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Value added Surimi Based Seafood from India


Affiliations
1 Department of Harvest and Post-Harvest Technology, College of Fisheries, Junagadh Agricultural University, Veraval (Gujarat), India
     

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Surimi is a Japanese term for mechanically deboned fish flesh that has been washed with water and mixed with cryoprotectants for good frozen shelf-life . Washing not only removes fat and undesirable matters such as blood, pigments and odoriferous substances but also increases the concentration of myofibrillar protein, the content of which improves the gel strength and elasticity of the product. This property can be made use of in developing a variety of fabricated products like shellfish analogues.

Keywords

Surimi, Seafood, Myofibrillar Protein, Meat.
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  • Value added Surimi Based Seafood from India

Abstract Views: 95  |  PDF Views: 0

Authors

V. B. Mulye
Department of Harvest and Post-Harvest Technology, College of Fisheries, Junagadh Agricultural University, Veraval (Gujarat), India
S. M. Zofair
Department of Harvest and Post-Harvest Technology, College of Fisheries, Junagadh Agricultural University, Veraval (Gujarat), India
M. K. Bhalala
Department of Harvest and Post-Harvest Technology, College of Fisheries, Junagadh Agricultural University, Veraval (Gujarat), India
E. A. R. Parmar
Department of Harvest and Post-Harvest Technology, College of Fisheries, Junagadh Agricultural University, Veraval (Gujarat), India

Abstract


Surimi is a Japanese term for mechanically deboned fish flesh that has been washed with water and mixed with cryoprotectants for good frozen shelf-life . Washing not only removes fat and undesirable matters such as blood, pigments and odoriferous substances but also increases the concentration of myofibrillar protein, the content of which improves the gel strength and elasticity of the product. This property can be made use of in developing a variety of fabricated products like shellfish analogues.

Keywords


Surimi, Seafood, Myofibrillar Protein, Meat.

References