date:Sep 27, 2012
t can be made from a variety ofspecies, is popularly used for fried dish (fried surimi seafood)in Asian countries with a very low fat content (approximately twopercent), which initially peaked Dr. Parks interest into furtherresearching its fat blocking properties.
After doing some initial tests with typical fried US productslike chicken nuggets and French fries, we saw that the friedsurimi product was consistently low in fat, said Dr. Park,professor at OSU's Department of Food Science and Techn