Building on the foundation of the first edition Surimi and Surimi Seafood Second Edition covers the transformation of functional fish proteins (surimi) into surimi seafood products with unique texture, flavor, and color.

Surimi and Surimi Seafood Second Edition 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.

Features:

• 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

To accommodate the fast-paced surimi and surimi seafood industry, Surimi and Surimi Seafood 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.

New chapters:

• Isolation of Functional Fish Proteins
• New Developments in Japan
• Sensory Science
• Sanitation and HACCP
• Microbiology and Pasteurization

Contents

Surimi Resources

• Cold-Water Whitefish Used for Surimi
• Tropical Fish Used for Surimi
• Pelagic Fish Used for Surimi
• Changes in Surimi Supply and Demand

Surimi: Manufacturing and Evaluation

• Processing Technology and Sequence
• Biological (Intrinsic) Factors Affecting Surimi Quality
• Processing (Extrinsic) Factors Affecting Surimi Quality
• Processing Technologies that Enhance Efficiency and Profitability
• Decanter Technology
• Surimi Gel Preparation for Better Quality Control

Process for Recovery of Functional Proteins by pH Shifts

• Characteristics of Dark Muscle Fish Crucial to Surimi Processing
• A New Approach for Obtaining Functional Protein Isolates from Dark-Muscled Fish

Sanitation and HACCP

• Sanitation
• Good Manufacturing Practices (GMPs)
• Hazard Analysis Critical Control Point (HACCP)
• Principles of the HACCP System
• HACCP for Surimi Production
• HACCP for Surimi Seafood Production
• Microbiological Standards and Specifications for Surimi Seafood
• Sanitation Standard Operating Procedures (SSOPS)
• Cleaners and Sanitizers
• Verification

Stabilization of Proteins in Surimi

• Myosin and Fish Proteins
• Stability of Myosin
• Intrinsic Stability of Fish Muscle Proteins
• Stability of Frozen Surimi Proteins
• Mechanisms for Cryoprotection and Cryostabilization
• Processing Effects on Surimi Stability
• Stabilized Fish Mince
• Stabilization of Fish Proteins to Drying
• Future Developments in Fish Protein Stabilization

Proteolytic Enzymes and Control in Surimi

• Classification of Proteolytic Enzymes
• Sarcoplasmic vs. Myofibrillar Proteinases
• Control of Heat-Stable Fish Proteinases

Waste Management and By-Product Utilization

• Surimi Waste Management and Compliance
• Solid Waste
• Surimi Wastewater
• Recovery of Bioactive Components and Neutraceuticals
• Opportunities and Challenges

Freezing Technology

• Horizontal Plate Freezers
• Airflow Freezers
• Brine Freezers
• Cryogenic Freezers
• Freezing the Product
• Freezing Capacity
• Freezing Time
• Some "What-If" Effects on Freezing Time
• Energy Conservation

Surimi Seafood: Products, Market, and Manufacturing

• Manufacture of Surimi-Based Products
• Other Processing Technology

Surimi Gelation Chemistry

• Protein Components of Surimi
• Lipid Components of Fish Muscle
• Bonding Mechanisms during Heat-Induced Gelation of Fish Myofibrillar Proteins
• Factors Affecting Fish Protein Denaturation and Aggregation
• Factors Affecting Heat-Induced Gelling
• Properties of Surimi

Rheology and Texture Properties of Surimi Gels

• Fundamental Test
• Empirical Tests
• Effects of Processing Parameters on Rheological Properties of Surimi Gels
• Viscosity Measurements
• Practical Application of Dynamic Rheological Measurements

Microbiology and Pasteurization of Surimi Seafood

• Growth of Microorganisms in Foods
• Surimi Microbiology
• Microbial Safety of Surimi Seafood
• Pasteurization of Surimi Seafood
• Process Considerations and Pasteurization
• Verification for Surimi Seafood
• Temperature Prediction Model for Thermal Processing of Surimi Seafood
• Predictive Model for Microbial Inactivation during Thermal Processing of Surimi Seafood
• New Technologies for Pasteurization: High-Pressure Processing and Electron Beam Packaging Considerations

Ingredient Technology for Surimi and Surimi Seafood

• Ingredient Technology Evaluation of Functional Ingredients

Surimi Seafood Flavors

• What Is Flavor?
• Basic Seafood Flavor Chemistry
• Additives and Ingredients Used in Flavors
• The "Off Flavors" of Seafood
• Effects of Processing on Seafood
• Flavor Release and Interactions
• Effects of Ingredients on Flavor
• Processing Factors Affecting Flavors
• Flavor Regulations and Labeling

Color Measurement and Colorants for Surimi Seafood

• Understanding Color and Measurement
• Coloring Surimi Seafood Colorants
• Color Quality
• Labeling

Application of Sensory Science to Surimi Seafood

• What Is Sensory Evaluation?
• Who Is Sensory Evaluation Working For?
• Developing a Sensory Approach
• Correlating Sensory Evaluation with Instrumental and Consumer Measures
• Sensory Evaluation from the Lab to the Consumers

New Developments and Trends in Kamaboko and Related Research in Japan

• History of Kamaboko
• Variations in Kamaboko Products in Japan
• Change in Fish Species Used for Kamaboko Production
• Trends of Kamaboko Products: Quality, Variety, and Nutrition
• Scientific and Technological Enhancement in Kamaboko in Japan during the Past 10 to 15 Years

Appendix: Code of Practice for Frozen Surimi

Index

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