ABSTRACT

Surimi is composed of the myofibrillar proteins recovered by washing minced fish and was developed in the early 1960’s as a source of fish muscle protein for neriseihin or kneaded seafood a popular food in Japan (1,2,3). Japan remains the primary market for surimi where various types of boiled, grilled or fried fish patties, cakes or balls constitute up to one-third of all seafood consumed. Pigott (3) describes the most common product forms as follows:

Kamaboko-washed fish flesh mixed with flavorants, possibly color (usually pink) and gelling agents; shaped, and steamed. It is commonly sliced and added to udon soup.