Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States, Europe, and Russia. Commercial surimi production
Section I: Surimi and Fish Proteins. Historical Review in Surimi Technology and Market Developments. Surimi Resources and Market. Manufacture of Surimi: Harvest to Frozen Block. Surimi Gelation Chemistry. Proteolytic Enzymes and Control in Surimi. Fish Protein Isolate by pH Shift. Stabilization of Proteins in Surimi. Section II: Surimi Seafood Products. Comminution Process for Surimi and Surimi Seafood Paste. Manufacture of Crabsticks. Manufacture of Kamaboko, Chikuwa, Tempura, and Hanpen. Manufacture of Fish Balls. Manufacture of Fish Sausage. Section III: Quality Assessment/Control, Development, and Nutrition. Waste Management, Utilization, and Challenges. Food-Grade Coproducts from Surimi Processing. Sanitation and HACCP. Microbiology and Pasteurization. Surimi Paste Preparation, Gel Analysis, and Rheology. Ingredient Technology for Surimi and Surimi Seafood. Color Measurement and Colorants for Surimi Seafood. Surimi Seafood Flavors. Application of Sensory Science to Surimi Seafood. Research and Product Development. Nutrition and Health Benefit of Surimi Seafood. Appendix: Code of Practice for Frozen Surimi. Index.