3. Implementation
3.1 First processing: making surimi base
Since its inception, the surimi-base manufacturing process has evolved and been perfected to better separate and extract myofibrillar proteins from fish flesh, and remove pro-oxidizing or denaturing agents (figure 3). Indeed, it is mainly the myofibrillar proteins that contribute to the high quality of surimi base.
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Implementation
Characteristics and properties of the final product
Bibliography
Bibliography
- (1) - - http://www.fao.org
- (2) - Qu'y a-t-il vraiment dans le surimi ? - Sur e-sante.fr (consulté le 1er juin 2021).
- (3)...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Article included in this offer
"Food industry"
(
277 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
