Surimi and derived products
Surimi is a myofibrillar fish protein concentrate processed in a series of steps in order to produce a tasteless material that retains the gel-forming ability of its proteins. It is considered an intermediate product that is further processed to make surimi-based products. The most common heating methods for gel formation are steaming, hot water immersion and contact heating, but there are other more recent methods worth mentioning. To avoid the consequences of the presence of proteases in surimi gelation, even after washing, various food-grade protease inhibitors have been investigated. The best inhibitor was found to be the beef plasma protein (cathepsin inhibitors), but because of the associated problem of mad cow disease, its use has been banned by most regulatory organizations. Various residues, both solid and liquid, are produced during surimi manufacture.
| Main Authors: | , |
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| Format: | capítulo de libro biblioteca |
| Language: | English |
| Published: |
Wiley-VCH
2024
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| Online Access: | http://hdl.handle.net/10261/358773 |
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