Surimi Technology Book

	Preface
	Contributors
Pt. I	Historical Perspective and Resources
1	History of Surimi Technology in Japan	3
2	Development of Surimi Technology in the United States	23
3	The Alaska Pollock Resource and Other Species Used for Surimi	41
Pt. II	Surimi Manufacturing from Whitefish
4	The Surimi Manufacturing Process	79
5	Microbiological Considerations in Surimi Manufacturing	113
6	Measurement of Surimi Composition and Functional Properties	123
Pt. III	New Technologies in Surimi Manufacture
7	Process Innovations in Surimi Manufacture	167
8	Surimi Production from Fatty and Dark-Fleshed Fish Species	181
9	Dried Forms of Surimi	209
Pt. IV	Surimi-Based Product Technology
10	Manufacture of Surimi-Based Products	245
11	Ingredient and Formulation Technology for Surimi-Based Products	273
12	Fish and Shellfish Flavor Manufacturing and Composition Profile	303
13	Packaging of Surimi-Based Products	317
14	U.S. Labeling Requirements for Surimi-Based Food Products	335
Pt. V	The Science of Surimi
15	Cryostabilization of Protein in Surimi	357
16	Chemistry of Surimi Gelation	389
17	Rheology and Texture Properties of Surimi and Surimi-Based Foods	429
18	Microstructure of Surimi and Surimi-Based Products	501
	Index	519