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edible fish product, paper 11


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Farhankhan pathan

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edible fish product, paper 11

  1. 1. Edible Fish Products Pathan Farhankhan I. Sem-3 Department of Marine Science M.K.B.U. Bhavnagar
  2. 2. Edible fish Products 2 Surimi Fish Ham Fish Sausage Fish Meal Fish Oil Fish Ball Kamaboko
  3. 3. Liver oil Used for therapeutic purposes in the treatment of vitamin A and D deficiency Important source : cod, haddock and shark Body oil Important as an product besides its limited use in human nutrition Important source :- sardine , pilchard , herring .
  4. 4. Fish Liver Oil :  Classification of Liver:  Depending on oil and vitamin contents: 1. High oil- low vitamin A potency 2. Low oil – high vitamin A potency 3. High oil – high vitamin A potency  Preservation of Liver:  Fish liver is very susceptible to bacterial and lipolytic degradation.  Method : 1. Store in crushed ice in cold room. This will preserve the liver for couple of days. 2. Store in frozen storage maintained at -18 ˚C or below.
  5. 5. Continue…  Extraction of oil:  As fish livers differ widely in their oil content and vitamin potency the process employed also may differ to the particular type of liver. Liver having high oil – low vitamin A potency • Direct Steaming Method • Indirect Steaming Liver having low oil – high vitamin A potency • Alkali digestion • Enzyme and Alkali digestion • Acid Digestion • Solvent Extraction  Cod, haddock contains 50-70 % oil by weight.  Vit. A potency = 500-20000 U.S.P. units per gram  Tuna, lingcod & some spp. Of shark contains 50-70 % oil by weight.  Vit. A potency = 25,000-600,000 U.S.P. units per gram Methods
  6. 6.  Extracted from whole fish or fish offal by the wet reduction process. Methods for extraction of body oil :- Fish Body Oil : Wet rendering Dry rendering Solvent extraction
  7. 7.  Used as drying oils in paints and varnishes .  Used for human consumption as cooking oil after hydrogenation and also as medium in fish canning .  Used as carriers of fat-soluble vitamins A and D .  Used in control body oil contain polyunsaturated fatty acids (PUFA),particularly n-3 PUFA used in the control of heart aliments in human. Uses
  8. 8. Fish Meal  Fishmeal has high levels of lysine , methionine , cysteine, three essential amino acids which the animal bodies can’t synthesize.  It is also good souce of vitamin B group :  vitamin B12 (cynoanocabalamine)  Niacin  Pantothenic acid  Riboflavin  It is rich in minerals like calcium, Phosphorus ,copper ,iron .
  9. 9. Uses and Products  Prior to about the 1930s fertilizer was the principle use of fish meal .  Today the primary use is for animal feed, particularly for poultry feeds.  It is gernaly considered to be a protein supplement for animal feed which has an excellent protein balance .
  10. 10.  Surimi is a Japanese word that literally means “ground meat”.  Surimi is a dry wet concentration of myofibrillar protein.  To make Surimi, the lean meat from white fleshed fish such as Pollock is pulverized into a thick paste.  Approximately 2% of the world’s fish catch is processed into some sort of Surimi paste.
  11. 11. Uses and Products  In Asian cultures, Surimi is eaten as a food in its own right and seldom used to imitate other foods. In Japan fish cakes (kamaboko) and fish sausages, as well as other extruded fish products, are commonly sold as cured Surimi.  In Chinese cuisine, fish Surimi, often called "fish paste", is used directly as stuffing or made into balls.  Balls made from lean beef and pork Surimi often are seen in Chinese cuisine.
  12. 12. Fish Ham If the product is intended for marketing fresh, it will be steamed for 4 minutes at 120 ˚C The paste is sealed in PVC casings & is heated in water at 85-90 ˚C for 40-60 minutes and frozen after cooling. The cured mass is mixed with additional quantity of Surimi, starch and soy protein and ground to a fine paste. Salt, sugar, chemical flavorings, spices and a smoke flavorings are added to the Surimi made from Alaska Pollack and the mixture is allowed to cure for a day or two in a cold atmosphere. Method of processing Fish ham: 13
  13. 13. Fish Sausage 14  Fish sausage is the ground fish meat with ingredients like salt, sugar, starch, spices, fat, preservatives etc. packed in a synthetic casings, properly sealed, boiled and cooled product.  Fish products and sausages are popular in countries such as the Philippines, Thailand, Malaysia, Japan, and China.  The products are often made into fermented fish paste and fish sauce which are used for general cooking.  Rice is used as a filler and the source of carbohydrates for fermentation.  Fish sausage is a ready to eat proteinacious food which is heat processed.
  14. 14. • Casings are boiled in water at a temp. of 88- 90˚C for about 50-60 minutes. • All m.orgs are killed except thermophiles Boiling • Cooled by dipping the casings in ice cold water for about 20 min at a temp. less than 20 ˚C • Thermophiles inactive. Cooling • Casings are boiled at 100 ˚C for 30 sec. • To prevent wrinkles on the surface,reboiling is done. Reboiling Continue … After heat processing, the casings are dried by an air blower or air- dried. The dried casings are stored in a cool, dry place at a temp. of +2˚C.
  15. 15.  Prepared using Fish mince  Demand is picking up in the internal market system of developed countries and they are distributed throughout the chain of bakeries in the urban centers  How to prepare…??? ▼Minced fish meat is mixed with fried onions, chili powder, coriander powder, turmeric powder, salt etc.. ▼Mix homogenously and prepare balls of about 3 cm diameter. ▼Steam for 10- 15 minutes ,alternatively balls can be fried in vegetable oil till golden brown color ▼Cool it & Pack in thermoformed trays and store
  16. 16. Ingredients Quantity Fish mince 1000 gm Chilli powder 30 gm Coriander powder 10 gm Turmeric powder 1 spoon Vanaspathi 150 gm Onion 200 gm Bread powder 30 gm monosodium glutamate 0.5 spoon Salt To taste Beaten egg 1 no Ingredient for Fish Ball Preparation
  17. 17.  The low cost fishes which does not fetch good price in the market can be utilized for production of paste products.  The prominent among the paste products, also called the kneaded products viz., ‘kamaboko’ ,is the oldest traditional fishery product of Japan.  ‘kamaboko’ is popular sea food in japan.  The origin of the product is far back in history of japan.  Many varieties of kamaboko have been developed in the course of time.
  18. 18. Types : • Steamed kamaboko • Steamed and broiled kamaboko • Broiled kamaboko (Chikuwa) • Broiled kamaboko (Hampen) • Fried kamaboko (Tempura, Satsuma) Based on Heating method • Tubular shaped (chikuwa) • Ball, bar, square shaped (age kamaboko) • Lead shaped (sasa kamaboko) • Noodle shaped (soba kamaboko) • Chipped (kezuri kamaboko) • Meat piled on a thin wooden slab (itasuki kamaboko) Based on Shape
  19. 19.  The fish paste obtain is used for producing various types of kamaboko. (a)Itasuki kamaboko  Meat paste is piled on a thin wooden slab & steamed  The period of steaming depends on the size (b)Fried kamaboko  Made into diff. shape and fried in vegetable oil at 170- 180 ˚C  Also known as Satsuma age or tempura in some parts of japan (c)Chikuwa  Made by wrapping ground meat paste across a brass tube or wooden stick and broiling the surface  Good quality is white inside and brown on the surface Gel strength is recognized by