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 ProteinsNew Developments in JapanSensory ScienceSanitation and HACCPMicrobiology and PasteurizationBuilding 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.

Surimi and Surimi Seafood, Second Edition (Food Science and Technology) PDF

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