Week 13: Seafood processing - Coggle Diagram
Week 13: Seafood processing
Cleaning, filleting and mincing of fish
Freezing fish and other seafood
De-shelling of oyster and shellsh
Smoking of salmon and other seafood
Grading, shelling & cooking of prawns and other crustaceans
Freezing seafood products (e.g. sh balls, imitation crabstick, breaded sh llet)
Springiness: Heat induced gelation of..
Setting: Irreversible ..
Comminution (Kept between 0-5 Cel)
Basic procedure: Reduce size.. Degrade muscle ... Improve extraction ..
Stage 1: salt added
Stage 2: remaining (final temperature is .., must be less than ...)
sometimes known as “ground fish meat” or “concentrated fish protein”. Stabilized fish myobrillar protein
Minced fish meat in Japanese
used as intermediate product (raw material) for variety of
surimi seafood products such as FISHBALL!
from fishes that are mechanically deboned, rened
(heading, gutting and mincing), washed with water, drained, blended
thoroughly with cryoprotectants, packed and frozen.
: With heading-gutting machine
Kidney & Peritoneal membrane (reddish) affect appearance of final product
peritoneum is a serous membrane lining the adbominal cavity and sending out various folds which support and more or less attach to each other the visceral organs.
Guts must be removed as residual enzymes can decrease gel-forming ability
Dewatering: removes water..
repeated 2-3 times
Before final cycle with screw press ...
Screw press with ....85%
At final cycle.. add salt however protein denature.
Thus may be omitted
Washing: Mixing... enzymes
Essential to remove...compounds
Increase quality of surumi
(sar. proteins..of surumi)
Prolonged freezer shelf life & improved functional surumi property
By Concnetrate .. protein
Underwashing.. while overwashing..
Degree of washing affects surumi
No need increased washing
Mixing: Throughly with..
(Cryoprotectants) surcrose & sorbitol
(Cryoprotectants) synergised with mixture of sodium..
(Cryoprotectants) Silent cutter...
Packing: extruded into..
Freezing: Placed in ... -25 Cel
Not more than -20 Cel to ...
Shelf life ..
Factors affecting Surumi Quality