Processing of surimi and surimi seafoods

Jae W. Park, Tyre C. Lanier

Research output: Chapter in Book/Report/Conference proceedingChapter

10 Citations (Scopus)

Abstract

Surimi is stabilized myofibrillar protein from fish muscle. More simply, it is mechanically deboned fish flesh that has been washed with water and blended with cryoprotectants to ensure a good frozen shelf life. This intermediate product is used to manufacture a variety of surimi seafoods, from the traditional kamaboko products of Japan to the shellfish substitutes now popular in Western countries. Prior to the development of stabilized surimi as we know it today, washed fish mince was made and used within a few days as a refrigerated raw material because freezing induced protein denaturation and poor functionality of the muscle proteins.

Original languageEnglish
Title of host publicationMarine and Freshwater Products Handbook
PublisherCRC Press
Pages417-443
Number of pages27
ISBN (Electronic)9781482293975
ISBN (Print)9781566768894
Publication statusPublished - 2000 Jan 1

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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  • Cite this

    Park, J. W., & Lanier, T. C. (2000). Processing of surimi and surimi seafoods. In Marine and Freshwater Products Handbook (pp. 417-443). CRC Press.