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Surimi technology and the production of surimi from fat and dark muscle fish
Journal of FisheriesSciences.com, 2009 The surimi, which is a fish minced meat that has been leached by washing with water then mixed with sugar and other additives such as sorbitol, polyphosphaten and protectives (cryoprotectan) then frozen was described as moist frozen concentrated myofibrillar protein of fish meat.
Kaba, Nilgün
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Surimi: status and prospects [PDF]
, 1995 The paper discusses the current situation of surimi industry. It is a minced fish meat that is used as a raw material for a wide array of convenient food. Japan remains the world’s leader in consumption and production of surimi. The total supply for 1992 is expected to be 120000-130000 tons of pollock and 30000 tons of others such as Alaska mackerel ...
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Agroalimentaire, 2021
Cette fiche procede traite de la premiere et de la seconde etapes de la transformation qui permettent la fabrication d’une part, du surimi-base et, d’autre part, du surimi. Apres une breve description du produit fini (surimi) et de son environnement economique, les differentes operations mises en œuvre lors de la fabrication sont presentees ainsi que ...
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Cette fiche procede traite de la premiere et de la seconde etapes de la transformation qui permettent la fabrication d’une part, du surimi-base et, d’autre part, du surimi. Apres une breve description du produit fini (surimi) et de son environnement economique, les differentes operations mises en œuvre lors de la fabrication sont presentees ainsi que ...
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Journal of the Science of Food and Agriculture, 2023
AbstractCarbohydrate is one kind of the most important additives in the production of surimi and surimi products, mainly due to its wide range of sources and superior functionality. In recent years, new carbohydrates (oligosaccharides and polysaccharides) have been gradually applied in the production of surimi and surimi products which is mainly driven
Zhang Sijin +8 more
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AbstractCarbohydrate is one kind of the most important additives in the production of surimi and surimi products, mainly due to its wide range of sources and superior functionality. In recent years, new carbohydrates (oligosaccharides and polysaccharides) have been gradually applied in the production of surimi and surimi products which is mainly driven
Zhang Sijin +8 more
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New developments in manufacturing of Surimi and Surimi seafood
Food Reviews International, 1997Abstract Manufacturing technology of surimi and surimi seafood has been developed to keep the balance of the quality and quantity (yield) of surimi proteins. This review article covers the chemistry of surimi manufacturing with an emphasis on solubility of myofibrillar proteins as affected by ionic strength, pH, washing cycles, wash/meat (W/M) ratio ...
Jae W. Park +2 more
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Surimi Technology and New Techniques Used For Surimi-Based Products
Aquatic Food Studies, 2022With growing population is in the world, food requirement of people is also increasing. Therefore, increasing of the current animal protein sources or presenting to human consumption for using different methods is of great importance. Surimi is an excellent source of myofibrillar proteins, which are preserved by cryoprotectants during long-term frozen ...
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Cryoprotectant Effects in Surimi and Surimi/Mince‐based Extruded Products
Journal of Food Science, 1990ABSTRACT The relative cryoprotective effects of liquid sorbitol (L) alone and in combination with sucrose (L‐ S ) was assessed in surimi, extruded uncooked and cooked products, and compared with the cryoprotective effects of crystalline sorbitol (C), liquid polyol (P), and ...
K.S. YOON, CM. LEE
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2005
SURIMI RESOURCES Introduction Cold-Water Whitefish Used for Surimi Tropical Fish Used for Surimi Pelagic Fish Used for Surimi Conclusions: Changes in Surimi Supply and Demand References SURIMI: MANUFACTURING AND EVALUATION Introduction Processing Technology and Sequence Biological (Intrinsic) Factors Affecting Surimi Quality Processing (Extrinsic ...
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SURIMI RESOURCES Introduction Cold-Water Whitefish Used for Surimi Tropical Fish Used for Surimi Pelagic Fish Used for Surimi Conclusions: Changes in Surimi Supply and Demand References SURIMI: MANUFACTURING AND EVALUATION Introduction Processing Technology and Sequence Biological (Intrinsic) Factors Affecting Surimi Quality Processing (Extrinsic ...
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Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review
Food Reviews International, 2020Surimi is a good source of myofibrillar proteins, stabilized with the addition of cryoprotectants during long-term frozen storage.
Noman Walayat +6 more
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2014
En tipik balık ürünlerinden biri olan surimi ve ürünleri, yağ oranının düşük, protein oranının yüksek ve uzun raf ömrüne sahip olması nedeni ile başta Uzakdoğu olmak üzere birçok ülkede tüketicilerin artan talebi ile geniş bir tüketim alanı bulmaktadır.
ÇETİN, Ece, TEMELLİ, Seran
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En tipik balık ürünlerinden biri olan surimi ve ürünleri, yağ oranının düşük, protein oranının yüksek ve uzun raf ömrüne sahip olması nedeni ile başta Uzakdoğu olmak üzere birçok ülkede tüketicilerin artan talebi ile geniş bir tüketim alanı bulmaktadır.
ÇETİN, Ece, TEMELLİ, Seran
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