3rd Edition

Surimi and Surimi Seafood

Edited By Jae W. Park Copyright 2013
    666 Pages 333 B/W Illustrations
    by CRC Press

    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.

    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



    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.