Surimi


Abstract views: 234 / PDF downloads: 169

Authors

  • Pınar Oğuzhan Yıldız Atatürk University

Keywords:

Surimi, Production, Technology

Abstract

Since ancient times, seafood has been consumed in different ways. Surimi technology, which is one of the evaluation methods of seafood, has an important place in the production of new products by using different technological processes in developed countries. Surimi is a Japanese word meaning kneaded fish meat that is processed in different ways and has unique properties. Surimi is semi-processed, frozen, washed and stabilized fish mince. Surimi, which literally means minced meat in Japanese; It is a product obtained by mixing the mechanically deboned fish meat, after being washed with water and minced, with thickeners such as sugar, sorbitol and polyphosphate and preservatives from freezing denaturation (cryoprotectant) to ensure a good shelf life as frozen. described as a concentrate. Surimi-based products are products obtained by creating a texture and shaping similar to shellfish products such as crab legs, lobster tails, scallops and shrimps, of surimi, which is a semi-processed minced meat material. Surimi has an important potential as a functional protein source compared to other animal and vegetable proteins. In this review, the history of surimi, the types used in surimi, the production of surimi, and information about the products obtained will be discussed.

Author Biography

Pınar Oğuzhan Yıldız, Atatürk University

Faculty of Fisheries , Turkey

References

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Published

2023-02-15

How to Cite

Oğuzhan Yıldız, P. (2023). Surimi. International Conference on Frontiers in Academic Research, 1, 222–224. Retrieved from https://as-proceeding.com/index.php/icfar/article/view/76