Surimi and Surimi Seafood, Second Edition

Published:
Content:
Editor(s):
Free Standard Shipping

Purchasing Options

Other eBook Options:
 

Features

  • Examines methods of reducing microbial contamination, notably Hazard Analysis and Critical Control Point (HACCP) and pasteurization
  • Addresses the influence of regulatory agencies such as the Food and Drug Administration and the Environmental Protection Agency on surimi production and marketing
  • Reviews the rheology and texture of surimi gels
  • Details the extensive biophysical chemistry of cryostabilization
  • Highlights surimi waste management and freezing technology
  • Ingredients technology
  • Presents expanded and revised coverage of the surimi industry
  • Includes an appendix with the Code of Practice for Frozen Surimi
  • Summary

    Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition provides a wealth of up-to-the-minute information on all aspects of the production of surimi and surimi seafood. To accommodate the fast-paced surimi and surimi seafood industry, this revised and updated edition has been expanded to include five new chapters. Most of the remaining chapters have also been extensively revised and expanded with new information.

    See what's new in the Second Edition:

  • Isolation of Functional Fish Proteins
  • New Developments in Japan
  • Sensory Science
  • Sanitation and HACCP
  • Microbiology and Pasteurization

    Building on the foundation of the first edition, this new volume delineates the transformation of functional fish proteins (surimi) into surimi seafood products with unique texture, flavor, and color. It covers fish stocks, on-shore and at-sea processing, quality control methods, and the chemistry of surimi functional ingredients. The appendix features the Codex Code of Practice for Frozen Surimi for further reference.
  • Jae Park speaks about his book on the CRC Press YouTube Channel.

    Table of Contents

    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) Factors Affecting Surimi Quality
    Processing Technologies that Enhance Efficiency and Profitability
    Decanter Technology
    Surimi Gel Preparation for Better Quality Control
    Summary
    Acknowledgments
    References

    PROCESS FOR RECOVERY OF FUNCTIONAL PROTEINS BY pH SHIFTS
    Introduction
    Characteristics of Dark Muscle Fish Crucial to Surimi Processing
    A New Approach for Obtaining Functional Protein Isolates from Dark-Muscled Fish
    Summary
    References

    SANITATION AND HACCP
    Introduction
    Sanitation
    Good Manufacturing Practices (GMPs)
    Hazard Analysis Critical Control Point (HACCP)
    Principles of the HACCP System
    HACCP for Surimi Production
    HACCP for Surimi Seafood Production
    Microbiological Standards and Specifications for Surimi Seafood
    Sanitation Standard Operating Procedures (SSOPS)
    Cleaners and Sanitizers
    Verification
    References

    STABILIZATION OF PROTEINS IN SURIMI
    Introduction
    Myosin and Fish Proteins
    Stability of Myosin
    Intrinsic Stability of Fish Muscle Proteins
    Stability of Frozen Surimi Proteins
    Mechanisms for Cryoprotection and Cryostabilization
    Processing Effects on Surimi Stability
    Stabilized Fish Mince
    Stabilization of Fish Proteins to Drying
    Future Developments in Fish Protein Stabilization
    References

    PROTEOLYTIC ENZYMES AND CONTROL IN SURIMI
    Introduction
    Classification of Proteolytic Enzymes
    Sarcoplasmic vs. Myofibrillar Proteinases
    Control of Heat-Stable Fish Proteinases
    Summary
    References

    WASTE MANAGEMENT AND BY-PRODUCT UTILIZATION
    Introduction
    Surimi Waste Management and Compliance
    Solid Waste
    Surimi Wastewater
    Recovery of Bioactive Components and Neutraceuticals
    Opportunities and Challenges
    Summary
    References

    FREEZING TECHNOLOGY
    Introduction
    Horizontal Plate Freezers
    Airflow Freezers
    Brine Freezers
    Cryogenic Freezers
    Freezing the Product
    Freezing Capacity
    Freezing Time
    Some "What-If" Effects on Freezing Time
    Energy Conservation
    Conclusions Acknowledgments
    References

    SURIMI SEAFOOD: PRODUCTS, MARKET, AND MANUFACTURING
    Introduction
    Manufacture of Surimi-Based Products
    Other Processing Technology
    Acknowledgments
    References

    SURIMI GELATION CHEMISTRY
    Introduction
    Protein Components of Surimi
    Lipid Components of Fish Muscle
    Bonding Mechanisms during Heat-Induced Gelation of Fish Myofibrillar Proteins
    Factors Affecting Fish Protein Denaturation and Aggregation
    Summary: Factors Affecting Heat-Induced Gelling
    Properties of Surimi
    References

    RHEOLOGY AND TEXTURE PROPERTIES OF SURIMI GELS
    Introduction
    Fundamental Test
    Empirical Tests
    Effects of Processing Parameters on Rheological Properties of Surimi Gels
    Viscosity Measurements
    Practical Application of Dynamic Rheological Measurements
    Summary
    Acknowledgements
    References

    MICROBIOLOGY AND PASTEURIZATION OF SURIMI SEAFOOD
    Introduction
    Growth of Microorganisms in Foods
    Surimi Microbiology
    Microbial Safety of Surimi Seafood
    Pasteurization of Surimi Seafood
    Process Considerations and Pasteurization
    Verification for Surimi Seafood
    Temperature Prediction Model for Thermal Processing of Surimi Seafood
    Predictive Model for Microbial Inactivation during Thermal Processing of Surimi Seafood
    New Technologies for Pasteurization: High-Pressure Processing and Electron Beam
    Packaging Considerations
    References

    INGREDIENT TECHNOLOGY FOR SURIMI AND SURIMI SEAFOOD
    Introduction
    Ingredient Technology
    Evaluation of Functional Ingredients
    Acknowledgements
    References

    SURIMI SEAFOOD FLAVORS
    Introduction
    What Is Flavor?
    Basic Seafood Flavor Chemistry
    Additives and Ingredients Used in Flavors
    The "Off Flavors" of Seafood
    Effects of Processing on Seafood
    Flavor Release and Interactions
    Effects of Ingredients on Flavor
    Processing Factors Affecting Flavors
    Flavor Regulations and Labeling
    Summary
    References

    COLOR MEASUREMENT AND COLORANTS FOR SURIMI SEAFOOD
    Introduction
    Understanding Color and Measurement
    Coloring Surimi Seafood Colorants
    Color Quality
    Labeling
    Summary
    References
    Additional Reading

    APPLICATION OF SENSORY SCIENCE TO SURIMI SEAFOOD
    Introduction
    What Is Sensory Evaluation?
    Who Is Sensory Evaluation Working For?
    Developing a Sensory Approach
    Correlating Sensory Evaluation with Instrumental and Consumer Measures
    Conclusion: Sensory Evaluation from the Lab to the Consumers
    References

    NEW DEVELOPMENTS AND TRENDS IN KAMABOKO AND RELATED RESEARCH IN JAPAN
    History of Kamaboko
    Variations in Kamaboko Products in Japan
    Change in Fish Species Used for Kamaboko Production
    Trends of Kamaboko Products: Quality, Variety, and Nutrition
    Scientific and Technological Enhancement in Kamaboko in Japan during the Past 10 to 15 Years
    References
    Appendix Code of Practice for Frozen Surimi