The presence of naturally occurring (endogenous) proteases in fish meat used to produce surimi mean that:
(a) Protease inhibitors, such as egg white, are sometimes added
(b) Rapid heating processes can be used to minimise proteolysis by rapidly denaturing the enzyme
(c) Microbial transglutaminases are added to crosslink the peptides produced by the proteases
(d) Chelating agents are added to chelate any calcium present in the surimi