Book Details
Orange Code:46600
Paperback:960 pages
Publications:
Categories:
Sections:
1. Surimi Resources2. Surimi: Manufacturing and Evaluation3. Process for Recovery of Functional Proteins by pH Shifts4. Sanitation and HACCP5. Stabilization of Proteins in Surimi6. Proteolytic Enzymes and Control in Surimi7. Waste Management and By-Product Utilization8. Freezing Technology9. Surimi Seafood: Products, Market, and Manufacturing10. Surimi Gelation Chemistry11. Rheology and Texture Properties of Surimi Gels12. Microbiology and Pasteurization of Surimi Seafood13. Ingredient Technology for Surimi and Surimi Seafood14. Surimi Seafood Flavors15. Color Measurement and Colorants for Surimi Seafood16. Application of Sensory Science to Surimi Seafood17. New Developments and Trends in Kamaboko and Related Research in Japan
Description:
Written by internationally recognized experts, Surimi and Surimi Seafood, Second Editionprovides 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 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, this new volume 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.
Jae Park speaks about his book on the CRC Press YouTube Channel
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