Surimi & surimi seafood (2^nd Ed.)

The production of surimi using various resources has continued to grow every year and new technology of isolating functional fish proteins, which provides a yield of theoretically achievable recovery, is likely to play a major role for the future of surimi. This second edition has been greatly expanded with new chapters on the isolation of functional fish proteins, new developments in Japan, sensory science, sanitation and HACCP, and microbiology and pasteurization. Most of the remaining chapters have also been extensively revised and expanded with newly updated information. The appendix features the Code of Practice for Frozen Surimi for further reference.

PART I: SURIMI. Surimi Resources. Surimi: Manufacturing and Evaluation. Process for Recovery of Functional Proteins by Ph Shifts. Sanitation and HACCP. Stabilization of Proteins in Surimi. Proteolytic Enzymes and Control in Surimi. Waste Management and Byproduct Utilization. Freezing Technology. PART II - SURIMI SEAFOOD. Surimi Seafood: Products, Market, Manufacturing. Surimi Gelation Chemistry. Rheology and Texture of Surimi Gels. Microbiology and Pasteurization in Surimi Seafood.