New developments in manufacturing of surimi and surimi seafood

Jae W. Park, Tein M. Lin, Jirawat Yongsawatdigul

Research output: Contribution to journalReview articlepeer-review

42 Citations (Scopus)


Manufacturing technology of surimi and surimi seafood has been developed to keep the balance of the quality and quantity (yield) of surimi proteins. This review article covers the chemistry of surimi manufacturing with an emphasis on solubility of myofibrillar proteins as affected by ionic strength, pH, washing cycles, wash/meat (W/M) ratio, and proteolysis. In addition, water quality, waste water, and cryoprotection are reviewed. Ohmic heating and high hydrostatic pressure in relation to the manufacturing of surimi seafood are extensively discussed. Ohmic heating is the newest technology applied in the manufacturing of surimi seafood. High hydrostatic pressure has not been applied in the commercial practices of surimi seafood manufacturing, however, it has a great potential to make surimi gels stronger.

Original languageEnglish
Pages (from-to)577-610
Number of pages34
JournalFood Reviews International
Issue number4
Publication statusPublished - 1997

Bibliographical note

Copyright 2017 Elsevier B.V., All rights reserved.

ASJC Scopus subject areas

  • Food Science
  • General Chemical Engineering


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