Seaweed in the Filipino Diet

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What role does carrageenan play in the health of diabetic individuals?

Lowers glucose levels in the blood (correct)

Acts as a carbohydrate substitute

Increases glucose levels in the blood

Increases insulin production

What is one of the new applications of carrageenan in the industry?

As a natural sweetener

As a meat tenderizer

As a leavening agent in baking

As a fat substitute in foods (correct)

From which part of certain fish are fish oils predominantly obtained?

The skin

The liver

The stomach

The muscle tissue (correct)

What percentage of fish oils is made up of saturated fatty acids?

25% (D) Signup and view all the answers

Which of the following is a major component of fish oils?

Oleic acid (C) Signup and view all the answers

What is the main carbohydrate component found in seaweeds?

Mucopolysaccharides (A) Signup and view all the answers

Which of the following classes of algae is NOT typically found in marine habitats?

Chlorophyceae (A) Signup and view all the answers

Which nutrient is notably high in dried laver (Porphyra tenera)?

Protein content (A) Signup and view all the answers

What percentage of minerals by volume can seaweeds contain?

7-34% (B) Signup and view all the answers

Which class of algae is primarily referred to as seaweeds?

Phaeophyceae (A) Signup and view all the answers

Which vitamin is commonly found in almost all types of seaweeds?

Vitamin B2 (A) Signup and view all the answers

What role do seaweeds play aside from being part of the Filipino diet?

Medicine, fertilizer, and animal feeds (B) Signup and view all the answers

Which of the following seaweeds has the highest recorded protein content?

Porphyra tenera (D) Signup and view all the answers

What is the total fat content characteristic of Type A FPC?

0.75% (A) Signup and view all the answers

Which solvent is commonly used in the extraction process for Type A FPC?

Ethanol (C) Signup and view all the answers

What is a notable characteristic of Type B FPC?

Definite fishy flavor (D) Signup and view all the answers

Which of the following processes can be used to prepare Type A and Type B FPC?

Chemical methods (B) Signup and view all the answers

What is the primary consideration in the cost of finished FPC?

The cost of fish (B) Signup and view all the answers

Which type of fish is considered ideal for processing into Type B FPC?

Lean fish (B) Signup and view all the answers

What characteristic does the enzymatic method of FPC preparation improve in the final product?

Functional properties (D) Signup and view all the answers

What must be done to whole fish before initiation of the processing steps?

Wash the fish thoroughly (D) Signup and view all the answers

What is one main use of fish mince products in Southeast Asia?

Making fish and prawn sausages (D) Signup and view all the answers

Which fish is most commonly used for surimi production?

Alaska pollock (B) Signup and view all the answers

What distinguishes surimi from fish mince?

Presence of additives and washing process (C) Signup and view all the answers

What challenge is associated with fish mince during frozen storage?

Separation of proteins leads to quality loss (D) Signup and view all the answers

Which additive is commonly used to stabilize surimi during freezing?

Sugars and polyphosphates (B) Signup and view all the answers

What is the initial source of fish mince used in food products?

Trimmings from filleting operations (D) Signup and view all the answers

Which type of fish is typically avoided for surimi production due to instability?

Oily fish varieties (B) Signup and view all the answers

What is the maximum water content allowed in meat after the leaching process?

85% (C) Signup and view all the answers

Which method is most efficient for removing scales and connective tissues from meat?

Strainer with forced cooling system (A) Signup and view all the answers

What process was discovered by Japanese scientists in 1959 for surimi production?

Washing out water-soluble components (B) Signup and view all the answers

What should not be exceeded in the level of polyphosphates when mixing with surimi?

0.3% (A) Signup and view all the answers

What is the significance of gel strength in surimi quality assessment?

Determines the product's texture and firmness (B) Signup and view all the answers

How much water can good quality surimi absorb relative to its own weight?

30% or more (B) Signup and view all the answers

What affects the quality of surimi most significantly?

Control of freezing and storage temperature (B) Signup and view all the answers

What is the typical shelf life of minced fish products at room temperature?

Three days (B) Signup and view all the answers

What is a common use of minced fish and/or surimi in food products?

Imitation seafood products (B) 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.

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.