ABSTRACT
Fish sausage is one of the surimi seafood products originally produced in Japan, but different from other surimi seafood based on the added ingredients (i.e., edible fat and spices). There are two types of sh sausage produced in Japan. The rst one is a standard type, which is prepared by homogenizing surimi, minced meat from livestock, vegetable proteins, and starch together with edible fat or oil and spices. The standard type is consumed primarily as a snack or used as an ingredient for salad and stir-fried food. The other type is made by combining surimi paste with other materials, including cheese, green beans, onions, or coarsely ground meat. This type is consumed as a snack for children and as an appetizer.
