1. Product overview
1.1 Product description
The term surimi comes from Japanese, meaning "washed and salted fish flesh/chopped fish", and corresponds to a fish preservation technique that originated in the 15th century. At the time, it was known as kamaboko (fish flesh). This fish-based paste (surimi-base in French) is then used to make a variety of products in different forms: sticks, crumbs, slices or reproductions of specific shapes such as shellfish claws (figure 1 ). Surimi-base is made from various species of wild white-fleshed fish (Alaskan hake, blue whiting, cod, South American anchovy), which contain a high proportion of myofibrillar proteins and a low proportion of lipids and pro-oxidants....
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"Food industry"
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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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