Product description

“Surimi” stands for “minced fish muscle” in Japanese. Basically “surimi” is fish meat mechanically deboned.

Surimi is the stabilized myofibrillar protein obtained from the fish meat, that it is washed with water and mixed with several cryoprotectants. It is an intermediate food product which is further used to manufacture several products generally known as “fish replacers or analogues” and ready to eat, convenience food products.

Surimi is a product of high nutritive value, with high protein content and low in fat. It has no flavor or taste and it is colorless. It shows high emulsifying and gelling properties.

Product application

Surimi is not the final product but an intermediate one, so, the possible obtained end products vary from crab analogues, fish sausages, fish fingers, scallops, prawn, lobster tail and eel analogues and other product forms.

Due to its capacity to form thermo-irreversible gels, with a high resistance and hardness, it is possible to shape them with several technologies, and produce a great number of products with high commercial value, safe and easy to consume.

Raw materials

Alaska pollock accounts for 50 % of the surimi production. In general, muscle from fish species with white meat, whose proteins have high gel forming capacity, small-sized (small bones) and under exploited species. Also squid mantle and good quality meat as by-product from filleting are used.
Freshness is determinant in surimi elaboration.

Feasibility

Process Yield

Technology maturity

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Potential Market

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Competing Companies

Simplified process Scheme