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Overview
Surimi and kamaboko have been made for centuries by the Japanese and are thought to date as far back as 1100 A.D.
The Japanese discovered that mincing fish flesh, then washing and heating it, caused a natural gelling of the pulp.
In modern commercial surimi processing, black or grey impurities embedded in surimi are usually caused by fish skin and have a direct impact on the value of the product.
Surimi is graded on a number of parameters including purity level, and economic value is assigned accordingly. Impurity counting is performed manually by trained technicians.
The method involves sampling an amount of paste, flattening it within a defined area, identifying impurities of specific lengths, and counting them by assigning each length a particular value.
Problems with this technique include inconsistent sample preparation and presentation, subjective assessment of impurity and length, differences between operators, and lack of count verification.
Be confident with SPX impurity counts!
