Microbial Inactivation during Thermal Processing of Surimi Seafood New Technologies for Pasteurization: High-Pressure Processing and Electron Beam Packaging Considerations References INGREDIENT TECHNOLOGY FOR SURIMI AND SURIMI SEAFOOD Introduction Ingredient Technology Evaluation of Functional Ingredients Acknowledgements References SURIMI SEAFOOD FLAVORS Introduction What Is Flavor? Basic Seafood Flavor Chemistry Additives and Ingredients Used in Flavors The "Off Flavors" of Seafood Effects of Processing on Seafood Flavor Release and Interactions Effects of Ingredients on Flavor Processing Factors Affecting Flavors Flavor Regulations and Labeling Summary References COLOR MEASUREMENT AND COLORANTS FOR SURIMI SEAFOOD Introduction Understanding Color and Measurement Coloring Surimi Seafood Colorants Color Quality Labeling Summary References Additional Reading APPLICATION OF SENSORY SCIENCE TO SURIMI SEAFOOD Introduction What Is Sensory Evaluation? Who Is Sensory Evaluation Working For? Developing a Sensory Approach Correlating Sensory Evaluation with Instrumental and Consumer Measures Conclusion: Sensory Evaluation from the Lab to the Consumers References NEW DEVELOPMENTS AND TRENDS IN KAMABOKO AND RELATED RESEARCH IN JAPAN History of Kamaboko Variations in Kamaboko Products in Japan Change in Fish Species Used for Kamaboko Production Trends of Kamaboko Products: Quality, Variety, and Nutrition Scientific and Technological Enhancement in Kamaboko in Japan during the Past 10 to 15 Years References Appendix Code of Practice for Frozen Surimi

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詳細情報

• NII書誌ID(NCID): BA73578129
• ISBN:
  • 0824726499
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: New York
• ページ数/冊数: xxix, 923 p.
• 大きさ: 24 cm
• 親書誌ID:
  • BA0033737X