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Mulye, V. B.
- Value added Surimi Based Seafood from India
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Authors
Affiliations
1 Department of Harvest and Post-Harvest Technology, College of Fisheries, Junagadh Agricultural University, Veraval (Gujarat), IN
1 Department of Harvest and Post-Harvest Technology, College of Fisheries, Junagadh Agricultural University, Veraval (Gujarat), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 157-161Abstract
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
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