4. Characteristics and properties of the final product
4.1 Nutritional properties and composition
Surimi comes in a variety of forms (sticks, crumbs, slices, medallions, molds, etc.) and flavors: shellfish, fish, but also with cheese inclusions, fine herbs, etc. They can be eaten as snacks or appetizers, as well as in creative dishes and salads.
It contains a significant amount of carbohydrates added during preparation (fish contains little or none). These carbohydrates are composed in part of starch and sugar. On the other hand, surimi is low in fat. What's more, although it contains between 8 and 10 g of protein per 100 g of product, this proportion is much lower than that found in fish (around 20 g).
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Characteristics and properties of the final product
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Bibliography
Bibliography
- (1) - - http://www.fao.org
- (2) - Qu'y a-t-il vraiment dans le surimi ? - Sur e-sante.fr (consulté le 1 er ...
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