Lec.06 Meat and Fish Based Value Addition 2024 PDF

BST 31352- Value Addition and Product Development Value added Meat and Fish products Dr J A A C Wijesinghe Ph.D in Food Science and Technology  Processing Any treatment which brings about a substantial physical and chemical changes in the natural state of meat. Bas...

BST 31352- Value Addition and Product Development Value added Meat and Fish products Dr J A A C Wijesinghe Ph.D in Food Science and Technology  Processing Any treatment which brings about a substantial physical and chemical changes in the natural state of meat. Basic Processing Procedures 1. Comminution 2. Emulsification 3. Meat Extension 4. Pre-blending 5. Hot Processing 6. Fermentation 7. Cooking  Advanced Processing Procedures 1. Smoking 2. Curing/ Salting 3. Canning 4. Restructuring  Comminution (size reduction) 1. Reduction of raw meat into smaller pieces or particles. 2. Size reduction improves uniformity and promotes uniform distribution of ingredients.. 3. Instrument: Knives and Meat Mincer  Emulsion (continuous A mixture of two immiscible liquids where one phase liquid is dispersed in another as droplets. Phases remain immiscible due to the existence of + interfacial tension between them. dispersed Stabilized by emulsifying agents which reduce the interfacial tension. phase) Diameter of dispersed fat droplets in a true emulsion ranges from 1-5 micrometer. Meat Emulsion Dispersed Phase solid or liquid fat droplets + Continuous Phase water containing salt and proteins  Meat Emulsion cont.… 1. Meat emulsion is an oil-in water emulsion. 2. A multiphase system. 3. The continuous phase consists of water, salt and proteins hence referred to as matrix, in which fat droplets are dispersed. 4. Fat droplets are usually >50μm and remain coated with soluble proteins (myofibrillar or sarcoplasmic). 5. Low temperature maintained during emulsion formation. 6. Stable meat emulsion: Each fat droplet is coated with a thin layer of soluble protein which has been released into the aqueous medium from the muscle fibres.  Meat Emulsion cont.… 1. For meat emulsion meat samples having high myofibrillar content and minimal connective tissue are selected. 2. The process of emulsification is carried in a bowl chopper. 3. The entire process is carried out at low temperatures ranging from 3- 13 °C, this achieved by addition of chilled water or ice-flakes. 4. Salt is added @ 4-4.5% of the lean meat and the chopping is initiated by keeping the temperature below 3 °C. 5. Excessive physical handling and long holding of the emulsion should be avoided. Meat Extension Process of adding extenders to a meat product. Meat extenders are non-meat substances with substantial protein content. They increase bulk as well modify the nutritional quality of the end product. Increases the Fe and Vit. B content of the product. Reduces the price of the final product, making it affordable to larger masses. Preblending Mixing of ingredients with ground meat in fixed proportions. This process allows better extraction of proteins which in turn stabilizes the emulsion. It also helps in achieving the desired fat content of the final product. Hot-Processing & Hot-Boning Earlier hot processing have been defined as processing of meat prior to the onset of rigor mortis. However, the term “hot processing” is defined as the processing of meat prior to chilling. Whereas removal of bones from fresh meat is known as hot-boning.  Hot-Processing Advantages Problems Associated 1. Reduced cooler space. 1. Unavailability of inadequate 2. Reduced labor requirements, chilling systems. energy consumption and in- 2. Inadequate tenderness of the plant holding time. end product. 3. Superior binding qualities 3. Cut distortion, can be over- 4. Reduced shrinkage. come by electric stimulation. 5. Increased rendering efficiency. 4. Unavailability of adequate packaging systems  Fermentation Eg. Sucuk, Hungarian salami and Chorizo A method of preparing and preserving meat. The bacteria, Lactobacillus, Staphylococcus and Micrococcus, play the most important role in this well known microbial process. Additionally, certain types of yeasts and molds are also used in production of some special fermented meat products. The process leads to development of organic acids(eg. lactic acid) Fermentation Advantages  Improved organoleptic properties viz. appearance, color, flavor, aroma, taste texture and juiciness.  Enhanced nutritive value and digestibility.  Maintains keeping quality of the meat product by inhibiting the growth of food pathogens and spoilage organism by producing bacteriocins.  Cooking Dry Heat Moist Heat Microwave Cooking  Dry Heat Cooking Implied for tender cuts and comminuted meats. Types: Broiling; Roasting and Frying. Broiling: Meat held on a wire grill, is exposed to heat from above. Meat turned around for uniform cooking. Roasting: Roast pieces at least 8 cm thick, placed fat side up and placed in a hot air oven at 115-150 °C. Imparts brown color to the end product and enhances flavor of the product. Frying: Heating in pan with deep or shallow fat, suitable for thin cuts.  Moist Heat Cooking Implied for relatively tough cuts of meat. Types: Pressure Cooking; Stewing; Simmering and Braising. Pressure Cooking: Meat cooked under high pressure and temperature. Facilitates the tenderization of tough cuts. Stewing: Meat pieces are first browned in small amount of fat and then covered with water/curry stuff and simmered, while covering the container. Final product becomes tender with the curry  Moist Heat Cooking cont…. Simmering: Cooking in hot water at 70°C for considerable amounts of time. Braising: It utilizes both dry heat as well as moist heat. The meat cuts are first fried and then put in a covered container along with water and seasoning, then cooked at 80-90°C.  Microwave Cooking Relatively recent development. Microwaves: High frequency, non-ionizing electromagnetic waves which are reflected by metals. Microwaves penetrate the food from all directions up to a depth of 2-4 cm causing water, fat and sugar molecules to vibrate at very high speeds. Vibration of molecules causes friction which in turn produce heat. Causes volume heating i.e. the heat in food spreads through three dimensional space. No browning achieved and for uniform food needs to be turned frequently. Fish Processing and Value Addition  Fish Processing and value addition Fish is a rich source of easily digestible protein that also provides polyunsaturated fatty acid, vitamins and minerals for human nutrition. A need for their conservation and utilization for human consumption has been recognized in order to prevent post-harvest fishery losses. Recovery of flesh by mechanical deboning and development of value-added products are probably the most promising approaches.  Fish Based Products Fish Wada Fish Cutlet Fish Wafers Prawn Pickle Fish Pickle Fish Sausage Fish Balls  Fish Preservation Techniques Fish preservation techniques refer to a wide range of actions used by the fisher-folk and fish processors to preserve their fish products either through smoking, sun- drying, salting or wet salting. These techniques aim to prevent from spoilage, damages or destruction due to enzymes and bacteria action.  Traditional fish smoking This refers to the smoking techniques where fisher-folk often construct smoking oven with mud, bamboo or else. The construction is done in the ground through dugout. In this technique, fish is easily processed via means of smoke produced by the firewood placed in the smoking chamber. Hence, the produced smoked fish has a pleasant flavor, and at the same time it can be kept longer than fresh fish. Despite these benefits, we should keep in mind that traditional fish smoking is an artisanal process that can’t cope with large volumes of fish because of their low capacity and inefficient smoking process. Increasing the capacity could lead to high consumption of firewood and therefore contribute to forest depletion. Disadvantage of traditional techniques of fish smoking High consumption of firewood; Causes dark brown or black colour on the final product; Difficulty for the fisher-folk to handle wire mesh loaded with fish during the smoking; Low capacity; Loss of heat and smoke through the stoke hole and around the layers of fish, resulting in increasing need of fuel (wood); Damage caused by the sticks separating the layers of fish; Difficulty in controlling the heat.  Fish oil Preparing fish oil includes a set of techniques that are used to transform raw fish waste products into oil for human consumption. The reasons why human beings started utilizing fish waste products is because the waste products are rich in fat contents. The quantity of fat contents in fish depends on the size and types of fish species and the distribution of fat in parts of fish body. Fish oils contain the omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), precursors of certain eicosanoids that are known to reduce inflammation in the body.  There are other uses than alimentary for the oil produced with fish wastes: As lubricant in the tanning and texture industries. In cosmetics and skin healing products In health products and traditional foods As fuel for street lamps To promote the healing of wounds, respiratory irritations and gastro-intestinal tracts.  Preparation of fish oil In general the oil is found in the flesh, head, frames, fins, tails, skin and guts of fish in varying quantity. Before oil can be extracted, several steps must be followed: Remove fish offal and internal organ using sharp knife Place the fish waste in clean cooking utensil/container Ensure that the quantity of the offal and internal organ does not exceed the quantity of water in the cooking utensil/container Boil/heat the fish offal and internal organ for 30-45 minutes to separate water from oil protein After boiling of the fish, separate fish bones and meat from the soup using fine mesh sieve  Preparation of fish oil contd; Allow the soup to cool for 20-30 minutes. A layer of oil will be seen on the top of the soup Use a table spoon to scoop the oil from the soup Place oil in a cooking utensil to boil for a while to remove the remaining water content. Separate oil from liquid by fine mesh sieve which separates matter of varying densities The oil should be stored in a clean glass/container The concentrated leftover liquid (soup) should be boiled for about 90 minutes to remove water content to produce super saturated soup  https://www.youtube.com/watch?v=F1ycZxEbZ78