Processing of surimi and surimi seafoods

Marine and Freshwater Products Handbook

Volumn , Issue , 2000, Pages 417-443

  Park, Jae W ^a   Lanier, Tyre C ^b  

^a OREGON STATE UNIVERSITY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33646361426     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (101)

1. Acton, J.C., G.R. Ziegler, and D.L. Burge. 1983. Functionality of muscle constituents in the processing of comminuted meat products. CRC Crit. Rev. Food Sci. Nutri. 18(2):99–127.
2. Adu, G.A., J.K. Babbitt, and D.L. Crawford. 1983. Effect of washing on the nutritional and quality characteristics of dried minced rockfish flesh, J.Food Sci. 48:1053–1060.
3. Alaska Fisheries Development Foundation. 1987. Surimi— It’s American Now. Anchorage, AK.
4. Alaska Fisheries Development Foundation. 1992. Ground fish quality chart. Anchorage, AK.
5. An, H., T. Seymour, P.S. Hartley, J.W. Wu, and M.T. Morrissey. 1993. Tissue softening and proteolysis of Pacific whiting. Paper #596, presented at the 53rd Annual Meeting of IFT. July 10-14. Chicago, IL.
6. Arai, K., K. Kawamura, and C. Hayashi. 1973. The relative thermostabilities of the actomyosin-ATPase from the dorsal muscles of various fish species. Bull. Jap. Soc. Fish. 39:1077–1082.
7. Babbitt, J.1990. The use of a decanter centrifuge to prepare Alaska pollock surimi. In Evaluation of Factors Affecting the Consistency, Functionality, Quality, and Utilization of Surimi. J.S. French and J.Babbitt (eds.). Alaska Fisheries Development Foundation. Anchorage, AK.
8. Biss, C.H., S. A. Coombes, and P.J. Skudder. 1989. The development and application of ohmic heating for the continuous processing of particulate food stuffs. In Processing Engineering in the Food Industry. R.W. Field and J.A. Howell (eds.), pp. 17–27. Elsevier Applied Science Publ., Essex, England.
9. Brown, D. 1993. On-line moisture measurements during production. Presented at Surimi Conference, University of Washington. October 25-27. Seattle, WA.
10. Boye, S.M. and T.C. Lanier. 1988. Effect of heat stable alkaline protease activity of Atlantic menhaden (Brevoorti tyrannus) on surimi gels. J. Food Sci. 53:1340–1342,1398.
11. Buffler, C.R. 1993. Microwave Processing and Cooking. Van Nostrand Reinhold, New York.
12. Bullens, C.W., M.G. Llanto, C.M. Lee, and J.J. Modliszewski. 1990. The function of a carrageenan- based stabilizer to improve quality of fabricated seafood products. In Advances in Fisheries Technology and Biotechnology for Increased Profitability. M.N. Voigt and J.R. Botta (eds.), pp. 313–324. Technomic Publishing Co., Lancaster, PA.
13. Chung, Y.C., A. Gebrehiwot, D.F. Farkas, and M.T. Morrissey. 1994. Gelation of surimi by high hydrostatic pressure. J.of Food Sci. 59:523–524, 543.
14. Comar, P. 1987. Personal communication. National Seafood Inspection Laboratory. Pascagoula, MS.
15. Da Ponte, D.J.B., J.M. Herft, J.P. Roozen, and W. Pilnik. 1985. Effects of different types of carrageenans and carboxymethyl cellulose on the stability of frozenstored minced fillets of cod. J.of Food Technol. 20:587–590.
16. Eklund, M. 1993. Personal communication. National Marine Fisheries Service, Seattle, WA.
17. Farr, D. 1990. High pressure technology in the food industry. Trends in Food Sci. and Tech. 1(1):14–16.
18. FDA. 1992. Code of Federal Regulations 21. Food and Drug Administration, Washington, DC.
19. Giese, J.1993. On-line sensors for food processing. Food Technology 47(5):88–95.
20. Gilleland, G. 1995. Investigation into the Mechanism of Gelation of Surimi Pastes Treated by High Isostatic Pressure. M.S. Thesis, North Carolina State University, Raleigh.
21. Gordon, R.J. 1994. Seafood flavor creation—the science and art. Presented at the 2nd Annual OSU Surimi Technology School, March 28-30, Astoria, OR.
22. Greene, D.H. and J.Babbitt. 1990. Control of muscle softening and protease parasite interactions in arrowtooth flounder (Atheresthes stomias). f. Food Sci. 55:579–580.
23. Green, D.P. and T.C. Lanier, A.C. Chao, and T. Akahane. Batch washing of minced fish under lateral and reverse flow processing techniques. 25th Abst. Atlantic Fisheries Technol Conf. Boston, MA.
24. Hamann, D.D., P.M. Amato, M.C. Wu, and E.A. Foegeding. Inhibition of modori (gel weakening) in surimi by plasma hydrolysate and egg white. J. Food Sci. 55:665–670.
25. Joseph, D., T.C. Lanier, and D.D. Hamann. 1994. Effect of pH and temperature on the transglutaminase catalyzed setting of crude fish actomyosin. J.Food Sci. 59:1018–1023.
26. Kamath, G.G., T. C. Lanier, E. A. Foegeding, and D. D. Hamann. 1992. Nondisulfide covalent cross-linking of myosin heavy chain in “setting” of Alaska pollock and Atlantic croaker surimi. J.of Food Biochem. 16:151–172.
27. Kim, B.Y. 1987. Rheological Investigation of Gel Structure Formation by Fish Proteins During Setting and Heat Processing. Ph.D. Dissertation, North Carolina State University, Raleigh, NC.
28. Kim, B.Y., D.D. Hamann, T.C. Lanier, and M.C. Wu. 1986. Effects of freeze-thaw abuse on the viscosity and gel- forming properties of surimi from two species. J.Food Sci. 51:951–956,1004.
29. Kim, J.M. and C.M. Lee. 1987. Effect of starch of textural properties of surimi gel. J.Food Sci. 52:722–725.
30. Lanier, T.C. 1986. Functional properties of surimi. Food Technology 40 (March):107–114,124.
31. Lanier, T.C. 1991. Interactions of muscle and nonmuscle proteins affecting heat-set gel rheology. In Interactions of Food Proteins, N. Parris and R. Barford (eds.), pp. 268–284. American Chemical Society, Washington, DC.
32. Lanier, T.C. 1992. Measurement of surimi composition and functional properties. In Surimi Technology. T.C. Lanier and C.M. Lee (eds.), pp. 123–166. Marcel Dekker, New York.
33. Lanier, T.C. 1994. Functional food protein ingredients from fish. In Seafood Proteins, B.S. Pan, F. Shahidi, and Z.E. Sikorski (eds.), pp. 127–159. Van Nostrand Reinhold, New York.
34. Lanier, T.C. and B. Thomsen. 1993. A whey protein texturizer for surimi replacement. Pac. Fish. Technol. Conf., Seattle, WA.
35. Lanier, T.C., D.D. Hamann, and M.C. Wu. 1985. Development of Methods for Quality and Functionality Assessment of Surimi and Minced Fish. Alaska Fisheries Development Foundation, Anchorage, AK.
36. Lanier, T.C., P.K. Manning, T. Zettering, and G.A. MacDonald. 1992. Process innovations in surimi manufacture. In Surimi Technology. T.C. Lanier and M. Lee (eds.), pp. 167–179. Marcel Dekker, New York.
37. Lanier, T.C. and J.W. Park. 1990. Application of surimi quality measurements to least cost linear programming of surimi product formulations. Alaska Fisheries Development Foundation. Anchorage, AK.
38. Lauro, G.J. 1991. A primer on natural colors. Cereal Foods World. 36(11):949–953.
39. Lee, C.M. 1984. Surimi process technology. Food Technol. 38 (November):69–80.
40. Lee, C.M. 1986. Surimi manufacturing and fabrication of surimi-based products. Food Technol. 40 (March):115–124.
41. Lee, C. M. 1990. A pilot plant study of surimi-making properties of red hake. In Engineered Seafood Including Surimi. R.E. Martin and R.L. Collette (eds.), pp. 225–243. Noyes Data Corp., Park Ridge, NJ.
42. Lee, C. M. and A. Abdollahi. 1991. Effect of hardness of plastic fat on structure and material properties of fish protein gels. J.Food Sci. 56:1755–1759.
43. Lee, H.G., C.M. Lee, K.H. Chung, and S. A. Lavery. 1992. Sodium ascorbate affects surimi gel forming properties. J.Food Sci. 57:1343–1347.
44. Lee, H.G., T.C. Lanier, D.D. Hamann, and J.A. Knopp. 1997. Transglutaminase effects on low temperature gelation of fish sols. J.Food Sci. 62(l):20–24.
45. Lee, N. and J.W. Park. 1997. Calcium compounds to improve gel functionality of Pacific whiting and Alaska pollock surimi. Unpublished results.
46. Lee, N.G. and J.W. Park. 1997. Calcium compounds to improve gel functionality of pollock and whiting surimi. Presented at the annual IFT. June 15-18. Orlando, FL.
47. Lin, T.M. and J.W. Park. 1995. Study of myofibrillar protein solubility during surimi processing: Effects of washing cycles and ionic strength. Submitted for the presentation at the IFT annual meeting. Anaheim, CA.
48. Lin, T.M., J.W. Park, and M.T. Morrissey. 1995. Recovered protein and reconditioned water from surimi processing waste. J.Food Sci. 60(1): 4–9.
49. Llanto, M.G., C.W. Bullens, J.J. Modliszewski, and A. A. Bushway. 1990. Effects of carrageenan on gelling potential of surimi prepared from Atlantic pollock. In Advances in Fisheries Technology and Biotechnology for Increased Profitability. M.N. Voigt and J.R. Botta (eds.), pp. 305–312. Technomic Publishing Co. Lancaster, PA.
50. MacDonald, G.A., N.D. Wilson, and T.C. Lanier. 1990. Stabilised mince: an alterative to the traditional surimi process. In Chilling and Freezing of New FishProducts. Intl. Inst, of Refrigeration (United Kingdom), pp. 57–63.
51. MacDonald, G. A., J.Stevens, and T.C. Lanier. 1994. Characterization of New Zealand hoki and Southern blue whiting surimi compared to Alaska pollock surimi. J.of Aquat. Food Product Technol. 3(l):19–38.
52. Zt -ATPase activity of carp acclimated to different temperatures. Nippon Suisan Cakkaishi. 59:1213–1218.
53. Morrissey, M.T. 1993. Unpublished data. Oregon State University Seafood Laboratory, Astoria, OR.
54. Morrissey, M.T., J.W. Park, and J.Yongsawatdigul. 1994. Innovative processing in the seafood industry: the potential for ohmic heating and high hydrostatic pressure. Presented at the First International Symposium of Biochemical Engineering and Food Technology at ITESM - Campus Queretaro. October 13-15. Quertaro, Mexico.
55. Morrissey, M.T., G. Peter, and G. Sylvia. 1993. Quality issues in the Pacific whiting fisheries. In Pacific Whiting: Harvesting, Processing, Marketing, and Quality Assurance. G. Sylvia and M.T. Morrissey (eds.), pp. 916. Oregon Sea Grant OERSU-W-92-001. Corvallis, OR.
56. Morrissey, M.T., J.W. Wu, D.D. Lin, and H. An. 1993. Effect of food grade protease inhibitor on autolysis and gel strength of surimi. J.Food Sci. 58:1050–1054.
57. Nishimura, K., M. Ohtsuru, and K. Nigota. 1990. Mechanism of improvement effect of ascorbic acid on the thermal gelation of fish meat. Nippon Suisan Gakkaishi. 56:959–964.
58. Nishiya, K., F. Takeda, K. Tamoto, O. Tanaka, and T. Kubo. 1960. Hokkaido Fisheries Research Laboratory, Fisheries Agency, Japan. Report 21, p.44.
59. 2+ - independent transglutaminase derived from microorganisms. Agric. Biol. Chem. 53:2619–2623.
60. Ohta, Y. and K. Maekaji. 1980. Preparation of konjac mannan gel. Nippon Nogeikagaku Kaishi. 54:741–746.
61. Okada, M. 1981. Varieties of fish and paste products. In Kneaded Seafood Products. M. Okada, T. Imaki, and M. Yokozeki (eds.), pp. 169–177. Koesisha-Kosikaku Publishing, Tokyo.
62. Okada, M. 1992. History of surimi technology in Japan. In Surimi Technology. T.C. Lanier and C.M. Lee (eds.), pp. 3–21. Marcel Dekker Inc., New York.
63. Okazaki, E. and K. Nakamura. 1992. Factors influencing texturization of sarcoplasmic protein of fish by high pressure treatment. Nippon Suisan Gakkaishi. 58:2197–2206.
64. Overseas Fishery Cooperation Foundation and Japan Deep Sea Trawlers Assoc.1984. Primary processing of surimi, secondary processing from surimi and its marketing. Presented at surimi workshop in Seattle, WA. October 4-5.
65. Pacheco-Aguilar, R. and D.L. Crawford. 1994. Potassium bromate effects on gel forming ability of Pacific whiting surimi. J.Food Sci. 59:786–791.
66. Pacheco-Aguilar, R., D.L. Crawford, and L.E. Lampila. Procedures for the efficient washing of minced whiting (Merluccius productus) flesh for surimi production. J. Food Sci. 54:248–252.
67. Park, J.W. 1993a. Unpublished data (Industry survey). OSU Seafood Laboratory, Astoria, OR.
68. Park, J.W. 1993b. Use of various grade of surimi with an application of least cost formulation. In Pacific Whiting: Harvesting, Processing, Marketing, and Quality Assurance. G. Sylvia and Morrissey, M.T. (ed.), pp. 17 Oregon Sea Grant, Corvallis.
69. Park, J.W. 1994a. Unpublished data (industry survey). OSU Seafood Laboratory, Astoria, OR.
70. Park, J.W. 1994b. Functional protein additives in surimi gels. J.Food Sci. 59:525–527.
71. Park, J.W. 1994c. Unpublished data. OSU Seafood Laboratory, Astoria, OR.
72. Park, J.W. 1995. Surimi gel colors as affected by moisture content and physical conditions. J.Food Sci. 60(1): 1518.
73. Park, J.W. 1996. Temperature-tolerant fish protein gels using konjac flour. J.Muscle Foods. 7:167–174.
74. Park, J.W., R.W. Korhonen, and T.C. Lanier. 1990. Effects of rigor mortis on gel-forming properties of surimi and unwashed mince prepared from tilapia. J.Food Sci. 55:353–355,360.
75. Park, J.W. and M.T. Morrissey. 1994. The need for developing surimi standard. In Quality Assurance and Quality Control for Seafood. G. Sylvia and M.T. Morrissey (eds.), pp. 64–71. Oregon Sea Grant, Corvallis, OR.
76. Park, J.W., J.Yongsawatdigul, and T.M. Lin. 1994. Rheo- logical behavior and potential cross-linking of Pacific whiting (Merluccius productus) surimi gel. J.Food Sci. 59:773–776.
77. Parrot, D.L. 1992. Use of ohmic heating for aseptic processing of food particulates. Food Technol. 46(12): 68–72.
78. Peters, G. and M.T. Morrissey. 1994. Processing parameters affecting the quality of Pacific whiting. Presented at the meeting of Oregon Trawl Commission, Astoria.
79. Pigott, G.M. 1986. Surimi: the –high tech— raw materials from minced fish flesh. Food Revieius International. 2:213–246.
80. Pipatsattayanuwong, S., J.W. Park, and M.T. Morrissey. 1995. Functional properties and shelf life of fresh surimi from Pacific whiting. J.Food Sci. 60:1241–1244.
81. Powrie, W. D. 1973. Characterization of food myosystem and their behavior during freeze-preservation. In Low Temperature Preservation of Foods and Living Matter. O.R. Fennema, W.D. Powrie, and E.H. Marth (eds.), pp. 282–336. Marcel Dekker, New York.
82. Regenstein, J.M. 1984. Protein-water interactions in muscle foods. Reciprocal Meat Conference Proceedings. 37:44–51.
83. Scott, D.N., R.W. Porter, G. Kudo, R. Miller, and B. Koury. 1988. Effect of freezing and frozen storage of Alaska pollock on the chemical and gel-forming properties of surimi. J.Food Sci. 58:353.
84. Shiba, M. 1992. Properties of kamaboko gels prepared by using a new heating apparatus. Nippon Suisan Gakkaishi. 58:895–901.
85. Shiba, M. and T. Numakura. 1992. Quality of heated gel from walleye pollock surimi by applying joule heat. Nippon Suisan Gakkaishi. 58:903–907.
86. Shoji, S., H. Saeki, A. Wakemeda, M. Nakamura, and M. Nonaka. 1990. Gelation of salted paste of Alaska pollock by high pressure and change in myofibrillar protein in it. Nippon Suisan Gakkaishi. 56:2069–2076.
87. Simpson, R., E. Kolbe, G. MacDonald, T. Lanier, and M.T. Morrissey. 1994. Surimi production from partially processed and frozen Pacific whiting (Merluccius productus). J.Food Sci. 59:272–276.
88. Swafford, T.C., J.Babbitt, K. Reppond, A. Hardy, C.C. Riley, T.K.A. Zetterling. 1990. Surimi process yield improvement and quality contribution by centrifuging. In Engineered Seafood Including Surimi. R.E. Martin and R.L. Collette (eds.), pp. 483–496. Noyes Data Corp. Park Ridge, NJ.
89. Takeda, F. 1971. Technological history of frozen surimi industry. New Food Ind. 13:27–31.
90. Tokunaga, T. and F. Nishioka. 1988. The improvement of technology for surimi production from fatty Japanese sardine. In Proceedings of a National Technical Conference, Fatty Fish Utilization: Upgrading from Feed to Food. UNC Sea Grant Publication 88-04. Raleigh, NC.
91. Toyohara, H. and Y. Shimizu. 1988. Relation between the modori phenomenon and myosin heavy chain breakdown in the threadfin-bream gel. Agric. Biol. Chem. 52:255–257.
92. Toyohara, H., T. Sakata, K. Yamashita, M. Kinishita, and Y. Shimizu. 1990. Degradation of oval-filefish meat gel caused by myofibrillar proteinase(s). J.Food Sci. 55:364–368.
93. Tye, R. J.1988. The rheology of starch/carrageenan systems. Food Hydrocolloids. 2:259–264.
94. Tye, R. J.1991. Konjac flour: properties and applications. Food Technology. 45(3):88–92.
95. Wu, M.C., D.D. Hamann, and T.C. Lanier. 1985. Rheologi- cal and calorimetric investigations of starch-fish protein systems during thermal processing. J.Texture Stud. 16:53–59.
96. Wu, M.C. and T. Suzuki. Process of forming simulated crustacean meat. United States Patent 5,028,445.
97. Wu, Y.J., M.T. Atallah, and H.O. Hultin. 1991. The proteins of washed, minced fish muscle have significant solubility in water. J.Food Biochem. 15:209–218.
98. Yamamoto, Y.T. Okubo, S. Hatayama, M. Naito, and T. Ebisu. 1991. Frozen surimi product and process for preparing. United States Patent No. 5,028,444.
99. Yongsawatdigul, J., J.W. Park, E. Kolbe, Y. Abu Dagga, and M.T. Morrissey. 1995. Ohmic heating maximizes gel functionality of Pacific whiting surimi. J.Food Sci. 60(1): 10–14.
100. Yoon, W.B. and J.W. Park. 1995. Least cost linear programming of surimi-based seafoods. Abstract. Presented at the annual meeting of IFT, June 3-7, Anaheim, CA.
101. Yoshinaka, R., M. Shiraishi, and S. Ikeda. 1972. Effect of ascorbic acid on the gel formation of fish meat. Bull. Jap. Soc. Sci. Fish. 38:511–556.