Trip to IPM Review
Introduction
Marine and fresh water fishes are popular food consumed in Asia, because of its abundance and wide acceptance by most consumers. However, only about 2% of fish species are generally used for human consumption. Some of the limiting factors contributing to this low intake are varied cultures, food habits, poor appearance, unusual sizes and unappealing taste that are associated with lower preference of fish species. Technology for using less preferable fish is of interest and important to many countries which have large fish resources. One of the technologies that have developed in the last 15 years is the use of these fish in making of surimi, a highly functional protein raw material. Surimi can be used as raw material for a variety of popular food products such as fish ball, fish cakes, lekor crackers, fish fingers, fish sausage and fish burger. The surimi can also be used in fabricated imitation seafood product such as crab- sticks, legs, prawn tail or lobster tail.
As for that, to learn and understand more about the processes of these food products that are mainly by surimi and otoshimi in making Keropok Lekor, therefore we went to Institut Perikanan Malaysia (IPM) Chendering, Terengganu to study how the food processing were carryout using the equipment and technology that they have. Besides that, we learned on the principal of HACCP, care, safety and precaution while handling all the equipments (machine) and the procedure. This is a relevant practical activity for the subject code of MAR610 (Processing Technology of Marine Product). The fish that are being use are from demersal fishes. The IPM officers which are the supervisor for the activities that were carryout were proudly give the students a chance to made the food product by themselves and to bring back home the food product as a souvenir.
Otoshimi is a fish meat without head, bones, scale and viscera were removed. While surimi is an otoshimi that has undergoes the leaching, dehydrating, straining processes and added with other ingredient such as sugar and polyphosphate. Surimi and surimi based-product are getting popular and gaining favourable response from the consumers. The Muslim society, with over 500 million peoples is the potential user or consumer of surimi and surimi based-product.
Surimi can be defined as a wet concentrate of fish muscle, that is mechanically deboned, water washed and mixed with cryoprotectant, sugar and polyphosphate to obtain a good shelf life during frozen storage. Surimi technology is not new. The Japanese has applied the technique since 1100 AD as the traditional way for preservation of fish. The technology become popular and gained favourable response after being introduced in the US market in 1980. In 1994, surimi production was about 400,000 ton a year and about one million ton for the surimi-based products is produced annually. They are widely marketed in Japan, USA, Korea and European countries.
2.1 Raw Material for Surimi
Ideally, surimi is made from low-valued fish species with white flesh that has excellent gelling ability; the fish is abundant and available throughout the year. The main raw material that is marketed around the world is Alaska pollack (Theragra chalcogramma). This fish species is found around Japan, Soviet Unions, Canada and USA. Other fish such as Cod, Northern squafish, Pacific whiting, Sardine, and Pacific herring are also potential for surimi production. In New Zealand, the raw material for surimi is Hoki, while in Asian region the potential fish species for surimi production are Threadfin bream, Croacker, Lizardfish, Pike conger, Barracuda and Red big-eye.
Ideally, surimi is made from low-valued fish species with white flesh that has excellent gelling ability; the fish is abundant and available throughout the year. The main raw material that is marketed around the world is Alaska pollack (Theragra chalcogramma). This fish species is found around Japan, Soviet Unions, Canada and USA. Other fish such as Cod, Northern squafish, Pacific whiting, Sardine, and Pacific herring are also potential for surimi production. In New Zealand, the raw material for surimi is Hoki, while in Asian region the potential fish species for surimi production are Threadfin bream, Croacker, Lizardfish, Pike conger, Barracuda and Red big-eye.
Surimi could be made from freshwater fish. Several freshwater fish species such as Tilapia, catfish and carp have been identified as source of surimi production. Here at IPM, we used seawater fish species that is Selayang, Kerisi, Gelama, Biji Nangka and Kunyit fishes.
2.2 Index of fish freshness
Before proceed to processing of surimi, the fish are required to pass the quality check of the fish, based on the index that are being used and produce by IPM. The fish needed to get above 3 score which is considered as moderate or else the fish cannot be used in making surimi and it will be used as a ‘fish fertilizer’ for fish feedings. Five samples of different species of fish are taken randomly to undergo the quality check which is Selayang, Kerisi, Gelama, Biji Nangka and Kunyit.
Before proceed to processing of surimi, the fish are required to pass the quality check of the fish, based on the index that are being used and produce by IPM. The fish needed to get above 3 score which is considered as moderate or else the fish cannot be used in making surimi and it will be used as a ‘fish fertilizer’ for fish feedings. Five samples of different species of fish are taken randomly to undergo the quality check which is Selayang, Kerisi, Gelama, Biji Nangka and Kunyit.
 |
| Checked the fish freshness |
The result show that the fish get 4 score which indicate that it is in ‘good’ categories. *Refer Appendix A for the Index of fish freshness form.
2.3 Processing of Surimi
Surimi processing consists of several steps that are described in Surimi Flowchart. For surimi production raw material should be fresh and kept chilled. Heading and gutting of fish should be done as soon as possible. Fish flesh is separated from the bones and skin using a fish bone separator machine. This should be done at a low temperature to minimise the deleterious effect of frictional heat on the product. The most important step of surimi processing to ensure maximum gelling, as well as colourless and odourless surimi, is efficient washing. The leaching process involves mixing mince meat with cold water (approximately 5ºC) and removing water by screening and dehydration. This process is repeated two times. Before the final dehydrating under a Hydraulic Press, undesirable material particles, such as scales, and connective tissue are removed by a Strainer machine. The Hydraulic Dehydrator, which commonly has 0.5 mm perforation, squeezes water out with compression to level 80-82% moisture, to removed excess water in order to get a suitable moister. The number of washing cycles and water volume varies with fish species, freshness of fish, type of washing unit, and the desired quality of the surimi (Shaviklo 2000).
Generally, four steps are used in the processing of fish to surimi.
This includes:
1) Fresh fish,
2) Heading and Gutting,
3) Cleaning and washing,
4) Deboning,
5) Fish meat (Otoshimi),
6) Addition of cryoprotectant, sugar and polyphosphate,
7) Freezing.
on Tuesday, December 14, 2010
|
A comment?
0 responses to “Trip to IPM Review”