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The production of frozen surimi and the consumption of surimi-based products have been gradually declining in Japan in recent years, partly due to a lack of introduction of new products. Therefore, this review article was firstly undertaken to introduce preparation and characterization of edible films from frozen surimi using a new utilization method.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 2010-1964
- Languages: Japanese
- Source: Refrigeration - vol. 85 - n. 993
- Publication date: 2010/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Freezing of foodstuffs;
Fish and fish product - Keywords: Japan; Surimi; Frozen food; Film
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Current state of supply and demand of frozen su...
- Date : 2010/07
- Languages : Japanese
- Source: Refrigeration - vol. 85 - n. 993
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Discovery of frozen surimi and the recent resea...
- Author(s) : HIDA T., EBITANI K.
- Date : 2015/09
- Languages : Japanese
- Source: Refrigeration - vol. 90 - n. 1055
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A study on the thawing process of frozen fish b...
- Author(s) : OHMORI H., NAKAMURA K., HORI T., et al.
- Date : 1981/01
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 4 - n. 1
- Formats : PDF
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CO2-equivalent emissions and quality...
- Author(s) : REDO M. A., CHE M., TOLSTOREBROV I., WATANABE M.
- Date : 2024/09
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 165
- Formats : PDF
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Thawing of frozen food by utilizing ice water.
- Author(s) : WATANABE M.
- Date : 2015/04
- Languages : Japanese
- Source: Refrigeration - vol. 90 - n. 1050
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