FISH AND KRILL PROTEIN: Processing Technology

Taneko Suzuki (Autor)

Buch | Softcover

260 Seiten

2012 | Softcover reprint of the original 1st ed. 1981
Springer (Verlag)
978-94-011-6745-1 (ISBN)

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In her book Dr. Taneko Suzuki shows us how a modern fish processing industry, using complex technology, has evolved from the traditional methods of fish preparation long in use in Japan. With only a small proportion of arable land for growing food the Japanese have always looked to the sea and fortunately have been blessed with a rich and varied aquatic fauna. Over the ages the Japanese have learnt not only how to make maximum nutritional use of their marine resources, but also how to present them as attractive food items. As a result the visual impact and organoleptic properties of the vast array of fishery products make Japanese cuisine one of the most exciting in the world. In addition, the Japanese have developed a strong tradition of quality, whether for the small quantities offish used in the past to add interest to a monotonous rice diet, or for the larger quantities of raw and cooked products required by today's affluent society. The growth of the Japanese fishing industry paralleled the phenomenal industrial developments of the post-war years. It continued until Japanese fleets were in action all over the world, trying to satisfy the demands of a booming economy for high quality fishery products. All the time technology was being developed to make use of unusual species as raw material for traditional products.

I Characteristics of Fish Meat and Fish Protein.- Fish Muscle Structure.- Fish Meat Compositions.- Protein Compositions of Fish Meat.- Myofibrillar Protein.- Changes in Fish Protein During Storage and Processing.- References.- II Kamaboko (Fish Cake).- Kamaboko Varieties.- Method of Processing.- Production Process of Various Kinds of Kamaboko.- Quality Test.- Ingredients and Additives.- New Fish Material for Kamaboko.- Mechanism of Kamaboko Gel Forming.- References.- III Frozen Minced Meat (Surimi).- What is Frozen Minced Meat (Surimi)?.- Processing Method of Frozen Surimi.- Usage of Frozen Surimi.- Quality of Frozen Surimi.- Manufacturing Surimi from Small Fatty Fish like Sardine.- Frozen Fish Block.- References.- IV Meat Textured Fish Protein Concentrate (Marinbeef).- Method and Principle of Production.- Components and Properties of Marinbeef.- Nutritional Value and Safety.- Microscopic View of Marinbeef.- Marinbeef as Food Material.- Fish Material for Marinbeef.- Marinbeef Production Plant.- Conclusion.- References.- V Utilization of Krill for Human Consumption.- Chemical Composition and Nutritive Value of Antarctic Krill.- Characteristics and Components of Antarctic Krill Protein.- Protease.- Processing of Antarctic Krill.- References.

Zusatzinfo	XIV, 260 p.
Verlagsort	Dordrecht
Sprache	englisch
Maße	152 x 229 mm
Themenwelt	Schulbuch / Wörterbuch
	Geisteswissenschaften
	Naturwissenschaften
	Sozialwissenschaften
	Technik ► Lebensmitteltechnologie
ISBN-10	94-011-6745-1 / 9401167451
ISBN-13	978-94-011-6745-1 / 9789401167451
Zustand	Neuware