ABSTRACT
One general area of agreement when considering the world food situation is that the highly nutritious protein foods from the sea and inland fresh waters have an important place in feeding people. This impact can be increased tremendously through better utilization of the present catch and expanding seafood harvesting and aqua-culture operations. Investigations into the effects of mechanical deboning on fish flesh have included yield, protein quality, and storage stability. As would be expected, protein efficiency ratios of minced flesh is equal to that of whole fillet, indicating retention of the high quality found in the protein of fish flesh. These foods must be nutritious, contain a minimum of nonrequired food additives, and be low in saturated and total fat and calories. Surimi meets these requirements and is an excellent high-protein base for a new generation of foods. The future will see expanded use of underutilized foods from the sea in the form of this highly refined fish protein product.
