Color Measurement and Colorants for Surimi Seafood
Surimi seafood has become a year-round product, consumed as shellsh substitute for crab, shrimp, and lobster in salads, llings, and soups. The U.S. consumer, though, has not yet enjoyed the creativity with surimi, as offered in the Asian, especially the Japanese, markets. In the United States, the linking of surimi with the concept of “imitation” has held back its acceptance and slowed its development. In this chapter, surimi seafood will not be viewed as “imitation” but as a new food capable of offering the consumer a highly nutritious protein source that can be molded, shaped, avored, and, of course, colored-coloration being limited only by the extent of one’s imagination and the present state of color technology.