Seafood Processing and Surimi
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Questions and Answers

What role does seafood processing play in ensuring seafood is safe for consumption?

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

Why are n-3 polyunsaturated fatty acids from fish considered beneficial?

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.

What is surimi and how is it produced?

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

List some common methods involved in seafood processing.

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

What are the characteristics of good quality surimi?

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

How significant is surimi in global fishery supply?

<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

What steps are involved in the production of surimi?

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

What is the primary purpose of deboning in surimi processing?

<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

How do perforation diameters of 3-4mm affect the quality and yield of surimi?

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

Why is washing minced meat a critical step in surimi processing?

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

What characteristics do fish species used in the surimi industry generally share?

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

What temperature should the water be during the washing process and why?

<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

What are the consequences of under-washing surimi?

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

Name two fish species commonly used in surimi processing and their corresponding regions.

<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

Explain how over-washing impacts the quality of washed meat.

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

Describe the initial step in surimi processing and its importance.

<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

What is the purpose of washing the fish after de-heading and gutting?

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

How does the number of washing cycles affect surimi quality?

<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

What role do sarcoplasmic proteins play in the functionality of surimi?

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

Explain the deboning process in surimi manufacturing.

<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

What is leached meat and how is it obtained in surimi processing?

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

Why is it critical to completely remove the gut during the de-heading and gutting stage?

<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

What steps follow the de-heading and gutting process in surimi production?

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

What is the ideal water-to-meat ratio for effective washing in surimi processing?

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

Why is increased washing in surimi processing considered undesirable?

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

What method is used to remove water during the dewatering process in surimi production?

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

What role does salt play in the last dewatering step of surimi processing?

<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

What is the final moisture level achieved through the screw press in surimi processing?

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

What primary cryoprotectants are mixed with dewatered minced fish meat, and in what percentage?

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

How does sodium tripolyphosphate and tetrasodium pyrophosphate function in surimi processing?

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

What is the ideal temperature maintenance during the mixing of cryoprotectants in surimi processing?

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

Flashcards

Seafood Processing

The process of preparing seafood for consumption, including cleaning, filleting, marinating, freezing, and more.

Surimi

Stabilized fish myofibrillar protein, often called 'ground fish meat', used in various seafood products.

Seafood's Importance

Seafood is a significant protein source for many cultures, often providing health benefits like increased intake of omega-3 fatty acids.

Surimi Production

Processing fish by deboning, refining (heading, gutting, mincing), washing, blending with cryoprotectants, and freezing.

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Surimi Properties

Surimi has excellent gelling properties, allowing it to be shaped into various forms. It's typically odourless and creamy white.

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Fish as a Healthy Alternative

Fish is a healthier alternative to red meat due to its omega-3 fatty acids, which are beneficial for cardiovascular health.

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Cryoprotectants

Substances added to surimi during processing to prevent ice crystal formation during freezing, maintaining quality.

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Fishery Supply

Fish caught and used in the production of food in the world. Surimi constitutes around 2 to 3 percent of total.

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Surimi fish species

White-fleshed fish with low fat content used in surimi processing.

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Alsaka pollock

A fish species from the North Pacific Ocean used in surimi production.

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Surimi processing - De-heading & Gutting

Removing the head and gut (viscera) of fish for surimi production. Ensuring complete removal is crucial.

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Surimi processing - Deboning

Separating fish meat from skin and bones using a machine.

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Fish gut removal importance

Complete gut removal is vital to avoid enzyme degradation reducing gel formation for surimi.

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Surimi processing - Mincing

Cutting fish into small pieces (minced meat).

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Surimi processing - Washing

Removing loose scales, blood, and gut pieces from the fish.

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Surimi processing - Dewatering

Removing water from the minced fish.

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Deboning fish

Separating fish fillets from undesirable parts like bones and skin using machines that force the soft flesh through perforated plates.

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Optimal perforation size

3-4mm perforation size in deboning machines provides good quality and yield of surimi.

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Surimi washing

Mixing minced fish with cold water (near or below 5°C) to remove water-soluble proteins, blood, fat, and other impurities.

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Sarcoplasmic proteins

Water-soluble proteins in fish muscle that affect surimi quality and gel formation if not removed during washing.

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Washing cycles impact

The number of washing cycles and the water-to-meat ratio affect surimi quality. Too little washing leaves impurities; too much washing loses valuable meat particles.

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Water temperature (washing)

Maintaining cold water temperatures (near or below 5°C) during washing protects the myofibrillar protein from degradation by enzymes, increasing surimi quality and shelf life.

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Deboned fillet quality

Deboned and deskinned fillets contain cleaner minced meat, devoid of blood and membranes, leading to improved surimi quality.

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Surimi quality factors

Surimi quality depends on fish type, freshness, washing method, and the number of wash cycles used during processing.

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Washing Ratio

The ratio of water to meat used in washing surimi. Typically 2:1, but can vary depending on fish freshness.

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Washing Cycle

The process of rinsing surimi with water to remove sarcoplasmic proteins, contributing to its white color and texture, typically repeated 2-3 times.

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Dewatering

Removing excess water from surimi after washing, often involving screening, dehydrators, or centrifuging, typically repeated 2-3 times.

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Refiner

A tool used to remove undesirable particles like bones, scales, and connective tissues from surimi before final dewatering.

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Salt Mixture

A mixture of NaCl and CaCl2 added during the last dewatering step to facilitate water removal, but can lead to denaturation during frozen storage.

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Synergistic Mixture

A blend of sodium tripolyphosphate and tetrasodium pyrophosphate added to surimi to enhance cryoprotectant action, adjust pH, and inactivate metal ions.

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Silent Cutter

A tool used to thoroughly mix cryoprotectants with surimi for approximately 2-3 minutes at a controlled temperature.

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Study Notes

Seafood Processing

  • Seafood is a popular protein source in many countries.
  • Consumers are increasingly choosing fish as a healthier alternative to red meat.
  • N-3 polyunsaturated fatty acids in fatty fish are associated with lower risk of coronary heart disease.
  • Seafood processing is important for ensuring safety and quality.

Seafood Processing Steps

  • Cleaning, filleting, mincing fish
  • Marinating seafood
  • Preparing sashimi
  • Freezing fish and other seafood
  • Opening oysters and shellfish
  • Smoking salmon and other seafood
  • Grading, shelling, and cooking prawns and other crustaceans
  • Freezing seafood products (e.g., fish balls, imitation crab sticks, breaded fish fillets)

Surimi

  • Surimi is minced fish meat; a popular Japanese product making up 2-3% of global fish supply.
  • It's a stabilized fish myofibrillar protein, sometimes called "ground fish meat" or "concentrated fish protein."
  • Made from fish that's mechanically deboned, refined, washed, blended with cryoprotectants, packed, and frozen.
  • Widely used as an intermediate product in various seafood products/substitutes.

Surimi Processing:

  • Raw Material: Receiving, sorting, cleaning, heading/gutting
  • Deboning/Mincing: Separating meat from skin/bones using a deboning machine, followed by mincing meat
  • Washing: Mixing minced meat with cold water(<5°C) to remove undesirable elements
  • Refining/Dewatering: Improving surimi quality by removing water; further refining may involve a screw press
  • Mixing: Mixing surimi with cryoprotectants and other ingredients; using silent cutter for efficient mixing
  • Packing: Extruding into polyethylene bags (often colored), packing by weight (e.g., 10kg blocks)
  • Freezing: Placing surimi in contact plate freezers until the core temperature reaches -25°C.
  • Storage: Maintaining freezing temperature below -20°C to prevent protein denaturation; shelf life is approximately 2 years.

Factors Affecting Surimi Quality

  • Biological factors (species, seasonality/sexual maturity, freshness)
  • Harvesting & On-board handling (time/temperature from capture to processing)
  • Processing (water quality e.g. temperature, hardness), Washing cycle, and wash water-to-meat ratio

Fish Balls

  • Singapore imports surimi from multiple countries (Indonesia, India, Malaysia, Thailand, Vietnam).
  • Roughly 50,000 tons of surimi (fish balls & fish cakes) are produced annually by manufacturers.
  • Ingredients: minced fish (fresh or frozen surimi), water (40%), salt (3-5%), sugar (3%), mono-sodium glutamate (1%), and starches (3%).
  • Salt aids in solubilizing myofibrillar proteins.

Fish Ball Processing Steps

  • Comminution: Chopping/cutting and blending minced fish to make smooth textured paste.
  • Forming: Creating the shape of fish balls.
  • Setting (Gel setting): A transition from paste to gel, forming an irreversible gel state.
  • Heating/Cooking: Increasing the internal temperature above 80°C to render food safe and induce gelatinization.
  • Cooling/Freezing: Rapid cooling in freezers or blast chillers.

Improving Fish Ball Texture

  • Starch: A common additive to create a chewy texture.
  • Transglutaminase: A more expensive additive, aiding crosslinking reactions of myosin and creating a springier texture.

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Seafood Processing PDF

Description

Explore the essential steps in seafood processing, from cleaning and filleting to preparing surimi. This quiz covers the methods for ensuring the safety and quality of seafood, as well as the popularity and benefits of using fish as a protein source. Test your knowledge about the processing techniques and nutritional aspects of seafood.

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