Abstract

Surimi is a processed food type prepared by adding smell and flavoring substances after the fish are crushed and mixed is obtained. It is widely used in Japan, Russia, Alaska and originates from the Far East countries. They are produced from morino fish with high yield and microbiological quality, as well as fish from tropical-subtropical waters. Surimi loses its taste of fish removal of undesired substances by repeated washing with chilled water to increase the concentration of myofibrillar protein in the minced fish meat. Consumption of surimi forms produced in different shapes is easy because it is made more delicious and quality by processing cheap and worthless fishes that are not very popular. Surimin's digestibility is higher than fresh fish meat, and EPA and DHA content is close to raw fish. Japanese surimi seafood contains 2.2-24% sodium and ower amount of potassium than fresh fish. There is an average of 25 mg of calcium per 100 grams, up to 120 mg in enriched ones. It has been suggested that the protein in the surimi fish products prevents dementia, protects against colon cancer, inhibits fat and sugar absorption, lowers blood pressure and reduces the number of fat cells in obesity in experimental animals fed with Alashka Pollock fish. Annual consumption of seafood per capita may increase and it will make more use of the water products when produced in our country with high nutritional value, low cost, more consumption in terms of taste and various usage areas (gel agent, powder form).