Surimi - Analysis, Uses, Technology, Quality, Process, Patent, Consultants, Production, Suppliers, Report

Surimi Analysis, Uses, Technology, Quality, Process, Patent, Consultants, Production, Suppliers, Report Primary Information Services Home. Seafood . Ordering Information. Contact
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Surimi is a refined form of minced fish meat. The Japanese word "surimi" literally means "minced meat". However, surimi is more than minced meat. Raw surimi is a truly bland material, since its flavor components are removed by the leaching process. Raman analysis has been carried out to study the effects of Vitacel wheat dietary fibre (WDF) during gelation of surimi. Identification of adulterated/substituted species in surimi mixtures threadfin bream and bulls-eye raw fish by Sodium dodecyl sulphate- polyacrylamide gel electrophoresis. Proteolytic degradation of tropical tilapia surimi was biochemically and rheologically characterized to identify a group of proteinase(s) responsible for its textural degradation. Frozen surimi is an intermediate food ingredient made from myofibrillar fish protein isolated from other constituent fish protein by repeated washing and dewatering of minced fish. Japan's exports of surimi-based products to the U.S. have risen sharply in recent years. The discovery of methods for producing a stable frozen surimi from Alaska pollock allowed surimi manufacturing to evolve into an automated mass-production system to keep pace with expanding demand. The advent of an automated surimi production process meant that surimi production could be performed aboard a factoryship using freshly caught fish directly on the fishing grounds. The Japanese government launched an $8.5 million 5- year program aiming to develop surimi from the dark meat of sardine and Pacific mackerel, abundant domestic species. Japan has been importing annually between 4,000 and 5,000 metric tons of frozen surimi from Taiwan and Thailand. Taiwan manufactures frozen surimi at about 60 land-based plants using croaker and sharp-tooth eel. The prices of ship-processed surimi have been much more stable than those of land-processed surimi, although they are not entirely free from major fluctuations. Surimi is the intermediate raw material from which the end products called "neri-seihin" (surimi-based products) are manufactured. The ship-processed surimi generally exhibits a gel-forming capacity higher than that of land-processed surimi which has gone through several cycles of leaching. Sugar, the most important component, comprises 8 per cent of the salt-free surimi and 10 per cent of the salt-added surimi. The difficulty of manufacturing frozen surimi equipped with anti-denaturant properties is compounded in the case of darkfleshed fish because of a host of chemical, physical, physiological and biological characteristics unique to these fish species. Japan Surimi Association has experimented with a device called a "super-decanter", a centrifuge designed to improve removal of fat from the leached meat after the first leaching cycle. The super-decanter proved effective in reducing the fat content in surimi, but it also caused a decline in overall yield. In France, surimi is purchased largely by households, with retail sales of 16,377 MT ( 40 percent per year increase) and growing much faster than sales for smoked salmon. Fish are processed in less than 12 hours to obtain optimal surimi quality, but can be stored up to 48 hours before product quality declines rapidly. Gels were made from surimi-like pork (SLP) made from muscles obtained at 1, 24 and 72 h post-mortem. The SLP from pre-rigor muscle had higher pH and moisture percentage compared to in- or post-rigor muscles.	General & Production Surimi Production Microbiological Study of Surimi Production Refrigerated sea water and Surimi Production from Alaska Pollock Surimi - Production, Consumption, Exports, and Imports Statistics The Determination of Technology & Storage Period of Surimi Production from Anchovy (Engraulis encrasicholus L., 1758) Comparison of Surimi and solubilized Surimi for kamaboko production from farmed chinook salmon Surimi Process Coagulation of protein in surimi wastewater using a continuous ohmic heater Evaluation of factors affecting the consistency, functionality, quality and utilization of Surimi Inhibition of Protease Activity in Muscle Extracts and Surimi from Pacific Whiting, Merluccius productus, and Arrowtooth Flounder, Atheresthes stomias Effect of egg albumen (protein additive) on surimi prepared from lizardfish (Saurida tumbil) during frozen storage Surimi Processing Red meat IMP processing and its potential as a Surimi replacer Physicochemical properties, Gel-forming ability and myoglobin content of sardine and mackerel Surimi produced by conventional method and alkaline solubilization process The use of decanter centrifuges in Surimi processing Uses Exploration of menhaden as a resource for Surimi production and use in simulated shelfish products Acid solubilization isoelectric precipitation to remove off odors and flavors associated with farm raised channel catfish Functional properties of alaska pollock Surimi for applications in the food industry Gel Color and Texture of Surimi-like Pork from Muscles at Different Rigor States Post-mortem Technology Surimi-like material from poultry meat and its potential as a Surimi replacer Electrophoretic identification of threadfin bream, bulls-eye and their Surimi Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy The Ultimate in Surimi Technology Proteolytic Degradation of Tropical Tilapia Surimi Use of a Urea gel isoelectric focusing technique for quantitation of shrimp in shrimp-surimi mixtures Quality Standard Code of practice for fish and fishery products Manufacturing of a Crab Analogue to Determine the Quality of U.S. Shore-based Produced Surimi Partial quality control: Surimi/Meat products Surimi Quality from Mechanically Deboned Chicken Meat as Affected by Washing Cycle, Salt Concentration, Heating Temperature and Rate. Quality Assessment of fish protein isolates using Surimi standard methods Quality characteristics of Surimi made from sabalo as affected by water washing composition Quality Characteristics of Chicken Breast Surimi as Affected by Water Washing Time and pH Adjustment Surimi Testing Suppliers Surimi Suppliers Surimi Sellers Surimi Selling leads Surimi Manufacturer & Suppliers Surimi Exporters Order the CD-ROM Today	Analysis An economic analysis of producing Surimi from catfish byproducts Raman analysis of surimi gelation by addition of wheat dietary fibre Firm-Level hedonic analyses of U.S produced Surimi: Implications for processors and resource mangers Identification of Surimi gel strength classes using backpropagation neural network and principal component analysis Product Surimi and Seafood Analogs Products in Brine – SURIMI – Chunks Surimi Machinery Suppliers Surimi Equipment Suppliers Suppliers from Illinois Suppliers from Japan Suppliers from Taiwan 1 Suppliers from Taiwan 2 Suppliers from Washington Company Profiles Company from Alaska Company from Mumbai Company from New Zealand Company from Russia Company from Washington Company List Consultant Consultant from Hong Kong Consultant from Canada Consultant from India Consultant from USA Consultant from UAE Plant Plant from Japan Plant from China Plant from India Function & Properties Effect of surimi quality on properties of edible films based on Alaska pollack Effects of washing methods on gel properties of chicken surimi prepared from spent hen breast muscle Functional properties of surimi powder from three Malaysian marine ®sh Surimi Properties Evaluating Viscosity of Surimi paste at different moisture contents Thermal Gelation Properties of Spent Hen Mince and Surimi Project & Report Surimi Production Surimi Commission Report MSC Chain of Custody Certification for Surimi Building surimi opportunities – worldwide Review Article Surimi-like material: challenges and prospects On Surimi and Other Engineered Seafoods Upgrade the value of tropical surimi using fast cooking Patent Cryoprotected surimi product Surimi Surimi manufacturing process Additives for frozen surimi Production of frozen surimi Method of producing frozen surimi and product thereof Apparatus for automatically feeding and packing surimi of fish or shellfish Market France Fishery Products French Surimi Market 2001 Status of Surimi industry in the southeast asia 2001-2006 Surimi Market Survey Overview of Global Surimi Market and Production Situation and outlook for Surimi and Surimi-based food Trend of Surimi raw materials in the southeast asia
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