Surimi is a widely used seafood product made from minced or pulverized fish meat, which is then mixed with additives to improve its texture, flavor, and stability. Surimi has a distinctive chewy texture and can be used as an ingredient in various dishes, including sushi, crab sticks, and other seafood-based products.

1. SURIMI
Value Added Fishery Products
FPT 506
College of Fisheries Science,
Veraval

2. INTRODUCTION
 The word surimi comes from the Japanese words “suru”
meaning to process and “mash/mi” meaning meat.
 Surimi is a Japanese term for mechanically deboned fish
flesh that has been washed with water and mixed with
cryoprotectants for good frozen shelf life.
 Made from white fish species such as pollock, hake, and
cod, although other types of fish can also be used.
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Advantages Disadvantages
 Frozen surimi has longer shelf
life with reference to
functionality.
 Helps in utilization of
underutilized fishery resources .
 Efficient utilization of edible
parts of fish.
 Huge quantity of water
requirement
 Nutritional loss
 Pollution problem.
 Loss of taste/ flavour

4. Nutritional
Value
Carbohydrate
6.85%
Protein
15%
Water
76%
Fat
0.9%

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Preparation of surimi
Meat is separated using a meat-bone separator. The
diameter of perforations in the drum should not be
larger than 3-4 mm
The minced fish is washed repeatedly with chilled
water (5-10°C)
In the final washing, 0.45% NaCl containing CaCl2
is used

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cryoprotectants like sugar, sorbitol and polyphosphates are mixed
into the dewatered fish meat at levels 4, 4 and 0.2%
Freezing
Grinding with salt and
ingredient- Heat Grinding
Surimi based product

7. CRYOPROTECTS
IN SURIMI AND
MECHANISM
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 Used to prevent damage to the fish proteins
during freezing and storage.
 Mechanism of Cryoprotects is stabilizing the
structure of the fish proteins.
 reducing the amount of free water in the fish
protein matrix.
 Common cryoprotectants: sorbitol, glucose, and
glycerol.
 Effective in protecting the fish proteins from
damage during freezing and storage.

8. PACKAGING
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Vacuum Packaging
MAP Packaging
Over wrap Packaging
Rigid packaging
Pouch packaging

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• Trained sensory panels are typically used to evaluate the
texture, flavor, and color of the surimi
• Results are expressed as numerical scores or rankings.
Sensory
• Measurement of various parameters, like moisture content,
protein content, pH and color, to assess the quality of surimi.
• Objective and quantitative.
Physical
and
Chemical
• Measurement of microorganisms, such as bacteria and yeasts.
• Identifying potential sources of contamination during
processing and storage.
Microbiological
Quality evaluation of surimi

10. KAMABOKO AND ANALOGUE
PRODUCTS
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 Traditional Japanese seafood.
 A popular snack and ingredient in Japanese
cuisine
 made from pureed fish, typically white fish
such as pollock or cod. The pureed fish is
mixed with other ingredients such as salt,
sugar, and starch
 shaped into various forms, including loaf,
tube, and ball shapes.
 low in fat and calories and high in protein.
 vitamins and minerals such as vitamin B12,
phosphorus, and selenium.

12. Types of Surimi
Analogue Products

13.  Made from lean white fish, such as
pollock, which is finely ground and
washed to remove the fat and
impurities.
 Mixed with the other ingredients
shaped into long, thin sticks. The
sticks are then cooked, cooled, food
colorings to mimic the taste and
texture of real crab meat.
 Popular ingredient in a variety of
dishes, including sushi rolls, salads,
and sandwiches.
1. Crab stick

14.  It is made by combining processed
white fish, usually pollock or cod, with
other ingredients such as starch, sugar,
egg whites, and shrimp flavorings to
create a product that resembles the
taste, texture, and appearance of real
shrimp.
 shaped into various forms such as
shrimp tails, rings, and chunks. The
product is then cooked, cooled, and
packaged for sale.
2. Surimi shrimp

15. The texture, flavor, and appearance of
surimi lobster meat closely resemble
real lobster meat, making it a popular
ingredient in a variety of dishes such as
lobster rolls, chowders, and salads.
 widely available and can be a cost-
effective alternative to real lobster
meat, it has been criticized for its high
sodium content and the use of artificial
flavorings to mimic the taste of real
lobster
3. Lobster meat

16. 4. Chikuwa
 It is a type of kamaboko, which refers
to various fish cakes and surimi-based
products in Japanese cuisine
sold in pre-cooked, tube-shaped pieces
and can be eaten as a snack or used as an
ingredient in soups, stews, and other
dishes.
 It is also a versatile ingredient that can
be used in a variety of dishes, such as
oden (a type of Japanese hot pot),
noodle soups, and stir-fries.

17. THANK YOU
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