Seafood Processing and Surimi

Seafood processing plays a crucial role by cleaning, filleting, and otherwise preparing seafood to make it safe and suitable for consumption.

N-3 polyunsaturated fatty acids are beneficial as they can reduce the risk of coronary heart disease, making fish a healthy alternative to red meat.

Surimi is minced fish meat that is produced by mechanically deboning fish, refining, washing, draining, and freezing it with cryoprotectants.

<p>Common methods include cleaning, filleting, freezing, and marinating seafood, as well as preparing sashimi and smoking.</p> Signup and view all the answers

<p>Good quality surimi is generally odourless, has a creamy white appearance, and possesses excellent gelling properties.</p> Signup and view all the answers

<p>Surimi constitutes about 2-3% of the world fishery supply, equivalent to approximately 2-3 million tons of fish.</p> Signup and view all the answers

<p>Producing surimi involves heading, gutting, mincing, washing, draining, blending with cryoprotectants, and finally freezing.</p> Signup and view all the answers

<p>The primary purpose of deboning is to separate the fillets from undesirable parts of fish using water.</p> Signup and view all the answers

<p>Perforation diameters of 3-4mm yield optimal quality and recovery, effectively removing bones and impurities.</p> Signup and view all the answers

<p>Washing is critical to remove undesirable water soluble sarcoplasmic proteins, blood, fat, and nitrogenous compounds.</p> Signup and view all the answers

<p>They are generally white-fleshed fishes with low fat content.</p> Signup and view all the answers

<p>The water should be near or below 5℃ to prevent the degradation of myofibrillar protein by proteolytic enzymes.</p> Signup and view all the answers

<p>Under-washing results in substantial loss of gel quality during storage.</p> Signup and view all the answers

<p>Alaska pollock is found in the North Pacific Ocean, and Pacific whiting is found along the Pacific Coast of the US and Canada.</p> Signup and view all the answers

<p>Over-washing leads to significant loss of fine particles and excessive moisture, which complicates refining.</p> Signup and view all the answers

<p>The initial step is de-heading and gutting, which is crucial to remove residual enzymes that can decrease gel-forming ability.</p> Signup and view all the answers

<p>Washing removes loose scales, blood, and remnants of the gut.</p> Signup and view all the answers

<p>The number of washing cycles is an important factor that influences the degree of washing and overall surimi quality.</p> Signup and view all the answers

<p>Sarcoplasmic proteins diminish the stability of functional proteins, lowering the gel-forming ability of surimi.</p> Signup and view all the answers

<p>Deboning involves separating meat from skin and bones using a deboning machine, which collects the fish meat while discarding bones and tendons.</p> Signup and view all the answers

<p>Leached meat is obtained after washing and refining minced fish meat, removing soluble proteins and impurities.</p> Signup and view all the answers

<p>Incomplete removal of the gut may lead to off-flavors and a decrease in gel-forming ability.</p> Signup and view all the answers

<p>The steps that follow are deboning, mincing, washing, refining, and then dewatering.</p> Signup and view all the answers

<p>The ideal water-to-meat ratio is 2:1.</p> Signup and view all the answers

<p>Increased washing leads to higher water usage, more myofibrillar protein loss, and increased waste disposal.</p> Signup and view all the answers

<p>Water is removed by screening, dehydrators, or centrifuging.</p> Signup and view all the answers

<p>Salt may be added to facilitate water removal, but can also cause protein denaturation during frozen storage.</p> Signup and view all the answers

<p>The final moisture level achieved is 82-85%.</p> Signup and view all the answers

<p>Approximately 9% w/w of sucrose and sorbitol are used as primary cryoprotectants.</p> Signup and view all the answers

<p>They act as a synergist to cryoprotectants, adjusting pH and inactivating metal ions.</p> Signup and view all the answers

<p>The text does not specify the ideal temperature but mentions maintaining it during mixing.</p> Signup and view all the answers