Course:FNH200/2014w Team13 ImitationCrab

From UBC Wiki

Imitation Crab Meat

Imitation crab meat is a seafood product produced by blending processed fish, known as surimi, with various ingredients to alter texture, flavour and colour[1]. The Japanese have been using surimi-based products since the mid 16th century[2]. Commercially available in the United States since the 1970s, surimi’s rising popularity and consumption has resulted in over $250 million in annual sales[3]. For such a popular food and incorporated in so many different kinds of dishes, one of which being sushi (our group's favourite food), we wanted to mainly look into the processing, the history, the specific packaging and labelling and the positive impacts that Imitation crab meat provides in our society.

Imitation Crab meat on Sushi

What is Imitation Crab Meat?

Imitation crab meat is made from surimi. Surimi, translated from Japanese, means ground meat [4]. It is a paste made by blending together various white fish. For imitation crab meat, generally the main fish used is Alaska pollock, from the North Pacific. The paste is mixed with binding and flavoring additives, shaped, and dyed red on the outside to mimic the taste and appearance of real crab meat[5]. This type of fish blend meant to mimic more expensive seafoods is also known as kamaboko [6].

Purpose

Imitation crab meat allows manufacturers to imitate the texture and taste of its more expensive namesake: real crab meat. Surimi’s success comes from using seafood ingredients that share very similar flavours to “naturally occurring crab, shrimp, lobster and other shellfish with added convenience, safety and versatility.”[7] Additionally, imitation crab meat is more economical to transport than real, whole fish considering surimi is frozen and compacted into blocks[8]. Surimi has a long shelf life, adding to its economical superiority over fresh fist meat. Frozen, surimi keeps for two years[9].

In addition to surimi’s economical benefits, it provides health bonuses too. A three-ounce serving of imitation crab meat contains only 81 calories and 17 milligrams of cholesterol.[10]

Aesthetic and Taste Properties

The ultimate goal of the surimi manufacturer is to produce a quality “fake” product that resembles as intimately as possible the real counterpart. It is made to taste, appear and feel like the original. Surimi naturally possesses properties that allow the formation of “viscoelastic three-dimensional gel matrices via protein-protein interactions,” and allow water to bind and form membranes around fat globules in emulsion systems.[11] Such properties affect the sensory perception of surimi – tenderness, juiciness and mouthfeel.[12] Surimi production includes the use of “starch, hydrocolloids and protein additives, which are used as fillers and/or extenders in order to boost or alter some textual property.”[13]

Flavour is a combination of taste and aroma.[14] Because surimi is inherently odourless, Monosodium Glutamate (MSG) is ubiquitously added to surimi. MSG “binds to the taste receptors in the tongue and causes an enhancement of taste sensations…[it] has no effect on the aroma of the food.[15] It enhances meat and vegetable flavours.”[16]

Uses and Products

Initially, surimi was predominantly produced using the Alaska Pollock, a fish endemic to the North Pacific, particularly the Bering Sea and the Gulf of Alaska in the United States.[17] Today, the Alaska Pollock provides around 25% of the world’s surimi; Southeast Asia provides approximately 60%.[18] Surimi, however, is made from a plethora of ocean creatures: Pacific Whiting, Northern- and Southern-Blue Whiting, Hoki, and even giant squid located off of the coast of Peru.[19]

Surimi is eaten of its own accord in Asian cultures. In the West, however, it is used exclusively as an imitation product. The most common product is imitation crab meat, but other expensive ocean delicacies such as abalone, calamari, shrimp and scallop are also imitated.

Another product of surimi is waste. The water used and left over during the processing or surimi is considered wastewater because of the fats and suspended particles remaining in the water after processing. Environmental regulations ensure that producers treat surimi wastewater before it is returned.[20]

Sushi Chef working with Imitation Crab Meat

History

Imitation crab meat is composed to surimi[21]. However, the name surimi encompasses any sort of ground meat. Originally surimi was called kamaboko.[22] In the case of imitation crab meat, the surimi is usually ground Alaskan pollock.[23] Alaskan pollock is used primarily because not many other fish are as plentiful, affordable, and as suitable for the process.[24]

The surimi industry first developed in Easter Asia and the surimi produced was mostly used to make fish balls.[25] The Japanese in particular have been making surimi for around 800 years. [26] The manufacturing processing and scope of surimi products has grown significantly over the years. The industrial aspect of surimi processing was developed in 1969 by Nishitari Yosuke in Japan.[27]

Surimi became more readily available as the surimi industry became industrialized. New technology was for the processing of surimi for mass consumption. Surimi became a commodity available year round because of these developments. Specifically, the invention of frozen surimi in 1960 completely changed the way surimi was produced there after.[28] The development of frozen surimi made it possible for surimi products to be available year round. This frozen surimi provided manufacturers with a more dependable source of fish to make surimi.[29] The manufacturing of surimi was no longer restrained by the manufacturers reliance on local and raw fish.[30] This is because the freezing process allowed manufactures to utilize fish products from other areas so they would no longer have to depend on the instability of local fish availability.[31] Also, freezing allowed them maintain the quality of the fish for a longer period of time so this also contributed to the increased availability of surimi.

Technological developments combined with the plentiful Alaskan Pollock resources available has made it possible for the surimi industry to grow rapidly.[32] The surimi industry’s growth has been in response to huge demands for surimi products.[33] As mentioned in the previous paragraph, the development of frozen surimi has also allowed the industry to grow significantly.

As other countries also began to produce surimi its popularity grew even more. By 1986 the surimi industry was worth $250 million.[34] However, the manufacturing of surimi has also gained popularity internationally.[35] The United States and Japan are the worlds main producers of surimi.[36] Surimi began to be produced in the U.S. in the 1980’s.[37] Thailand and China are also producing more surimi.[38] Currently, some new areas have started to manufacture surimi. Specifically, Lithuania, Vietnam, Chile, Faroe Islands, France, and Malaysia have begun to manufacture surimi.[39]

Production of imitation Crab Meat

The making of imitation crab starts off with paste made from fish otherwise known as surimi.[40]
1. Pollock fish is washed and sorted into sizes before entering the filleting machine where the fish is headed, gutted, filleted and skinned.
2. It then moves into a minced separator where the meat is pushed through holes approximately 3-7mm in diameter. In the seperator, skin and bone particles are removed.
3. The minced product goes through a process called leaching where is it is washed with water. During this process, blood, flesh pigments and water soluble materials such as inorganic salts, fats, and some proteins are washed away.
4. After leaching, the mince is dewatered. A process which removes water from solid material.
5. The washed mince then enters the refiner which is made up of a cylindrical screen and a rotor. The refining machine pushes the proteins through the screen of the refiner and separates the meat so that soft white meat is in the front of the machine and the harder brown meat is in the back. Any extra scales, bones, or skin is also removed in this process.
6. The refined mince is then placed into a screw press or centrifuge where it is further dewatered.
7. The strained mince is placed in a food mixer where ingredients such as sorbitol(sweetner/sugar alcohol), sugar(glucose or fructose), and sodium phosphates are added in order to decrease the rate of denaturation proteins. This allows for the paste to freeze evenly without being broken down.
8. Surimi is squeezed out as blocks that weigh 10kg(22 lbs) into a plastic(polyethylene) bags where they are later quickly frozen at temperatures below -20°C. Once frozen they are stored at that temperature until they are shipped.
Converting surimi into imitation crab[41]
9. The frozen block of surimi is warmed to about -4°C where it is then sliced into flakes. Through communition, the flakes are pulverized together in a stone bowl grinder with ingredients such as starch, salt, egg whites and seasonings are added. The thickened surimi paste is transferred to a holding tank.
10. From the holding tank, the paste is pumped through sheet-forming equipment onto a cook line. Sheets are now prepared for slitting operation where the sheets are given the appearance and texture of crab meat.
11. During slitting, two steel rollers cut the surimi sheet into thin strands about 1.55mm wide. The thin strands get bundled up and rolled into a rope like formation where it is dyed, wrapped, and chopped. The finish product is vacuum-packaged into plastic bags or thermoformed trays where they then go through pasteurization before being shipped out and sold. 12. During pasteurization, the packages are heated in a water bath or pressure cooker for atleast 25 minutes at 91ºC (195.8ºF) to achieve an internal temperature of 81-85ºC (177.8-185ºF) for at least 5 minutes[42]


Food Additives

The Food and Drugs Act of Canada states that prepared fish blends, such as imitation crab meat, may contain additives of varying purpose [43]. As an example, here is an analysis of SeaQuest’s Flake Style King Crab Flavoured Wild Alaska Pollock & Wild Pacific Whiting.

Front of imitation crab meat packaging
Back of Imitation Crab meat packaging = nutrition and ingredients

Ingredients:

Seasoned Alaska Pollock and Pacific Whiting, Wild Alaska Pollock (Wild Pacific Whiting, Sorbitol, Sugar, Dried Egg White, Sodium Phosphate), Water, Corn Starch, Sugar, Modified Tapioca Starch, Dried Egg White, Sea Salt, Sorbitol, Potassium Chloride, Seafood Seasoning [Natural and Artificial Flavour (Blue, Crab, Snow Crab, Lobster, Alaska Pollock), Rice Wine (Water, Rice, Koji), Water, Salt, Sugar/Glucose-Fructose, Disodium Inosinate, Ethyl Alcohol, Xanthan Gum, Glycerin, Maltodextrin, Propylene Glycol], Refined Fish Oil (Anchovies, Sardines, Canola Oil, Natural Flavour, Tocopherols, Sunflower Oil, Citric Acid), Colour (Cochineal, Paprika Extract), Carrageenan, Konjac Flour, King Crab Meat, Soy Lecithin.


Additives[44]:

Sorbitol: A naturally occuring sugar alcohol that can be found in a variety of fruits. They are commercially produced by hydrogenating sugar and are known as 'bulk sweetners' due to the fact that they can be used at a c may be used (as much as 6%) for sweetening.

Sodium Phosphate: may be used (as much as 0.5%) for sequestering.

Potassium Chloride: may be used as Acid-reacting materials and water correcting agents or pH adjusting agents (max use in accordance with Good Manufacturing Practice).

Disodium Inosinate: a flavour enhancing additive[45].

Ethyl Alcohol: may be used as a carrier or extraction solvent (max use in accordance with Good Manufacturing Practice).

Xanthan Gum: Emulsifying, Gelling, Stabilizing or Thickening Agents sets out authorized food additives used to form or maintain a uniform emulsion of two or more phases in a food, impart a particular food texture through the formation of a gel, maintain a uniform dispersion of two or more ingredients in a food, or modify the viscosity of a food.[46].

Glycerin: may be used as a carrier or extraction solvent (max use in accordance with Good Manufacturing Practice).

Maltodextrin: a thickener additive [47].

Propylene Glycol: may be used as a anti-caking agent (us much as 0.035%).

Tocopherols: may be used as a class IV preservative (max use in accordance with Good Manufacturing Practice). Also considered an antioxidant preservative [48].

Citric Acid: may be used as Acid-reacting materials and water correcting agents, class IV preservative, or sequestering agent (max use in accordance with Good Manufacturing Practice).

Cochineal: Colouring agent used to add or restore colour of food. In the case of imitation crab, colour was added to imitate the look of real crab meat [49] (max use in accordance with Good Manufacturing Practice).

Paprika Extract: may be used as a colouring agent (max use in accordance with Good Manufacturing Practice).

Carrageenan: similar function and regulations to xanthan gum.

Soy Lecithin: may be used as a class IV preservative (max use in accordance with Good Manufacturing Practice) .


Regulations

Packaging Labeling

Imitation crab meat follows many of the same general regulations for all processed food products put in place by Health Canada. These regulations include clearly marking a common name, quantity, retailer’s info, date, and storage instructions. Specific labeling is required for imitation crab. It must be clear to the consumer that the product is not real crab. This is done with names such as “Imitation crab”, “artificial crab”, and “crab-flavoured” [50]. Misleading names such as “krab” are not acceptable [51]

Imitation Crab Meat with a different brand

Storage

Because imitation crab meat is made from fresh fish, the fish ingredients must be stored as such. To retain maximum quality during transportation and pre-processing, it should be refrigerated at -1 degrees celsius, or frozen at -18 degrees celsius. Once the fish is processed into surimi and packaged, it should be stored and transported at regular refrigeration temperature (1-4 degrees celsius). Consumer storage directions should be labelled on the package [52].

Frozen Imitation Crab Meat individually packaged


Serving

Serving imitation crab productions must follow similar labelling to packaging regulations. Menus must advertise if a imitation product is used. For example, if a restaurant serves a crab salad made with, or containing imitation crab meat, the appropriate name must be displayed on the menu. This name could be “crab-flavoured seafood salad” or if it contains some real crab meat, “crabmeat and seafood salad” [53].

Food Safety

Allergies

In Canada, seafood (including surimi and kamaboko products such as imitation crab meat) is one of the top ten priority allergens [54]. Proper packaging and menu labeling is especially important for consumers with seafood allergies [55].


Nutrition

Consuming imitation crab meat has some advantages over eating real crab meat. For instance, it is lower in calories, fat, and cholesterol, which can have beneficial effects on weight control and heart disease prevention. It also has healthy levels of phosphorus, which can contribute to healthy bones, teeth, muscle, and heart health [56]. In addition, imitation crab meat is a good source of protein, which is important for repairing damaged tissues, synthesizing hormones, and making enzymes for metabolism. Finally, imitation crab meat contains significant amounts of B-6 and B-12 vitamins, which help maintain nervous system health, red blood cell production, and oxygen transport in the blood [57]. On the other hand, imitation crab meat often contains high levels of sodium, which can increase rise of kidney disease, stroke, and high blood pressure. It can also contain subtly high levels of sugar, increasing caloric intake and possibly contributing to metabolic diseases and cardiovascular disease [58]. The long-term health effects of many of the usual additives and additive combinations is also debatable.

Economic Impacts of Imitation Crab

One of the main motivations behind the creation of imitation crab is it’s ability to provide the sensory experience of a high end commodity at a fraction of the price of real crab meat. Food scientists have been able to gradually improve the quality to make imitation crab meat closer to the real crabmeat. Imitation crab meat is engineered to mimic the consistency and flavor of real crab. Food scientist have been relatively successful in this considering the popularity of imitation crab meat. The amount of fish used for the productions of surimi for imitation crab meat illustrates this. Two to three million tons of fish (or 2-3% of the worlds fishery supply) is used for the production surami.[59] This has made the product widely used in the place of real crab meat. It provides a much more affordable option because it is composed of Alaskan Pollock. This fish provides an inexpensive alternative to real crab.[60] Alaskan pollock is very economical because they are highly available and they are a “slow growth and quick maturing species".[61]

On the other hand, crab fishing is very expensive because of the specialized equipment required. Ships used for crab fishing cost millions of dollars to build and the ships operation implicates supplementary expenses. Crab fishing is also extremely dangerous. More then 80% of the fatalities that occur within the industry is due to drowning.[62] This makes crab fishing inherently more expensive because it is very risky.

In commercial crab fishing only certain crabs are kept.[63] Only males of a certain size are kept while others are released.[64] This can serve to limit the amount of crab available because many crabs may not meet the specific requirements.

Provided this, the use of Alaskan pollock in imitation crab provides a great alternative to real crab. The manufacturing of imitation crab allows more people to enjoy the taste of “crab” because it provides an affordable alternative.

Environmental Impacts of the Manufacturing of Imitation Crab

The use of Alaskan pollock in the production of imitation crab allows consumers to enjoy the sensory experience of crabmeat while having less of a negative impact on the environment. This is because Alaskan pollock are available in abundance and because they are a “slow growth and quick maturing species.”[65] Alaskan pollock is also deemed “ocean-friendly” because they are abundant and the fisheries which process them are well managed[66]. Though watching the population of this fish so far, researchers have established Alaskan pollock as capable of withstanding the pressure of fishing.[67] Although fishing of Alaskan pollock is quite intense, the species is able to maintain it’s numbers so far.[68]

The way Alaskan pollock are caught must be regulated to insure that fisheries are using sustainable methods.[69] Fisheries must be managed in a way that ensures they do not inflict a negative environmental impact.

Alaskan pollock are fished using “pelagic or mid-water trail nets.”[70] This is a more sustainable fishing option because it is not in constant contact with the ocean floor.[71] Some other fishing methods involve dragging nets across the ocean floor which damages the habitat.[72] Such careless fishing practices can also have the negative effect of catching other marine species unintentionally.[73] This is called “by-catch”.[74] However, the fishing methods used to catch Alaskan pollock have a low rate of by-catch. Most Alaskan pollock fisheries are also managed in a way that minimize their impact on other species. [75]

In contrast, crab fishing can be very unsustainable. Specifically, if a crab trap is lost it can pose a risk to the environment.[76] This is because crabs will enter the trap and become stuck. The crabs end up dyeing and as consequence, other sea creatures will continue to enter the trap to eat the remains.[77] This results in the needless death of many sea creatures and poses are risk to the stability of their environment.

However, the industrial processing of Alaskan pollock into imitation crab can also negatively impact the environment if it is not managed properly. This is because of the waste that results. Specifically, water waste poses an issue as it must be treated before it is reintroduced into the environment.[78] For the imitation crab industry to be sustainable, companies must be willing to extend the effort and money to treat waste water. This is something that is much more likely to happen than bringing back extinct overfished species in the future.



Slide and Video Presentation of Imitation Crab Meat

The following Prezi and Video gives a light overview of Imitation Crab Meat and a quick guide on making your own sushi. Click the link below it if the embedded prezi does not play.

Imitation Crab Meat on Prezi


Reflection

When we started the project, we all agreed on liking sushi but to make our project more specific, we started doing research on different ingredients of sushi. One of them was Imitation crab meat and this was something that we all had a gap in our knowledge such as how it was produced, the history and basically why we eat Imitation crab meat. The source of imitation crab meat was from bland, abundant fish and the recent concerns about the diversity in our oceans due to over fishing specific species hits our group hard. Even though we are an interdisciplinary group, we all voiced our concerns about the environment. Imitation crab meat is a very efficient way in terms of an economic and environmental impact. From a nutrition point of view, imitation crab meat can be used to decrease overall caloric intake but the concerning factor is the sodium. Depending on diet goals, family history for high blood pressure and our general activity the imitation crab meat substitute can be a good decision especially if we regularly consume crab meat like Terry's grandparents. From a food science stand point, this product is an excellent topic to study in FNH 200 and a great example of what food science can accomplish. From imitating the physical and biochemical nature of crab meat to processing and preservation, imitation crab meat covers the whole side of food science. The meat texture of crab meat, the vacuum packaging and freezing the products are all innovative ways to create, store and ensure the safety of our foods. We are fortunate to have been able to study a food product that touches upon this many aspects of food science.

Conclusion

In conclusion, there are many reasons to choose imitation crab meat over real crab meat and the pros definitely outweigh the cons. From nutritional benefits to environmental diversity, even without all the positives, the imitation crab meat has a long history being a delicacy in Asia and especially in Japan. In North America, the taste for asian delicacies have expanded to imitation crab meat and thus the demand for this is increasing dramatically. This alternative will not only save the consumers money but is also a step in the direction of aiding the environment. Unfortunately the damage that humans have caused in the world cannot be undone but small steps to ensure the survival of other species will help our world in the long run. We, as a group, recommend people to start considering healthier and more sustainable choices not only in their selection of seafood but also in the rest of their diets in the hopes that the development of this habit can affect more and more people around the world.


Exam Question

Question: True or False: Imitation Crab Meat is an environmentally sustainable and economical choice as it uses sustainably sourced crab fishing to obtain the crab meat.

Answer: False

  • True, Imitation Crab Meat is a sustainable choice BUT Imitation Crab Meat is made from cheap abundant fish and not from crab meat by itself. The sustainability part is derived from the fish used to make Surimi, which is the base of the Imitation Crab Meat prior to the crab flavouring. Imitation Crab Meat can be improved by regulating the waste water during the processing but compared to crab meat, it is a more sustainable choice.
  • Imitation Crab Meat is an economical choice during processing and transportation as the sheets of surimi are more space efficient and it is cheaper to acquire cheap Alaskan pollock than crab meat.
  • This question tests knowledge on what Imitation Crab Meat is as well as it's impacts on the environment and economy.

References

  1. ↑ Romanowski, P. Imitation Crab Meat. How Products Are Made, Volume 3. Retrieved from http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  2. ↑ Romanowski, P. Imitation Crab Meat. How Products Are Made, Volume 3. Retrieved from http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  3. ↑ Romanowski, P. Imitation Crab Meat. How Products Are Made, Volume 3. Retrieved from http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  4. ↑ Wikipedia. (n.d.). Surimi. Retrieved March 20, 2015 from http://en.wikipedia.org/wiki/Surimi
  5. ↑ Wikipedia. (n.d.). Crab Stick. Retrieved March 20, 2015 from http://en.wikipedia.org/wiki/Crab_stick
  6. ↑ Canadian Food Inspeciton Agency. (2012, March 11). Information for Restauranteurs and Food Service Operators - Kamaboko Products. Retrieved March 20, 2015 from http://www.inspection.gc.ca/food/retail-food/restaurants-food-services/kamaboko-products/eng/1331484342361/1331493877626
  7. ↑ Park, J.W., & Tom, P. (2011). What are Surimi and Surimi Seafood? The Culinarian, April 2011. Retrieved from http://www.surimischool.org/files/cullinarian.pdf
  8. ↑ Kudo, G., Miyauchi, D., & Patashnik, M. (1973). Surimi – A Semi-Processed Wet Fish Protein. Marine Fisheries Review, 35.12, 7-9. Retrieved from http://spo.nmfs.noaa.gov/mfr3512/mfr35122.pdf
  9. ↑ Park, J.W., & Tom, P. (2011). What are Surimi and Surimi Seafood? The Culinarian, April 2011. Retrieved from http://www.surimischool.org/files/cullinarian.pdf
  10. ↑ Ipatenco, S. Is Imitation Crab Meat Healthy for You. Demand Media. Retrieved from http://healthyeating.sfgate.com/imitation-crab-meat-healthy-2049.html
  11. ↑ Campo-Deaño, L., & Tovar, C. (2009). The Effect of Egg Albumen on the Viscoelasticity of Crab Sticks Made From Alaska Pollock and Pacific Whiting Surimi. Food Hydrocolloids, 23.7, 1641-1646. doi: 10.1016/j.foodhyd.2009.03.13
  12. ↑ Campo-Deaño, L., & Tovar, C. (2009). The Effect of Egg Albumen on the Viscoelasticity of Crab Sticks Made From Alaska Pollock and Pacific Whiting Surimi. Food Hydrocolloids, 23.7, 1641-1646. doi: 10.1016/j.foodhyd.2009.03.13
  13. ↑ Campo-Deaño, L., & Tovar, C. (2009). The Effect of Egg Albumen on the Viscoelasticity of Crab Sticks Made From Alaska Pollock and Pacific Whiting Surimi. Food Hydrocolloids, 23.7, 1641-1646. doi: 10.1016/j.foodhyd.2009.03.13
  14. ↑ Chan, J. Fat and Sugar Substitutes – Sensory Perception of Foods [PDF document]. Retrieved from UBC Wiki web site: http://wiki.ubc.ca/Course:FNH200/Lesson_03
  15. ↑ Park, J.W., & Tom, P. (2011). What are Surimi and Surimi Seafood? The Culinarian, April 2011. Retrieved from http://www.surimischool.org/files/cullinarian.pdf
  16. ↑ Chan, J. Fat and Sugar Substitutes – Sensory Perception of Foods [PDF document]. Retrieved from UBC Wiki web site: http://wiki.ubc.ca/Course:FNH200/Lesson_03
  17. ↑ At-Sea Processors Association. (2006). The Alaska Pollock Fishery. Retrieved from http://www.atsea.org/industry.php
  18. ↑ Guenneugues, P., & Ianelli, J. (2014). Surimi Resources and Market. In J.W. Park (Ed.), Surimi and Surimi Seafood (pp. 25-44). Boca Raton, Florida: CRC Press.
  19. ↑ Guenneugues, P., & Ianelli, J. (2014). Surimi Resources and Market. In J.W. Park (Ed.), Surimi and Surimi Seafood (pp. 25-44). Boca Raton, Florida: CRC Press.
  20. ↑ Romanowski, P. Imitation Crab Meat. How Products Are Made, Volume 3. Retrieved from http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  21. ↑ http://en.wikipedia.org/wiki/Surimi
  22. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  23. ↑ http://en.wikipedia.org/wiki/Surimi
  24. ↑ http://docs.lib.noaa.gov/noaa_documents/NMFS/SWFSC/TM_NMFS_SWR/NOAA-TM-NMFS-SWR-013.pdf
  25. ↑ http://en.wikipedia.org/wiki/Surimi
  26. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  27. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  28. ↑ http://docs.lib.noaa.gov/noaa_documents/NMFS/SWFSC/TM_NMFS_SWR/NOAA-TM-NMFS-SWR-013.pdf
  29. ↑ http://docs.lib.noaa.gov/noaa_documents/NMFS/SWFSC/TM_NMFS_SWR/NOAA-TM-NMFS-SWR-013.pdf
  30. ↑ http://docs.lib.noaa.gov/noaa_documents/NMFS/SWFSC/TM_NMFS_SWR/NOAA-TM-NMFS-SWR-013.pdf
  31. ↑ http://docs.lib.noaa.gov/noaa_documents/NMFS/SWFSC/TM_NMFS_SWR/NOAA-TM-NMFS-SWR-013.pdf
  32. ↑ http://docs.lib.noaa.gov/noaa_documents/NMFS/SWFSC/TM_NMFS_SWR/NOAA-TM-NMFS-SWR-013.pdf
  33. ↑ http://docs.lib.noaa.gov/noaa_documents/NMFS/SWFSC/TM_NMFS_SWR/NOAA-TM-NMFS-SWR-013.pdf
  34. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  35. ↑ http://en.wikipedia.org/wiki/Surimi
  36. ↑ http://en.wikipedia.org/wiki/Surimi
  37. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  38. ↑ http://en.wikipedia.org/wiki/Surimi
  39. ↑ http://en.wikipedia.org/wiki/Surimi
  40. ↑ Surimi. (n.d.). Retrieved March 31,2015, from http://spo.nmfs.noaa.gov/mfr3512/mfr35122.pdf
  41. ↑ Imitation Crabmeat. (n.d.). Retrieved March 31,2015, from http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  42. ↑ pasteurized fish. (n.d.). Retrieved March 31,2015, from http://seafood.oregonstate.edu/.pdf%20Links/Compendium/Chapter-5-Pasteurized-Fish.pdf
  43. ↑ Justice Laws Website. (2014, Nov 7). Food and Drug Regulations. Retrieved March 20, 2015 from http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.%2C_c._870/page-166.html#docCont
  44. ↑ Justice Laws Website. (2014, Nov 7). Food and Drug Regulations: Food Additives. Retrieved March 20, 2015 from http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.%2C_c._870/page-160.html#docCont
  45. ↑ Wikipedia. (n.d). Disodium Inosinate. Retrieved March 20, 2015 from http://en.wikipedia.org/wiki/Disodium_inosinate.
  46. ↑ Xanthan Gum and Carrageenan. (n.d.). Retrieved March 31,2015, from http://www.hc-sc.gc.ca/fn-an/securit/addit/list/4-emulsif-eng.php
  47. ↑ Wikipedia. (n.d.) Maltodextrin. Retrieved March 20, 2015 from http://en.wikipedia.org/wiki/Maltodextrin.
  48. ↑ antioxidant preservative. (n.d.). Retrieved March 31,2015, from http://www.hc-sc.gc.ca/fn-an/consult/nom-adm-0025/index-eng.php
  49. ↑ Colouring agents. (n.d.). Retrieved March 31,2015, from http://www.hc-sc.gc.ca/fn-an/securit/addit/list/3-colour-color-eng.php
  50. ↑ Health Canada. (2012, Oct 26). Seafood (Fish, Crustaceans and Shellfish) - One of the ten priority food allergens. Retrieved March 20, 2015 from http://www.hc-sc.gc.ca/fn-an/pubs/securit/2012-allergen_fish-poisson/index-eng.php
  51. ↑ Canadian Food Inspection Agency. (2014, March 6). Common Name. Retrieved March 20, 2015 from http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/common-name/eng/1354906212164/1354906290936?chap=3]
  52. ↑ Canadian Food Inspection Agency. (2012, March 13). Seafood. Retrieved March 20, 2015 from http://www.inspection.gc.ca/food/retail-food/information-bulletins/seafood/eng/1331661038281/1331661117463
  53. ↑ Canadian Food Inspeciton Agency. (2012, March 11). Information for Restauranteurs and Food Service Operators - Kamaboko Products. Retrieved March 20, 2015 from http://www.inspection.gc.ca/food/retail-food/restaurants-food-services/kamaboko-products/eng/1331484342361/1331493877626
  54. ↑ Health Canada. (2012, Oct 26). Seafood (Fish, Crustaceans and Shellfish) - One of the ten priority food allergens. Retrieved March 20, 2015 from http://www.hc-sc.gc.ca/fn-an/pubs/securit/2012-allergen_fish-poisson/index-eng.php
  55. ↑ Canadian Food Inspection Agency. (2012, March 11). Information for Restauranteurs and Food Service Operators - Kamaboko Products. Retrieved March 20, 2015 from http://www.inspection.gc.ca/food/retail-food/restaurants-food-services/kamaboko-products/eng/1331484342361/1331493877626
  56. ↑ Sara Ipatenco. (n.d.). Is Imitation Crab Meat Healthy for You. Retrieved March 20, 2015 from http://healthyeating.sfgate.com/imitation-crab-meat-healthy-2049.html
  57. ↑ Sylvie Tremblay. (2013, Nov 24). Imitation Crab Meat Nutrition. Retrieved March 20, 2015 from http://www.livestrong.com/article/263767-imitation-crab-meat-nutrition/
  58. ↑ Sylvie Tremblay. (2013, Nov 24). Imitation Crab Meat Nutrition. Retrieved March 20, 2015 from http://www.livestrong.com/article/263767-imitation-crab-meat-nutrition/
  59. ↑ http://en.wikipedia.org/wiki/Surimi
  60. ↑ http://en.wikipedia.org/wiki/Surimi
  61. ↑ http://www.neaq.org/conservation_and_research/projects/fisheries_bycatch_aquaculture/sustainable_fisheries/celebrate_seafood/ocean-friendly_seafood/species/alaska_pollock.php
  62. ↑ http://www.discovery.com/tv-shows/deadliest-catch/lists/crab-fishing-facts/
  63. ↑ http://www.discovery.com/tv-shows/deadliest-catch/lists/crab-fishing-facts/
  64. ↑ http://www.discovery.com/tv-shows/deadliest-catch/lists/crab-fishing-facts/
  65. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  66. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  67. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  68. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  69. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  70. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  71. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  72. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  73. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  74. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  75. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
  76. ↑ http://www.neaq.org/conservation_and_research/projects/fisheries_bycatch_aquaculture/sustainable_fisheries/celebrate_seafood/ocean-friendly_seafood/species/alaska_pollock.php
  77. ↑ http://www.neaq.org/conservation_and_research/projects/fisheries_bycatch_aquaculture/sustainable_fisheries/celebrate_seafood/ocean-friendly_seafood/species/alaska_pollock.php
  78. ↑ http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html
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