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Week 13: Seafood processing - Coggle Diagram
Week 13: Seafood processing
Basic Procedure
Cleaning, filleting and mincing of fish
Marinating seafood
Preparing sashimi
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)
Fishball processing:
Ingredients
Starch
salt
Surumi
Advantages
(Optional) Transglutaminase
Springiness: Heat induced gelation of..
PRocess
Procedure
Forming
Setting: Irreversible ..
Duration
Temperature
Comminution (Kept between 0-5 Cel)
2 Functions
Solubilise
Depend on..
Add in
Basic procedure: Reduce size.. Degrade muscle ... Improve extraction ..
Stage 1: salt added
Stage 2: remaining (final temperature is .., must be less than ...)
Heating/cooking
3 purposes
Cooling/Freezing
Placed in
cryo..
is plate..
however
Surimi processing
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.
Procedure
: 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
Mincing
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
Reasons
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
Wash cycle
No need increased washing
Effective washing..
Mixing: Throughly with..
(Cryoprotectants) surcrose & sorbitol
(Cryoprotectants) synergised with mixture of sodium..
(Cryoprotectants) Silent cutter...
Packing: extruded into..
commercial.. carton
Freezing: Placed in ... -25 Cel
Not more than -20 Cel to ...
Shelf life ..
De-boning
Metal detection
Factors affecting Surumi Quality
Bio
PRocessing
