New developments in manufacturing of surimi and surimi seafood

Manufacturing technology of surimi and surimi seafood has been developed to keep the balance of the quality and quantity (yield) of surimi proteins. This review article covers the chemistry of surimi manufacturing with an emphasis on solubility of myofibrillar proteins as affected by ionic strength,...

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Bibliographic Details
Published in:Food reviews international 1997-01, Vol.13 (4), p.577-610
Main Authors: Park, J.W. (Oregon State University Seafood Laboratory, Astoria, OR.), Lin, T.M, Yongsawatdigul, J
Format: Article
Language:English
Subjects:
AGUAS RESIDUALES
ANIMAL PROTEINS
BIOCHEMISTRY
BIOCHIMIE
BIOLOGICAL PRESERVATION
BIOQUIMICA
CALIDAD
CALIDAD DEL AGUA
COLLOIDE
COLLOIDS
COLOIDES
COMMON SALT
CONGELACION
CONGELATION
CONSERVACION BIOLOGICA
CONSERVATION BIOLOGIQUE
CRIOPROTECTORES
CRYOPRESERVATION
CRYOPROTECTANTS
CRYOPROTECTEUR
DEGRADACION
DEGRADATION
DENATURATION
DESNATURALIZACION
DURETE DE L'EAU
DUREZA DEL AGUA
EAU USEE
ELABORACION DEL PESCADO
FIBRAS MUSCULARES
FIBRE MUSCULAIRE
FISH PROCESSING
FISH PRODUCTS
FOOD TECHNOLOGY
FREEZING
GELATION
GELIFICACION
GELIFICATION
GELS
HEAT TREATMENT
JELLIFICATION
LEACHING
LESSIVAGE DU SOL
LITERATURE REVIEWS
LIXIVIACION
MUSCLE FIBRES
MYOFIBRILS
OHMIC HEATING
PRESION
PRESSION
PRESSURE
PRESSURE TREATMENT
PRODUCTOS DERIVADOS DEL PESCADO
PRODUIT A BASE DE POISSON
PROTEINAS
PROTEINE
PROTEINS
QUALITE
QUALITE DE L'EAU
QUALITY
RECOVERY
RENDEMENT
RENDIMIENTO
RESISTANCE MECANIQUE
RESISTENCIA MECANICA
SAL
SEL DE CUISINE
STRENGTH
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
TEMPERATURA
TEMPERATURE
TRAITEMENT DU POISSON
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
WASTEWATER
WATER HARDNESS
WATER QUALITY
YIELDS
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Description
Summary:Manufacturing technology of surimi and surimi seafood has been developed to keep the balance of the quality and quantity (yield) of surimi proteins. This review article covers the chemistry of surimi manufacturing with an emphasis on solubility of myofibrillar proteins as affected by ionic strength, pH, washing cycles, wash/meat (W/M) ratio, and proteolysis. In addition, water quality, waste water, and cryoprotection are reviewed. Ohmic heating and high hydrostatic pressure in relation to the manufacturing of surimi seafood are extensively discussed. Ohmic heating is the newest technology applied in the manufacturing of surimi seafood. High hydrostatic pressure has not been applied in the commercial practices of surimi seafood manufacturing, however, it has a great potential to make surimi gels stronger.
ISSN:8755-9129
1525-6103
DOI:10.1080/87559129709541141