Surimi processing involves processing whole or gutted fish into mince, repeated washing of the mince (at mince and water ratio of 1:3 for 2-3 cycles), dewatering (done by manual press, nylon mesh bag method, Centrifugation and screw press till the moisture content of the meat, ranges between 80% and 84%) and refining.

1. Ashish sahu

2. Content
(1). Introduction
(2). Natural of muscle protein
in Relation:-
Surimi:-
i. Dark muscle
ii. Whith muscle
(3). Preparation for Surimi
Method
(4). Role of Additives
(5). Treatment of Wash Water
(6). Surimi From Small
Pelagic Fishes
(7). Quality Assessmet
(8). Surimi-based Products
• Fibrized Product
• Kneaded Product
i. Kamaboko
ii. Chikuwa
iii. Hampen
iv. Fish ham
v. Fish Sousage
(9). Market of Surimi
(10). Glossary
(11). Summary
(12). Reference

3. INTrODUCTON
 Surimi is Japanese term.
 Mechanically, deboned fish mince from white fleshed
fish that has been washed refined and mixed with
cryoprotants for better frozen shelf life.
 Washing help to remove blood , pigments, fat, soluble
protein and odour bearing substances.
 The concentration of myofibriller protein, which are
responsible for imporved gel strength.

4. 2. Natural of Muscle
Proteins in Relation to
Surimi:-
i. Dark Muscle
ii. White muscle
1. Dark Muscle
 Active swimmers like tuna and
mackerel have a dark muscle.
 Higher content of haem pigment and
lipids. Affect the colour and flavor of
surimi.
2. White muscle
 Have low fat content.
 Preferred for processing.
 E.g. Sardine, Anchovy.

5. (3). Preparation For Surimi Method
FLOW CHART FOR SURIMI PREPARATION METHOD
Dewatering
Selection of raw material
Mixing with cryoproctants
Sorting and cleaning
Shaping and packing
Heading and gutting
Washing
Refining/Straining
Dewatering
Cold storage

6. Selection of Raw Materials:
 The important criteria in the selection of fish for surimi
are : low cast, White fleshed (non-oily), abundant spp., good
gelling ability.
 Best tropical fish Thread fin Bream (Nemipterus japonicus)
 Alaska pollack ( Theragra chalcogramma) are important
spp.
Sorting & Cleaning
 Before processing , sorted fish according to size.
 Clean by fresh water.

7. Heading & Gutting
 Removal of the head and gut of fishes.
Washing
 washing of mince with water is the most important
process in surimi production.
 Washing is essential to remove:-
• water-soluble sarcoplasmic proteins which
do not Contribute to gel formation.
• The protease enzymes
• Blood and pigments
• lipids
• haem compound responsible for lipid oxidation
leadingt to protein denaturation.

8. Refining/Straining
 Refining is the process of removal of bones, skin.
 This operation can be done either before or after
dewatering.
 Perforated drum are used for refining .
DeWATERING
 Dewatering done by using a screw press or by Putting the
mince in a cheese cloth –type fabric bag and hand pressing
will be an ideal method.

9. Mixing with
CryoprotectantS
 Cryoprotectants are add into mince
for enhance quality and water-holding
capacity.
 Some important cryoprotectants,
1) sucrose - 4%
2) Sorbitol- 4%
3) Polyphosphate-0.3%
Shaping and packing
Blended material is shaped in to the blocks
of appropriate size and weight ( say 10kg.).
Pack in polythene bags by automatic
machines or by other equipment.

10. Cold storage
Immediately shifted to cold storage which is maintained
below -18 degree temperature.
(4) Role of Additives:-
(a). Sucrose:
 The role played by sucrose as a cryoprotectant of surimi is
by preventing denaturation of proteins, parti- cularly of
actomyosin, during frozen stores.
 Sugars also increase the surface tension of water and
consequently the amount of bound water.

11. (b). Polyphosphates and sodium chloride:
 Sodium chloride(NaCl) in lower concentration
enhances water uptake and swelling of surimi and
products like sausage, ham etc.
 Prevent drip loss and improve the water holding
capacity of the frozen surimi.
(c). Starch:
 enhance the texture qualities of surimi gel.
(5) Treatment of Wash Water:-
 Surimi process involves use of enormouse volume of
water.
This water can create pollution problems unless it is
pre-treated before realese.

12. (6) Surimi from small pelagic Fishes:-
 Production of surimi from small pelagic species is
more difficult because of :-
• Higher lipid content
• large amount of sarcoplasmic protein
• Higher content of dark muscle
(7) Quality Assessment:-
The main criteria employed in judging the quality of
surimi are gel strength, colour and flavor.

13. (8). Surimi-based Products
1- Fibreized Product:
 Fibreized products are the greatest in demand among the
surimi based simulated shellfish products.
 The ingredients used in the formulation of Fiberized products
include surimi:
• salt
• starch
• Egg white
• shellfish meat
• shellfish flavor
• flavour enhancers
• water
 Imatation crab leg, shrimp, lobster and scallop meat are the
fiberized products high in demand.

14. 2- Kneaded Products:
 Kamaboko, chikuwa, Hampen, fish ham, sausage
etc. are kneaded products.
Kamaboko:
Kamaboko is a traditionaly Japanese product.
 It can be made to various recipes according to
regional Preferences, fish species, additives and
other Ingredients which will include:-
• Salt
• monosodium glutamate (MSG)
• sugar

15. • starch
• sweet ‘sake’
• egg white
• eggs or polyphosphates
• water

16. Chikuwa:
 Its hollow, cylindrical
shape.
 It is produced by broiling
surimi mixed with seasoning
and other ingredients .
Good chikuwa is white
inside with a brown surface.
HAMPEN:
 Fine paste along with Japanese
yam and other ingredients.
Good hampen has a soft spongy
texture
 Different from kamaboko
(steamed) and Chikuwa (broiled) ,
hampen is processed by boiling

17. FISH HAM:
 Fish ham is made from Alaska
Pollack surimi and tuna; non-
fish meat can also be included.
 Salt, sugar, chemical flavoring,
spices and a smoky flavoring are
added to the surimi.
FISH SAUSAGE:
Fish sausage is identical to pork
sausage. Surimi is mixed with
salt, sugar, sodium glutamate and
soy protein in a definite ratio in a
silent cutter.
The paste was stuffed into PVC
casting tubes using automatic
screw stuffer.
 After heating it is slowly cooled to
avoid shrinking of the tube and
dried.

18. MARKET OF SURIMI
 The total export of surimi from India was about 36000 MT
worth US $ 55 million during 2015-2016.
One way to further expand the worldwide surimi
consumption is tap the markets in East Asia and South Asia,
where surimi is used in their traditional food such as fish
balls.
World market for surimi based products comes from
crabsticks and fish balls, where lower grade of surimi are
used. While the surimi based products were earlier viewed as
imitation seafood, there is a change of image.
In recent times, however, due to economics reason, there has
been a slump in the surimi market particularly in Japan.

19. Reference:
1. Post harvesting technology of fish and fish
Product - K.K. Balachandran.
Mince and mince based product (Pg. no. 270- 287).

20. THANK YOU