ABSTRACT
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Many different kinds of surimi seafood have been produced and consumed in Japan. According to statistics conducted by the Japanese Ministry of Agriculture, Forestry, and Fisheries, surimi seafood is consumed the most among all processed shery products. Recently, Japanese people have taken an interest in food quality as well as food safety with regard to dietary salt, calories, and ingredient function, such as maintaining or improving health, and antiaging. The function of ω-3 fatty acid has been well communicated to Japanese consumers and it is common knowledge that eating sh is good for health.
