Surimi and Surimi Seafood (Food Science and Technology Book 142) (English Edition)

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. To accommodate the fast-paced surimi and surimi seafood industry, this revised and updated edition has been expanded to include five new chapters. Most of the remaining chapters have also been extensively revised and expanded with new information.See what's new in the Second Edition:Isolation of Functional Fish Proteins

New Developments in Japan

Sensory Science

Sanitation and HACCP

Microbiology and PasteurizationBuilding on the foundation of the first edition, this new volume delineates the transformation of functional fish proteins (surimi) into surimi seafood products with unique texture, flavor, and color. It covers fish stocks, on-shore and at-sea processing, quality control methods, and the chemistry of surimi functional ingredients. The appendix features the Codex Code of Practice for Frozen Surimi for further reference.

Jae Park speaks about his book on the CRC Press YouTube Channel.

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