This document provides an overview of a lecture on surimi and minced fish products. It discusses the raw materials used including various fresh and frozen fish species. It covers the key processing steps to produce surimi from harvest to frozen block, including heading, gutting, mincing, washing, dewatering, refining, adding cryoprotectants, and freezing. It also discusses factors that affect the quality of surimi such as biological factors related to the fish species, season, and freshness, as well as processing factors during harvesting and handling. Diagrams illustrate the processing flow and examples of different fish species and forms used for surimi production.
01a surimi historical review, resource and marketBambang Riyanto
The document discusses the history and development of surimi technology and industry. It describes how surimi originated in Japan as a minced fish product called "kamaboko". Originally, surimi could not be frozen as freezing caused protein denaturation, but in the 1960s researchers discovered a technique using cryoprotectants that allowed surimi to be frozen and stored without losing quality. This breakthrough helped expand the surimi industry and allowed for global trade of frozen surimi and surimi-based seafood products.
This document discusses surimi seafood products in Japan. It begins by classifying surimi seafood products based on heating methods and shape. Typical products discussed include kamaboko (steamed or roasted fish cake), chikuwa (fish sausage), tempura (deep fried kamaboko), and hanpen (boiled fish cake). The document then provides a brief history of the development of these products in Japan over centuries. It notes that kamaboko processing was developed to both preserve fish and create new textures and flavors. Finally, the document outlines the production of various types of kamaboko and notes that surimi seafood processing relies on heat-induced gelation of fish proteins.
The document discusses the production process of crab-flavored sticks (kanikama) using surimi. It begins with an introduction to surimi production methods and markets. The key steps in the filament meat style production process are described in detail, including raw material storage and inspection, comminution and ingredient mixing, extrusion, cooking, slitting, bundling, coloring, wrapping and cutting. Typical ingredients used are also listed. The document provides information on the processing methods, equipment used, and quality control aspects of surimi-based seafood production.
This document discusses sausage processing and provides information on various types of sausages. It begins with describing different classifications of sausages, including fresh sausage, fermented sausage, smoked precooked sausage, emulsion-type sausage, and cooked sausage. Examples are given for different types within each classification. The document also discusses raw materials, sausage casings, processing technology, keeping quality, markets, and potential for novel products. Assessment methods are outlined involving cognitive, affective and psychomotor competencies through various learning models and projects.
This document discusses the production of fish balls. It begins by introducing fish balls as a popular Southeast Asian food product and describes the basic processing methods used, which include chopping and mixing surimi and other ingredients, forming the mixture into balls, cooking, freezing, and packaging. Two key factors that can improve the texture of fish balls are discussed in more detail: the use of starches and transglutaminase. Starches help strengthen the gel by participating in its formation, while transglutaminase acts as an enzyme that catalyzes protein cross-linking for improved texture. Overall, the document provides an overview of fish ball manufacturing and focuses on strategies for optimizing quality through ingredients and processing techniques.
This document discusses advances in fish processing technology in India. It describes several technologies used for freezing and preserving fish products, including block freezing, individually quick freezing (IQF), and value-added products like fish oil capsules and surimi. New processing methods are also summarized, such as irradiation, retort pouch processing, and extrusion. The document concludes by mentioning two research institutes in India - the Central Institute of Fisheries Technology and the National Institute of Fisheries Post Harvest Technology and Training - that work to develop technologies and train individuals in fish processing.
Recent advances in fish processing technology in India. Freezing is commonly used to preserve fish and shrimp, which are frozen in blocks or individually and stored at -20°C. Individually quick frozen products require special care during processing. Value addition includes fish oil capsules containing omega-3 fatty acids and surimi, which is used to make imitation seafood products. New technologies discussed include irradiation and retort pouch processing for sterilization, and extrusion cooking to make ready-to-eat foods. The Central Institute of Fisheries Technology and National Institute of Fisheries Post Harvest Technology conduct research and training to develop technologies and support the fisheries industry.
This document provides information on various fermented fish products. It discusses different types of fermentation including lactic acid, alcohol, and mixed acid fermentation. It also classifies fermented fish products into high salt, low salt, and no salt categories. Specific fermented fish products discussed include fish sauce, pickled herring, cured anchovies, and Colombo curing. The document also covers paste fishery products like bagoong which involve drying and fermenting shrimp or small fish into a paste.
01a surimi historical review, resource and marketBambang Riyanto
The document discusses the history and development of surimi technology and industry. It describes how surimi originated in Japan as a minced fish product called "kamaboko". Originally, surimi could not be frozen as freezing caused protein denaturation, but in the 1960s researchers discovered a technique using cryoprotectants that allowed surimi to be frozen and stored without losing quality. This breakthrough helped expand the surimi industry and allowed for global trade of frozen surimi and surimi-based seafood products.
This document discusses surimi seafood products in Japan. It begins by classifying surimi seafood products based on heating methods and shape. Typical products discussed include kamaboko (steamed or roasted fish cake), chikuwa (fish sausage), tempura (deep fried kamaboko), and hanpen (boiled fish cake). The document then provides a brief history of the development of these products in Japan over centuries. It notes that kamaboko processing was developed to both preserve fish and create new textures and flavors. Finally, the document outlines the production of various types of kamaboko and notes that surimi seafood processing relies on heat-induced gelation of fish proteins.
The document discusses the production process of crab-flavored sticks (kanikama) using surimi. It begins with an introduction to surimi production methods and markets. The key steps in the filament meat style production process are described in detail, including raw material storage and inspection, comminution and ingredient mixing, extrusion, cooking, slitting, bundling, coloring, wrapping and cutting. Typical ingredients used are also listed. The document provides information on the processing methods, equipment used, and quality control aspects of surimi-based seafood production.
This document discusses sausage processing and provides information on various types of sausages. It begins with describing different classifications of sausages, including fresh sausage, fermented sausage, smoked precooked sausage, emulsion-type sausage, and cooked sausage. Examples are given for different types within each classification. The document also discusses raw materials, sausage casings, processing technology, keeping quality, markets, and potential for novel products. Assessment methods are outlined involving cognitive, affective and psychomotor competencies through various learning models and projects.
This document discusses the production of fish balls. It begins by introducing fish balls as a popular Southeast Asian food product and describes the basic processing methods used, which include chopping and mixing surimi and other ingredients, forming the mixture into balls, cooking, freezing, and packaging. Two key factors that can improve the texture of fish balls are discussed in more detail: the use of starches and transglutaminase. Starches help strengthen the gel by participating in its formation, while transglutaminase acts as an enzyme that catalyzes protein cross-linking for improved texture. Overall, the document provides an overview of fish ball manufacturing and focuses on strategies for optimizing quality through ingredients and processing techniques.
This document discusses advances in fish processing technology in India. It describes several technologies used for freezing and preserving fish products, including block freezing, individually quick freezing (IQF), and value-added products like fish oil capsules and surimi. New processing methods are also summarized, such as irradiation, retort pouch processing, and extrusion. The document concludes by mentioning two research institutes in India - the Central Institute of Fisheries Technology and the National Institute of Fisheries Post Harvest Technology and Training - that work to develop technologies and train individuals in fish processing.
Recent advances in fish processing technology in India. Freezing is commonly used to preserve fish and shrimp, which are frozen in blocks or individually and stored at -20°C. Individually quick frozen products require special care during processing. Value addition includes fish oil capsules containing omega-3 fatty acids and surimi, which is used to make imitation seafood products. New technologies discussed include irradiation and retort pouch processing for sterilization, and extrusion cooking to make ready-to-eat foods. The Central Institute of Fisheries Technology and National Institute of Fisheries Post Harvest Technology conduct research and training to develop technologies and support the fisheries industry.
This document provides information on various fermented fish products. It discusses different types of fermentation including lactic acid, alcohol, and mixed acid fermentation. It also classifies fermented fish products into high salt, low salt, and no salt categories. Specific fermented fish products discussed include fish sauce, pickled herring, cured anchovies, and Colombo curing. The document also covers paste fishery products like bagoong which involve drying and fermenting shrimp or small fish into a paste.
The document discusses fish processing, which refers to the processes fish undergo between being caught/harvested and delivered to customers. It involves fish handling and manufacture of fish products. Traditional techniques include fresh, salting, smoking, canning, and freezing. Modern techniques control temperature, water activity, microbial loads, and oxygen to preserve fish and increase shelf life. Combining preservation methods improves effectiveness with minimal impact on nutrients. Standards and HACCP ensure safety and quality.
Surimi based products fishery products, BB. BHASKAR
Surimi is a highly processed fish product made by removing water soluble proteins, lipids, pigments and odors from fish flesh. This results in a bland white paste that forms the basis for traditional Japanese products like kamaboko after the addition of cryoprotectants and various heating processes. Surimi processing involves mincing, repeated washing, dewatering and refining fish meat to stabilize the myofibrillar proteins and improve gel strength. Common surimi products include kamaboko, chikuwa, hanpen and imitation crab made by shaping the surimi paste and applying heat treatment.
Fish is the major economically exported source. There are various products are there based on fish. The major products are exported to other countries than utilizing in India such as oyster which are more preferred for eaten by Germans and Italians.
Dynamics of development in fish processing sectorupamadas
This document discusses technological developments in the fish processing sector. It begins by defining fish processing and describing some common processing techniques like drying, salting, smoking, chilling and freezing. It then discusses developments in product development, packaging modernization, quality control and processing infrastructure in India. Specific technologies like quick freezing, IQF freezing, cryogenic freezing and types of freezers are explained. The document highlights India's growth as a major fish exporter and continued opportunities for investment and improvement in the fish processing sector through adoption of new technologies.
- The document discusses the preparation and procedure for making fish soup powder from low-value fish.
- Suitable fish for making soup include jewfish, croaker, perches, tilapia, and kilimin. Equipment used includes a meat bone separator, cooking vessels, a wet grinder, perforated trays, and an air drier.
- The procedure involves preparing cooked fish meat, grinding and drying the cooked fish into a powder, and packing the powder in laminated pouches or glass bottles for long-term storage of up to 2 years.
The document discusses different methods for preserving fish in the Philippines. It begins by noting that fisherfolk often have abundant catches but fish spoils easily, so preservation is needed. It then outlines several common preservation methods: freezing, smoking, drying/dehydration, and canning. For each method, it provides details on the basic steps and procedures involved to preserve and improve the quality of fish. The overall summary is that the document outlines and compares various fish preservation methods used in the Philippines.
This document discusses various methods for processing and preserving fish to extend its shelf life. It explains that fish spoils quickly due to available nutrients for microorganisms. Several preservation methods are outlined, including salting, sun drying, smoking, chilling, freezing, canning, and pickling. Salting is one of the most common preservation techniques and can be done through wet or dry salting. Other effective methods for long-term preservation include freezing, canning, and pickling. The document provides details on how each preservation method is carried out.
Surimi is a mechanically deboned, washed (bleached) and stabilised fish flesh.
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.
Ideally, surimi should be made from low-value, white-fleshed fish with excellent gelling ability and which are abundant and available year-round.
Value addition in seafood involves processing methods, specialized ingredients, and novel packaging to enhance the nutritional, sensory, and shelf life properties of seafood products. It provides benefits to consumers through convenience and time savings, and benefits industry through higher incomes and employment. Value can be added through innovation, product differentiation, and better marketing. Examples of value-added seafood products include fish oil, fish silage, delicatessen products, and non-food products like fish skin crafts. Advantages include meeting consumer demand, income generation, and variety, while disadvantages include potentially higher costs and need for quality control.
Ideally, surimi should be made from low-value, white-fleshed fish with excellent gelling ability and which are abundant and available year-round. At present, Alaskan pollack accounts for a large proportion of the surimi supply. Other species, such as sardine, mackerel, barracuda, striped mullet have been successfully used for surimi production.
Fermentation is a process that converts complex biomolecules into simpler compounds through bacteria or enzymes. It is used in food processing to develop particular flavors and preserve products like fish. Many Southeast Asian countries have traditional fermented fish products that fall into three main categories: fish sauces (where the fish is reduced to a liquid), fish pastes (where the fish is reduced to a paste), and salted fish that is not dried. Examples include nuoc mam from Vietnam, patis from the Philippines, budu from Malaysia, and trassi paste from Indonesia.
Post harvest handling and preservation of fresh fish and seafoodMaya Sharma
It describes about economic importance of fish production, trade and utilization, contribution of fish to human health, postharvest losses in fish and seafood
Fish sauce is produced through the fermentation of fish, usually anchovies, and salt. It is used widely as a condiment in Southeast Asian cuisines. The production involves mixing fish and salt, usually in a 3:1 ratio, and allowing it to ferment for 6 months to 1 year. During fermentation, enzymes break down the fish proteins into amino acids and peptides, producing the characteristic flavor. Major types of fish sauce produced in different regions include nuoc mam in Vietnam, budu in Malaysia, and patis in the Philippines. Fish sauce provides flavor enhancement to dishes and contains nutrients from fish.
Fish byproducts are secondary products derived from fish processing that are used for various purposes. Approximately 1/3 of the world's fish catch is used to produce byproducts rather than direct human consumption. Major fish byproducts include fish oil, fish meal, fish silage, fish glue, fish fertilizer, tatami iwashi, isin glass, fish skin, and fish protein hydrolysates. These byproducts provide benefits such as omega-3 fatty acids from fish oil, protein for aquaculture feed from fish meal, fertilizer for agriculture from fish waste, and gelatin and collagen from fish skin processing. Fish byproducts are a valuable utilization of fish parts that would otherwise be wasted.
This document discusses fish spoilage, including the key signs of spoilage to look for, factors that contribute to spoilage, and the three main stages of spoilage: rigor mortis, autolysis, and bacterial invasion/putrefaction. It also outlines the main causes of spoilage: enzymatic, mechanical, and bacterial action as well as chemical decomposition like oxidation. Methods for assessing and limiting spoilage are also summarized.
This document summarizes key aspects of fish processing and preservation. It discusses the decomposition processes that can occur in fish including enzymatic, oxidative, and bacterial spoilage. It then outlines various preservation processes used to prevent spoilage including temperature control, controlling water activity through methods like drying and salting, physical controls like heating, and chemical controls like reducing pH or adding preservatives. The document also briefly discusses turning low-value fish into fishmeal and fish oil as well as emphasizing that chilling fish immediately after harvest is important for preservation.
Fish processing and preservation: A Report based on Kuliarchar Cold Storage L...Md. Atick Chowdhury
Fish processing is a method of preservation for further consumption. Different fish processing industries are engaged in processing and preservation of raw fish and shrimp species. The processed fish are preserved and can also be exported throughout the world if proper quality during processing is maintained.
This document discusses various by-products that can be obtained from fish processing. It describes how fish unsuitable for human consumption and fish parts are used to produce items like fish oil, fish meal, fish manure, hydrolyzed protein, isinglass and other products. The document provides details on the production processes and uses of these different by-products. It explains that utilizing fish in this way helps reduce waste and generates additional economic benefits from the fishing industry.
Surimi is a Japanese word that literally means "ground meat". 2. To make surimi, the lean meat from white fleshed fish such as pollock is pulverized into a thick paste. The gelatinous paste can then be combined with various additives to become fake crab, fake lobster, and whatnot.
Principles of fish preservation and processingSameer Chebbi
This document provides information on various methods for preserving fish, including salting, drying, smoking, chilling, freezing, canning, and pickling. It describes the basic processes for each method, such as using saltwater brine for wet salting, hanging fish to dry in sunlight, building smoking sheds and controlling fires for long smoking. The goal of preservation is to prevent spoilage and extend the shelf life of fish using techniques from chemistry, engineering and other sciences to maintain quality. Safety considerations for methods like pickled fish are also outlined.
Jack mackerel surimi production from Chile was damaged by an earthquake and tsunami in 2010 and is expected to be zero in 2011. Southern blue whiting surimi production from Chile and Argentina is approximately 3,200 tons annually. The total allowable catch of southern blue whiting in Chile was 27,000 tons in 2010 and 25,000 tons in 2011, while in Argentina it was 45,000 tons in both 2010 and 2011. Hoki is a stable resource fished year-round in Chile and Argentina, where it is managed through a total allowable catch system. Hoki surimi production is expected to remain stable.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
The document discusses fish processing, which refers to the processes fish undergo between being caught/harvested and delivered to customers. It involves fish handling and manufacture of fish products. Traditional techniques include fresh, salting, smoking, canning, and freezing. Modern techniques control temperature, water activity, microbial loads, and oxygen to preserve fish and increase shelf life. Combining preservation methods improves effectiveness with minimal impact on nutrients. Standards and HACCP ensure safety and quality.
Surimi based products fishery products, BB. BHASKAR
Surimi is a highly processed fish product made by removing water soluble proteins, lipids, pigments and odors from fish flesh. This results in a bland white paste that forms the basis for traditional Japanese products like kamaboko after the addition of cryoprotectants and various heating processes. Surimi processing involves mincing, repeated washing, dewatering and refining fish meat to stabilize the myofibrillar proteins and improve gel strength. Common surimi products include kamaboko, chikuwa, hanpen and imitation crab made by shaping the surimi paste and applying heat treatment.
Fish is the major economically exported source. There are various products are there based on fish. The major products are exported to other countries than utilizing in India such as oyster which are more preferred for eaten by Germans and Italians.
Dynamics of development in fish processing sectorupamadas
This document discusses technological developments in the fish processing sector. It begins by defining fish processing and describing some common processing techniques like drying, salting, smoking, chilling and freezing. It then discusses developments in product development, packaging modernization, quality control and processing infrastructure in India. Specific technologies like quick freezing, IQF freezing, cryogenic freezing and types of freezers are explained. The document highlights India's growth as a major fish exporter and continued opportunities for investment and improvement in the fish processing sector through adoption of new technologies.
- The document discusses the preparation and procedure for making fish soup powder from low-value fish.
- Suitable fish for making soup include jewfish, croaker, perches, tilapia, and kilimin. Equipment used includes a meat bone separator, cooking vessels, a wet grinder, perforated trays, and an air drier.
- The procedure involves preparing cooked fish meat, grinding and drying the cooked fish into a powder, and packing the powder in laminated pouches or glass bottles for long-term storage of up to 2 years.
The document discusses different methods for preserving fish in the Philippines. It begins by noting that fisherfolk often have abundant catches but fish spoils easily, so preservation is needed. It then outlines several common preservation methods: freezing, smoking, drying/dehydration, and canning. For each method, it provides details on the basic steps and procedures involved to preserve and improve the quality of fish. The overall summary is that the document outlines and compares various fish preservation methods used in the Philippines.
This document discusses various methods for processing and preserving fish to extend its shelf life. It explains that fish spoils quickly due to available nutrients for microorganisms. Several preservation methods are outlined, including salting, sun drying, smoking, chilling, freezing, canning, and pickling. Salting is one of the most common preservation techniques and can be done through wet or dry salting. Other effective methods for long-term preservation include freezing, canning, and pickling. The document provides details on how each preservation method is carried out.
Surimi is a mechanically deboned, washed (bleached) and stabilised fish flesh.
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.
Ideally, surimi should be made from low-value, white-fleshed fish with excellent gelling ability and which are abundant and available year-round.
Value addition in seafood involves processing methods, specialized ingredients, and novel packaging to enhance the nutritional, sensory, and shelf life properties of seafood products. It provides benefits to consumers through convenience and time savings, and benefits industry through higher incomes and employment. Value can be added through innovation, product differentiation, and better marketing. Examples of value-added seafood products include fish oil, fish silage, delicatessen products, and non-food products like fish skin crafts. Advantages include meeting consumer demand, income generation, and variety, while disadvantages include potentially higher costs and need for quality control.
Ideally, surimi should be made from low-value, white-fleshed fish with excellent gelling ability and which are abundant and available year-round. At present, Alaskan pollack accounts for a large proportion of the surimi supply. Other species, such as sardine, mackerel, barracuda, striped mullet have been successfully used for surimi production.
Fermentation is a process that converts complex biomolecules into simpler compounds through bacteria or enzymes. It is used in food processing to develop particular flavors and preserve products like fish. Many Southeast Asian countries have traditional fermented fish products that fall into three main categories: fish sauces (where the fish is reduced to a liquid), fish pastes (where the fish is reduced to a paste), and salted fish that is not dried. Examples include nuoc mam from Vietnam, patis from the Philippines, budu from Malaysia, and trassi paste from Indonesia.
Post harvest handling and preservation of fresh fish and seafoodMaya Sharma
It describes about economic importance of fish production, trade and utilization, contribution of fish to human health, postharvest losses in fish and seafood
Fish sauce is produced through the fermentation of fish, usually anchovies, and salt. It is used widely as a condiment in Southeast Asian cuisines. The production involves mixing fish and salt, usually in a 3:1 ratio, and allowing it to ferment for 6 months to 1 year. During fermentation, enzymes break down the fish proteins into amino acids and peptides, producing the characteristic flavor. Major types of fish sauce produced in different regions include nuoc mam in Vietnam, budu in Malaysia, and patis in the Philippines. Fish sauce provides flavor enhancement to dishes and contains nutrients from fish.
Fish byproducts are secondary products derived from fish processing that are used for various purposes. Approximately 1/3 of the world's fish catch is used to produce byproducts rather than direct human consumption. Major fish byproducts include fish oil, fish meal, fish silage, fish glue, fish fertilizer, tatami iwashi, isin glass, fish skin, and fish protein hydrolysates. These byproducts provide benefits such as omega-3 fatty acids from fish oil, protein for aquaculture feed from fish meal, fertilizer for agriculture from fish waste, and gelatin and collagen from fish skin processing. Fish byproducts are a valuable utilization of fish parts that would otherwise be wasted.
This document discusses fish spoilage, including the key signs of spoilage to look for, factors that contribute to spoilage, and the three main stages of spoilage: rigor mortis, autolysis, and bacterial invasion/putrefaction. It also outlines the main causes of spoilage: enzymatic, mechanical, and bacterial action as well as chemical decomposition like oxidation. Methods for assessing and limiting spoilage are also summarized.
This document summarizes key aspects of fish processing and preservation. It discusses the decomposition processes that can occur in fish including enzymatic, oxidative, and bacterial spoilage. It then outlines various preservation processes used to prevent spoilage including temperature control, controlling water activity through methods like drying and salting, physical controls like heating, and chemical controls like reducing pH or adding preservatives. The document also briefly discusses turning low-value fish into fishmeal and fish oil as well as emphasizing that chilling fish immediately after harvest is important for preservation.
Fish processing and preservation: A Report based on Kuliarchar Cold Storage L...Md. Atick Chowdhury
Fish processing is a method of preservation for further consumption. Different fish processing industries are engaged in processing and preservation of raw fish and shrimp species. The processed fish are preserved and can also be exported throughout the world if proper quality during processing is maintained.
This document discusses various by-products that can be obtained from fish processing. It describes how fish unsuitable for human consumption and fish parts are used to produce items like fish oil, fish meal, fish manure, hydrolyzed protein, isinglass and other products. The document provides details on the production processes and uses of these different by-products. It explains that utilizing fish in this way helps reduce waste and generates additional economic benefits from the fishing industry.
Surimi is a Japanese word that literally means "ground meat". 2. To make surimi, the lean meat from white fleshed fish such as pollock is pulverized into a thick paste. The gelatinous paste can then be combined with various additives to become fake crab, fake lobster, and whatnot.
Principles of fish preservation and processingSameer Chebbi
This document provides information on various methods for preserving fish, including salting, drying, smoking, chilling, freezing, canning, and pickling. It describes the basic processes for each method, such as using saltwater brine for wet salting, hanging fish to dry in sunlight, building smoking sheds and controlling fires for long smoking. The goal of preservation is to prevent spoilage and extend the shelf life of fish using techniques from chemistry, engineering and other sciences to maintain quality. Safety considerations for methods like pickled fish are also outlined.
Jack mackerel surimi production from Chile was damaged by an earthquake and tsunami in 2010 and is expected to be zero in 2011. Southern blue whiting surimi production from Chile and Argentina is approximately 3,200 tons annually. The total allowable catch of southern blue whiting in Chile was 27,000 tons in 2010 and 25,000 tons in 2011, while in Argentina it was 45,000 tons in both 2010 and 2011. Hoki is a stable resource fished year-round in Chile and Argentina, where it is managed through a total allowable catch system. Hoki surimi production is expected to remain stable.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
This document lists the ingredients and tools needed to prepare a salad, including surimi, cream of media soup, cilantro, mayonnaise, crackers, lettuce, a knife, cutting board, spoon, and container.
The document discusses the potential medical applications of fisheries byproducts. It outlines several examples, including using sn-2 docosahexaenoic acid inserted phospholipids from fish oils to enhance tumor survival and promote cancer cell differentiation. Additionally, it proposes using squid pen chitin laminated with salmon skin collagen as an artificial human skin and developing salmon testis DNA-alginic acid films that can be impregnated with silver ions. Finally, the document notes that a novel peptidoglycan from squid ink was found to have antitumor activity, demonstrating the potential for new medicines from fisheries byproducts.
Sushi has its origins in China in the 4th century as salted fish placed in cooked rice to ferment. It may not have become popular until the 9th century in Japan. Early forms of sushi involved fermenting rice and salted fish together for months. Over time, methods developed where the fermentation period was shortened to a month or just one day. In the 18th century, forms like hako-zushi and maki-zushi that did not require long fermentation were created. By the 1820s, nigiri-zushi was developed using fresh rice, vinegar, and fish on top. Sushi spread to North America in the 1970s, with California introducing rolls
Preparation of Value Added Fish Product: Fish BallNazmul Ahmed Oli
This document provides instructions for making fish balls. It details cleaning and scaling two whole mackerels, removing the head and bones, chopping the fish flesh and adding salt. The chopped fish is then pounded into a paste and cornstarch is added. Small balls of the paste are formed and cooked when they float in boiling water. The fish balls can be frozen for later use. The conclusion notes that fish balls make use of fish that may otherwise go unused due to problems with color, flavor, size or fat content.
This document provides recipes and instructions for making three types of value-added fish products: fish pickle, prawn pickle, and fish wafers. For fish pickle, ingredients include fish, spices, herbs, vinegar and oil which are mixed and stored in bottles. Prawn pickle uses a similar method with peeled prawns as the main ingredient. Fish wafers are made from processed fish meat, corn flour, tapioca starch and other ingredients which are formed into sheets, dried and stored for later frying. The document also provides a brief overview of surimi, its properties and use in manufactured seafood products shaped to resemble crab, shrimp and other shellfish.
This document discusses the utilization of fish wastes from processing. Around 70% of fish is processed, generating 20-80% waste depending on the level of processing. Currently, most fish waste is disposed of in oceans, polluting the water. The document outlines current uses of fish waste including fish silage for animal feed, fish meal production, and fish sauce fermentation. It also discusses extracting proteins, amino acids, and oils from fish waste and their various industrial applications.
Fish products can be categorized into several types based on the part of the fish used and processing method. These include fish liver oil, body oil, fish meal, fish oil, surimi, fish ham, fish sausage, and kamaboko. Fish liver oil is extracted from fish livers and is an important source of vitamins A and D. Body oil is extracted from whole fish or fish offal and can be used for human consumption or in paints and varnishes. Fish meal is produced from whole fish or fish offal and is rich in protein and minerals, primarily used in animal feed. Surimi is a paste made from ground white fish flesh used to make products like kamaboko in Asia.
This seminar presentation discusses surimi technology and its properties. It begins with an introduction that defines surimi as a crude myofibrillar protein concentrate made from minced fish muscle that has been washed to remove components like fat and blood. The document then discusses suitable fish species for surimi production, the processing steps of washing, dewatering, refining, and adding cryoprotectants like sucrose and sorbitol. Key properties of quality surimi are also outlined, such as strong gel-forming ability and good water holding capacity.
The document discusses emerging trends in the global seafood industry over the next 5-10 years. It outlines 4 potential scenarios: 1) "Super Protein" where seafood is seen as a healthy protein option and new products are developed, 2) "Celebrating Seafood" focused on special occasions and experiences, 3) "Cheap Calories" where seafood is incorporated into inexpensive snacks and convenience foods, and 4) "Carefree Indulgence" with indulgent seafood products. Key trends include growing aquaculture to meet demand, concerns about health and sustainability, and new processing technologies to preserve freshness and extend shelf life. The future of the seafood industry will rely on both sustainable fisheries and continued aqu
The document describes a study that tested the combination of seaweed and activated sludge as a biofilter system for water treatment in fish rearing tanks. Key findings include:
1) The biofilter system was effective at reducing ammonia levels by up to 80% and nitrite by 20-60%.
2) It also significantly reduced water turbidity by 75-98% and total dissolved solids by 15-73%.
3) Seaweed was effective at increasing dissolved oxygen levels in the water up to 24%.
The results suggest that the combination biofilter system using seaweed and activated sludge improves water quality and is a viable treatment method for fish farming operations.
Central institute of fisheries education training completion ptAnwesha Banerjee
This document outlines a 6 day training program on fisheries education. Day 1 covers topics like PCR applications, molar and ppm concentrations, and preparing EDTA and sulfuric acid solutions. Microbiology of fishes is also discussed, including factors affecting microbial growth and sources of microbes. Day 2 involves estimating water quality parameters like pH, alkalinity, CO2 and hardness. Microbial counts from fish samples will be enumerated. Day 3 includes a field trip to a fish farm to tour breeding tanks and ponds and discuss feeding and disease management with farmers. Day 4 covers symptomatic diagnosis of infectious and non-infectious fish diseases. Day 5 discusses maintaining soil and water quality for disease management and includes gram staining. Day
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on June 22, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
In this PPT, I have discussed how to apply HACCP for Canned Tuna processing line. And CP and CCP also considered. What are the hazards in the process line and how to prevent them are also mentioned. And how the HACCP team making and what are the qualities they should have also mentioned.
This presentation is contain about what is fermentation, types of fermentation, different types of fish fermentation products in asian countries. It is all connected with how we can add different products using fermentation. In India there are plenty of fermented fish products available in different states. Which microorganisms used in fermentation, detection techniques all things is covered in this presentation. Then the media preparation and how to use fermented media is also there. And last about starter culture, what is starter culture is all mentioned here.
This document discusses site selection factors for aquaculture. It outlines several key factors that must be considered, including ecological factors like water availability, quality and climate; biological factors; and social/economic factors. Specifically, it discusses water quality parameters like temperature, dissolved oxygen, pH, ammonia, nitrite and nitrate levels, and plankton quantities that greatly impact fish and shrimp survival. Maintaining optimal ranges for these various water quality parameters is essential for successful aquaculture production.
Biofloc Fish Tank System - PVC Fish Farming Tank.MukulS4
Aquaculture, also known as aquafarming, it involves the farming of aquatic organisms like fish, mollusks, crustaceans, and algae under controlled conditions as against commercial fishing, which is more harvest of wild fish. Ocean Global in India supports the “blue revolution” and manufactures Biofloc tanks to make aquaculture a sustainable activity. Adhering to the highest production standards, we use high-quality non-migratory PVC polymer for the manufacture of biofloc tanks. Discover more information about Biofloc fish tank system here - https://www.oceangeosynthetics.com/products/biofloc-tank/
The purpose of this manual is to help trainers provide training-cum-demonstration support on fish pond management techniques. It can be used to teach farmers the concepts, skills and practices of good pond management that are vital for producing economically feasible yields and solving pond management problems.
In addition, this manual is useful as a quick-reference and self-help guide for fishery facilitators, fish farmers and extension workers. It is designed to arouse the interest of fish farmers and the general public, thereby stimulating greater investment in fish farming. This simple training and demonstration manual has the potential to greatly improve the practices of fish farmers and help promote rapid rural aquaculture development.
Fish farming is a best work from home and earn to your daily income from home. This is agriculture technical is and how to grow and this pratical few part of field.
The document outlines the student's industrial work experience at the Nigerian Institute of Oceanography and Marine Research (NIOMR). It describes the various departments at NIOMR, including Fish Technology, Biological Oceanography, Marine Biology, and Biotechnology. It then details several projects the student worked on, including microbial analysis of smoked fish, value addition processes like making fish crackers, and algae growth inhibition tests.
This document provides a business plan summary for Rahadul Biofloc Fish Farm. The farm uses biofloc technology, which is an environmentally friendly aquaculture method that improves water quality, feed efficiency, and land use. The business plan outlines the farm's objectives to be profitable and produce high quality fish. It describes the biofloc method, resources, products including various fish, distribution network, finances, competitors, SWOT analysis, current situation, risks, and action plans. The overall goal is to spread biofloc farming and enhance fish production and productivity in Bangladesh.
Screening and Production of Protease Enzyme from Marine Microorganism and Its...iosrjce
Marine sediment samples were collected from the Gulf of Mannar in India to screen for protease-producing microbes. Two isolates, Bacillus subtilis (strain P2) and Bacillus licheniformis (strain P5), showed the largest zones of proteolytic activity on skim milk agar plates. Both strains could tolerate up to 7% NaCl concentration. Strain P2 produced 21.2 mg/ml of total protein and had maximum protease activity at pH 7 and 40°C, while strain P5 produced 22.4 mg/ml of protein and worked best at pH 8 and 50°C. The crude enzymes from both strains were able to remove stains like blood, coffee, and ink, showing
Application of Low Protein Diet for Indonesian Shrimp FarmingSyauqy Nurul Aziz
Materi presentasi oleh Prof. Jeong-Dan Kim, Ph.D. dari Kangwon National University Korea pada Simposium Nasional Budidaya Udang Vanamei di Banyuwangi 2019
This document discusses blue biotechnology, which applies molecular biological methods to marine and freshwater organisms. Key areas of research include using algae and other marine sources for food, energy, health, industrial, and environmental applications. Marine organisms provide novel bioactives, enzymes, and other biomolecules. Blue biotechnology is being applied in aquaculture, transgenic organisms, disease resistance, conservation, seaweed products, pharmaceuticals, enzymes, bioremediation, and industrial processes.
Outer Membrane Protein Profile of Vibrio Species Isolated from Marine FishesIRJET Journal
This document describes a study that isolated and characterized Vibrio species from three types of marine fish. Biochemical tests identified the species as Vibrio metschnikovii in all samples. SDS-PAGE analysis revealed the outer membrane proteins of the isolates contained a major protein around 50 kDa and one or two proteins from 40-70 kDa. Bioinformatics tools were used to analyze the outer membrane protein sequences and identify similarities to known Vibrio proteins. The study provides a partial profile of the outer membrane proteins of V. metschnikovii isolated from marine fish.
04c surimi seafood products (modern products and technologies) Bambang Riyanto
Dokumen ini membahas tentang diversifikasi dan pengembangan produk perikanan, khususnya produk surimi. Secara khusus, dokumen ini menjelaskan tentang: (1) tren pasar produk surimi di Amerika Serikat dan gaya hidup konsumen yang berubah, (2) teknologi pengolahan baru seperti pemanasan ohmik untuk memproses produk surimi, dan (3) contoh produk surimi lain seperti crabstick dan variasi produk tersebut di berbagai negara.
Dokumen tersebut membahas tentang isolasi protein ikan menggunakan metode perubahan pH untuk memperoleh protein ikan yang fungsional dari bahan baku kompleks. Metode ini dapat menghasilkan protein ikan dengan kadar lemak yang rendah dan memiliki sifat pembentukan gel yang baik serta aplikasi sebagai bahan tambahan pangan."
1. THP 333 Diversifikasi dan
Pengembangan Produk Perikanan/
Kuliah Ke-1b 1
Jadilah perubahan,
jika ingin melihat dunia
adanya…….
Bambang Riyanto 1
CARILAH ILMU PENGETAHUAN
AGAR BISA MENEBAR PEMIKIRAN
MANUFACTURING OF SURIMI
Harvest to Frozen Block
Oleh :
Bambang Riyanto
Bambang Riyanto 2
2. THP 333 Diversifikasi dan
Pengembangan Produk Perikanan/
Kuliah Ke-1b 2
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
Bambang Riyanto 4
3. THP 333 Diversifikasi dan
Pengembangan Produk Perikanan/
Kuliah Ke-1b 3
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)
Bambang Riyanto 6
4. THP 333 Diversifikasi dan
Pengembangan Produk Perikanan/
Kuliah Ke-1b 4
DISKUSI DAN PEMBUATAN RESUME DISKUSI
1. Kualitas surimi sangat tergantung dari bahan baku ikan. Bagaimana
faktor biologi (spesies, musim, kematangan seksual, dan kesegaran)
berperanan dalam penentuan kualitas surimi tersebut.
2. Kualitas surimi juga sangat tergantung dari berbagai faktor
pengolahan, Bagaimana faktor-faktor seperti cara penangkapan,
penanganan (handling), kualitas air untuk pencucian surimi, time-
temperature of processing, teknik pencucian (jumlah pencucian dan
rasio), salinitas dan pH, yang sangat berpengaruh terhadap kualitas
surimi yang dihasilkan.
3. Teknologi surimi berkembang sejalan dengan dikembangkannya
cryoprotectant, sehingga dapat dilakukan penyimpanan dengan
waktu yang relatif lebih lama. Saat ini juga dikembangkan
dryoprotectant.
4. Teknologi pengolahan surimi telah menuntut pula akan efisiensi produksi
dan profitabilitas. Apa yang dapat dikembangkan melalui teknologi
pembekuan (freezing technology), neural network, automation, digital
image analysis, waste water treatment.
Bambang Riyanto 7
PENILAIAN AUTENTIK (RUBRIK DESKRIPTIF) (85%)
Bambang Riyanto 8
5. THP 333 Diversifikasi dan
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Kuliah Ke-1b 5
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
Bambang Riyanto 10
6. THP 333 Diversifikasi dan
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KOMPETENSI DASAR
Bambang Riyanto 11
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
Bambang Riyanto 12
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Kuliah Ke-1b 7
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 Coproducts from Surimi Processing
• Sanitation and HACCP
• Microbiology and Pasteurization
• Surimi Paste Preparation, Gel Analysis, and
Rheology
• Ingredient Technology for Surimi and Surimi
Seafood.
• Color Measurement and Colorants for Surimi
Seafood.
• Surimi Seafood Flavors
• Application of Sensory Science to Surimi
Seafood .
• Research and Product Development.
• Nutrition and Health Benefits of Surimi Seafood
INDEX
Bambang Riyanto 14
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Kuliah Ke-1b 8
Bambang Riyanto 15
PUSTAKA
Jae W Park. 2014. Surimi and Surimi Seafood 3th.
CRC Press Taylor & Francis Group. Boca Raton
INTRODUCTION
RAW MATERIALS
• Fresh
• Frozen
• Tropical Fish
• Fresh Water Fish: Tilapia, Catfish, Carp, Rohu
• Biological (Intrinsic) Factors Affecting Surimi Quality
(effect of species, seasonality/sexual maturity, freshness or rigor)
• Processing (Extrinsic) Factors Affecting Surimi Quality
(harvesting, on-board handling)
PROCESSING TECHNOLOGY AND SEQUENCE
• Heading, Gutting, and Cutting
• Mincing (Deboning)
• Washing and Dewatering.
• Refining
• Screw Press
• Stabilizing Surimi with Cryoprotectants
• Freezing
• Metal Detection
FRESH SURIMI
FISH PROTEIN ISOLATE
SURIMI POWDER (DRY SURIMI)
MATERI
PERKULIAHAN
Bambang Riyanto 16
9. THP 333 Diversifikasi dan
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INTRODUCTION
Bambang Riyanto 17
INDUSTRI DAGING LUMAT (MINCED FISH)
Bambang Riyanto 18
10. THP 333 Diversifikasi dan
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Kuliah Ke-1b 10
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Bambang Riyanto 20
11. THP 333 Diversifikasi dan
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PROCESSING TECHNOLOGY
• Heading, Gutting, and Cutting
• Mincing (Deboning)
• Washing and Dewatering.
• Refining
• Screw Press
• Stabilizing Surimi with Cryoprotectants
• Freezing
• Metal Detection
Bambang Riyanto 21
Bambang Riyanto 22
PRODUCT DESCRIPTION
Aquatic Product Raw Material:
Pacific whiting ( Merluccius spp. );
Pollock ( Theragra chalcogramma )
Raw material harvest Area: Off Oregon coast
Raw material received: Directly from harvester
Finished Product: Frozen surimi
Food additives, ingredients,
processing aids:
Sorbitol, sugar, polyphosphate, protease inhibitor,
water
Shipping: Shipped in the firm's refrigerated trucks
Intended use:
Raw material for fully-cooked imitation seafood
products
Intended consumers: General public
12. THP 333 Diversifikasi dan
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Bambang Riyanto 23
FLOW DIAGRAM
Receiving Receiving Raw fish received at dock; ingredients received at loading platform
| |
Refrigerated storage Dry storage Refrigerated storage at or below 40°F; dry storage at ambient temperature
| |
Heading | Mechanical heading equipment
| |
Gutting | Mechanical gutting equipment
| |
Filleting | Mechanical filleting equipment
| |
Deboning | Mechanical deboning equipment
| |
Mincing | Mechanical mincing equipment
| |
Wash | Wash tanks
| |
Dewater | Dewatering screens
| |
Wash | Wash tanks
| |
Dewater | Dewatering screens
| |
Mix | Mixing bin
| |
Refine | Refiner
| |
Dehydrate | Screw dehydrator
| |
Blend <– <–––– Blender
|
Form Former
|
Freeze Freezer
|
Package Packing table
|
Frozen Storage Freezer
|
Ship Ship in firm's trucks
Bambang Riyanto 24
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BAHAN BAKU
Bambang Riyanto 25
BENTUK IKAN SEGAR
Bambang Riyanto 26
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BENTUK IKAN BEKU
Bambang Riyanto 27
BENTUK IKAN SEGAR-KECIL (TROPICAL FISH)
Bambang Riyanto 28
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Bambang Riyanto 29
Scanning Electron Micrographs of
Fish Muscle Tissue
After 21 Days of Storage
IKAN
BERLEMAK
Bambang Riyanto 30
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Changes in the gel strength of surimi gel prepared from horse mackerel cubed mince by
(a)(b)(c) flotation washing with different gas or (d) cold water washing
Contoh Peningkatan Gel Surimi
dengan Berbagai Teknik Pencucian untuk Ikan Berlemak
Bambang Riyanto 31
FRESH WATER FISH:
TILAPIA, CATFISH, CARP, AND ROHU
Rohu (Labeo rohita)Common carp (Cyprinus carpio)
Clarias gariepinusPark JW, RW Korhonen, TC Lanier. 1990. Effects of rigor
mortis on gel-forming properties of surimi and unwashed
mince prepared from tilapia. J Food Sci 55:353–355, 360
Bambang Riyanto 32
17. THP 333 Diversifikasi dan
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Kuliah Ke-1b 17
Bambang Riyanto 33
BIOLOGICAL (INTRINSIC) FACTORS AFFECTING
SURIMI QUALITY
• Effect of Species
• Effects of Seasonality/Sexual Maturity
• Effects of Freshness or Rigor
Bambang Riyanto 34
18. THP 333 Diversifikasi dan
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Fish meat easily
developing
“suwari”
Fish meat showing
“suwari” moderate degree
Fish meat showing
slight “suwari”
Fish meat having
strong “ashi”
p Lizard fish
p Flying fish
p Jack mackerel
p A kind of croaker
p Flat fish
p Shark
p Blue marlin
Fish meat having
medium “ashi”
p Cutlass fish
p Barracuda
p Alaska Pollock
p Puffer fish
p Argentina senufascuate
p Strorptoothed eel
p Dolphin fish
p Shark skin flounder
Fish meat having
weak “ashi”
p Sardine
p Round herring
p Saury p Bonito
p Mackerel
p Yellow fin tuna
FAKTOR SPECIES
Bambang Riyanto 35
Jack mackerel
Bambang Riyanto 36
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Bambang Riyanto 38
20. THP 333 Diversifikasi dan
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EFFECT OF SPECIES
LINGKUNGAN PERAIRAN
DENGAN
FISIOLOGI IKAN
Bambang Riyanto 39
Bambang Riyanto 40
21. THP 333 Diversifikasi dan
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Kuliah Ke-1b 21
LINGKUNGAN
PERAIRAN DAN
PARASIT
PADA IKAN
Bambang Riyanto 41
Bambang Riyanto 42
22. THP 333 Diversifikasi dan
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Kuliah Ke-1b 22
Bambang Riyanto 43
EFFECTS OF SEASONALITY/SEXUAL MATURITY
Compositional Properties of Pacific Whiting from April to October
(Astoria, Oregon).
(A) Moisture Content; (B) Protein Content; (C) Fat Content.Bambang Riyanto 44
23. THP 333 Diversifikasi dan
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Kuliah Ke-1b 23
EFFECTS OF FRESHNESS OR RIGOR
Bambang Riyanto 45
PROCESSING (EXTRINSIC) FACTORS AFFECTING
SURIMI QUALITY
• Harvesting
• On-Board Handling
Bambang Riyanto 46
24. THP 333 Diversifikasi dan
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Kuliah Ke-1b 24
Harvesting and On Board Handling
Bambang Riyanto 47
Bambang Riyanto 48
25. THP 333 Diversifikasi dan
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Kuliah Ke-1b 25
PROCESSING TECHNOLOGY
AND
SEQUENCE
Bambang Riyanto 49
PROCESSING TECHNOLOGY
AND SEQUENCE
• HEADING, GUTTING, AND CUTTING
• Mincing (Deboning)
• Washing and Dewatering.
• Refining
• Screw Press
• Stabilizing Surimi with Cryoprotectants
• Freezing
• Metal Detection
Bambang Riyanto 50
26. THP 333 Diversifikasi dan
Pengembangan Produk Perikanan/
Kuliah Ke-1b 26
HEADING, GUTTING,
AND
CUTTING
Bambang Riyanto 51
skinless fillets to
skin-on fillets or butterfly-shaped headed and gutted (H&G)
Bambang Riyanto 52
27. THP 333 Diversifikasi dan
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Kuliah Ke-1b 27
Hopper Elevator
VMK
50/52/58/60
Automatic
Feeder
VMK 31/32/33
Scaling
VMK
26/27/28
Deheading
Nobbing
VMK 16/20
Format sizes
F30/F45/F60
F75/F90
Sex
Sorting
Round fish
Head
measuring
system
Deheading
Vision-System
1 operator up to
6 machines
Fish
Counter
M130
Belly
Gutting
M63
Vacuum
Unit
CUP 752
Tail
Cutting
Filleting
Machine
VMK 11
Piece
Cutting
M50
Belly-Cut
Cleaning
M24
Roe & Milk
Sorting
Belly
opening/
cleaning
Paralell
knives
Butterfly
fillet device
Single fillet
Device
M9
Skinning
VMK 42
VMK 440
Titbit
Machine
VMK 470
Arenco AB
Datavägen 57 B, SE- 436 32 Askim
Sweden
Phone: +46 31 748 03 18
Fax: +46 31 748 03 10
Web: www.arenco.com
Manual-, semiautomatic and up to 6
machines with only 1 operator.
Processing machines for different
types of pelagic fish.
Sprats - Anchovy - Sardines - Herring - Mackerel - Horse Mackerel - Sardinella
Blue Whiting and many more.
VMK
Standard
Machines
VMK
Standard
Equipment
VMK
Extra
Equipment
Bambang Riyanto 53
Bambang Riyanto 54
28. THP 333 Diversifikasi dan
Pengembangan Produk Perikanan/
Kuliah Ke-1b 28
Bambang Riyanto 55
Bambang Riyanto 56
29. THP 333 Diversifikasi dan
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Kuliah Ke-1b 29
57
HEADING,
GUTTING,
AND
CUTTING
Bambang Riyanto
Bambang Riyanto 58
30. THP 333 Diversifikasi dan
Pengembangan Produk Perikanan/
Kuliah Ke-1b 30
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Bambang Riyanto 60
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Bambang Riyanto 61
62
HEADING,
GUTTING,
AND
CUTTING
Bambang Riyanto
32. THP 333 Diversifikasi dan
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Kuliah Ke-1b 32
Bambang Riyanto 63
Bambang Riyanto 64
33. THP 333 Diversifikasi dan
Pengembangan Produk Perikanan/
Kuliah Ke-1b 33
Bambang Riyanto 65
Bambang Riyanto 66
34. THP 333 Diversifikasi dan
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During the gutting and
filleting steps,
water nozzles, along with
a plastic bristle wheel
brush,
are used to separate the
undesirable parts from
the fillets of the fish.
Bambang Riyanto 67
Bambang Riyanto 68
35. THP 333 Diversifikasi dan
Pengembangan Produk Perikanan/
Kuliah Ke-1b 35
PROCESSING TECHNOLOGY
AND SEQUENCE
• Heading, Gutting, and Cutting
• MINCING (DEBONING)
• Washing and Dewatering.
• Refining
• Screw Press
• Stabilizing Surimi with Cryoprotectants
• Freezing
• Metal Detection
Bambang Riyanto 69
MINCING (DEBONING)
Bambang Riyanto 70
36. THP 333 Diversifikasi dan
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Kuliah Ke-1b 36
Bambang Riyanto 71
72
Mincing
MINCING
(DEBONING)
Bambang Riyanto
37. THP 333 Diversifikasi dan
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Kuliah Ke-1b 37
73
Mincing
MINCING
(DEBONING)
Bambang Riyanto
Mincing
ROLLER-TYPE MEAT SEPARATOR
MINCING
(DEBONING)
Bambang Riyanto 74
38. THP 333 Diversifikasi dan
Pengembangan Produk Perikanan/
Kuliah Ke-1b 38
Bambang Riyanto 75
Bambang Riyanto 76
39. THP 333 Diversifikasi dan
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Kuliah Ke-1b 39
Bambang Riyanto 77
78
Mincing
ROLLER-TYPE MEAT SEPARATOR
medium orifice size of 3–4 mm
MINCING
(DEBONING)
Bambang Riyanto
40. THP 333 Diversifikasi dan
Pengembangan Produk Perikanan/
Kuliah Ke-1b 40
Bambang Riyanto 79
Bambang Riyanto 80
41. THP 333 Diversifikasi dan
Pengembangan Produk Perikanan/
Kuliah Ke-1b 41
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Bambang Riyanto 82
42. THP 333 Diversifikasi dan
Pengembangan Produk Perikanan/
Kuliah Ke-1b 42
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Bambang Riyanto 84
43. THP 333 Diversifikasi dan
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Kuliah Ke-1b 43
Bambang Riyanto 85
PROCESSING TECHNOLOGY
AND SEQUENCE
• Heading, Gutting, and Cutting
• Mincing (Deboning)
• WASHING AND DEWATERING
• Refining
• Screw Press
• Stabilizing Surimi with Cryoprotectants
• Freezing
• Metal Detection
Bambang Riyanto 86
44. THP 333 Diversifikasi dan
Pengembangan Produk Perikanan/
Kuliah Ke-1b 44
WASHING AND DEWATERING
Bambang Riyanto 87
88
WASHING
AND
DEWATERING
Bambang Riyanto
45. THP 333 Diversifikasi dan
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Bambang Riyanto 89
TARGET :
• Maximum gelling or formation of a three-
dimensional gel structure (get a myofibrillar
proteins, remove blood, myoglobin, fat, and
sarcoplasmic proteins)
• Colorless and odorless surimi
Mixing minced meat with cold water (5 oC) and
removing water by screening and dehydrator to
about 5-10% solid.
WASHING
AND
DEWATERING
Bambang Riyanto 90
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91
WASHING CYCLE
• Varies with fish species, freshness of fish, type of
washing unit, and the desired quality of the surimi
• Repeated Two or Three times.
• The water/mince ratio = 5:1 – 10:1
29.1 kg of waste was = 1 kg surimi
(TM Lin and JW Park. 1995. Study of myofibrillar protein
solubility during surimi processing : effects of washing cycles
and ionic strength. Presented at the PFT annual meeting,
Mexico).
WASHING
AND
DEWATERING
Bambang Riyanto
An effective washing process for primary grade surimi
processes can now be accomplished with
• two washing cycles at water meat ratios of less than 2:1
• with typical wash ratios of 0.9–1.2 parts water in the first
wash and
• 0.7–0.8 in a second wash.
In comparison,
at-sea processors can achieve the same washing effect with
less water than
shore-based processors due to the difference in fish
freshness.
WASHING
AND
DEWATERING
Bambang Riyanto 92
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WATER
Bambang Riyanto 93
Ø Residue Chlorine
Ø Temperature
5 oC or less
Ø Hardness or Mineral Content
Soft water with minimum levels of mineral (Ca++, Mg++,
Fe++, Mn++)
* Ca++ and Mg++, are responsible for the texture change.
* Fe++, Mn++ are responsible for the color change.
Ø pH and Salinity
* pH : 6.8 – 7.0
* Salinity
NaCl and/or CaCl2 at 0.1 - 0.3 % in the final wash water
Bambang Riyanto 94
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Time/Temperature of Processing
Degradation of myosin heavy chain and actin of Pacific whiting
at various postharvest storage conditions.
M, myosin heavy chain; A, actin.
Numbers followed by M or A indicate storage temperatures.
Bambang Riyanto 95
96
WASHING CYCLE AND WASH WATER RATIO
Target :
* Texture, Color and Odor
* Remove Sarcoplasmic proteins, blood, fat, and other nitrogenous
compounds
* Rising utility costs
* Limited water sources
* Pollution problems
Method
* Onshore processors
Water/meat = 4:1 to 8:1
Cycle = 3 X - 4X
* Sea processors
Water/meat = 1:1 to 3:1
Cycle = 1 X - 2X
* General
Water/meat = 3:1 to 24 :1
~ 50% of total proteins were lost
TM Lin, JW Park. 1997. Effective washing conditions reduce water usage for
surimi processing. J. Aquatic Food Product Tech 6 (2) : 65-79
* Water/Meat Ratio = 2:1
* Wash Time = 10 min
* Wash Cycle = 4 X
Bambang Riyanto
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TM Lin, JW Park. 1997. Effective
washing conditions reduce water
usage for surimi processing. J.
Aquatic Food Product Tech 6
(2) : 65-79
* Water/Meat Ratio = 2:1
* Wash Time = 10 min
* Wash Cycle = 4 X
Bambang Riyanto 97
Bambang Riyanto 98
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pH and Salinity
Electrophoretic patterns of proteins soluble in water (0%, 0.5%, 2.0% NaCl).
S, High-molecular-weight standard;
lane 1, first washing step (WS) of the first washing cycle (WC);
lanes 2–3, the first and second WS of the second WC, respectively;
lanes 4–6, the first, second, and third WS of the third WC, respectively;
lanes 7–10, the first, second, third, and fourth WS of the four WC, respectively.
MHC, Myosin heavy chain; ATN, actin;
b-TPM/TNT:
b-tropomyosin/troponin-T;
a-TPM, a-tropomyosin.
Bambang Riyanto 99
Bambang Riyanto 100
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Leaching
or
Washing
WASHING
AND
DEWATERING
flotation washing
Bambang Riyanto 101
Rotary screens are traditionally used to remove free water from the
washed meat.
These are long horizontal drums made of perforated mesh screens
that rotate at set speeds. In virtually all cases, meat is pumped to
the interior of the rotating screen and water falls through the screens
where it is collected and either discharged or reprocessed. Surimi
operators will arrange screens along the length of the rotary screen
to optimize water removal, meat retention, and production speed.
The operator has several tools to manage meat flow through the
screens. Some of the primary controls are the screens themselves,
which vary in perforation size, typically from 0.3 to 0.8 mm in
diameter, the pitch, or distance from hole center to center, and the
speed at which the unit rotates.
In some cases, the screen arrangement will vary depending on the
species being processed.
Operators need to pay close attention to rotary screens to ensure
the screens do not “blind” of “foul,” meaning small meat particles
settle in the holes, resulting in significantly reduced function of the
screens.
Other technologies exist for water removal, such as
hydro sieves, or wedge-wire screens that use static screens to
accomplish water removal.
WASHING
AND
DEWATERING
Bambang Riyanto 102
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Bambang Riyanto 106
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Bambang Riyanto 107
PROCESSING TECHNOLOGY
AND SEQUENCE
• Heading, Gutting, and Cutting
• Mincing (Deboning)
• Washing and Dewatering.
• REFINING
• Screw Press
• Stabilizing Surimi with Cryoprotectants
• Freezing
• Metal Detection
Bambang Riyanto 108
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REFINING
Bambang Riyanto 109
Before the final dewatering process in
a screw press or decanter, impurities,
such as
• skin,
• pin bones,
• scales, and
• connective tissues,
are removed by the refiner.
The proximate composition of refiner
discharge of Pacific whiting was 81.4%
moisture, 1.9% lipid, 15.4% protein, and
1.0% ash.
They also found the majority of protein
was stroma proteins derived from
connective tissue.
This clearly indicates the purpose of the
refining process is to separate
connective tissues from washed mince
(Kim and Park 2005)
Perforation : 0.5 – 1.2 mm
Bambang Riyanto 110
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Bambang Riyanto 111
Conventionally, all manufacturers used a Fukoku
refiner until the recent introduction of the Brown refiner
(Covina, CA).
According to US industry experts, the Brown refiner is
designed as a more user-friendly structure in cleaning
and adjusting the paddle height.
The Brown refiner system also offers models with
paddles, which is used in the decanter surimi
production process as well as typical drum systems with
blades attached that are used for the traditional surimi
process. One key advantage to the Brown refiner is the
size of the drum and the use of more veins and
paddles in the process. By using more paddles, the unit
is able to separate connective tissue and proteins
easier, thus resulting in lower temperatures in the
process.
Bambang Riyanto 112
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Bambang Riyanto 113
REFINING
Bambang Riyanto 114
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Bambang Riyanto 115
Brown refiner (Covina, CA).
Bambang Riyanto 116
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PROCESSING TECHNOLOGIES THAT ENHANCE
EFFICIENCY AND PROFITABILITY
• Neural Network
• PROCESSING AUTOMATION: ON-LINE SENSORS
• Digital Image Analysis for Impurity Measurement
• Innovative Technologies for Wastewater
• Fresh Surimi
Bambang Riyanto 117
Bambang Riyanto 118
ON-LINE SENSORS
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Bambang Riyanto 119
PROCESSING TECHNOLOGY
AND SEQUENCE
• Heading, Gutting, and Cutting
• Mincing (Deboning)
• Washing and Dewatering.
• Refining
• SCREW PRESS
• Stabilizing Surimi with Cryoprotectants
• Freezing
• Metal Detection
Bambang Riyanto 120
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SCREW PRESS
Bambang Riyanto 121
The screw press is a compression machine with a 2:1
fixed compression ratio: two parts in, one part out.
The desired moisture content out of the screw press is
82% moisture or 18% solids. This results in, with the
addition of 9.3 parts dry cryoprotectant additives
(typical for Alaska pollock and Pacific whiting) to 100
parts meat, a finished surimi moisture content of 75%
(82%/1.093)
(M. Burns, personal communication, 2012).
Bambang Riyanto 122
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SCREW
PRESS
Bambang Riyanto 123
Bambang Riyanto 124
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Bambang Riyanto 126
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Bambang Riyanto 128
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Bambang Riyanto 130
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PROCESSING TECHNOLOGIES THAT ENHANCE
EFFICIENCY AND PROFITABILITY
• Freezing Technology (Freezing Capacity and
Freezing Time)
• Neural Network
• Processing Automation: On-line Sensors
• Digital Image Analysis For Impurity Measurement
• INNOVATIVE TECHNOLOGIES FOR WASTEWATER
• Fresh Surimi
Bambang Riyanto 131
WATER RECYCLE WITH COUNTERCURRENT WASHING
1st
Wash DEWATER
2nd
Wash
DEWATERDEWATER
3rd
Wash
SURIMI
FRESH WATER
WASTE DISCHARGE
Bambang Riyanto 132
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PROCESSING TECHNOLOGY
AND SEQUENCE
• Heading, Gutting, and Cutting
• Mincing (Deboning)
• Washing and Dewatering.
• Refining
• Screw Press
• STABILIZING SURIMI WITH
CRYOPROTECTANTS
• Freezing
• Metal Detection
Bambang Riyanto 133
STABILIZING SURIMI
WITH CRYOPROTECTANTS
Bambang Riyanto 134
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The addition of cryoprotectants is
important to ensure maximum functionality of frozen
surimi because freezing induces protein denaturation
and aggregation.
Bambang Riyanto 135
Bambang Riyanto 136
Moisture : 82-85 %
Mixture wit salt (NaCl and CaCl2) : 0.1 – 0.3 %
Streaming
(Stabilizing
With
Cryoprotectants)
STABILIZING
WITH
CRYOPROTECTANTS
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137
Dewatering
STABILIZING
WITH
CRYOPROTECTANTS
Bambang Riyanto
138
Ø Target :
Ensure maximum functionality of frozen surimi (prevent to
protein denaturation and aggregation during freezing and
storaging)
Ø 10 Kg block surimi
* Sucrore and sorbitol = ~ 9% w/w to dewatered fish meat
* Sodium tripolyphosphate and tetrasodium pyrophosphate
= 0.2-0.3 % (1:1)
is commonly used as both a chelating agent, which inactivates metal ions
in surimi, and as a pH adjusting agent. The shifting of the pH to 7.0 also
helps to increase transglutaminase activity, which is inherent in the fish,
thereby improving gel values.
Ø Kneader and Silent Cutter : 2.5 min
temperature 10 oC.
STABILIZING
WITH
CRYOPROTECTANTS
Bambang Riyanto
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Commercial practices for mixing cryoprotectants
(100 kg approximately) using a kneader and a
silent cutter are 6 min and 2-½ min, respectively.
Inline blending systems reduce the time to 10–12 s.
The temperature of the mix must not exceed 10°C
because at temperatures greater than 10°C
protein functionality could be damaged,
particularly for cold water species.
Bambang Riyanto 139
KNEADER MACHINES
Bambang Riyanto 140
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TARGET
Since 1991, with commercial surimi processing of Pacific whiting
- Cryoprotectants
- Gel enhancers
- Color enhancers
Enzyme inhibitor :
- Beef plasma protein
- Egg white
- Whey protein concentrates
- Potato extracts
Enzyme inhibitors are commonly formulated with
sucrose, sorbitol, sodium tripolyphosphate, tetrasodium
pyrophosphate, calcium carriers (calcium lactate, calcium sulfate,
calcium citrate, or calcium caseinate), sodium bicarbonate,
mono- or diglyceride, and partially hydrogenated canola oil
Bambang Riyanto 141
Bambang Riyanto 142
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As a verification step to determine whether cryoprotectants
are homogeneously mixed, pH and degrees Brix (°Bx) are
measured using surimi after thawing.
• 0.3% sodium tripolyphosphate or a mixture (50:50) of sodium
tripolyphosphate and tetrasodium pyrophosphate is used
and mixed homogeneously,
• pH of surimi should range between 7.2 ± 0.2.
• Brix 5.6–5.7 should be a target when 4% sugar + 5% sorbitol
are added to the measure whether cryoprotectants were
homogeneously mixed in the surimi. Sugar and/or sorbitol
concentration in an extracted surimi sample solution can be
calculated using sugar (%) = 2.04 × oBrix – 2.98,
(One degree Brix is 1 g of sucrose (sugar) in 100 g of
solution and represents the strength of the solution as a
percentage by weight (% w/w). If the solution contains
dissolved solids other than pure sucrose (like fish proteins),
then the °Brix only approximates the dissolved solid content.
To remove fish proteins from the properly diluted sample
solution, 2% trichloroacetic acid solution is added)
Bambang Riyanto 143
CRYOPROTECTANTS
• Sugar (sorbitol)
• Amino acids
• Polyls
• Methyl amines
• Carbohydrate polymers
• Synthetic polymers (Polyethylene glycol, PEG)
• Other proteins (Bovine serum albumine, BSA)
• Organic salt ((potassium phosphate, ammonium sulfate)
Bambang Riyanto 144
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Bambang Riyanto 145
• Lactitol ® (4-O-(b-D-galactopyranosyl)-D-glucitol)
It is a sweet tasting sugar alcohol derived from lactose by reduction of the
glucose moiety of the disaccharide, and is a value-added product from
lactose in whey, a by-product from cheese making.
Lactitol is 0.3±0.4 times as sweet as sucrose, and its nutritional caloric
utilization is half that of carbohydrates, with a maximum metabolic energy
value of 2 kcal/g.
• Palatinit ®
• Polydextrose ®
Litesse ® is a modified form of Polydextrose ®, a highly branched
polysaccharide which is prepared from dextrose, sorbitol and citric acid
Litesse ® is not sweet and is less bitter, astringent and acidic than
polydextrose, and therefore, in most food systems Litesse ® will not require
neutralization. The calorie utilization of Litesse ® is 1 kcal/g, which is 25%
that of carbohydrates
• Glycerol,
• Glucose syrup,
• Starch hydrolysate products
• Linear oligosaccharides
Bambang Riyanto 146
MECHANISMS FOR
CRYOPROTECTION AND CRYOSTABILIZATION
A. Solute Exclusion
B. Ligand Binding
C. Antioxidants
D. Freezing-Point Depression
E. Cryostabilization by High Molecular Weight Additives
F. Vitrification
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Bambang Riyanto 147
Freezing of surimi is done commercially by incorporation of
sucrose (4%), sorbitol (4%) and polyphosphates (0.2%) which
protect fish myofibrillar proteins during long periods of frozen
storage
(Lee, C. 1984. Surimi process technology. Food Technology 38,
69-80.)
One disadvantage of the commercial cryoprotectant blend used
is the high level of sucrose and sorbitol which impart a sweet taste
that may be undesirable to the Western consumer in particular.
Yoon and Lee (1990) showed that 4% sucrose plus 4% sorbitol in
crystalline or liquid form in red hake (Urophycis chuss) surimi when
given as extruded gel products to a sensory panel were judged to
be slightly too sweet.
(Yoon, K. S. and Lee, C. M. 1990. Cryoprotectant efects in surimi
and surimi/mince-based extruded products. Journal of Food
Science 55, 1210-1216.
In addition, today's consumer is conscious of caloric content, and
low calorie cryoprotectants in surimi may be preferred.
GENERAL INGREDIENT
• White Fish Meats
• Water
• Starch
• Protein Additives
* Whey Proteins
* Egg White Proteins
* Beef Plasma Proteins
* Soy Proteins
* Wheat Gluten and Wheat Flour
• Hydrocolloids
* Carrageenan
* Konjac
* Alginate
* Chitosan
• Cellulose
• Vegetable Oil
• Food Grade Chemical Compounds
* Oxidizing Agents
* Calcium Compounds
* Transglutaminase
* Phosphate
* Coloring Agents
Bambang Riyanto 148
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PROCESSING TECHNOLOGY
AND SEQUENCE
• Heading, Gutting, and Cutting
• Mincing (Deboning)
• Washing and Dewatering.
• Refining
• Screw Press
• Stabilizing Surimi with Cryoprotectants
• FREEZING
• Metal Detection
Bambang Riyanto 149
FREEZING
Bambang Riyanto 150
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In commercial applications,
Surimi is formed in a standard 10 kg block extruded
into a plastic bag (3–7 mil), which is placed into a
stainless steel or aluminum tray for freezing. The latter
offers better heat transfer, but the former is better for
longevity.
Trays are then placed in a contact plate freezer and
held for approximately 2–2.5 h or until the core
temperature reaches –25°C.
Proper loading of trays and plate freezers is critical as
the poly bags may become embedded in the surimi.
Bambang Riyanto 151
152
FREEZING
Bambang Riyanto
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FREEZING RATE OF THREE DIFFERENT FREEZING METHODS FOR SURIMI
Bambang Riyanto 153
Microstructure of surimi gels from four species
prepared from fresh and frozen fish
Note :
(A) Croaker;
(B) Lizardfish;
(C) Threadfin bream;
(D) Bigeye snapper.
FREEZING
Bambang Riyanto 154
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Bambang Riyanto 156
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PROCESSING TECHNOLOGIES THAT
ENHANCE EFFICIENCY AND
PROFITABILITY
• FREEZING TECHNOLOGY (FREEZING CAPACITY
AND FREEZING TIME)
• Neural Network
• Processing Automation: On-Line Sensors
• Digital Image Analysis for Impurity Measurement
• Innovative Technologies for Wastewater
• Fresh Surimi
Bambang Riyanto 157
Bambang Riyanto 158
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Frozen Mincemeat of Fish
(SURIMI)
Bambang Riyanto 159
PROCESSING TECHNOLOGY
AND SEQUENCE
• Heading, Gutting, and Cutting
• Mincing (Deboning)
• Washing and Dewatering.
• Refining
• Screw Press
• Stabilizing Surimi with Cryoprotectants
• Freezing
• METAL DETECTION
Bambang Riyanto 160
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METAL DETECTION
Bambang Riyanto 161
162
METAL
DETECTION
Bambang Riyanto
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• FDA’s Health Hazard Evaluation Board has
supported regulatory action against products with
metal fragments of 7–25 mm in length
• The most common types of metallic contamination
include :
ferrous,
copper,
aluminum,
lead, and
various types of stainless steel.
Of these, ferrous metal is the easiest to detect.
The following factors also affect the sensitivity of metal
detection:
• shape of metal,
• orientation of metal,
• aperture dimension,
• position of metal in the aperture,
• environmental conditions,
• condition of the product (frozen vs. chilled),
• operation frequency, and throughput speed .Bambang Riyanto 163
Bambang Riyanto 164
NUTRIENT
Water : 76%
Protein : 15%
Fat : 0.9%
Carbohydrate : 6.85%
Cholesterol : 0.03%
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Bambang Riyanto 165
CHEMICAL SCORES FOR ESSENTIAL AMINO ACIDS IN
SURIMI, BEEF, PORK, CHICKEN AND TURKEY
Source :
Holmes, K., ed. (1987) $urimi - It's American Now, pp. V4-V6, Alaska
Fisheries Development Foundation
Bambang Riyanto 166
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FRESH SURIMI
Bambang Riyanto 167
Comparison of fresh and frozen surimi based on textural values of gels.
Both frozen and fresh surimi samples were from the same batch and
evaluated based on the equal moisture contents (75%).
FZ = frozen surimi; FS = fresh surimi. Numbers followed by FZ or FS
indicate percent surimi content used in surimi seafood gels.
Bambang Riyanto 168
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Bambang Riyanto 169
BENEFITS OF FRESH SURIMI VS FROZEN
SURIMI
Pipatsattayanuwong et al.
* Lower cost (additives and freezing are not necessary)
* No sugar products and also increase the market value
* Better gel functionality and can be used at a reduced
level
Park and Pipatsattayanuwong
* The use of fresh surimi over commercial frozen surimi
could contribute $0.172/kg of finished products to
users
* When 50% of frozen and fresh surimi was used in surimi
seafood, significantly higher stress (by 25%) and higher
strain values (5%).
42.2% fresh surimi is as good as 50% frozen surimi.
Bambang Riyanto 170
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171
CONTINUOUS PROCESSING
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FISH PROTEIN ISOLATE
Bambang Riyanto 172
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Bambang Riyanto 173
Electron microscopic image of
surimi gels prepared by using
different conditions
(magnification: 10,000, EHT: 10 kV).
• Con: conventional method
• Acid: acid-aided process
• Alk: alkaline-aided process
Bambang Riyanto 174
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SURIMI POWDER/DRY SURIMI
Bambang Riyanto 178
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TERIMA KASIH
Bambang Riyanto 181