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

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9780824726492: Surimi and Surimi Seafood, Second Edition (Food Science and Technology)

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 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 Proteins
  • New Developments in Japan
  • Sensory Science
  • Sanitation and HACCP
  • Microbiology and Pasteurization

    Building on the foundation of the first edition, this new volume 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.
  • Jae Park speaks about his book on the CRC Press YouTube Channel.

    "synopsis" may belong to another edition of this title.

    Review:

    "currently the source book for academics and industry people interested in surimi and surimi seafood products." -- Journal of Food Biochemistry

    "...timely and clearly presented...." "...an excellent update of the 1992 volume...." -- Journal of Food Biochemistry

    "About this title" may belong to another edition of this title.

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    Jae W. Park (Editor)
    Published by CRC Press (2005)
    ISBN 10: 0824726499 ISBN 13: 9780824726492
    New Hardcover Quantity Available: 1
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    Ergodebooks
    (RICHMOND, TX, U.S.A.)
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    Book Description CRC Press, 2005. Hardcover. Book Condition: New. 2. Bookseller Inventory # DADAX0824726499

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