| abstract |
The invention provides fabricated fish chunks having the appearance and texture of real fish comprising from about 75 to about 95% of one or more functional proteins and from about 5 to about 25% other comestible ingredients, wherein the functional proteins comprise from about 40 to about 95% surimi and from about 0 to about 55% of one or more non-surimi functional proteins. The fabricated fish chunks have a soft smooth laminar appearance and flaky texture similar to real fish. |