Mastering surimi production: advanced processingtechniques & quality control
LESSONS
- Frozen surimi and products derived from it
- Essential preprocessing for high-quality surimi
- Protein balance and suwari control in surimi gel formation
- Effect of leaching on enzymatic activity and compositional changes in surimi
- Optimizing leaching conditions to enhance surimi stability and functionality
- Advanced processing and storage techniques for high-quality frozen surimi
- Strategies for surimi production from dark-fleshed and high-protease fish species
- Preventing protein denaturation during freezing in surimi production
- Protective additives and quality evaluation in frozen surimi processing
- Recent technological advancements in surimi processing
- References
- Test
- Certificate
Duration
7–9 hours for studying the theoretical material, 2 hours for completing the final test.
Certificate
Upon successful completion of the online course, you will receive a certificate titled:
"Advanced Seafood Processing & Safety: Extending Shelf Life".
lifetime certificate.
SEAFOOD TECHNOLOGY AND SAFETY PROGRAM
This course is part of the Seafood Seafood Innovation Practices Specialist (SIPS). After completing all SIPS courses and STSP courses, you’ll be eligible to receive the diploma, officially registered in verification database. You can share it on social media or add it to your CV to increase your chances of getting hired in the seafood industry — including сrab and fishing fleets, seafood factories, and etc.
Course description
This comprehensive course provides an in-depth understanding of frozen surimi production, from raw material selection to advanced processing and quality control. You will explore each critical stage of surimi manufacturing, including fish handling, leaching, gel formation, enzymatic activity, and cryoprotection. The course covers how species differences, fat content, and protease activity affect surimi quality and processing methods. Special attention is given to optimizing leaching conditions, controlling myofibrillar protein stability, and managing factors like pH, ionic strength, and freezing temperatures. You’ll also study innovations such as ohmic heating, emulsification, and functional ingredient incorporation. A full section is dedicated to dark-fleshed and high-protease fish species, addressing their unique challenges in gel formation. You'll learn about global trends, sustainability practices, and market innovations in surimi-based products like imitation crab meat, fish balls, and kamaboko. The course concludes with evaluation techniques for assessing surimi quality, including gel strength testing, suwari performance, and compositional analysis. Designed for industry professionals, this course equips you with the tools and knowledge needed to enhance product performance and ensure consistent, high-quality surimi production.
What you’ll learn
- key stages in frozen surimi processing, from filleting to cryoprotection
- effects of leaching, pH, ionic strength, and temperature on gel formation
- enzymatic roles of transglutaminase and protease inhibitors
- modern processing methods such as ohmic heating and emulsification
- quality assessment standards and gel strength testing procedures
Who this course is for
- seafood processing professionals seeking to improve product quality and shelf life
- food technologists and engineers working in preservation and drying technologies
- quality control and assurance specialists in the seafood industry
- students and researchers in food science, marine biology, or aquaculture
- sustainability consultants exploring energy-efficient seafood preservation methods
- entrepreneurs and small-scale producers aiming to optimize traditional drying practices
- professionals involved in packaging, storage, or transportation of dried seafood products
- anyone interested in launching or upgrading fish drying operations using modern techniques
FAQ
First, please check your spam or promotions folder — sometimes emails land there. If you still don’t see anything, contact us at https://maricert.com/contact/ — we’ll check your order and grant access as soon as possible.
You can retake the test as many times as needed. There are no penalties or additional fees.
Yes. All lessons and tests are in written format. You can use Google Chrome with auto-translation or third-party tools. Our goal is to make learning accessible to everyone.
Absolutely. The platform is fully optimised for mobile. You can study from your phone, tablet, or laptop — whichever is most convenient for you.
You get 12 months of access from the date of purchase. You can study at your own pace. If the course isn’t completed within that period, access will be revoked without a refund. Refunds are not available once access is granted, as digital content is considered delivered in full (as per the UK Consumer Contracts Regulations 2013).
Your certificate will be sent to your email and also registered in the Certifier.io verification database. You'll receive a PDF version that you can attach to your CV.
Each certificate includes a unique ID and QR code. Employers can verify authenticity via the Certifier database or directly through the Maricert website.
Yes. We recommend including a direct Certifier.io link in your CV, cover letter, or LinkedIn profile to help build trust with employers.
No. Our courses are open to everyone, including beginners. You don’t need any maritime documents to enrol.
They can be added to your CV when applying for jobs on crabbing vessels, fishing fleets, seafood factories, and maritime logistics companies. They’re especially valuable for those with no prior experience.
Yes. While our certificates don’t guarantee a visa, they can serve as additional proof of qualifications when applying for seasonal or work visas.
We are not a recruitment agency, but our certificates and diplomas can improve your chances when applying directly to employers — especially if you’re new to the industry.
Yes. Maricert is officially registered in the UK Register of Learning Providers (UKPRN: 10098283) and complies with ICO (Information Commissioner's Office) data protection regulations.
Yes. You can purchase a course using another person’s email address or contact support to have access transferred after the purchase.