Surimi and its technology are discussed here.

1. FACULTY OF FISHERY SCIENCES
A SEMINAR ON
SURIMI TECHNOLOGY AND ITS PROPERTY
PRESENTED BY:
SOURAV BHADRA
B.F.Sc 3rd yr. 2nd sem.
ROLL NO. F/2016/29
PRESENTED TO:
Mr. Prasanta murmu
Asst. Professor,
DEPT. OF FPT

2. INTRODUCTION:
• Surimi is a crude myofibrillar protein concentrate prepared by
washing minced, mechanically deboned fish muscle to remove
sarcoplasmic constituents,fat,blood,pigments etc. followed by
mixing with cryoprotectants (usually polyols) to prevent protein
denaturation during frozen storage.
• It is an intermediate product used in the preparation of a variety
of ready to eat seafood such as kamaboko, fish sausage, crab legs
and imitation shrimp products.
HTTP://WWW.FAO.ORG/FISHERY/TOPIC/12325/EN

3. Selectionof Suitable Species for surimi and surimi-basedproducts:
 Ideally, the criteria for the fish used as raw material in the
production of surimi are that they should –
• be of low-value,
• be white-fleshed
• excellent gelling ability and
• be abundant and available all year-round.
At present,Alaskan Pollack (Theragra chalcogramma) accounts for
a large proportion of the surimi supply. Other species, such as
sardine, mackerel, barracuda, and striped mullet have been
successfully used for surimi production.
Post-harvest Technology of Fish and Fish Products by K. K. Balachandran
Alaskan Pollack

4. Contd..
 Making minced fish block from pelagic fishes like sardine and
mackerel is more difficult than lean fishes, because of high fat
content and weak binding ability of meat. The most difficult
points in minced and surimi processing from small pelagic
fishes are
(i) high fat content,
(ii) instability of muscle proteins,
(iii)large amount of sarcoplasmic proteins, and
(iv) high proportion of dark to ordinary muscles.
 The gel forming ability of fish for processing of surimi also
varies greatly from fish to fish, and depending on temperature
conditions.
Post-harvest Technology of Fish and Fish Products by K. K. Balachandran

5. PROCESSING OF SURIMI:
The mince for processing surimi can be made in to two diff. ways:
1. The fish can be filleted and fillet passed through a meat /bone
separator to produce the mince.(Yield is low but produce good
quality mince)
2. The 2nd process involves producing mince using a meat/bone
separator from headed and gutted fish.(This process gives
higher yields than the other one)
Post-harvest Technology of Fish and Fish Products by K. K. Balachandran

6. WASHING:
WASHING IS IMPORTANT TO REMOVE:
 Water soluble sarcoplasmic proteins which do not contribute to gel
formation.
 The protease enzymes. Blood and pigments.
 Lipids
 Haem compounds responsible for lipid oxidation leading to protein
denaturation.
 Hard water containing ions of calcium/manganese will affect colour
during storage.
 Since fresh mince has pH in the range 6.5 to neutrality,water used also
should have pH close to that of the mince to facilitate retention of its
original water holding capacity.
Post-harvest Technology of Fish and Fish Products by K. K. Balachandran

7. DEWATERING:
 Dewatering can be done by using a screw press or by
centrifugation.
 Puttingthe mince in a cheese cloth-type fabric bag and hand
pressing will be an ideal method,since the temperature of the
mince will not rise during the pressing operation.
 For large scale operations dewatering can be done this way in
batches or by centrifugation.
REFINING/STRAINING:
 Refining is the process of removal of left out bones,skin and
perhaps dark muscles from the washed mince.
 For refining the mince is fed into a drum by a screw conveyor and
pressed through the perforated drum.Residue such as bones skin
etc. is collected at the end of the drum.
 For proper straining the mince should have moisture content in
the range 80-90%
Post-harvest Technology of Fish and Fish Products by K. K. Balachandran
Dewatering/ screw
pressing
Refining machine

8. ADDITION OF CRYOPROTECTANTS:
 Cryoprotectants are added to the refined/dewatered surimi to
enhance its quality and water holding capacity.
 Uniform mixing of the cryprotectantsis is achieved by using a
silent cutter or similar machinery.
 The cryoprotectants generally used are
sucrose(4%),sorbitol(4%)and polyphosphate(0.3%)either alone
or in various combinations.
 Some other cryoprotectants found suitable for addition to
surimi are glucose,galactose,fructose and lactose
 Surimi processed with the above cryoprotectants is called as
‘salt-free surimi’.Surimi to which salt is added is ‘salted
surimi’. Salted surimi may contain upto 2.5% nacl.
 Surimi is packed in trays,frozen in plate freezer at -30 to -40
degreec and stored below -20 degree until used.
Post-harvest Technology of Fish and Fish Products by K. K. Balachandran

9. https://www.google.com/search?client=firefox-b-d&q=FISH+SURIMI++TECHNOLOGY

10. https://www.google.com/search?client=firefox-b-d&q=FISH+SURIMI++TECHNOLOGY

11. http://en.wikipedia.org/wiki/Surimi

12. PROPERTIES OF SURIMI:
Surimi has a few important properties which is essential to produce
food based on it and those are as follow:
 A very good quality Surimi:
 has strong gel forming ability so that it can be formed into
various shapes.
 has good water holding capacity.
 has the power of elasticity and plasticity.
 has the pH range 6.5 to neutral.
 Has quality like fibrousness.
 It is odourless and has a creamy white appearance.
Post-harvest Technology of Fish and Fish Products by K. K. Balachandran

13. Conclusion:
 Surimi is a japanese term for frozen minced fish that has
undergone a washing process.
 Originating in Japan several centuries ago, surimi is a uniquely
functional food ingredient made of fish proteins and used in surimi
seafood products.
 It is made from fresh raw fish meat that has been leached by
washing with water and thoroughly mixed with sugar and
polyphosphate.
 Sugar serves as a cryoprotective agent added to reduce freeze
denaturation of minced fish during freezing and storage. The
polyphosphate acts as a water-binding agent.
 The US is the leading country for the production of surimi.

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Thank you