Production of Surimi

  • Ernest R. Vieira
Part of the Food Science Texts Series book series (FSTS)

Abstract

Surimi is a semiprocessed wet fish protein product that can be made into “Kamaboko”-type products and fish sausages. These products are familiar to us as imitation crab legs and other seafood products. In this laboratory session, students will produce a surimi-based product. In Chapter 17 of the text, there is a description of the process and an outline of the manufacture of a crab leg-type product. Using the methods in this laboratory, other flavored surimi such as beef and chicken have also been successfully produced. The amount of flavoring added will vary depending on preference of the processor. Experimentation must be done.

Keywords

Sugar Starch Steam Chlorine Monosodium 

Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Ernest R. Vieira
    • 1
  1. 1.Department of Food Science, Nutrition and Culinary ArtsEssex Agricultural and Technical InstituteHathorneUSA

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