Surimi and Surimi Seafood 3rd Edition by Jae Park 1439898588 9781439898581
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ISBN 10: 1439898588
ISBN 13: 9781439898581
Author: Jae W. Park
Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States, Europe, and Russia. Commercial surimi production has also changed significantly. Surimi and Surimi Seafood, Third Edition covers the resources, production, technology, and nutrition of surimi and surimi seafood. Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide. Revised and expanded, this new edition adds the most up-to-date information on the science of surimi and surimi seafood, with an increase from 17 to 23 chapters coauthored by 63 scientists and industry leaders. Presenting broader, more in-depth content, highlights include historical reviews of the surimi technology and industry, comminution technology and application, coproduct utilization, and nutrition and health benefits. The text examines topics related to surimi and fish proteins, including gelation chemistry, proteolytic enzymes, and stabilization of proteins. This edition covers the production of various surimi seafood products: seafood paste, crabsticks, kamaboko, chikuwa, tempura, fish balls, and fish sausage. It discusses quality and production aspects, such as waste management, microbiology and pasteurization, ingredient technology, color measurement and colorants, seafood flavors, and sensory science applications. It also contains a chapter on research and development that can serve as a tool for insights on new product development.
Table of contents:
Section I Surimi and Fish Proteins
1 Historical Review of Surimi Technology and Market Developments
Contents
1.1 Introduction
1.2 Surimi Technology And Industry In Japan
1.2.1 Before 1960
1.2.2 1960–1976
1.2.3 Invention of Crabstick
1.2.4 1976–2012
1.3 Surimi Technology And Industry In United States
1.3.1 Surimi Production in the United States
1.3.2 Learned from Japan
1.3.3 Americanization of Surimi Production
1.3.4 Us Production of Crabstick as Surimi Seafood
1.3.5 Technical Innovations
1.3.6 Surimi Research and Education
1.4 Surimi Technology And Industry In South Korea
1.4.1 Early Development
1.4.2 Fried Fish Cake Ahmook
1.4.3 Crabstick
1.4.4 Market Development
1.5 Surimi Technology And Industry In Europe And Russia
1.5.1 Market Development in Western Europe
1.5.2 Market Development in Eastern Europe and Russia
1.6 Surimi Technology And Industry In South America
1.6.1 Surimi from Argentina
1.6.2 Surimi from Chile
1.6.3 Surimi Seafood from South America
1.7 Surimi Technology And Industry In Southeast Asia And India
1.7.1 Thailand
1.7.2 India
1.7.3 Vietnam
1.7.4 China
1.7.5 Malaysia and Indonesia
1.8 Summary
Acknowledgments
References
2 Surimi Resources and Market
Contents
2.1 Introduction
2.2 Cold Water White Fish Used For Surimi
2.2.1 Alaska Pollock
2.2.2 Pacific Whiting
2.2.3 Other Fishery Resources in North Pacific
2.2.4 Southern Blue Whiting and Hoki
2.2.5 Northern Blue Whiting
2.2.6 Other White Fish Resources from South America
2.3 Tropical Fish
2.3.1 Threadfin Bream (Itoyori)
2.3.2 Lizardfish (Eso)
2.3.3 Big Eye Snapper (Kintokidai)
2.3.4 Croaker (Guchi)
2.3.5 Other Species
2.3.6 Tropical Surimi Production Trend by Country
2.3.6.1 Thailand
2.3.6.2 India
2.3.6.3 Vietnam
2.3.6.4 China
2.3.6.5 Malaysia
2.3.6.6 Indonesia
2.3.6.7 Myanmar
2.4 Pelagic Fish Used For Surimi
2.5 Giant Squid Surimi
2.6 Global Surimi Production Trend
2.7 Global Surimi Market
2.7.1 Japan
2.7.2 Korea
2.7.3 China
2.7.4 Southeast Asia
2.7.5 North America
2.7.6 Western Europe
2.7.7 Eastern Europe and Russia
2.7.8 South America
2.8 Conclusions: Changes In Surimi Supply And Demand
Acknowledgments
References
3 Manufacture of Surimi Harvest to Frozen Block
Contents
3.1 Introduction
3.2 Processing Technology And Sequence
3.2.1 Heading, Gutting, and Cutting
3.2.2 Mincing (Deboning)
3.2.3 Washing and Dewatering
3.2.4 Refining
3.2.5 Screw Press
3.2.6 Stabilizing Surimi with Cryoprotectants
3.2.7 Freezing
3.2.8 Metal Detection
3.3 Biological (Intrinsic) Factors Affecting Surimi Quality
3.3.1 Effect of Species
3.3.2 Effects of Seasonality/Sexual Maturity
3.3.3 Effects of Freshness or Rigor
3.4 Processing (Extrinsic) Factors Affecting Surimi Quality
3.4.1 Harvesting
3.4.2 On-Board Handling
3.4.3 Water
3.4.4 Time–Temperature of Processing
3.4.5 Solubilization of Myofibrillar Proteins during Processing
3.4.6 Washing Cycles and Wash Water Ratio
3.4.7 Salinity and pH
3.5 Processing Technologies That Enhance Efficiency And Profitability
3.5.1 Freezing Technology
3.5.1.1 Freezing Capacity
3.5.1.2 Freezing Time
3.5.2 Neural Network
3.5.3 Processing Automation: On-Line Sensors
3.5.4 Digital Image Analysis for Impurity Measurement
3.5.5 Innovative Technologies for Wastewater
3.5.6 Fresh Surimi
3.6 Decanter Technology
3.7 Tropical Surimi
3.8 Surimi From Freshwater Fish
3.9 Fish Protein Isolate
3.10 Summary
Acknowledgments
References
4 Surimi Gelation Chemistry
Contents
4.1 Introduction
4.2 Protein Components Of Surimi
4.2.1 Myofibrillar Proteins
4.2.1.1 Myosin
4.2.1.1.1 Globular Head Domain
4.2.1.1.2 Fibrous Rod Domain
4.2.1.2 Actin
4.2.1.3 Other Myofibrillar Proteins of Fish Muscle
4.2.1.4 Thick Filament Assembly
4.2.1.5 Paramyosin
4.2.2 Stroma Proteins
4.2.3 Sarcoplasmic Proteins
4.2.3.1 Heme Proteins
4.2.3.2 Enzymes
4.2.3.2.1 Tmao Demethylase
4.2.3.2.2 Proteolytic Enzymes
4.2.3.2.3 Proteinase Inhibitors
4.3 Lipid Components Of Fish Muscle
4.4 Heat-Induced Gelation Of Surimi Myofibrillar Proteins
4.5 Bonding Mechanisms During Heat-Induced Gelation Of Fish Myofibrillar Proteins
4.5.1 Hydrogen Bonds
4.5.2 Ionic Linkages (Salt Bridges)
4.5.3 Hydrophobic Interactions
4.5.4 Covalent Bonds
4.5.4.1 Disulfide Bonds
4.5.4.2 Rheological Behavior of Cross-Linked Protein Gels
4.5.4.3 Role of Disulfide Bonding in Myosin/Actomyosin Gelation
4.5.4.4 Covalent Cross-Linking during Setting
4.5.4.4.1 Role of Hydrophobic Interactions in Setting
4.5.4.5 Protein Stability Effects on Setting
4.5.4.6 Endogenous Transglutaminase
4.5.4.7 Exogenous Tgase Addition
4.6 Factors Affecting Fish Protein Denaturation And Aggregation
4.6.1 Importance of Muscle pH (Acidity)
4.6.2 Frozen Storage Stability of Surimi
4.7 Summary: Factors Affecting Heat-Induced Gelling Properties Of Surimi
4.8 Acid-Induced Surimi Gels
References
5 Proteolytic Enzymes and Control in Surimi
Contents
5.1 Introduction
5.2 Proteolytic Enzymes Affecting Surimi Quality
5.2.1 Cysteine Proteinases (Thiol or Sulfhydryl Proteinases)
5.2.1.1 Cathepsins
5.2.1.1.1 Cathepsin B
5.2.1.1.2 Cathepsin C
5.2.1.1.3 Cathepsin H
5.2.1.1.4 Cathepsin L
5.2.1.2 Calpains
5.2.2 Aspartic Proteinases
5.2.2.1 Cathepsin D
5.2.2.2 Cathepsin E
5.2.3 Serine Proteinases
5.2.3.1 Sarcoplasmic Fraction
5.2.3.2 Myofibril-Bound Alkaline Proteinases
5.3 Control Of Fish Proteinases In Surimi Seafood
5.3.1 Proteinase Inhibitors
5.3.1.1 Cysteine Proteinase Inhibitors
5.3.1.2 Serine Proteinase Inhibitors
5.3.1.3 Metallo-Proteinase Inhibitors
5.3.2 Food-Grade Proteinase Inhibitors
5.3.3 Proteinase Inhibitor Derived from Biotechnology
5.3.4 Minimization of Proteolysis by Process Control
5.3.4.1 Fish Handling
5.3.4.2 Cooking Process
5.4 Summary
References
6 Fish Protein Isolate by pH Shift
Contents
6.1 Introduction
6.2 Characteristics Of Raw Materials Rich In Dark Muscle Crucial To Surimi Processing
6.2.1 Dark Muscle
6.2.2 Lipids
6.2.3 Muscle Proteins
6.3 Processing Of Pelagic Fish And Fish With Dark Muscle
6.3.1 Challenges of Making Surimi from Dark-Muscled Fishes
6.3.2 Processing with Alkali Addition
6.3.3 Particular Problems with Processing Dark Muscle Species
6.4 Functional Protein Isolates From Complex Raw Materials By pH Shift
6.4.1 pH Shift Process
6.4.2 Molecular and Functional Changes Occurring during the pH Shift Process
6.4.3 Gelation Properties of Isolates/Surimi Prepared by the pH Shift Process
6.4.4 Other Functionalities of Fish Protein Isolates
6.4.5 A Novel Future Use for Fish Protein Isolates: Production of Bioactive Fish Protein Hydrolysates
6.5 Summary
Acknowledgment
References
7 Stabilization of Proteins in Surimi
Contents
7.1 Introduction
7.2 Intrinsic Stability Of Fish Muscle Proteins
7.2.1 Influence of Animal Body Temperature
7.2.2 Naturally Occurring (Protecting and Nonprotecting) Osmolytes
7.3 Stability Of Frozen Surimi Proteins
7.3.1 Cold Destabilization
7.3.2 Freeze Concentration and Vitrification
7.3.3 Ice Crystallization
7.3.4 Other Destabilizing Factors during Frozen Storage
7.4 Mechanisms For Cryoprotection
7.4.1 Solute Exclusion from Protein Surfaces
7.4.2 Glass Dynamics (Vitrification)
7.4.3 Ligand Binding
7.4.4 Antifreeze Proteins
7.4.5 Antioxidants
7.5 Processing Effects On Surimi Stability
7.5.1 Fish Freshness
7.5.2 Leaching
7.6 Stabilized Fish Mince
7.7 Stabilization Of Fish Proteins By Low-Temperature Storage
7.8 Stabilization Of Fish Proteins Against Drying
7.8.1 Mechanisms for Lyoprotection and Dryoprotection
7.8.2 Water Substitute Mechanism
7.8.3 Glass Dynamics Mechanism
7.8.4 Chemical Stabilization
7.8.5 Examples of Combined Mechanisms
7.8.6 Processes for Drying Surimi
7.8.6.1 Freeze Drying
7.8.6.2 Spray Drying of Surimi
7.9 Future Developments In Fish Protein Stabilization
References
Section II Surimi Seafood Products
8 Comminution Process for Surimi and Surimi Seafood Paste
Contents
8.1 Introduction
8.2 Preparation Before Comminution
8.2.1 Thawing/Tempering
8.2.1.1 Microwave
8.2.1.2 Radio Frequency Defrosting
8.3 Salting
8.3.1 Salt Content
8.3.2 Can Sodium Chloride be Replaced?
8.3.3 Salting Step
8.4 Chopping Temperature And Time
8.5 Protein And Moisture Content
8.6 Use Of Vacuum
8.7 Continuous Chopping
8.8 Conclusions
References
9 Manufacture of Crabsticks
Contents
9.1 Introduction
9.2 Filament Meat Style (Extrusion To Cutting)
9.2.1 Inspection and Storage of Raw Materials
9.2.2 Comminution and Ingredient Blending
9.2.3 Cooking and Cooling
9.2.4 Fiberization (Slitting)
9.2.5 Bundling
9.2.6 Color Application and Wrapping
9.2.7 Cutting
9.3 Solid Meat Style (Extrusion To Cutting)
9.3.1 Block (Solid Meat) Formation
9.3.2 Fiber (Shred) and Binder
9.3.3 Extrusion and Cooking
9.3.4 Molding and Cooking
9.4 Packaging
9.4.1 Packaging Materials
9.4.1.1 Polyethylene
9.4.1.2 Polypropylene
9.4.1.3 Polystyrene
9.4.1.4 Poly Vinylidene Chloride
9.4.1.5 Ethylene-Vinyl Alcohol
9.4.1.6 Polyester
9.4.1.7 Nylon/Polyamide
9.4.2 Packaging Machinery
9.4.2.1 Roll Stock Vacuum Packaging
9.4.2.2 Stretched Film Packaging
9.4.2.3 Flow Pack Packaging
9.5 Metal Detection
9.6 Pasteurization And Cooling
9.7 Refrigerated And Frozen Storage
9.8 Other Surimi Seafood Products
9.9 Other Processing Technologies
9.9.1 Ohmic Heating
9.9.2 High Hydrostatic Pressure
9.9.3 Least Cost Linear Programming
9.10 Remarks
References
10 Manufacture of Kamaboko, Chikuwa, Tempura, and Hanpen
Contents
10.1 Introduction
10.2 History Of Surimi Seafood Products
10.2.1 Birth of Kamaboko and Its Development
10.2.2 Changes in Raw Materials
10.3 Diversity Of Surimi Seafood Products
10.3.1 Classification of Surimi Seafood Products by Heating Methods and Shape
10.3.2 Typical Surimi Seafood Products
10.3.2.1 Kamaboko Produced by Steaming
10.3.2.2 Kamaboko Produced by Roasting
10.3.2.3 Chikuwa
10.3.2.4 Deep-Fried Kamaboko (Tempura)
10.3.2.5 Hanpen and Other Boiled Products
10.3.2.6 Crabsticks (Kanikama)
10.3.3 Local Characteristics of Surimi Seafood Products
10.4 Conclusions
Acknowledgment
References
11 Manufacture of Fish Balls
Contents
11.1 Introduction
11.1.1 Fish Ball in Singapore
11.1.2 Bebola Ikan (Brunei)
11.1.3 Bebola Ikan (Malaysia)
11.1.4 Nga Soke (Myanmar)
11.1.5 Bola-Bola (Philippines)
11.1.6 China
11.1.7 Thailand
11.2 Processing Methods
11.2.1 Storage of Raw Materials
11.2.2 Preparation of Frozen Surimi before Chopping
11.2.3 Chopping and Mixing
11.2.4 Forming/Setting
11.2.5 Cooking
11.2.6 Cooling
11.2.7 Freezing
11.2.8 Frying
11.2.9 Cooling After Frying
11.2.10 Packaging
11.2.11 Metal Detection
11.2.12 Product Storage and Delivery
11.3 Specification For Chilled And Frozen Partially Cooked Fish Ball
11.4 Factors Affecting Floatation Of Fish Balls
11.5 Improving The Textural Properties Of Fish Ball
11.5.1 Use of Starch
11.5.2 Use of Transglutaminase
11.6 Other Factors Affecting Fish Ball Production
11.6.1 Waste Reduction in Fish Ball Manufacturing Process
11.6.2 Shelf-Life Extension of Fish Ball
11.6.3 Different Type of Fish Used for Making Fish Balls
References
12 Manufacture of Fish Sausage
Contents
12.1 Fish Sausage In Japan
12.1.1 What is Fish Sausage?
12.1.2 History of Fish Sausage
12.1.3 Manufacturing Process of Fish Sausage
12.1.3.1 Outline of the Manufacturing Process
12.1.3.2 Materials
12.1.3.3 Ingredients for Fish Sausage
12.1.3.4 Casing Film for Fish Sausage
12.1.4 Current Production and Consumption
12.1.5 Recent Topics: Dha Fortified Fish Sausage Approved as Food for Specified Health Uses
12.1.6 Prospect of Fish Sausage
12.2 Fish Sausage In South Korea
12.2.1 History of Fish Sausage in South Korea
12.2.2 Processing Fish Sausages
12.2.3 Recent Consumption of Fish Sausage
12.2.4 Safety Regulation for Fish Sausage by Government
12.2.5 Recent Trends and Prospect in Fish Sausage in South Korea
Acknowledgments
References
Section III Quality Assessment/Control, Development, and Nutrition
13 Waste Management, Utilization, and Challenges
Contents
13.1 Introduction
13.2 Surimi Processing By-Product Management And Compliance
13.2.1 Measurements Needed for Compliance
13.2.1.1 Accurate Effluent Flow Meters
13.2.1.2 Correct Determination of Pollutant Concentration
13.2.1.3 Correct Reporting of Tonnage
13.2.2 How to Implement a Waste Management Program
13.2.2.1 Plant Audit and Mass Balance
13.2.2.2 Water Reduction/Reuse
13.2.2.3 Waste Solids Recovery
13.3 Solid Waste
13.3.1 Protein Recovery and Utilization
13.3.2 Fish Oil Recovery
13.3.3 Specialty Products
13.4 Surimi Manufacturing Effluent
13.4.1 Chemical Methods
13.4.2 Biological Methods
13.4.2.1 Aerobic Process
13.4.2.2 Anaerobic Process
13.4.3 Physical Methods
13.4.3.1 Dissolved Air Flotation
13.4.3.2 Heat Coagulation
13.4.3.3 Electrocoagulation
13.4.3.4 Centrifugation
13.4.3.5 Membrane Filtration
13.5 Bioactive Components And Nutraceuticals And Their Recovery
13.5.1 Bioactive Compounds
13.5.1.1 Enzymes and Their Inhibitors
13.5.1.2 Other Waste Compounds
13.5.1.2.1 Collagen
13.5.1.2.2 Chemically/Enzymatically Modified Proteins
13.5.1.2.3 Dna and Nucleotides
13.5.1.2.4 Omega-3 Fatty Acids
13.5.1.2.5 Antioxidants
13.5.2 Recovery of Bioactive Compounds
13.6 Opportunities And Challenges
13.6.1 Limitations of Fish Solids Recovery
13.6.1.1 Quality Impediments
13.6.1.2 Environmental Limitations
13.6.1.3 Marketing Impediments
13.6.1.4 Proximity to Market
13.6.1.5 Labor and Maintenance Considerations
13.6.2 Current and Future Potential
13.7 Summary
References
14 Food-Grade Coproducts from Surimi Processing
Contents
14.1 Introduction
14.2 Salted, Fermented, And Seasoned Roe Of Alaska Pollock (Myeong-Ran Jeot/Mentaiko)
14.2.1 Raw Material
14.2.2 Manufacture
14.2.3 Components
14.2.4 Quality Standards
14.3 Salted, Fermented, And Seasoned Chang-Ran (Chang-Ran Jeot)
14.3.1 Raw Material
14.3.2 Manufacture
14.3.3 Components
14.3.4 Quality Standards
14.4 Collagen And Its Related Materials
14.4.1 Definition
14.4.2 Structure
14.4.3 Manufacture
14.4.3.1 Raw Material
14.4.3.2 Pretreatment
14.4.3.3 Extraction and Drying
14.4.4 Physical Properties
14.4.5 Biochemical Properties
14.4.6 Nutritional Properties
14.4.7 Biomaterial Properties
14.4.8 Health Functional Properties
14.4.9 Application
References
15 Sanitation and Haccp
Contents
15.1 Introduction
15.2 Sanitation
15.3 Good Manufacturing Practices
15.4 Food Safety Modernization Act
15.5 Hazard Analysis Critical Control Point
15.6 Principles Of The Haccp System
15.7 Haccp For Surimi Production
15.8 Haccp For Surimi Seafood Production
15.8.1 Pasteurization
15.8.2 Rapid Cooling and Low-Temperature Storage
15.8.3 Metal Detection
15.8.4 Brining, Pickling, Salting, and Formulation
15.9 Microbiological Standards And Specifications For Surimi Seafood
15.10 Allergen Management In Surimi Seafood Production
15.11 Sanitation Standard Operating Procedures
15.12 Cleaners And Sanitizers
15.13 Verification
15.13.1 Swabbing
15.13.2 Direct Surface Contact
15.13.3 Final Rinse Water
15.13.4 Air Quality
References
16 Microbiology and Pasteurization
Contents
16.1 Introduction
16.2 Growth Of Microorganisms In Foods
16.3 Surimi Microbiology
16.4 Microbial Safety Of Surimi Seafood
16.4.1 Listeria Monocytogenes
16.4.2 Clostridium Botulinum
16.5 Pasteurization Of Surimi Seafood
16.6 Process Considerations And Pasteurization Verification For Surimi Seafood
16.6.1 Principles of Thermal Processing to Surimi Seafood Pasteurization
16.6.2 D-Value
16.6.3 z-Value
16.6.4 F-Value (Lethality Value)
16.6.5 General Considerations for Heat Process Establishment or Verification
16.6.6 Study Design and Factors Affecting Pasteurization Process
16.6.7 Temperature Distribution Test Design
16.6.8 Heat Penetration Test Design
16.6.9 Initial Temperature and Product Size
16.6.10 Product Preparation/Formulation
16.6.11 Heat Resistance of Selected “Target” Microorganism
16.6.12 Analyzing the Pasteurization Penetration Data
16.7 Temperature Prediction Model For Thermal Processing Of Surimi Seafood
16.8 Predictive Model For Microbial Inactivation During Thermal Processing Of Surimi Seafood
16.9 Alternative Technologies For Pasteurization: High Pressure Processing And Electron Beam
16.9.1 High-Pressure Processing
16.9.2 Food Irradiation
16.9.3 Electron Beam
16.9.4 Electron Penetration in Surimi Seafood
16.9.5 Microbial Inactivation in Surimi Seafood
16.9.6 Effect of E-Beam on Other Functional Properties of Surimi Seafood
16.10 Packaging Consideration
References
17 Surimi Paste Preparation, Gel Analysis, and Rheology
Contents
17.1 Introduction
17.2 Surimi Paste Preparation
17.2.1 Chopping
17.2.2 Moisture Adjustment
17.2.3 Chopping Temperature
17.2.4 Open Silent Cutter
17.2.5 Vacuum Silent Cutter
17.2.6 Effect of Vacuum
17.2.7 Stuffing
17.2.8 Cooking
17.2.9 Chilling and Holding
17.3 Gel Analysis For Texture
17.3.1 Fundamental Analysis
17.3.1.1 Force and Stress
17.3.1.2 Deformation and Strain
17.3.1.3 Flow and Rate of Strain
17.3.1.4 Rheological Tests Using Small Strain (Deformation)
17.3.1.5 Rheological Testing Using Large Strain (Failure Test)
17.3.1.5.1 Axial Compression for Cylinder-Type Gels
17.3.1.5.2 Torsion Test
17.3.2 Empirical Analysis
17.3.2.1 Punch (Penetration) Test
17.3.2.2 Texture Profile Analysis
17.3.2.3 Relationship between Torsion and Punch Test Data
17.4 Effects Of Processing Parameters On Rheological Properties Of Surimi Gels
17.4.1 Effects of Fish Freshness/Rigor Condition
17.4.2 Effects of Refrigerated Storage of Gels
17.4.3 Effects of Sample Temperature at Measurement
17.4.4 Effects of Moisture Content
17.4.5 Effects of Low-Temperature Setting
17.4.6 Effects of Freeze–Thaw Abuse
17.4.7 Effects of Functional Additives
17.4.8 Texture Map
17.5 Viscosity Measurements Of Surimi Paste
17.5.1 Viscosity Measurement of Dilute Extract
17.5.2 Viscosity Measurement of Surimi Seafood Pastes
17.5.3 Stress–Strain Analysis of Surimi Paste
17.6 Early Detection Of Surimi Quality
17.7 Summary
Acknowledgments
References
18 Ingredient Technology for Surimi and Surimi Seafood
Contents
18.1 Introduction
18.2 Water
18.3 Starch
18.3.1 What Is Starch?
18.3.2 Modification of Starch
18.3.3 Starch as Functional Ingredient for Surimi Seafood
18.4 Protein Additives
18.4.1 Whey Proteins
18.4.2 Egg White Proteins
18.4.3 Plasma Proteins
18.4.4 Soy Proteins
18.4.5 Wheat Gluten and Wheat Flour
18.5 Hydrocolloids
18.5.1 Carrageenan
18.5.2 Konjac
18.5.3 Curdlan
18.5.4 Alginate
18.6 Cellulose
18.7 Vegetable Oils And Fat Replacer
18.8 Food-Grade Chemical Compounds
18.8.1 Oxidizing Agents
18.8.2 Calcium Compounds
18.8.3 Transglutaminase
18.8.4 Phosphate
18.8.5 Whitening Agents
18.8.6 Carboxylate
18.9 Evaluation Of Functional Ingredients
18.9.1 Texture
18.9.2 Color
18.9.3 Formulation Development and Optimization
References
19 Color Measurement and Colorants for Surimi Seafood
Contents
19.1 Introduction
19.2 Understanding Color And Measurement
19.2.1 Development of Color Language
19.2.2 Color Space
19.2.3 Instrument Development
19.2.4 Tristimulus Values
19.2.5 L*a*b* Color Space
19.2.6 Indices
19.2.7 Measuring Color
19.2.7.1 Tristimulus Measurement
19.2.7.2 Spectrophotometric Measurement
19.3 Coloring Surimi Seafood
19.3.1 Preparation of Surimi Paste for Crabsticks
19.3.2 Color Application to Crabsticks
19.3.3 General Principles
19.4 Colorants
19.4.1 Colorants Requiring Certification
19.4.2 Colorants Not Requiring Certification
19.4.2.1 Carmine (21 Cfr 73.100, E 120, Ci No. 75470, Ci Natural Red 4)
19.4.2.2 Cochineal Extract (21 Cfr 73.100, E 120, Ci Number 75470, Natural Red)
19.4.2.2.1 Application Problems with Carmine
19.4.2.2.2 Testing for Bleeding
19.4.2.3 Paprika (21 Cfr 73.345, E 160c)
19.4.2.3.1 Application of Paprika
19.4.2.4 Annatto (21 Cfr 73.30, E 160b, Ci 75120, Ci Natural Orange 4)
19.4.2.4.1 Bixin
19.4.2.4.2 Norbixin
19.4.2.5 Turmeric (21 Cfr 73.600, E 100, Ci No. 75300, Ci Natural Yellow 3)
19.4.2.6 Grape Color (21 Cfr 73.169, E 163) and Other Anthocyanins
19.4.2.7 Beet Juice Concentrate (21 Cfr 73.260, E 162)
19.4.2.8 Caramel (21 Cfr 73.85, E 150)
19.4.2.9 Saffron (21 Cfr 73.5)
19.4.2.10 Tomato Lycopene Extract (21 Cfr 73.585, E160d)
19.4.3 Nature-Identical Colorants
19.4.3.1 Canthaxanthin (21 Cfr 73.75, E 161 g)
19.4.3.2 β-Carotene (21 Cfr 73.95, E 160a)
19.4.4 Other Colorants
19.4.4.1 Chlorophylls
19.4.4.2 Monascus
19.4.4.3 Gardenia
19.4.4.4 Carthamus (Ci No. 75140, Natural Red 26)
19.4.4.5 Cacao
19.4.4.6 Marigold (21 Cfr 73.295)
19.4.4.7 Lac
19.4.4.8 Whiteners
19.5 Color Quality
19.5.1 Specifications
19.5.2 Measuring Differences
19.5.3 Acceptance Tolerance
19.6 Labeling
19.6.1 Global Regulation of Color Additives (Not Spices or Coloring Foodstuffs)
19.6.1.1 Codex
19.6.1.2 Usa
19.6.1.3 Canada
19.6.1.4 European Union
19.6.1.5 Japan
19.6.1.6 Prc (China)
19.6.1.7 Brazil
19.6.1.8 Mexico
19.6.1.9 Australia/New Zealand
19.6.1.10 South Africa
19.6.2 Religious Requirements
19.6.3 Allergenicity
19.7 Summary
References
Additional Readings
Color Measurement
Analytical
Natural Colors
Carmine
Paprika
Annatto
Turmeric
Grape Color
Beet Juice Extract
Caramel Color
Monascus
Labeling
20 Surimi Seafood Flavors
Contents
20.1 Introduction
20.2 What Is Flavor?
20.2.1 Creation of a Flavor
20.2.2 Natural Product Chemistry
20.2.2.1 Solvent Extraction
20.2.2.2 Gas Chromatography-Olfactometry
20.2.2.3 Headspace Analysis
20.2.3 Building a Flavor
20.3 Basic Seafood Flavor Chemistry
20.3.1 Sources of Flavor Ingredients
20.3.1.1 Natural Extracts
20.3.1.1.1 Distilled Flavors
20.3.1.1.2 Extraction
20.3.1.1.3 Concentration
20.3.1.1.4 Supercritical Extraction
20.3.1.2 Synthetic Components
20.3.2 Importance of Lipids in Fish Flavors
20.3.3 Important Components Found in Seafood Extracts
20.3.3.1 Volatile Compounds
20.3.3.1.1 N-Containing Compounds
20.3.4 .1.2 Alcohols, Aldehydes, and Ketones
20.3.3.1.3 Sulfur-Containing Compounds
20.3.3.1.4 Bromophenols
20.3.3.2 Nonvolatile Compounds
20.3.3.2.1 Amino Acids
20.3.3.2.2 Organic Acids
20.3.3.2.3 Ribonucleotides
20.3.3.2.4 Peptides
20.4 Additives And Ingredients Used In Flavors
20.4.1 Glutamate
20.4.2 Ribonucleotides
20.4.3 Hydrolyzed Proteins
20.4.4 Yeast Extracts
20.5 “Off-Flavors” Of Seafood
20.6 Effects Of Processing On Seafood
20.7 Flavor Release And Interactions
20.8 Effects Of Ingredients On Flavor
20.8.1 Sorbitol And Sugar
20.8.2 Starch
20.8.3 Surimi
20.8.4 Egg Whites and Soy Proteins
20.8.4 Vegetable Oil
20.8.5 Salt
20.9 Processing Factors Affecting Flavors
20.9.1 Adding Additional Flavor/Flavor Components
20.9.2 Additional Points
20.9.3 Encapsulation
20.9.4 Storage Conditions and Shelf Life
20.10 Flavor Regulations And Labeling
20.10.1 The United States
20.10.2 European Union
20.10.3 Japan
20.10.4 A Potential World List: The United Nations
20.10.4.1 Natural Flavors and Natural Flavoring Substances
20.10.4.2 Nature-Identical Flavoring Substances
20.10.4.3 Artificial Flavoring Substances
20.10.5 Religious Certification Issues
20.10.6 Allergens
20.10.7 Worldwide Issues
20.11 Summary
References
21 Application of Sensory Science to Surimi Seafood
Contents
21.1 Introduction
21.1.1 What Is Sensory Evaluation?
21.1.2 Why Should We Care about Sensory?
21.1.3 Brief History
21.1.4 Fundamentals of Sensory Evaluation
21.1.4.1 Complex Nature of Sensory Measurement
21.1.4.2 Sensory Perception Is More Than Product Measurement
21.1.4.3 Multidimensional Sensory Answer
21.2 Who Is Sensory Evaluation Working For?
21.2.1 Research and Development
21.2.2 Production
21.2.3 Marketing
21.3 Developing A Sensory Approach
21.3.1 What Is the Problem?
21.3.2 Sensory Human Resources
21.3.2.1 Experimenter
21.3.2.2 Panel
21.3.2.2.1 Analytical Studies
21.3.2.2.2 Hedonic Studies
21.3.2.2.3 What about the Individual Experts?
21.3.3 Sensory Laboratory and Sensory Test Conditions
21.3.3.1 Analytical Studies
21.3.3.2 Hedonic Studies
21.3.4 Sensory Tests
21.3.4.1 Descriptive Tests
21.3.4.1.1 Flavor Profile
21.3.4.1.2 Texture Profile
21.3.4.1.3 Quantitative Descriptive Analysis
21.3.4.1.4 Free-Choice Profiling
21.3.4.1.5 Flash Profiling
21.3.4.2 Difference Tests
21.3.4.2.1 Psychophysics Approach to Difference Tests
21.3.4.2.2 Thurstonian Modeling
21.3.4.2.3 Response Bias and β and τCriteria
21.3.4.2.4 Signal Detection Theory and d’ Value
21.3.4.2.5 R-Index
21.3.4.3 Threshold Tests
21.3.5 Statistics for Descriptive Analysis
21.3.5.1 Basic Statistical Analysis
21.3.5.2 Variance Analysis
21.3.5.3 Multivariate Analysis
21.3.6 Consumer Tests
21.3.6.1 Declarative Methodologies
21.3.6.2 Behavioral Methodologies
21.3.7 Summary: Which Tests for Which Panelists?
21.4 Correlating Sensory Evaluation With Instrumental And Consumer Measures
21.4.1 Why Is Instrumental Not Enough?
21.4.2 Linking Consumer Data with Analytical Data: Preference-Mapping Techniques
21.5 Sensory Evaluation From The Lab To The Consumers
References
22 Research and Product Development
Contents
22.1 Why Are New Food Products Needed?
22.1.1 Product Life Cycle
22.1.2 Changing Consumer Lifestyles: Why Consumer “Needs” Change Constantly
22.1.3 Changing Food Technology: How Innovations in Ingredient and Processing Technology Create Opportunities to Meet Changing Needs
22.2 Before R&D Begins
22.2.1 Know Your Present Business
22.2.2 Organize for R&D
22.3 New Product Development Process
22.3.1 Idea Generation
22.3.2 Idea Screening
22.3.3 Defining the Product Concept/Design: Concept Generation/Concept Development
22.3.3.1 Qualitative Research
22.3.3.2 Quantitative Research
22.3.4 Bench-Level Product Development
22.3.5 Packaging Development
22.3.6 Scaling Up to Production
22.3.6.1 Formulation Scale-Up and Optimization
22.3.6.2 Process and Equipment Scale-Up
22.3.7 Final Product/Process Specifications and Technical Assessment
22.3.8 Central Location Test and Home Use Test
22.3.8.1 Central Location Testing
22.3.8.2 Home Use Testing
22.4 Closed Versus Open Innovation
22.4.1 Closed Innovation Model
22.4.2 Shift in Innovation Model
22.4.3 Open Innovation Model
21.5 Summary
References
23 Nutrition and Health Benefits of Surimi Seafood
Contents
23.1 Introduction
23.2 Nutrients Of Surimi Seafood
23.2.1 Proteins in Surimi Seafood
23.2.2 Fish Meat Used to Make Surimi Seafood
23.2.3 Proteins That Constitute Surimi Seafood
23.2.4 Amino Acid Scores of Surimi Seafood
23.2.4.1 Amino Acid Composition
23.2.4.2 Amino Acid Scores
23.2.5 Digestibility of Surimi Seafood
23.2.6 Lipid Components
23.2.6.1 Lipids of Fish
23.2.6.2 Fatty Acids of Fish
23.2.6.3 Eicosapentaenoic Acid and Docosahexaenoic Acid
23.2.6.4 Jakoten (Deep-Fried Surimi Seafood)
23.2.7 Low-Molecular-Weight Components of Surimi Seafood
23.2.7.1 Minerals
23.2.7.1.1 Sodium
23.2.7.1.2 Potassium
23.2.7.1.3 Calcium
23.2.7.2 Vitamins
23.2.7.2.1 Fat-Soluble Vitamins
23.2.7.2.2 Water-Soluble Vitamins
23.3 Bioactive Effects Of Surimi Seafood
23.3.1 Effect of Surimi Seafood on Brain Function
23.3.1.1 Effect of Surimi Seafood on the Cerebral Improvement
23.3.1.2 Effect of Surimi Seafood on Dementia Inhibition
23.3.2 Cancer-Inhibiting Effect on Surimi Seafood
23.3.2.1 Colon Cancer-Inhibiting Effects by Dietary Surimi Seafood
23.3.2.2 Colon Cancer Inhibition Mechanism in Relation to Consumption of Surimi Seafood
23.3.3 Surimi Seafood Affecting Lifestyle Disease
23.3.3.1 Effects of Surimi Seafood on Neutral Lipids and Glucose Level in Blood
23.3.3.2 Effect of Surimi Seafood Texture on Insulin Secretion
23.3.3.3 Effect of Surimi Seafood on the Internal Fat Metabolism of a Dietary Obese Model Animal
23.3.4 Antioxidative Property of Surimi Seafood
23.3.4.1 Antioxidative and Hypertensive Effects of Surimi Seafood
23.3.4.2 Ranking of Antioxidative Activity of Surimi Seafood
23.4 Summary
23.4.1 Nutrients in Surimi Seafood
23.4.2 Bioactive Effects of Surimi Seafood
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Tags: Jae Park, Surimi, Seafood