Surimi and Surimi Seafood

Herausgeber: Park, Jae W

• Gebundenes Buch

Produktbeschreibung

Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide. It covers the resources, production, technology, and nutrition of surimi and surimi seafood. 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/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.

Produktdetails

• Verlag: CRC Press
• 3rd edition
• Seitenzahl: 666
• Erscheinungstermin: 12. November 2013
• Englisch
• Abmessung: 261mm x 182mm x 38mm
• Gewicht: 1302g
• ISBN-13: 9781439898574
• ISBN-10: 143989857X
• Artikelnr.: 39154061

Autorenporträt

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.

Inhaltsangabe

Section I: Surimi and Fish Proteins. Historical Review in Surimi Technology
and Market Developments. Surimi Resources and Market. Manufacture of
Surimi: Harvest to Frozen Block. Surimi Gelation Chemistry. Proteolytic
Enzymes and Control in Surimi. Fish Protein Isolate by pH Shift.
Stabilization of Proteins in Surimi. Section II: Surimi Seafood Products.
Comminution Process for Surimi and Surimi Seafood Paste. Manufacture of
Crabsticks. Manufacture of Kamaboko, Chikuwa, Tempura, and Hanpen.
Manufacture of Fish Balls. Manufacture of Fish Sausage. Section III:
Quality Assessment/Control, Development, and Nutrition. Waste Management,
Utilization, and Challenges. Food-Grade Coproducts from Surimi Processing.
Sanitation and HACCP. Microbiology and Pasteurization. Surimi Paste
Preparation, Gel Analysis, and Rheology. Ingredient Technology for Surimi
and Surimi Seafood. Color Measurement and Colorants for Surimi Seafood.
Surimi Seafood Flavors. Application of Sensory Science to Surimi Seafood.
Research and Product Development. Nutrition and Health Benefit of Surimi
Seafood. Appendix: Code of Practice for Frozen Surimi. Index.