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Frozen surimi from sardine.

Author(s) : NISHIOKA F.

Type of article: Article

Summary

The manufacture of frozen surimi was originally developed in Japan but has extended rapidly in several countries. Surimi has been made preferably with Alaska pollock or other lean fish which have good gel formation properties. Research is currently being undertaken to produce surimi from small fish such as sardines, because of the world shortage and the resulting explosion in raw-material prices. A new technology has been developed, and patents are expected in Japan and the USA.

Details

  • Original title: Frozen surimi from sardine.
  • Record ID : 1994-1032
  • Languages: English
  • Source: Infofish int. - n. 1
  • Publication date: 1993/01
  • Document available for consultation in the library of the IIR headquarters only.

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