Citation
Che Rohani Awang, . and Rokiah Mohamad, . Production of surimi and surimi-based products. pp. 13-20. ISSN 0127-4171
Abstract
Surimi is the deboned fish meat that has been washed with water and mixed with sugar and polyphosphate for frozen storage. Its quality depends greatly on the freshness and type of fish used the leaching process temperature and period of storage and also the levels and types of cryoprotectants used. The development of surimi-based products is discussed in relation to formulation ingredient functions forming method and processing techniques. Formulations and processing methods for the production of fishball prawnball fishfinger squidball fishroll and fishburger from surimi are also discussed.
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Abstract
Surimi is the deboned fish meat that has been washed with water and mixed with sugar and polyphosphate for frozen storage. Its quality depends greatly on the freshness and type of fish used the leaching process temperature and period of storage and also the levels and types of cryoprotectants used. The development of surimi-based products is discussed in relation to formulation ingredient functions forming method and processing techniques. Formulations and processing methods for the production of fishball prawnball fishfinger squidball fishroll and fishburger from surimi are also discussed.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | 2 ill.; 2 col. plates; 2 tables; 6 ref. Summary (En Ms) |
| AGROVOC Term: | PASTAS DE PESCADO |
| AGROVOC Term: | AZUCAR |
| AGROVOC Term: | POLIFOSFATOS/ DESHUESADO |
| AGROVOC Term: | ALMACENAMIENTO EN FRIGORIFICOS |
| AGROVOC Term: | CONGELACION |
| AGROVOC Term: | PRESERVACION |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/20150 |
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