New Technology Development

RAPSA (Rapid, Accurate, Portable, Surimi Analyzer) Video: Current water bath gel cooking underestimates the value of almost all surimi except high grade surimi without proeases (i.e., Alaska pollock surimi A grade or higher) based on the production of rapidly heated products (crabstick and fried surimi seafood). Therefore surimi used for crabstick or fried surimi seafood (tempura, ahmook) must be evaluated using fast heating RAPSA.