Practicum 4: Fish Burger Patties

Practicum 4: Processed Meat Product - Burger Patties

• Aim: To demonstrate the application of comminution techniques to produce palatable fish products.
• Introduction: Fish is a major protein source globally. Fish consumption has been a part of human diets for thousands of years, both from wild catches and increasingly from aquaculture.
• Fish Meat Characteristics: Fish meat has high water content and low stroma proteins, making it perishable. Various preservation methods, such as drying, freezing, and fermentation, extend its shelf life.
• Materials for Fish Burger Patties:
  • Fish fillet (250g)
  • Fat (olive oil) (10 mL)
  • Cooking yoghurt (10 g)
  • Garlic (finely chopped) (10 g)
  • Onion (finely chopped) (20 g)
  • Salt (to taste)
  • Chili powder (0.5 g)
  • Garam masala (1 g)
  • Bread crumbs (20 g)
• Note: Record initial weights of all ingredients. Losses during preparation are normal. These precise records help to determine yield for marketing purposes.

Practicum 6: Ice Cream Product

• Aim: To demonstrate the principles of aeration in processing dairy food ingredients.
• Introduction: Ice cream is a frozen dessert made via aeration of dairy products. Sweeteners, fruits, and flavourings are also frequently included. The mixing process results in trapped air and the formation of ice crystals.
• Ice Cream Mix Composition: The mix typically contains milk fat, milk solids-not-fat (proteins, lactose), sweeteners (often sugar and corn syrup), stabilisers/emulsifiers, and water.
• Materials:
  • Full cream milk (1 L)
  • Skimmed milk powder (200 g)
  • Whipping cream (30 g)
  • Lecithin (soya bean base) (2 g)
  • Strawberry jam (optional)
  • Xanthan gum or carrageenan (1.6 g)
  • Sodium alginate (2.4 g)
  • Sugar (150 g)
  • Corn syrup (50 g)
  • Vanilla extract (5 mL)
• Equipment/Consumables: Electric mixer, mixing bowl, boiling pot, spatula, thermometer, ice cream maker.

General Notes on Methods

• Record Keeping: Procedures for practicum activities often require recording weights and measurements at different stages to accurately determine yields and losses.
• Aeration & Density Measurements: Significant process steps often include specific measurement guidelines to assess the outcomes.
• Heating considerations: Processes involving heat often require specific temperature control to denature proteins and microorganisms without risk of scorching or product deterioration.