Surimi and surimi seafood. (2005)

• Record Type: Book
• Further Information: Note: Edited by Jae W. Park.
• Other Names: Park, Jae Won, 1953-
• Contents: ""Front cover""; ""Preface""; ""Acknowledgments""; ""Editor""; ""Contributors""; ""Contents""; ""Part I""; ""Surimi""; ""1""; ""Surimi Resources""; ""1.1 Introduction""; ""1.2 Cold-Water Whitefish Used for Surimi""; ""1.2.1 Alaska Pollock""; ""1.2.1.1 History of the Pollock Industry""; ""1.2.1.2 Current Trends in Pollock Harvests""; ""1.2.1.3 Management""; ""1.2.2 Pacific Whiting""; ""1.2.3 Arrowtooth Flounder""; ""1.2.4 Southern Blue Whiting and Hoki""; ""1.2.5 Northern Blue Whiting""; ""1.2.6 Other Whitefish Resources (South America)""; ""1.3 Tropical Fish Used for Surimi"" ""1.3.1 Threadfin Bream (Nemipterus spp.)""""1.3.2 Lizardfish (Saurida spp.)""; ""1.3.3 Bigeye Snapper (Priacanthus spp.)""; ""1.3.4 Croaker (Sciaenidae)""; ""1.3.5 Other Species""; ""1.4 Pelagic Fish Used for Surimi""; ""1.5 Conclusions: Changes in Surimi Supply and Demand""; ""References""; ""2""; ""Surimi: Manufacturing and Evaluation""; ""2.1 Introduction""; ""2.2 Processing Technology and Sequence""; ""2.2.1 Heading, Gutting, and Deboning""; ""2.2.2 Mincing""; ""2.2.3 Washing and Dewatering""; ""2.2.4 Refining""; ""2.2.5 Screw Press""; ""2.2.6 Stabilizing Surimi with Cryoprotectants"" ""2.2.7 Freezing""""2.2.8 Metal Detection""; ""2.3 Biological (Intrinsic) Factors Affecting Surimi Quality""; ""2.3.1 Effects of Species""; ""2.3.2 Effects of Seasonality and Sexual Maturity""; ""2.3.3 Effects of Freshness or Rigor""; ""2.4 Processing (Extrinsic) Factors Affecting Surimi Quality""; ""2.4.1 Harvesting""; ""2.4.2 On-Board Handling""; ""2.4.3 Water""; ""2.4.4 Time/Temperature of Processing""; ""2.4.5 Solubilization of Myofibrillar Proteins during Processing""; ""2.4.6 Washing Cycle and Wash Water Ratio""; ""2.4.7 Salinity and pH"" ""2.5 Processing Technologies that Enhance Efficiency and Profitability""""2.5.1 Neural Network""; ""2.5.2 Processing Automation: On-Line Sensors""; ""2.5.3 Digital Image Analysis for Impurity Measurement""; ""2.5.4 Innovative Technology for Wastewater""; ""2.5.5 Fresh Surimi""; ""2.6 Decanter Technology""; ""2.7 Surimi Gel Preparation for Better Quality Control""; ""2.7.1 Chopping""; ""2.7.1.1 2% and 3% Salt""; ""2.7.1.2 Moisture Adjustment""; ""2.7.1.3 Chopping Temperature""; ""2.7.1.4 Effect of Vacuum""; ""2.7.2 Cooking""; ""2.7.2.1 Plastic Casing and Stainless Steel Tube"" ""2.7.2.2 Cooking Method Resembling Commercial Production of Crabstick""""2.8 Summary""; ""Acknowledgments""; ""References""; ""3""; ""Process for Recovery of Functional Proteins by pH Shifts""; ""3.1 Introduction""; ""3.2 Characteristics of Dark Muscle Fish Crucial to Surimi Processing""; ""3.2.1 Dark Muscle""; ""3.2.2 Lipids""; ""3.2.3 Muscle Proteins""; ""3.2.4 Processing of Pelagic Fish""; ""3.2.4.1 Alkaline Processing""; ""3.2.4.2 Problems with Processing Dark-Muscled Species""; ""3.3 A New Approach for Obtaining Functional Protein Isolates from Dark-Muscled Fish""; ""3.4 Summary""
• Edition: 2nd ed
• Publisher Details: Boca Raton, FL : Taylor & Francis
• Publication Date: 2005
• Extent: 1 online resource (xxix, 923 pages), illustrations
• Subjects: 664/.94; Surimi; Fishery processing; Fishery processing; Surimi; TECHNOLOGY & ENGINEERING -- Food Science; Fishery processing; Surimi; Electronic books
• Languages: English
• ISBNs: 1420028049; 9781420028041
• Related ISBNs: 0824726499; 9780824726492
• Notes: Note: Includes bibliographical references and index.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.