Podcast Beta
Questions and Answers
What role does carrageenan play in the health of diabetic individuals?
What is one of the new applications of carrageenan in the industry?
From which part of certain fish are fish oils predominantly obtained?
What percentage of fish oils is made up of saturated fatty acids?
Signup and view all the answers
Which of the following is a major component of fish oils?
Signup and view all the answers
What is the main carbohydrate component found in seaweeds?
Signup and view all the answers
Which of the following classes of algae is NOT typically found in marine habitats?
Signup and view all the answers
Which nutrient is notably high in dried laver (Porphyra tenera)?
Signup and view all the answers
What percentage of minerals by volume can seaweeds contain?
Signup and view all the answers
Which class of algae is primarily referred to as seaweeds?
Signup and view all the answers
Which vitamin is commonly found in almost all types of seaweeds?
Signup and view all the answers
What role do seaweeds play aside from being part of the Filipino diet?
Signup and view all the answers
Which of the following seaweeds has the highest recorded protein content?
Signup and view all the answers
What is the total fat content characteristic of Type A FPC?
Signup and view all the answers
Which solvent is commonly used in the extraction process for Type A FPC?
Signup and view all the answers
What is a notable characteristic of Type B FPC?
Signup and view all the answers
Which of the following processes can be used to prepare Type A and Type B FPC?
Signup and view all the answers
What is the primary consideration in the cost of finished FPC?
Signup and view all the answers
Which type of fish is considered ideal for processing into Type B FPC?
Signup and view all the answers
What characteristic does the enzymatic method of FPC preparation improve in the final product?
Signup and view all the answers
What must be done to whole fish before initiation of the processing steps?
Signup and view all the answers
What is one main use of fish mince products in Southeast Asia?
Signup and view all the answers
Which fish is most commonly used for surimi production?
Signup and view all the answers
What distinguishes surimi from fish mince?
Signup and view all the answers
What challenge is associated with fish mince during frozen storage?
Signup and view all the answers
Which additive is commonly used to stabilize surimi during freezing?
Signup and view all the answers
What is the initial source of fish mince used in food products?
Signup and view all the answers
Which type of fish is typically avoided for surimi production due to instability?
Signup and view all the answers
What is the maximum water content allowed in meat after the leaching process?
Signup and view all the answers
Which method is most efficient for removing scales and connective tissues from meat?
Signup and view all the answers
What process was discovered by Japanese scientists in 1959 for surimi production?
Signup and view all the answers
What should not be exceeded in the level of polyphosphates when mixing with surimi?
Signup and view all the answers
What is the significance of gel strength in surimi quality assessment?
Signup and view all the answers
How much water can good quality surimi absorb relative to its own weight?
Signup and view all the answers
What affects the quality of surimi most significantly?
Signup and view all the answers
What is the typical shelf life of minced fish products at room temperature?
Signup and view all the answers
What is a common use of minced fish and/or surimi in food products?
Signup and view all the answers
Study Notes
Seaweed
- Seaweeds are naturally abundant in the Philippines
- Used in Filipino diet for years
- Classified into four classes based on pigmentation:
- Chlorophyceae (green algae)
- Cyanophyceae (blue-green algae)
- Phaeophyceae (brown algae)
- Rhodophyceae (red algae)
- Green and blue-green algae grow in freshwater
- Brown and red algae, commonly referred to as seaweeds, are found in marine habitats
- Main components of seaweed are carbohydrates (saccharides and cellulose), proteins, and minerals
- Contain lipids and vitamins
- Some seaweeds have high protein content, such as dried laver (Porphyra tenera)
- Protein content reaches 34-40% comparable to soybean
- Rich in vitamins A, B1 (thiamine), B2 (riboflavin), C (ascorbic acid) and niacin
- High levels of minerals, including calcium, sodium, magnesium, potassium, phosphorus, sulfur, iodine, and iron
- Recent research suggests carrageenan (a type of seaweed extract) lowers blood glucose levels, making it beneficial for diabetics
- Carrageenan can bind with toxins, such as saxitoxin (red tide toxin), and remove them from the body
Fish Oils
- Extracted from specific fish species
- Obtained from fish waste materials during processing
- Some bony fish (mackerel, herring) have fat concentrated in their muscle tissue
- Sharks, rays, and skates have large oily livers, which may comprise 10-15% or more of their body weight.
- Fish oils are mainly esters of fatty acids and glycerol (triglycerides)
- Comprised of 25% saturated fatty acids (palmitic acid, stearic acid, myristic acid) and 75% unsaturated fatty acids (oleic acid)
- The unsaturated fatty acid chain length varies significantly
Fish Protein Concentrate (FPC)
- Classified by the Food and Agriculture Organization (FAO) into three types:
- Type A: Odorless and tasteless powder with low fat content
- Type B: Powder with a fishy flavor
- Type C: Ordinary fish meal produced under hygienic conditions
-
Types A and B preparation methods:
- Chemical: Solvents like ethanol, isopropanol, sodium citrate, and sodium chloride are used
- Enzymatic: Uses proteolytic enzymes (bromelin, papain, bacterial and fungal proteases) to digest fish protein
- Physical: Physical processes like pressing to separate water and oil from whole fish
- Cost of fish is the main determining factor of FPC cost
- Inexpensive fish that are not in high demand for direct consumption are suitable for Type B FPC production
Minced Fish Processing
- Minced fish is a popular food product in Southeast Asia
- Used in various dishes like soups, noodles, rice, and vegetables
- Primary sources of fish mince are trimmings from manual or machine filleting operations
- Fish mince differs from surimi
- Surimi has undergone leaching by water and the addition of sugars and polyphosphates
- Fish mince does not have separation of sarcoplasmic proteins (albumin, myoglobin, and enzymes) and lipids
- Fish mince is less stable during frozen storage due to the presence of enzymes, haem pigments, and lipids
Surimi
- Japanese term for semi-processed frozen minced fish protein
- Manufactured from minced meat that has been leached by water and has additives (sugars, polyphosphates)
- In 1959, a team of Japanese scientists discovered a method to stabilize the muscle proteins of surimi during freezing
- Washing out water-soluble components and adding cryoprotectants (sugars, polyphosphates) extended the functional properties of surimi during freezing and storage
- Any fish can be used for surimi production
- White-fleshed marine fish are preferred for surimi manufacture (Alaska pollock, blue whiting)
- Restrictions on harvesting these temperate species are leading to the use of tropical trawl fishes
Surimi Processing Stages
-
De-watering or Dehydration: Water is removed after leaching or washing
- Water content should be 85% by weight
- Methods include screw press, hydraulic press, centrifuge, or cheese cloth for small-scale operations
-
Straining: This step removes scales, connective tissues, and small bones
- A strainer with a cooling system is ideal
-
Mixing: Meat is mixed with additives (sugar, polyphosphates) using a mixer, grinder, or silent cutter
- Sugar should be 3-5% and polyphosphates should not exceed 0.3%
- Freezing: Mixed surimi is packed in polyethylene bags and quickly frozen in a contact or air blast freezer at -30°C
Surimi Quality Assessment
- Primarily based on gel strength and color
- Factors influencing quality are fish species, freshness, processing method, control, moisture content, freezing and storage temperatures, handling, and distribution conditions.
- Gel strength is measured objectively by rheometer or tensiometer and subjectively through sensory evaluation, folding, and teeth-cutting tests
- Surimi whiteness (required for fish balls and cakes) is measured using a whiteness meter
- Good quality surimi can absorb 30% or more of its weight in water
- Produces cooked products with acceptable firmness, a springy, gel-like texture
Surimi Manufacturing Products
- Minced fish and/or surimi can be utilized in imitation products (crab legs, scampi, shrimp dumplings) or traditional foods (fish/shrimp/squid balls, nuggets, sausages, burgers).
- Minced fish products are classified as intermediate moisture food (IMF)
- Shelf life ranges from three days at room temperature to six months when vacuum packed
- Exports require freezing for longer shelf life
Fish Balls
- Popular food in the Philippines sold in markets and parks
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Related Documents
Description
Explore the significance of seaweeds in the Filipino diet, highlighting their nutritional benefits and classifications based on pigmentation. This quiz delves into the different types of seaweeds, their components, and recent research on their health benefits.
