Surimi and Surimi Seafood, Second EditionAuthor:
Publisher: CRC Press
Publish date: March 2005
Examines methods of reducing microbial contamination, notably Hazard Analysis and Critical Control Point (HACCP) and pasteurization Addresses the influence of regulatory agencies such as the Food and Drug Administration and the Environmental Protection Agency on surimi production and marketing Reviews the rheology and texture of surimi gels Details the extensive biophysical chemistry of cryostabilization Highlights surimi waste management and freezing technology Ingredients technology Presents expanded and revised coverage of the surimi industry Includes an appendix with the Code of Practice for Frozen Surimi Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition provides a wealth of up-to-the-minute information on all aspects of the production of surimi and surimi seafood. To accommodate the fast-paced surimi and surimi seafood industry, this revised and updated second edition has been expanded to include five new chapters. Most of the remaining chapters have also been extensively revised and expanded with new information. See what's new in the Second Edition: · Isolation of Functional Fish Proteins · New Developments in Japan · Sensory Science · Sanitation and HACCP · Microbiology and Pasteurization Building on the foundation of the first edition, the second edition delineates the transformation of functional fish proteins (surimi) into surimi seafood products with unique texture, flavor, and color. It covers fish stocks, on-shore and at-sea processing, quality control methods, and the chemistry of surimi functional ingredients. The appendix features the Codex Code of Practice for Frozen Surimi for further reference.