This definitive volume provides coverage of surimi technology, including its historical development, resources, and manufacture of raw material and food products.

Contents:

1. Historical Perspective and Resources
   History of Surimi Technology in Japan
   Development of Surimi Technology in the United States
   The Alaska Pollock resource and Other Species Used for Surimi

2. Surimi Manufacturing from Whitefish
   The Surimi Manufacturing Process
   Microbiological Considerations in Surimi Manufacturing
   Measurement of Surimi Composition and Functional Properties

3. New Technologies in Surimi Manufacture
   Process Innovations in Surimi Manufacture
   Surimi Production from Fatty and Dark-Fleshed Fish Species
   Dried Forms of Surimi

4. Surimi-Based Product Technology
   Manufacture of Surimi-Based Products
   Ingredient and Formulation Technology for Surimi-Based Products
   Fish and Shellfish Flavor Manufacturing and Composition Profile Packaging of Surimi-Based Products
   U.S. Labeling Requirements for Surimi-Based Food Products

5. The Science of Surimi
   Cryostabilization of Protein in Surimi
   Chemistry of Surimi Gelation
   Rheology and Texture Properties of Surimi and Surimi-Based Foods
   Microstructure of Surimi and Surimi-Based Products