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SURIMI: NEW ENGINEERED SEAFOODS.

[In Italian. / En italien.]

Author(s) : CIVERA T.

Type of article: Article

Summary

TAKING INTO CONSIDERATION THE TRADITIONAL ORIGIN OF THE JAPANESE PRODUCT, SOME RESEARCHES HAVE BEEN CARRIED OUT DEALING WITH THE TECHNOLOGICAL ASPECTS, THE LABELLING AND THE NOMENCLATURE MATTER, WITH REFERENCE TO THE ITALIAN LEGISLATION FURTHERMORE THE BROMATOLOGICAL COMPOSITION AND THE HYGIENIC CHARACTERISTICS HAVE BEEN ANALYSED. TO THIS PURPOSE SEVERAL SURIMI-BASED PRODUCTS HAVE BEEN DRAWN FROM FOREIGN AND ITALIAN MARKET TO ACCOMPLISH THE FOLLOWING ANALYSES: BROMATOLOGICAL COMPOSITION ; PH VALUE ; RESEARCH OF SOME INGREDIENTS AND ADDITIVES BY ENZYMIC DETERMINATION, BACTERIOLOGICAL TESTS. FURTHERMORE, A COMPARISON OF THE NUTRIENT CONTENTS OF SURIMI-BASED SHELL-FISH ANALOGS AND THEIR NATURAL COUNTERPARTS HAS BEEN CARRIED OUT.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1991-0257
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 29 - n. 279
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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