An Annotated Bibliography On Mechanically Separated Finfish And Crustacea Meats

The study of deboned fish flesh at North Carolina State University began in 1970. In 1977, a limited compilation of relevant available literature on the subject of mechanically deboned finish and crustacea meat was published. Since the 1977 edition of this work was published, the developments in minced fish have advanced from early laboratory work to commercial application. Surimi products are now being commercialized on several continents. The market for these new food products from seafoods offers the seafood industry a great potential for the next decade and beyond. This publications provides a guide to the present literature, summarizes the state of the art, and points out the needs for future areas of emphasis. Grant no. NA81AA-D-00026