chapter  1
22 Pages

Historical Review of Surimi Technology and Market Developments

Surimi is rened sh myobrillar proteins produced through various step-by-step processes including heading, gutting, lleting, deboning, washing, dewatering, rening, mixing with cryoprotectants, and freezing. According to literatures, surimi originated in Japan in 1115 [1,2]. Alaska pollock (Theragra chalcograma), which is the largest white sh biomass in the world, habitats in the North Pacic Ocean, covering from Hokkaido (Japan), Kamchatka (Russia), Alaska (United States), to Vancouver Island (Canada), as well as the Sea of Okhotsk, Bering Sea, and Gulf of Alaska. This sh has played a major role in the development of surimi and various surimi seafood products.