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SURIMI PROCESS TECHNOLOGY.

Author(s) : LEE C. M.

Type of article: Article

Summary

SURIMI OR MECHANICALLY DEBONED, WASHED FISH WITH ADDED CRYOPROTECTANTS IS DESCRIBED IN DETAIL TOGETHER WITH ITS HISTORY, THE COMMERCIAL PROCESS AND VARIOUS PRODUCTS PREPARED FROM SURIMI SUCH AS SIMULATED CRAB, LOBSTER, SCALLOP AND SHRIMPS. THE IMPORTANCE OF GEL FORMING ABILITY, THE ADDITION OF CRYOPROTECTANTS SUCH AS SUCROSE, TOGETHER WITH POLYPHOSPHATES AND THEIR EFFECT ON FREEZING AND SUBSEQUENT STORAGE AT 253 K (-20 DEG C) ARE DISCUSSED. THE USE OF INGREDIENTS SUCH AS STARCH AND EGG WHITE TO ENHANCE THE GEL STRENGTH IS DESCRIBED AS ARE THE VARIOUS CATEGORIES OF PRODUCT FOR EXAMPLE MOULDED, FIBERIZED, COMPOSITE MOULDED AND EMULSIFIED. THE PRODUCTION PROCESS IS DESCRIBED IN DETAIL AND IS ILLUSTRATED WITH DIAGRAMS AND FLOW CHARTS. G.R.S.

Details

  • Original title: SURIMI PROCESS TECHNOLOGY.
  • Record ID : 1985-2026
  • Languages: English
  • Source: J. Food Technol. - vol. 38 - n. 11
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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