Benders'dictionary of nutrition and food technology

458superoxide dismutase (SOD) copper- and zinc-containingenzyme (EC 1.15.1.1), important as a scavenger of the superoxideradical. Activity in red blood cells may provide an indexof copper status.supplementation See fortification.suprarenal glands See adrenal glands.surface area See body surface area.surface film See boundary film.surface finishing agents Glazes, polishes, waxes and protectivecoatings on the surface of foods to increase palatability, enhanceappearance or prevent discoloration.surface heat transfer coefficient A measure of the resistance toheat flow caused by a boundary film of liquid.surfactants (surface active agents) Compounds (other than emulsifiers)that are both hydrophobic and hydrophilic, so act toemulsify lipids and water, e.g. soaps and detergents. Used tomodify the surface properties of liquids, include solubilisers, dispersants,detergents, wetting agents, foaming and antifoamingagents and compounds that enhance reconstitution of driedfoods.surimi Traditional Japanese, now widely used in food manufacture;minced non-oily fish that has been washed with water toremove soluble proteins and odorants, leaving the myofibrillarproteins that give an elastic and chewy texture. When preparedwith cryoprotectants (sucrose and sorbitol), it has a better stabilityto freeze denaturation than minced fish, and is used tomanufacture seafood analogues such as ‘crab sticks’. The maincommercial sources are Alaska pollock and southern bluewhiting.Composition /100 g: water 76 g, 414 kJ (99 kcal), protein 15.2 g,fat 0.9 g, cholesterol 30 mg, carbohydrate 6.8 g, ash 0.7 g, Ca 9 mg,Fe 0.3 mg, Mg 43 mg, P 282 mg, K 112 mg, Na 143 mg, Zn0.3mg, Se 28.1µg, vitamin A 20µg retinol, E 0.6 mg, K 0.1 mg, B 10.02 mg, B 2 0.02 mg, niacin 0.2 mg, B 6 0.03 mg, folate 2 µg, B 121.6µg, pantothenate 0.1 mg.See also kamaboko.surveillance Continuous monitoring of (the nutritional status of)selected population groups. Differs from surveys in that data arecollected and analysed over a prolonged period of time, hencelongitudinal rather than cross-sectional data.susceptor Packaging material used to achieve a localised hightemperature in microwave cooking, commonly a metallisedplastic film (usually powdered aluminium). It concentrates theenergy on the outside of the food to brown and crisp it.sushi Japanese; thinly sliced raw fish.