Frozen Surimi

Frozen surimi from krill meat have been developed in processing on board. There are two types of krill surimi red surimi and white surimi. The method for preparing red surimi is to remove the internal organs by a centrifuge and collect the meat by a drum-type bone separater. The red surimi is contaminated red pigments from krill eyes. The starting material of white surimi is raw, peeled krill meat. Water-washing, which is always used in making surimi from other fish, is not used in either type of krill surimi processing because of difficulties in removing excess water after water-washing, owing to the strong water-holding ability of krill protein and also due to the fact that myofibrillar protein is quite soluble, and some is lost during washing (16). Five to 10% sorbitol and 0.3% polyphosphate are mixed to prevent protein denaturation of red and white surimi. Also, denaturated soybean protein, beef blood plasma, or egg white is added to diminish the effect of the residual protease; these nonmuscle proteins act as coen-hancers of gelation. The gel-forming ability of red surimi is weaker than that of white surimi. Red surimi is rich in vitamin A and red pigment. White surimi is rich in taste compound and strong gel-forming ability similar to surimi made from fish meat. The Japan Fisheries Agency was engaged in a project beginning in 1977 to develop the use of Antarctic krill as food for humans. Krill surimi developed by this project is not yet commercially successful (17).

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