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Surimi and surimi seafood / edited by Jae W. Park.

Contributor(s): Material type: TextTextLanguage: English Publication details: Boca Raton : CRC Press, Taylor & Francis Group, c2013Edition: Third editionDescription: xiv, 652 pages : illustrations ; 27 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781439898574 (hardback : acid free paper)
  • 143989857X (hardback : acid free paper)
Subject(s): LOC classification:
  • SH336  S94Su8 2013
Online resources:
Contents:
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.
Summary: "Surimi and surimi seafood products were originated in Japan several hundred years ago, and their modern production technology has been professionally documented since the 1950s. The book covers the basic science of surimi (fish proteins) and contains updates on fisheries and the market. It reviews a wide range of surimi seafood manufacturing technologies. It discusses quality assessment/quality control, development, and nutrition technology"-- Provided by publisher.Summary: "It was not like 2000 and 2005, when the first and second editions were prepared and published. Even though my project for the third edition was planned in advance and execution commenced perhaps in 2011, the project has moved at an extremely slow pace. I took my sabbatical leave at Korea University in 2011-2012 with my primary goal "to complete all of the manuscripts for the third edition." But it did not work out as nicely as I had planned and my projected "third edition" was delayed day after day. It was not like 2000 and 2005 perhaps because I have slowed with age and perhaps because I have tried to include too many things in this third edition. I feel I have made an extraordinary effort for this book as I attempted to add the most up-to-date information in the science of surimi and surimi seafood. This book, consisting of 23 total chapters, is significantly expanded from the 17 chapters in the second edition. The highlight is that this revised/extended book is coauthored by 63 combined scientists/industry leaders. I tried to make this textbook serve like an encyclopedia for surimi and surimi seafood. Therefore, this book has broadened its contents and depth. Highlights include historical reviews in surimi technology and industry, comminution technology and application, coproduct utilization, research and development, and nutrition and health benefits. For the production of surimi seafood products, this edition covers crabsticks, kamaboko/chikuwa/tempura, fish balls, and fish sausage in different chapters. I am very proud of my former students and visiting scientists who worked with me and put up with my never-ending demand while they were at my laboratory. Three visiting professors and 13 former students have participated in the book as coauthors of various"-- Provided by publisher.
List(s) this item appears in: Print Books 2022
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Holdings
Item type Current library Collection Call number Materials specified Status Notes Date due Barcode
Books Books Ladislao N. Diwa Memorial Library Reserve Section Non-fiction RUS SH336 S94Su8 2013 (Browse shelf(Opens below)) Room use only 78000 00078947

Includes bibliographical references and index.

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.

"Surimi and surimi seafood products were originated in Japan several hundred years ago, and their modern production technology has been professionally documented since the 1950s. The book covers the basic science of surimi (fish proteins) and contains updates on fisheries and the market. It reviews a wide range of surimi seafood manufacturing technologies. It discusses quality assessment/quality control, development, and nutrition technology"-- Provided by publisher.

"It was not like 2000 and 2005, when the first and second editions were prepared and published. Even though my project for the third edition was planned in advance and execution commenced perhaps in 2011, the project has moved at an extremely slow pace. I took my sabbatical leave at Korea University in 2011-2012 with my primary goal "to complete all of the manuscripts for the third edition." But it did not work out as nicely as I had planned and my projected "third edition" was delayed day after day. It was not like 2000 and 2005 perhaps because I have slowed with age and perhaps because I have tried to include too many things in this third edition. I feel I have made an extraordinary effort for this book as I attempted to add the most up-to-date information in the science of surimi and surimi seafood. This book, consisting of 23 total chapters, is significantly expanded from the 17 chapters in the second edition. The highlight is that this revised/extended book is coauthored by 63 combined scientists/industry leaders. I tried to make this textbook serve like an encyclopedia for surimi and surimi seafood. Therefore, this book has broadened its contents and depth. Highlights include historical reviews in surimi technology and industry, comminution technology and application, coproduct utilization, research and development, and nutrition and health benefits. For the production of surimi seafood products, this edition covers crabsticks, kamaboko/chikuwa/tempura, fish balls, and fish sausage in different chapters. I am very proud of my former students and visiting scientists who worked with me and put up with my never-ending demand while they were at my laboratory. Three visiting professors and 13 former students have participated in the book as coauthors of various"-- Provided by publisher.

Fund 164 Mind Mover Publishing House Inc. Purchased 10/24/2019 78000 NEJ PHP 12,078.40 2019-10-819 2019-1-0683

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