ABSTRACT
Abstract ....................................................................................................294 14.1 Introduction ...................................................................................294 14.2 Importance of Fish in a Balanced Diet..........................................294 14.3 Meaning of Mincemeat and Surimi ..............................................298 14.4 Historical Preview .........................................................................299 14.5 Minced Meat and Surimi Production Process ...............................299 14.6 Functional Properties of Minced Meat and Surimi .......................309 14.7 Properties of Proteins During Frozen Storage ..............................318 14.8 Surimi Types and Processing Yield ...............................................325 14.9 Quality of Surimi ..........................................................................325 14.10 Mince and Surimi-Based Fish Products ........................................326 14.11 Conclusion ....................................................................................328 Keywords .................................................................................................329 References ................................................................................................329
