what type of meat is in imitation crab meat?

Answer 1

fish

Imitation crab meat is a seafood product made by blending processed fish, known as surimi, with various texturizing ingredients, flavorants, and colorants. 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. It is mostly composed of fish myofibrillar proteins. These proteins are responsible for the quintessential characteristic of surimi that makes imitation crab meat manufacture possible, namely the ability to form a sturdy gel. The gel can be shaped and cut into thin strips which, when rolled together, mimic the texture of real crab meat.

The surimi used in the manufacture of imitation crab meat is most commonly processed from the Alaska pollock or walleye pollock. To a lesser extent, the New Zealand hoki is also used. These fish are particularly useful because they are abundant, have little flavor, and are inexpensive to process. Other fish that have been used include the blue whiting, croaker, lizardfish, and Pike-conger. However, these fish currently present some problems during surimi manufacture, which limits their use. During the manufacture of surimi, various processing ingredients are added. Cryoprotectant materials such as sugar and sorbitol are added prior to freezing to prevent the degradation of the gel-forming properties of surimi. These ingredients also have an impact on the taste of the final product and help extend its shelf life. While surimi gels provide structure, other ingredients are needed to help stabilize and modify its texture. One important ingredient is starch. It improves the texture and stabilizes the gel matrix. This is particularly important for the stability of the product when it is frozen. The amount of starch is usually about 6% of the recipe. Egg white is also added to the surimi to improve the gel structure. It has the ability to increase the gel strength and improve its appearance by making the surimi more glossy and whiter. Vegetable oil is also been used to improve the appearance of surimi and modify its texture. Flavoring is added to surimi to make it taste like crab meat. These flavorants can be natural or artificial, but typically a mixture of both is used. Natural flavoring compounds include amino acids, proteins, and organic acids, which are obtained through aqueous extraction of edible crabs. Artificial flavors can be made to closely match crab meat flavor and are typically superior to naturally derived flavorants. Artificial flavoring compounds include esters, ketones, amino acids, and other organic compounds. Additionally, seasonings and secondary flavorants are added to the meat to improve the overall flavor. Common ingredients include nucleotides, monosodium glutamate, vegetable proteins, and mirin. The coloring for imitation crab meat is typically made using water insoluble compounds like carmine, caramel, paprika, and annato extract. By combining these and other ingredients, various shades of red, orange, and pink can be obtained. Before using the colorants, they are mixed in a surimi paste. This allows them to be easily applied to the imitation crab meat bundles.
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Answer 2

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The processing of imitation crabmeat begins with the skinning and boning of the fish. Then the meat is minced and rinsed, and the water is leached out. This creates a thick paste called surimi. The word means "minced fish" in Japanese, and the essential techniques for making it were developed in Japan over 800 years ago. Surimi is commonly used in Japan to make a type of fish ball or cake called kamaboko. In 1975, a method for processing imitation crabmeat from surimi was invented in Japan, and in 1983, American companies started production. Many ingredients are added to the surimi to give it a stable form, appealing texture, and crab-like flavor. Sugar, sorbitol, wheat or tapioca starch, egg whites, and vegetable or soybean oil can all help improve the form of the surimi. Natural and artificial crab flavorings are added, and some of these flavorings are made from real crab or from boiled shells. Carmine, caramel, paprika, and annatto extract are often used to make the crab's red, orange, or pink coloring. Imitation crab is cooked, which helps set the surimi and give it the final texture and appearance. Nutritionally speaking, surimi is not that different from real crab, although it is lower in cholesterol.

Answer 3

Artificial Crab

Answer 4

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RE:
what type of meat is in imitation crab meat?

Answer 5

The imitation crab meat is made with certain types of fish and chemicals and spices heavy duty machinery.

Answer 6

Most imitation crab sold in North America is made from a fish called "Pollack", pronounced [PAUL-uck]. Cheaper, more plentiful fish stocks in other parts of the world can also be used. The recipe changes from processor to processor.

Answer 7

Fish

Answer 8

Usually it is Pollack a type of sweet white fish often used to make fish sticks as it is light, flaky and freezes well.

Answer 9

Pollack

Answer 10

It's usually made up of different types of fish meat...don't ask me how they achieve the creepy, smooth texture.