Crab sticks: good and bad

Crab sticks first appeared in Japan in 1939.Initially, they were produced in small quantities, since it was not possible to supply enough raw materials for processing - crab meat.That's why a little later this product was decided to make from the pulp of different varieties of fish.

Interesting! The forcemeat for the production of crab sticks is called "surimi", which means - washed fish mixture.The first mention of the "surimi" itself dates back to the year 1100, it was originally used for modeling edible table decorations, as well as for cooking sausages and fish balls .

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For the production of minced meat, the pulp of codfish is used, completely cleared of impurities and enzymes."Surimi" is white and completely odorless.Simply put, after proper processing minced meat is a concentrated fish protein.

composition and caloric

Nutritional value of 100 g:

• Calories: 88 kcal
• Proteins: 17.5 g
• Fat: 2 g

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In addition to protein, crab sticks contain: fluoride, nickel, molybdenum, chromium and zinc.This composition is due precisely to the fish component of the product.

• From vitamins it is possible to allocate E, PP, A, and also a complex of vitamins of group В: В1, В5, В9, В6, В2.
• Mineral substances are also diverse: copper, iron, manganese, potassium, calcium, phosphorus, sodium, magnesium.

Today crab sticks are made from fish such as pollock, herring, mackerel.Often, the basis of modern "surimi" are shrimps, ground into a homogeneous mass.This kind of stuffing is the most expensive.When making the final product, starch, salt and vegetable oil are added to the fish mass.

The benefits of

The useful properties of crab sticks are determined precisely by the content of fish and seafood in them, the use of which contributes to lowering the cholesterol level, strengthening the vessels and improving the work of the brain.

Since no thermal treatment is carried out in the manufacture of Surimi, all the beneficial substances originally present in the fish are kept to the maximum.Due to the fact that the sticks are low in calories, they are often used in dietary dishes or as a "pure" product for nutrition during weight loss.

Harmful product

The harmful properties of crab sticks are primarily due to various food additives and flavor enhancers that manufacturers use in manufacturing.

Food industry specialists say that additives such as E420, E170 and E160 do not cause harm in small quantities, but they can cause severe allergies, especially in people who are prone to such radically reactions.

Important! And the use of substandard food additives or excessive content of them leads to an aggravation and even the formation of chronic diseases of the gastrointestinal tract and liver.

Recommendations for choosing

When choosing a product, pay attention to the percentage of "surimi" - the more, the better.Carefully read the composition - food additives and dyes should be at a minimum.

Buy sticks with a short shelf life - this means that a small amount of harmful preservatives was used in the manufacture.Packing with chopsticks should be hermetically sealed, without external damages;

Pay attention to the appearance of the product - quality crab sticks:

• appetizing look,
• neat and resilient in appearance;
• juicy to taste;
• have a uniform color.

The product that has been frozen should not be bought, as it is often stored in stores at an incorrect( too low) temperature.Frozen crab sticks lose all their nutritional and taste qualities.