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SURIMI AND SIMILAR SEA PRODUCTS. TECHNOLOGICAL, BIOCHEMICAL AND ECONOMICAL ASPECTS.

SURIMI ET ANALOGUES DE PRODUITS DE LA MER. ASPECTS TECHNOLOGIQUES, BIOCHIMIQUES ET ECONOMIQUES.

Author(s) : AKAHANE T., CHEFTEL J. C.

Type of article: Article

Summary

THE ORIGIN OF SURIMI IS EXPLAINED AND THE CURRENT POSITION OF SURIMI AND ITS BY-PRODUCTS IN JAPAN IS DESCRIBED (NEARLY 2 MILLION TONNES OUT OF 8.5 MILLION TONNES OF SEA PRODUCTS), AS WELL AS ITS USE IN OTHER PRODUCTS. THE BIOCHEMICAL ASPECTS OF FISH MUSCLE ARE DESCRIBED TOGETHER WITH THE TECHNOLOGY OF AN INDUSTRIAL LINE FOR PRODUCTION OF SURIMI AND FOR PREPARATION OF THE TRADITIONAL BY-PRODUCTS (KAMABOKO, CHIKUWA, HANPEN AND SATSUMAAGE). THE AUTHORS DWELL UPON THE PRODUCTION OF SIMILAR, MORE RECENT PRODUCTS SUCH AS < CRAB > STICKS AND LOBSTER TAI. THERE IS A CHAPTER ON QUALITY CONTROL AND SOME GENERAL ECONOMIC INDICATORS ARE GIVEN TOGETHER WITH COMMENTS ON NEW DEVELOPMENT PROSPECTS WHICH CHANGE EITHER RAW MATERIALS OR THE PREPARATION PROCESS TO IMITATE NEW NATURAL PRODUCTS. (SEE ALSO THE ARTICLE ON SURIMI, BY OLLIER, C., REV. GEN. FROID, FR., 80, N 4, 1990/05, 30-34.) J.R.

Details

  • Original title: SURIMI ET ANALOGUES DE PRODUITS DE LA MER. ASPECTS TECHNOLOGIQUES, BIOCHIMIQUES ET ECONOMIQUES.
  • Record ID : 1990-2437
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 106 - n. 10
  • Publication date: 1989/10
  • Document available for consultation in the library of the IIR headquarters only.

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