http://www.crcpress.com/product/isbn/9780824726492
Filmed at the IFT (Institute of Food Technology) 2011 conference, CRCPress Author Jae Park talks about his book and surimi.
Features
Examines methods of reducing microbial contamination, notably Hazard Analysis and Critical Control Point (HACCP) and pasteurization
Addresses the influence of regulatory agencies such as the Food and Drug Administration and the Environmental Protection Agency on surimi production and marketing
Reviews the rheology and texture of surimi gels
Details the extensive biophysical chemistry of cryostabilization
Highlights surimi waste management and freezing technology
Ingredients technology
Presents expanded and revised coverage of the surimi industry
Includes an appendix with the Code of Practice for Frozen Surimi
Summary
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. ...
