Surimi and Surimi Seafood, Second Edition

Jae W. Park

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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.

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