Surimi and Surimi Seafood
Preview
Book Description
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
Index
Editor(s)
Biography
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.