Production of surimi and surimi-based products


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

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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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