LPT 321: Meat Science (1+1)

SURIMI 

• Surimi, an intermediate product obtained from fish mince which, because of its characteristic ability to form gels, can be used to develop a variety of products conforming to consumer fancies.
• Surimi is the myofibrillar protein concentrate produced by repeated washing of fish mince in order to remove water-soluble nitrogenous matter and flavour compounds.
• Washing enhances the gel forming capacity of the structural proteins.
• Surimi is used as a raw material for the preparation of seafood analogues, but in Japan, where the technology originated, surimi is mainly used to prepare the traditional kamaboko products.