What kind of meat is in imitation crab meat? Is it even meat?

Answer 1

it is fish marinated in crab juice.

Answer 2

First invented in the mid-1970s, imitation crab meat has become a popular food in the United States, with annual sales of over $250 million. Surimi is the primary ingredient used to create imitation crab meat. Composed of fish myofibrillar proteins, which have the ability to form a sturdy gel, it can be shaped and cut into thin strips which, when rolled together, mimic the texture of real crab meat.

Although imitation crab meat was introduced in the United States in the early 1980s, the Japanese have been using surimi-based products for over 800 years. Modern manufacturing did not start until the 20th century, when efficient methods of bulk fishing were developed. Early production of this product in the United States began in 1983 by the Japanese company Yamasa Enterprises. As popularity of this product increased, other companies also began production, and by 1986 the market for imitation crab meat was $250 million. Ultimately, United States-based corporations took market share away from imported products and now export imitation crab meat to Japan.

Various ingredients are mixed together to make a product which has the color, taste, and texture of crab meat. The surimi used in the manufacture of imitation crab meat is most commonly processed from the Alaska pollock or walleye pollock. Flavoring is added to surimi to make it taste like crab meat. Artificial flavors can be made to closely match crab meat flavor and are typically superior to naturally derived flavorants.

The prepared fish fillets are then minced. The minced fish is next thoroughly washed with water in a process called leaching. After draining, cryoprotective compounds such as sugar and sorbitol are added to the mince to help protect the fish proteins from breaking down during the final, freezing stage of manufacture. The frozen surimi is converted to imitation crab meat through various steps.

First, it is warmed to about 25°F and sliced into coarse flakes. The surimi flakes are then mixed together with other ingredients in the crab meat recipe, including starch, salt, natural crab meat, egg white, and flavors. This mixture results in a thick surimi paste, which is sent to the sheet-forming equipment where, continuous sheets of surimi, about 10 in wide and 0.05 in thick are produced. These sheets are very smooth. After cooking, the sheets are slit into thin 0.1 in wide strands which gives the meat the appearance and texture of crab meat.

These thin strands are then bundled and rolled into a rope. This rope is given the appropriate color, wrapped, and cut to the desired size. It is then steam-cooked, forming a product that looks and tastes very much like the crab meat it is designed to imitate.

Answer 3

A lot of it is pollock, just a white fish processed to look like crab meat.

Answer 4

no just imitation crab meat! i dont know what im trying to say! but idont like imittion crab meat!

Answer 5

no it is not meat it is either pollack or another white fish with flavorings to taste like crab meat

Answer 6

A crab that does impressions

Answer 7

imitation is another word for fake so its not meat

Answer 8

I think it's some kind of "white fish". At least that's what it says on the package.

Answer 9

Its a white fish usually pollock or haddock I think.