ABSTRACT
Surimi is stabilized myobrillar proteins obtained from mechanically deboned sh esh that is washed with water and blended with cryoprotectants. Surimi is an intermediate product used in a variety of products ranging from the traditional kamaboko products of Japan to various surimi seafood products, otherwise known as, shellsh substitutes. Before 1960, surimi was manufactured and used within a few days as a refrigerated raw material because freezing commonly deteriorated muscle proteins and induced protein denaturation, which resulted in poor functionality. However, with the discovery of cryoprotectants, the surimi industry was able to tap into previously unexploited resources.
