As producers and processors look for new raw materials to make surimi, Tyre Lanier of North Carolina State University told IntraFish on Monday the "ph shifting" process being used by his team allows for greater retention of the soluble proteins that get removed using traditional processing methods.
The process can recapture between 85 percent and 90 percent of the soluble proteins, while conventional processing retains about 60 percent, he said.
Lanier and his team are working with MPF LLC, out of New Hampshire, which owns the patent to the ph shifting process.
