Surimi and Surimi Seafood: 3rd Edition (Hardback) book cover

Surimi and Surimi Seafood

3rd Edition

Edited by Jae W. Park

CRC Press

666 pages | 333 B/W Illus.

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pub: 2013-11-12
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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 has also changed significantly. Surimi and Surimi Seafood, Third Edition covers the resources, production, technology, and nutrition of surimi and surimi seafood. Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide.

Revised and expanded, this new edition adds the most up-to-date information on the science of surimi and surimi seafood, with an increase from 17 to 23 chapters coauthored by 63 scientists and industry leaders. Presenting broader, more in-depth content, highlights include historical reviews of the surimi technology and industry, comminution technology and application, coproduct utilization, and nutrition and health benefits. The text examines topics related to surimi and fish proteins, including gelation chemistry, proteolytic enzymes, and stabilization of proteins.

This edition covers the production of various surimi seafood products: seafood paste, crabsticks, kamaboko, chikuwa, tempura, fish balls, and fish sausage. It discusses quality and production aspects, such as waste management, microbiology and pasteurization, ingredient technology, color measurement and colorants, seafood flavors, and sensory science applications. It also contains a chapter on research and development that can serve as a tool for insights on new product development.

Table of Contents

Section I: Surimi and Fish Proteins

Historical Review in Surimi Technology and Market Developments

Jae W. Park, Hisashi Nozaki, Taneko Suzuki, and Jean-Luc Beliveau

Surimi Resources and Market

Pascal Guenneugues and James Ianelli

Manufacture of Surimi: Harvest to Frozen Block

Jae W. Park, Don Graves, Richard Draves, and Jirawat Yongsawatdigul

Surimi Gelation Chemistry

Tyre C. Lanier, Jirawat Yongsawatdigul, and Patricio Carvajal-Rondanelli

Proteolytic Enzymes and Control in Surimi

Jirawat Yongsawatdigul, Bung-Orn Hemung, and Yeung Joon Choi

Fish Protein Isolate by pH Shi ft

Hordur G. Kristinsson, Tyre C. Lanier, Sigrun M. Halldorsdottir, Margret Geirsdottir, and Jae W. Park

Stabilization of Proteins in Surimi

Grant A. MacDonald, Patricio A. Carvajal-Rondanelli, and Tyre C. Lanier

Section II: Surimi Seafood Products

Comminution Process for Surimi and Surimi Seafood Paste

Samanan Poowakanjana and Jae W. Park

Manufacture of Crabsticks

Jae W. Park and Jean-Luc Beliveau

Manufacture of Kamaboko, Chikuwa, Tempura, and Hanpen

Tooru Ooizumi

Manufacture of Fish Balls

Norman Kok, Supawan Thawornchinsombut, and Jae W. Park

Manufacture of Fish Sausage

Tooru Ooizumi and Joo Dong Park

Section III: Quality Assessment/Control, Development, and Nutrition

Waste Management, Utilization, and Challenges

Christina A. Mireles DeWitt, John T.M. Lin, and Alan Ismond

Food-Grade Coproducts from Surimi Processing

Jin-Soo Kim, Greg Peters, and Christina A. Mireles DeWitt

Sanitation and HACCP

Mark A. Daeschel and Yi-Cheng Su

Microbiology and Pasteurization

Yi-Cheng Su, Mark A. Daeschel, Joe Frazier, and Jacek Jaczynski

Surimi Paste Preparation, Gel Analysis, and Rheology

Jae W. Park, Won B. Yoon, and Byung Y. Kim

Ingredient Technology for Surimi and Surimi Seafood

Jae W. Park, Tooru Ooizumi, and Angela L. Hunt

Color Measurement and Colorants for Surimi Seafood

Gabriel J. Lauro, Naoto Yamamoto, Masanao Kakutani, and Jennifer Guild

Surimi Seafood Flavors

Charles Manley

Application of Sensory Science to Surimi Seafood

Jean-Marc Sieffermann, Kannapon Lopetcharat, and Siriporn Pipatsattayanuwong

Research and Product Development

Tyre C. Lanier and Ganesh Kamath

Nutrition and Health Benefit of Surimi Seafood

Taneko Suzuki and Takahide Tsuchiya

Appendix: Code of Practice for Frozen Surimi


About the Editor

Dr. Jae W. Park is a professor at Oregon State University (OSU) since 1992. Before joining OSU, he was the director of technical services (SeaFest/JAC Creative Foods, Motley, Minnesota), which is the largest crabstick manufacturer in the United States. Since 1992, he has worked with various surimi manufacturers and surimi seafood manufacturers in various countries in the world as a technical consultant.

He was elected as IFT (Institute of Food Technologists) Fellow in 2007, which is the most prestigious recognition as a food scientist. He has published more than 120 refereed journal articles, 41 book chapters, and 2 patents. He has accepted over 100 speaking engagements. Dr. Jae Park has distinguished himself as an internationally renowned scientist in surimi research, education, and technology transfer.

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