Index page for: Surimi and Surimi Seafood, Second Edition

Table of Contents SURIMI RESOURCESIntroduction Cold-Water Whitefish Used for SurimiTropical Fish Used for Surimi Pelagic Fish Used for Surimi Conclusions: Changes in Surimi Supply and DemandReferencesSURIMI: MANUFACTURING AND EVALUATION Introduction Processing Technology and Sequence Biological (Intrinsic) Factors Affecting Surimi QualityProcessing (Extrinsic) Factors Affecting Surimi QualityProcessing Technologies that Enhance Efficiency and Profitability Decanter Technology Surimi Gel Preparation for Better Quality Control SummaryAcknowledgmentsReferencesPROCESS 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 FishSummaryReferencesSANITATION AND HACCPIntroduction SanitationGood Manufacturing Practices (GMPs) Hazard Analysis Critical Control Point (HACCP)Principles of the HACCP SystemHACCP for Surimi ProductionHACCP for Surimi Seafood ProductionMicrobiological Standards and Specifications for Surimi Seafood Sanitation Standard Operating Procedures (SSOPS) Cleaners and SanitizersVerificationReferencesSTABILIZATION OF PROTEINS IN SURIMI Introduction Myosin and Fish ProteinsStability of Myosin Intrinsic Stability of Fish Muscle Proteins Stability of Frozen Surimi ProteinsMechanisms for Cryoprotection and Cryostabilization Processing Effects on Surimi Stability Stabilized Fish Mince Stabilization of Fish Proteins to DryingFuture Developments in Fish Protein Stabilization ReferencesPROTEOLYTIC ENZYMES AND CONTROL IN SURIMI Introduction Classification of Proteolytic EnzymesSarcoplasmic vs. Myofibrillar ProteinasesControl of Heat-Stable Fish ProteinasesSummaryReferencesWASTE MANAGEMENT AND BY-PRODUCT UTILIZATION Introduction Surimi Waste Management and ComplianceSolid Waste Surimi WastewaterRecovery of Bioactive Components and NeutraceuticalsOpportunities and ChallengesSummaryReferencesFREEZING TECHNOLOGYIntroduction Horizontal Plate FreezersAirflow Freezers Brine Freezers Cryogenic FreezersFreezing the ProductFreezing CapacityFreezing TimeSome What-If Effects on Freezing TimeEnergy ConservationConclusions AcknowledgmentsReferencesSURIMI SEAFOOD: PRODUCTS, MARKET, AND MANUFACTURING Introduction Manufacture of Surimi-Based Products Other Processing TechnologyAcknowledgmentsReferencesSURIMI GELATION CHEMISTRY Introduction Protein Components of SurimiLipid Components of Fish Muscle Bonding Mechanisms during Heat-Induced Gelation of Fish Myofibrillar Proteins Factors Affecting Fish Protein Denaturation and AggregationSummary: Factors Affecting Heat-Induced GellingProperties of SurimiReferencesRHEOLOGY AND TEXTURE PROPERTIES OF SURIMI GELSIntroduction Fundamental Test Empirical TestsEffects of Processing Parameters on Rheological Properties of Surimi GelsViscosity Measurements Practical Application of Dynamic Rheological Measurements SummaryAcknowledgementsReferencesMICROBIOLOGY AND PASTEURIZATION OF SURIMI SEAFOOD Introduction Growth of Microorganisms in Foods Surimi Microbiology Microbial Safety of Surimi Seafood Pasteurization of Surimi SeafoodProcess Considerations and Pasteurization Verification for Surimi SeafoodTemperature Prediction Model for Thermal Processing of Surimi Seafood Predictive Model for Microbial Inactivation during Thermal Processing of Surimi SeafoodNew Technologies for Pasteurization: High-Pressure Processing and Electron BeamPackaging ConsiderationsReferencesINGREDIENT TECHNOLOGY FOR SURIMI AND SURIMI SEAFOOD Introduction Ingredient TechnologyEvaluation of Functional IngredientsAcknowledgementsReferencesSURIMI SEAFOOD FLAVORSIntroduction What Is Flavor?Basic Seafood Flavor Chemistry Additives and Ingredients Used in Flavors The Off Flavors of SeafoodEffects of Processing on Seafood Flavor Release and Interactions Effects of Ingredients on FlavorProcessing Factors Affecting FlavorsFlavor Regulations and LabelingSummaryReferencesCOLOR MEASUREMENT AND COLORANTS FOR SURIMI SEAFOOD Introduction Understanding Color and MeasurementColoring Surimi Seafood ColorantsColor Quality LabelingSummaryReferencesAdditional Reading APPLICATION OF SENSORY SCIENCE TO SURIMI SEAFOOD Introduction What Is Sensory Evaluation?Who Is Sensory Evaluation Working For? Developing a Sensory ApproachCorrelating Sensory Evaluation with Instrumental and Consumer Measures Conclusion: Sensory Evaluation from the Lab to the Consumers ReferencesNEW DEVELOPMENTS AND TRENDS IN KAMABOKO AND RELATED RESEARCH IN JAPANHistory of Kamaboko Variations in Kamaboko Products in Japan Change in Fish Species Used for Kamaboko ProductionTrends of Kamaboko Products: Quality, Variety, and Nutrition Scientific and Technological Enhancement in Kamaboko in Japan during the Past 10 to 15 YearsReferencesAppendix Code of Practice for Frozen Surimi