Engineered seafood including surimi /
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| Corporate Author: | |
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| Other Authors: | , |
| Format: | Conference Proceeding Book |
| Language: | English |
| Published: |
Park Ridge, N.J., U.S.A. :
Noyes Data Corp.,
c1990.
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| Subjects: |
Table of Contents:
- Prospects in developing countries on production of surimi products
- Resource or material fish
- Surimi: Can New England get in the game?
- Resource availability off Washington, Oregon, and California: the case for pacific whiting
- Trends and abundance of walleye pollack off Alaska
- Product and technology development of engineered seafood
- The history of surimi and surimi based products in Japan
- Fish as the ""soybean"" of the sea processes
- Using frozen minced fish
- Preventing Textural changes in frozen gadoid minces with corn starch and sodium bicarbonate
- Overview of commercial application of meat/bone separation technology in South Africa
- Influence of holding fillets from undersize Atlantic cod (gadus morhua) at 0 degrees centigrade or -3 degrees centigrade on the yield and quality of surimi
- Effects of washing on the composition and functional stability of minced pollack flesh
- Materials and methods
- Processing requirements for the preparation of minced intermediates or surimi from menhaden
- Functional aspect of surimi
- Biochemical and functional properties of material fish
- Texture and freeze-thaw stability of surimi gels in relation to ingredients and formulation
- Functionality of surimi in processed meat systems
- Preparation and evaluation of surimi from Pacific whiting, Merluccius productus
- Proximate composition of fish flesh and surimi
- General characteristics of whiting surimi
- A national program for studies on the value for "surimi" production of industrial fish species in Norway
- A pilot study of surimi making properties of red hake, Urophycis chuss
- Surimi manufacturing processes - The Japanese experience
- The 1985 Alaska Pacific seafoods surimi production experience
- Surimi-based products and fabrication processes
- Application of functionality measurements to least-cost linear programming of surimi-based product formulations
- Quality assessment of surimi-based end products
- Identification of qualitative descriptors
- The nutrient quality of surimi and surimi-based products
- Emerging technologies for producing surimi
- Emerging technologies in preparing surimi
- Utilizing vacuum filtration for continuous washing of minced fish
- Predictions for the near-term
- Marketing and economics of surimi-based food
- Resource availability and economic considerations for the production of surimi from spiny dogfish (squalus acanthias) in the Mid-Atlantic region
- Economics of production of structured seafoods
- Market trends and outlook for surimi-based foods
- The importance of marketing quality products
- Marketing and merchandising of surimi-based products
- Review of surimi-based seafood developmental marketing in the United States
- The co-ordination of new product development and marketing
- Future of blended seafood after crab analog product development
- Mega trends in seafood marketing
- Worldwide market prospects for surimi products
- Regulatory and institutional issues
- First the technology - Now the processing facility
- Labelling requirements for engineered seafood products
- Equipment and ingredients for engineered seafoods
- A Japanese food concept and American technology: The best of East and West
- Bio-engineered seafoods
- How equipment manufacturers and suppliers can assist processors in developing new products
- Equipment evaluation and selection
- Surimi process yield improvements and quality contribution by centrifuging
- Equipment choices from producing surimi-based end products
- Packaging of fish-meat products
- Ingredients on gel texture
- New product concepts utilizing surimi in combination with isolated soy protein
- Utilizing of soluble milk protein hydrolysates to maximize natural structure in fabricated seafoods
- Flavour of fish and shellfish with special reference to taste active compounds
- The role of flavour in food product development
- Flavorings for fish products (surimi)
- Australian seafood production and consumption prospects for engineered seafood
- Development in fabricated seafoods and surimi processing in New Zealand
- Surimi - the European perspective
- Minced fish in the Nordic countries
- New trends in the production of fish mince and minced products in Norway
- Thailand overview of engineered seafood technology development and fishery resources
- Study on the present situation and the future demand of the Korean surimi industry and its final products
- Japanese overview
- Canadian overview
- United States overview
- Developing appropriate nomenclature for structured seafood products
- Surimi process technology.