Surimi processing from fatty fish

Surimi is a refined form of mechanically deboned fish meat that has unique functional characteristics including gel-forming ability, water and oil binding properties, which make it a valuable ingredient in a broad range of food products. Surimi processing technology involves the washing of minced fish in order to purify and concentrate the muscle proteins which may be then further processed into secondary products or stabilized by the addition of cryoprotectants, frozen and stored for later use. A common goal of surimi research projects and manufacturing operations is to optimize the functional quality and yield of surimi produced from raw materials which are most frequently underutilized, low-valued species of fish. Pacific pollock is currently the predominant resource for commercial surimi production; however, there is a pressing need to identify other appropriate sources because these stocks have been fished intensively in recent years.

Keywords

• Fatty Fish

• Wash Cycle

• Dark Muscle

• Atlantic Menhaden

• Atlantic Mackerel

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.