ABSTRACT
This chapter will elucidate various comminution factors affecting the biochemical and physical quality of surimi and surimi seafood. The two major functions of comminution are to chop (extract) the salt-soluble myobrillar proteins as much as possible to yield a smooth-textured paste and to uniformly incorporate (mix) other ingredients into the surimi paste. Surimi is typically chopped with 3% salt. However, additional ingredients are also incorporated when surimi is used for surimi seafood manufacturing. Even though every manufacturer of surimi and surimi seafood has its own process for surimi paste and gel preparation, the majority use a similar system with slight modication.
