Nobashi Ebi (Stretched / Elongated Shrimp): A traditional Japanese-style value-added frozen shrimp product prepared from peeled, tail-on (PTO) marine or vannamei shrimp.
Small diagonal incisions (typically 4–5 cuts) are made along the ventral muscle grooves, and the shrimp is gently pressed and stretched straight manually.
This prevents muscle contraction and curling during cooking, making it ideal for breaded/battered shrimp and Tempura preparation.
Correct Option: Option 1 (Nobashi).
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Japanese Surimi-Based Paste Products (Kamaboko Varieties):
Satsuma-age (Age-kamaboko): A deep-fried surimi-based fish cake product popular in Kagoshima (Satsuma province), Japan, characterized by a golden-brown fried crust and elastic interior.
Chikuwa: Bamboo-shaped surimi product grilled / broiled on rotating metal or bamboo skewers.
Hampen: Fluffy, marshmallow-like boiled fish cake prepared by whipping surimi with grated yam and egg white.
Tempura: Lightly battered, deep-fried seafood and vegetables.
Correct Option: Option 4 (Satsumaage).
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Fish muscle proteins are classified into three major fractions:
Sarcoplasmic Proteins ($20-30\%$): Water-soluble enzymes and myoglobin; washed out during surimi water-washing steps because they impair gel formation.
Stroma Proteins ($3-10\%$): Insoluble connective tissue collagen and elastin.
Concentrated myofibrillar proteins (actomyosin) are the functional backbone of surimi, unfolding and cross-linking to form the firm, elastic heat-induced gel (kamaboko) structure.
Correct Option: Option 2 (Myofibrillar Proteins).
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