Surimi and Surimi Seafood, Second Edition
Crc Press Inc (Verlag)
978-0-8247-2649-2 (ISBN)
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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.
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
| Erscheint lt. Verlag | 29.3.2005 |
|---|---|
| Zusatzinfo | 46 Halftones, black and white; 58 Tables, black and white; 290 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 1452 g |
| Themenwelt | Naturwissenschaften |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-8247-2649-9 / 0824726499 |
| ISBN-13 | 978-0-8247-2649-2 / 9780824726492 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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