Surimi - Open Access .click

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1996
Surimi is a semiprocessed wet fish protein product that can be made into “Kamaboko”-type products and fish sausages. These products are familiar to us as imitation crab legs and other seafood products. In this laboratory session, students will produce a surimi-based product.
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Surimi-based product development and viscous properties of surimi paste

2009
Raman spectroscopy was used to study the protein structure in raw and salted surimi from Pacific whiting, and in gels formed by setting (32°C), cooking (86°C) or setting followed by cooking. The intensity of the peaks assigned to disulfide bond stretching vibrations increased considerably in the cooked and set-cooked gels.
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Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)

Food Chemistry, 2022
Shuai Wei, Qiuyu Xia, Yanmo Pan
exaly

Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry

Food Chemistry, 2023
Shanbai Xiong, Yueqi An
exaly

Surimi: Something fishy

Journal of Allergy and Clinical Immunology, 1996
J J, Musmand, A, Helbling, S B, Lehrer
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Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives

Critical Reviews in Food Science and Nutrition, 2022
Abdul Razak Monto +2 more
exaly

Surimi and Surimi Seafood

2013
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surimi, n.

2023
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