Surimi Technology and Industry Development

13/11/15
THP 333 Diversifikasi dan
Pengembangan Produk Perikanan/
Kuliah Ke-1a 1
It’s all about
CHARACTER
Watch your thought, they become words;
Watch your words, they become actions;
Watch your actions, they become habits;
Watch your habits, they become character;
Watch your character, they become destiny
Bambang Riyanto 1
CARILAH ILMU PENGETAHUAN
AGAR BISA MENEBAR PEMIKIRAN
MINCED FISH-
SURIMI and SURIMI SEAFOOD
Oleh :
Bambang Riyanto
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CAPAIAN PEMBELAJARAN DAN

KARAKTER YANG DIKEMBANGKAN
Kognitif : Mampu menjelaskan sains dan teknologi (K)
ekstraksi, konsentrasi serta pengembangan produk
pengolahan berbasis daging ikan lumat (minced
fish) atau surimi
Afektif : Mampu bekerjasama dan mengembangan
konsep dan kreativitas (A) dalam pembuatan
produk baru yang potensial untuk dikomersialkan
dan memberi sumbangan dalam penciptaan
kedaulatan pangan protein ikani.
Psikomotorik : Mampu mempraktekkan dan mengaplikasikan (P)
produk bernilai tambah hasil perairan dalam
pembuatan produk baru yang potensial untuk
dikomersialkan dan memberi sumbangan dalam
penciptaan kedaulatan pangan protein ikani.
Bambang Riyanto 3
•  TUTORIAL DAN DISKUSI
•  COLLABORATIVE LEARNING (CBL)
•  PROJECT BASED LEARNING (PJBL)
MODEL PROYEK : KOOPERATIF DAN KOLABORATIF
GAGASAN KELOMPOK PENGEMBANGAN PRODUK
STRATEGI/METODE PEMBELAJARAN
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ASSESSMENT
KOMPETENSI/KEMAMPUAN DIRI KOGNITIF

PERFORMANCE ASSESMENT/ASESMEN KINERJA
1.  UJIAN TENGAH SEMESTER
2.  QUIS
Bambang Riyanto 5
ASSESSMENT
KOMPETENSI/KEMAMPUAN DIRI AFEKTIF

DISKUSI DAN PEMBUATAN RESUME
(RUBRIC-DESKRIPTIF DAN HOLISTIK)
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DISKUSI DAN PEMBUATAN RESUME DISKUSI

1. Mempelajari surimi berarti juga mempelajari mengenai perkembangan
politik dan geostategis perikanan, industri perikanan dunia serta
kelestarian lingkungan, terutama di Pasifik Utara (Laut Bering).

2. Mempelajari surimi juga mengenal berbagai unsur kebudayaan
Jepang. Bagaimana revolusi sejarah surimi dan aneka produk surimi
seafood di Jepang.

3. Mempelajari surimi juga mengenal berbagai perkembangan teknologi
modern dan aneka produk seafood surimi modern yang membuat
surimi menjadi pangan dunia (Americanization of Surimi Production).

4. Karakteristik bahan baku ikan, terutama wilayah tropika telah membuat
industri surimi berkembang dengan pesat di Asia Tenggara. Karakteristik
ikan tropika juga menyebabkan karakteristik yang berbeda dengan
perikanan perairan dingin (cold water white fish).

5. Perkembangan perikanan budidaya yang telah melampaui produksi
perikanan tangkap, telah mengarahkan pada perkembangan bahan
baku surimi yang berasal dari perikanan air tawar. Perkambangan ini
telah memunculkan Cina sebagai negara eksportir surimi terbesar di
dunia saat ini.

6.  Masa depan kebutuhan surimi lebih diarahkan pada ketersediaan stock
(ketahanan pangan) masyarakat, nilai gizi dan memperkaya
(enrichment) pangan modern untuk pencegahan penyakit.
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PENILAIAN AUTENTIK (RUBRIK DESKRIPTIF) (85%)
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LINGKARI SALAH SATU PILIHAN
NILAI DIMENSI
KONTRIBUSI PADA HASIL TUGAS DAN TUGAS YANG DIBERIKAN
5 A. Sangat Berkontribusi
3 B. Berkontribusi sama dan adil
2 C. Hanya memberi kontribusi yang ada
KEPEMIMPINAN
5 A. Inisiatif dan terlihat memberikan perhatian yang besar dalam
menyelesaikan tujuan bersama
3 B. Bertanggungjawab pada tujuan dan menerima pembagian yang
adil
2 C. Kurang memberikan perhatian dan tidak sesuai dengan arah
tujuan
KERJASAMA
5 A. Menghargai pendapat orang lain dan sangat berkontribusi dalam
diskusi kelompok
3 B. Menghargai pendapat orang lain dan berkontribusi dalam diskusi
kelompok
2 C. Tidak berkontribusi pada diskusi kelompok atau sering gagal
berpartisipasi
NILAI TOTAL
!
PENILAIAN UNTUK SESAMA ANGGOTA TIM (15%)
Bambang Riyanto 9
ASSESSMENT
KOMPETENSI/KEMAMPUAN DIRI PSIKOMOTORIK

1.  PRAKTIKUM
2.  MODEL PROYEK : KOOPERATIF DAN KOLABORATIF
GAGASAN KELOMPOK PENGEMBANGAN PRODUK
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KOMPETENSI DASAR
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SECTION I
SURIMI AND FISH PROTEINS
•  Historical Review of Surimi Technology and
Market Developments
•  Surimi Resources and Market
•  Manufacture of Surimi : Harvest to Frozen
Block
•  Surimi Gelation Chemistry
•  Proteolytic Enzymes and Control in Surimi
•  Fish Protein Isolate by pH Shift
•  Stabilization of Proteins in Surimi
INDEX
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SECTION II
SURIMI SEAFOOD PRODUCTS
•  Comminution Process for Surimi and Surimi
Seafood Paste
•  Manufacture of Crabsticks
•  Manufacture of Kamaboko, Chikuwa,
Tempura, and Hanpen
•  Manufacture of Fish Balls
•  Manufacture of Fish Sausage
INDEX
Bambang Riyanto 13
SECTION III
QUALITY ASSESSMENT/CONTROL,
DEVELOPMENT, AND NUTRITION
•  Waste Management, Utilization, and Challenges
•  Food-Grade Co products from Surimi Processing
•  Sanitation and HACCP
•  Microbiology and Pasteurization
•  Surimi Paste Preparation, Gel Analysis, and
Rheology
•  Color Measurement and Colorants for Surimi
Seafood.
•  Application of Sensory Science to Surimi Seafood
•  Surimi Seafood Flavors
•  Ingredient Technology for Surimi and Surimi
Seafood.
•  Nutrition and Health Benefits of Surimi Seafood
•  Research and Product Development.
INDEX
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PUSTAKA
Jae W Park. 2014. Surimi and Surimi Seafood 3th.
CRC Press Taylor & Francis Group. Boca Raton
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1.
HISTORICAL REVIEW OF SURIMI TECHNOLOGY
AND MARKET DEVELOPMENTS
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refined fish myofibrillar proteins produced
through various step-by-step processes
including :
•  heading,
•  gutting,
•  filleting,
•  deboning,
•  washing,
•  dewatering,
•  refining,
•  mixing with cryoprotectants, and
•  freezing.
Surimi in Japanese means "Minced Fish",
it's pronounced "Sir-Ree-Mee".
WHAT IS SURIMI (すり身) ?
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CODE OF PRACTICE
FOR
FROZEN SURIMI
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ALASKA POLLOCK
Fisheries industry
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Alaska Pollock Location Map
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Theragra chalcogramma (Pallas, 1811) FAO, Species Fact Sheet. Retrieved April 2012.Bambang Riyanto 29
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SURIMI TECHNOLOGY AND INDUSTRY
IN JAPAN
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First kamaboko (circled) appeared in ancient Japanese dining table (a)
and cattail used to invent the concept of kamaboko (b).
(A drawing from Wataru Shimizu, History of Kamaboko (1975):14;
Adapted from H. Nozaki, Presented at the 4th Surimi School Europe
(September 12–14), Paris, France, 2005.)
33Bambang Riyanto
HISTORICAL REVOLUTION OF SURIMI SEAFOOD IN JAPAN
(Adapted from H. Nozaki, Presented at the 4th Surimi School Europe
(September 12–14), Paris, France, 2005 34Bambang Riyanto

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Yakikamaboko
Hanpen
Narutomaki
Uo-somen
Satsumaage Kanikama
Chikuwa
Kamaboko
Datemaki
Fish Sausage
Tsumire
SURIMI SEAFOOD PRODUCTS
35Bambang Riyanto
すり身の処理 (The Processing of Surimi)
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The Old and Modern Surimi-Manufacturing Processes
Bambang Riyanto 37
The Old and Modern Kamaboko-Manufacturing Processes
Stone Mortar Automatic Kamaboko SteamerSilent Cutter Kamaboko Shaper
Steaming of KamabokoShaping of Kamaboko
Stone-Grinding
With Salt and Ingredients
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THE END OF WORLD WAR II IN 1945
Surimi processing equipment was introduced.
The production volume started to rise.
However, whether surimi was made manually or mechanically,
surimi was never frozen because freezing and frozen storage
deteriorated the gel forming ability of surimi through freeze-induced
denaturation.
Therefore fresh surimi without cryoprotectants was used for kamaboko
production.Bambang Riyanto 39
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Microstructure of surimi gels from four species
prepared from fresh and frozen fish.
(A) Croaker; (B) lizardfish; (C) threadfin bream;
(D) bigeye snapper.
Bambang Riyanto 43
BEFORE 1960
The primary raw materials for surimi for
Japanese traditional kamaboko products
were croaker, yellow croaker, lizardfish,
and conger eel harvested in the Eastern
China Sea.
Surimi produced from the various
Japanese coastal villages resulted in
different characteristics of kamaboko
products, which were unique to the local
areas they were produced in. As fish
resources became scarcer, there was an
effort to search for new resources for
surimi production.
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BEFORE 1960
Raw Alaska pollock (Suketodara in Japanese) was used for
surimi production in the Northeast of Japan, including
Hokkaido.
The primary product was TARAKO (SALTED POLLOCK ROE).
After the removal of roe, the fish body was used to make
either low quality surimi or fertilizer.
Bambang Riyanto 45
The National Institutes and Universities
launched various research programs to
investigate
fish proteins and their utilization for surimi-
based products.
(pollock surimi prepared with addition of salt,
frozen, and cooked into kamaboko resulted in
acceptable texture).
Then they tried to use
salt-added surimi as a filler to make fish
sausage.
It was found that freezing and frozen storage
significantly changed pollock muscle; resulting
in a spongy-like texture that could not be used
for kamaboko.
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1960–1976
The year 1959 through 1960 is a historically important
time when Nishiya et al., at the Hokkaido Fisheries
Research Station of Japan, discovered a technique
that prevented freeze denaturation of proteins in
Alaska pollock muscle.
This technique required the addition of low
molecular weight carbohydrates, such as sucrose
and sorbitol, in the dewatered myofibrillar proteins
prior to freezing.
The carbohydrates worked to stabilize the
actomyosin, which is highly unstable during frozen
storage.
The discovery of sugar or sorbitol as a
cryoprotectant revolutionized global surimi
production.
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KAEN SURIMI
Kaen surimi, due to its inferior gelling ability, has a
uniquely smooth texture and is currently sold as a
custom-ordered kamaboko.
Salt addition (kaen) enhances protein
denaturation, especially when frozen surimi is
exposed to ambient temperatures during
transportation.
(Dr. Shimizu and Dr. Ikeuchi of Kyoto University tried
to prepare surimi with salt (kaen surimi) in 1959)
Since kaen surimi is prepared by adding salt
before freezing, and salt promotes protein
denaturation, setting (suwari) can be started
before the surimi is completely frozen
(Endogenous transglutaminase in fish is active
even at 0°C to link two amino acids [lysine and
glutamic acid] to form a covalent bond.
Therefore, Dr. Shimizu and his group suggested
about 10% sugar addition to prevent suwari.
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INVENTION OF CRABSTICK/
KANIKAMA (CRAB-FLAVORED
STICK)
•  Flake type (Sugino of Sugiyo Co., 1973)
•  Stick type (Osaki of Osaki Suisan, 1975)
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1976 –2012
The Magnuson Act, in 1976.
Created a 200-mile exclusive economic zone to
prevent any foreign vessels to fish outside this limit
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EARLY 1980’S
Japan began globally developing surimi from
other species.
Tropical fish : threadfin bream and lizardfish in
S.E. Asia,
Cold water species : hoki and Southern blue
whiting in the South Pacific Ocean and South
Atlantic Ocean.
1991–1992
The Japanese surimi industry helped the US
surimi industry to start making surimi from
Pacific whiting off the Oregon coast.
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CONSUMPTION TRENDS OF VARIOUS SURIMI SEAFOOD IN JAPAN
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IN UNITED STATES
(AMERICANIZATION OF SURIMI PRODUCTION)
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As US surimi production continued as a global leader,
Americans were quick to learn processing technologies.
They swiftly moved to improve production yield and
surimi quality. The change of production yield was made
from 12–15% before 1990, to 15–25% by 2000, and to 25–
30% by 2010.
This incredible yield increase was made through
the adequate fishery management for pollock
and whiting and the industry’s efforts in adapting
decanter technology and other mechanical
innovations for fish cutting.
US SURIMI
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A new fishery management that made a significant
impact to the yield was to shift from “Olympic fishing”
to “individual transferrable quota (ITQ).”
Scalp cutter by American Seafoods and Toyo V-cutter
by UniSea also made a significant contribution to yield
improvement. It is interesting to review the change of
fish portions that enter the deboning machine. It has
evolved from skinless fillets to skin-on fillets and then to
butterfly-shaped H&G fish.
US SURIMI
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FDA approval in November 2006 of surimi
seafood products having a statement of identity:
“Crab-flavored surimi seafood,
made with surimi, a fully cooked fish
protein.”
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As for product distribution in the market,
more than 90% is flake type,
5% stick type, and
the rest is either shreds or molded shrimp.
The majority (85–90%), whether the product is flake, stick, or
shreds, is used for salad making.
The industry has reduced surimi content from 60% to 65% in 1992
to the current level of 25–40%.
Consequently, the sensory quality of crabstick has been
significantly reduced.
However, the product market has remained steady even
though there have been variations due to other ingredients
used in
•  Seafood salad (celery, mayonnaise, lemon) and
•  California roll (cucumber, mayonnaise, steamed rice).
These other ingredients have helped camouflage the soft
texture of crabstick made with reduced surimi content.
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Seafood salad
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California roll
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US manufacturers, however, made both chilled and frozen products. For frozen
crabsticks, they started to use modified starch to reduce the level of product
wetness upon thawing. This was a great approach to stabilize crabsticks during
extended frozen storage in excess of 1–2 years.
Another technical/operational innovation made by US manufacturers was color
co-extrusion on the crabstick. Red-colored surimi paste was thinly applied on the
bundled rope before wrapping and cutting into 3 or 5 inch sticks or 1–3 inches for
flake production.
In 1989 SeaFest/JAC Creative Foods (Motley, MN) started to co-extrude color paste
at the same time when the surimi seafood paste was extruded as a thin sheet on
the cooking belt
This co-extrusion color application without wrapping film shortened production
time, resulting in improved productivity and eliminated color flaking.
Bambang Riyanto 73
IN SOUTH KOREA
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SURIMI
KOREA
SAENGSUN SOOKPYEUN,
the first surimi seafood-like product was described in a book Jinyeun
Euigwe published in 1719 (King Sookjong’s era)
The paste was made with fish mince, soy sauce, starch, sesame oil,
and pine nut powder.
FRIED FISH CAKE- TWIGHIN UH MOOK
STEAMED SURIMI SEAFOOD – TZIN UH MOOK
GRILLED SURIMI SEAFOOD – GOOWOON UH MOOK
GHE MAHT SAHL (CRAB-FLAVORED MEAT) OR MAHT SAHL
Local fisheries poolchi (juvenile ribbon fish) and kangchi (juvenile
croaker)
As the crabstick was used primarily as an ingredient for
GIHM BAHP, where cucumber, radish, and steamed rice
camouflaged the soft texture of crabstick
Bambang Riyanto 75
Korean Stir Fry Fish Cakes (Uh-Mook Jorim)Bambang Riyanto 76

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IN EUROPE AND RUSSIA
Bambang Riyanto 77
marinated crabstick in olive oil, baby eel, sausage
rolls, molded products for kids, crabstick with
cheese or mayonnaise co- extruded, lobster slices,
and smoked salmon sticks.
SURIMI
EUROPE
AND
RUSSIA
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SURIMI TECHNOLOGY AND
INDUSTRY IN
SOUTH AMERICA
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SQUID SURIMI IN CHILE & ARGENTINA
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IN SOUTHEAST ASIA,CHINA AND INDIA
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THAILAND
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INDONESIA
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CHINA
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2.
RESOURCE AND MARKET
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COLD WATER WHITE FISH USED FOR SURIMI
•  Alaska Pollock
•  Pacific Whiting
•  Other Fishery Resources in North Pacific
•  Southern Blue Whiting and Hoki
•  Northern Blue Whiting
•  Other White Fish Resources from South America
TROPICAL FISH
•  Threadfin Bream (Itoyori)
•  Lizardfish (Eso)
•  Big Eye Snapper (Kintokidai)
•  Croaker (Guchi)
•  Other Species
PELAGIC FISH USED FOR SURIMI
GIANT SQUID SURIMI
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•  Alaska Pollock
•  Pacific Whiting
•  Other Fishery Resources in North
Pacific
•  Southern Blue Whiting and Hoki
•  Northern Blue Whiting
•  Other White Fish Resources from
South America
COLD WATER
WHITE FISH
USED FOR
SURIMI
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•  Threadfin Bream (Itoyori)
•  Lizardfish (Eso)
•  Big Eye Snapper (Kintokidai)
•  Croaker (Guchi)
•  Other Species
TROPICAL FISH
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TROPICAL SURIMI
PRODUCTION TREND BY
COUNTRY
•  Thailand
•  India
•  Vietnam
•  China
•  Malaysia
•  Indonesia
•  Myanmar
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Bambang Riyanto 115
PELAGIC FISH USED
FOR SURIMI
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GIANT SQUID
SURIMI
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SURIMI MARKET
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TERIMA KASIH
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Surimi Technology and Industry Development

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