This 3rd
edition (2014) extensively updated serve the surimi industry globally. The 4 edition is likely to be released in
2022-2023.
Almost all
tropical surimi and pollock low grade surimi are downgraded
due to conventional waterbath heating. To get the accurate
value of your surimi sold or purchased, surimi
paste must be cooked rapidly.
Current waterbath cooking underestimate the
value of all tropical surimi and low grade pollock surimi. Get out of your old tradition and adapt the fast heating ohmic cooking for your profit and better QC.
How to find a real value of surimi made from
protease-laden fish
Potato powder can be a breakthrough with egg white crisis
as an enzyme inhibitor
Pollock
oil for healthy nutrition
Go Green – Get out
of cooking surimi using plastic sausage casing. Let’s start to use
environment-friendly stainless steel surimi cooking tube.
Surimi as an effective fat blocker
in fried foods