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The surimi, which is a fish minced meat that has been leached by washing with water then mixed with sugar and other additives such as sorbitol, polyphosphaten and protectives (cryoprotectan) then frozen was described as moist frozen concentrated myofibrillar protein of fish meat. The surimi is a production that is being utilized by processing fish or sea products mostly disliked, low priced and inadequate for consumption. It has a great potential as a protein source that may be used rather than animal or vegatable protein. Surimi may also be used as an intermediate product which is processed form the fabricated sea foods such as erublegs or its parts. The two main characteristics of surimi are the jell trait that is desired texture structure and the protecting of its durability for a long time by adding cryoprotectant during frozen storage. Many recent technological development in surimi production showed that besides white fish meat, fat and dark fish meat can also be used for more qualified surimi production than at first to be supposed.
Surimi, frozen storage, shelf life, cryoprotectan, Fisheries management, Aquatic (both freshwater and marine) systems, Fish genetics and genome