FLEISCHWIRTSCHAFT international 1/2018

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Fleischwirtschaft international 1_2018
Protein
Value added fish meat products
technology of sausage making though it is known in India it is not yet
commercialized. Fish sausage is prepared by mixing minced fish with oil,
seasoning materials (sugar,salt, and sodium glutamate), coloring material,
preservatives and condiments and is blended in acutter.The paste is
then stuffed into casings, sealed and steamed or boiled. The fish raw
material may be partly smoked before stuffing in casings.
Surimi and surimi based products
Surimi is aJapaneseterm for mechanically deboned fish flesh that has
been washed with cold water and mixed with cryoprotectants for agood
frozen shelf life. Washing not only removes fat and undesirable matters
such as blood, pigments and odorous substances but also increases the
concentration of myofibrillar protein, thereby improving gel strength and
elasticity.Because of this unique property,surimi is extensively used in
Japan since many centuries to develop avariety of fabricated products. The
underutilized fish species will ensure asufficient production of surimi at
reasonable costs. There are two types of surimi products:
r frozen surimi (salt free =muen surimi and salted =Ka-en surimi) and
r raw surimi (nama surimi), which is produced in alimited scale for local
factories to make final products on the same day.
Rawsurimi has the advantage of ahigh water holding capacity which
enhances the yield compared to frozen surimi.
Preparation of surimi
The prime requirement for making surimi is that the minced fish meat
must be elastic. Croakers, lizard fish, etc. have the desired elasticity.The
steps for preparation of surimi are given below:
r The head, scales and viscera are removed. The flesh is cut into fillets.
r Washed and dressed fish or fillet is fed to the meat separator.The bones
and skin are removed. Care must be taken not to have dark meat mix
with white meat.
r The meat is mixed well with cold water 7–8 times of the volume of meat
and is lefttosettle. The supernatant is removed. The washing is repeated
for 2–3 times.
r Excess water is removed either in abasket centrifuge or by squeezing
through atextile sieve.
r Additives such as 4–5% sugar,upto0.3% polyphosphate, 4–5% sorbitol
and 2.5% salt (for Ka-en surimi) are mixed with the washed meat using
acooling type mixer or acutter.The amount of additives in surimi
varies with manufacturers. The additives are blended with meat for
15 minutes at temperature below 13 °C.
r The prepared surimi is filled into polyethylene bags and packed in trays
for freezing in aplate freezer.
r Freezing is done rapidly at –40 °C. The frozen bags/blocks are packed in
carton boxes and stored in frozen storage at below –20 °C.
The additives in surimi help to retain the quality during freezing and
frozen storage, but loss of quality is reported on long storage. The yield is
around 40% of the whole fish.
Surimi based products
The suirmi based Kamaboko is prepared by adding salt, potato,
monosodium glutamate and sugar (if necessary) one by one to the surimi
and kneaded for 15 min. after each addition. The dough is molded into
half cylinders on wooden blocks, steamed for 80–90 min., cooled in air
and then packed in cellophane. The product can be kept for aweek in
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summer.Many allied products with different shapes eg. tubes, noodles
etc., are prepared in similar way using extrusion/shaping machines.
Fish and prawn/shrimp pickles
Pickles are prepared out of different type of fish and shell fish. Traditionally,
vegetable pickles are used in India as aready to serve item with Indian dishes.
Fish and shell fish pickles are non-traditional items and are becoming popular.
Salt and acetic acid are the main ingredients used in the pickle preparation as
preservatives. Yeasts and molds can easily survive in the acidious medium of
pickle and hence preservatives are used in pickle for safe storage. In pickle the
bacterial spoilage is not aserious problem, where as proteolytic enzymes in
fish will still remain active. So,fish is well cooked to take care of the enzymatic
action of fish. As the pickle contains higher concentration of acid, disintegration
of meat may take place due to acid hydrolysis. So,salt is used in sufficient
quantities in pickle to take care of the problem of hydrolysis of meat. In the
acid and salt brine the fish flesh becomes firm.
Pickle is aRTE product with long storage life at room temperature.
Thus it should be prepared hygienically and stored carefully to avoid
contamination. Pickle can be prepared with wide range of recipe to suit
consumer’s choice. Ingredients required for preparation of pickle are
dressed and cut pieces of fish meat, spices, salt, sugar,and sodium benzoate
as preservative. Forthe preparation the fish is thoroughly mixed
with salt (5% of fish weight) and kept for 2h.Light salted and partially
dried fish also may be used. Then its is fried in aminimum quantity of
oil and set apart. The ingredients like mustard, ginger,and turmeric are
fried in the remaining quantity of oil for 2–3 min. using alow flame. All
the powdered spices are to be made into athick paste by adding water
and stored for 15 min. before use. The required amount of salt is added
and the mixture boiled. The fried meat is then added and stirred for
some time. The pan is removed from the flame and the ingredients are
mixed thoroughly for 2–3 min. and cooled. When sufficiently cooled,
vinegar is added. Sodium benzoate is added and mixed thoroughly before
packing into apasteurized glass screw-cap bottle and stored at room
temperature.
Clam pickle
Forthe preparation of clam pickle living clams are stored in clean sea
water for 16–24 hours and allowed to purate after collecting from the
landing center.The clam is later thoroughly washed with 10 ppm chlorine
water and shucked. The meat is thoroughly washed with potable water and
then blanched in 6% boiling brine for 5min. The blanched meat is
drained well on perforated avessel and then fried in oil until it is brown in
color.The fried meats are kept apart and proceed as in other cases.
The following points are to be kept in mind for preparation of pickle:
r There should be alayer of oil over product; this will effectively prevent
the contents from contact with air as seal against bacteria from external
sources.
r Use fresh raw material for pickles.
r Powdered salt with alow calcium content should be used in pickle. A
high calcium content will toughen the texture besides affecting flavor.
r Powdered spices are to be used to improve the flavor.
r Sodium benzoate is to be used to control the growth of molds.
Future prospects of value addition
There is agreat demand for seafood and seafood based products in RTE
convenience form. Anumber of such diverse products have already entered
the western markets. The factors responsible for the popularity of value
added products are: an increasing trend in the employment of women in
the context of shifttowards small family norm, increased income and
purchasing power,education, awareness and consciousness towards hygiene
and health, and increased emphasis on leisure pursuits, etc.
Authors’ address
Dr.Parveez Ahmad Para (corresponding author: Parveezpara621@gmail.com), Assistant Professor,
Department of Livestock Products Technology, Arawali Veterinary College, Bajor, Sikar (RAJUVAS)
Rajasthan-332001, India.