chapter  18
44 Pages

Ingredient Technology for Surimi and Surimi Seafood

The three major functional properties of surimi seafood are color, avor, and texture. Controlling color and avor is relatively easy because of linear responses. However, the addition of ingredients inuences the textural properties of the product mostly in a nonlinear fashion, thus making texture more difcult to control. Consequently, there exists a wide range of textural properties (Figure 18.1).