Processing technology for walleye pollock: surimi innovation

Author:

Fukuda Yutaka

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Reference12 articles.

1. Kitagawa M (2001) Frozen surimi. Centennial memories of Hokkaido Fisheries Experimental Stations. Hokkaido Central Fisheries Experimental Station, Yoichi, pp 281–284 (in Japanese)

2. Uno T, Nakamura M (1958) Studies on the characteristic qualities of fish meat—I on ‘Kamaboko’—(steamed fish cake) forming ability. Hokkaido Reg Fish Res Lab Bull 18:45–53 (in Japanese)

3. Takeda F (1969) Technical development of frozen surimi for 10 years (Reitousurimi Kono 10 nen). Hokkaido Surimi Manufacturers Association, Abashiri (in Japanese)

4. Kimura I (2003) Frozen surimi. In: Yamazawa M et al (eds) Boiled fish paste and its science and technology. Koseisya Koseikaku, Tokyo, pp 107–147 (in Japanese)

5. Hashimoto A, Kobayashi A, Arai K (1982) Thermostability of fish myofibrillar Ca-ATPase and adaptation to environmental temperature. Nippon Suisan Gakkaishi 48:671–684 (in Japanese with English abstract)

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