Preservation/Processing 3

Transcription

1 Preservation/Processing 3 FISH 261 Spring 2012 Chuck Crapo Seafood Technology Specialist 1

2 Making Consumer Ready Value added and other methods Mince Surimi Batter and breading Fish protein concentrate By-products 2

3 Value adding Many aquatic foods are further processed to produce value added products: Minced Products (includes surimi) Battered and Breaded products Seared and Sauced products Extruded and Formed products 3

4 Minced Products Sources of low commercial value, or processing by-products (e.g. frames) Minced products have a variety of uses: Extruded and formed products Fish cakes (Fish mince and salt) Fish sausages (Fish mince and Pork fat) Surimi (washed mince) and its products Kamaboko Imitation crab, scallop and lobster Fish ham 4

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6 Minced Products Surimi production goal -fish protein based product of good gelling quality and stability Sarcoplasmic proteins washed away - remaining myofibrillar proteins concentrated Less protein yield Better gelation Soluble cellular compounds washed away Pro-oxidants less oxidation problems Heme proteins/pigments better color Fat content is reduced Less oxidation and color problems 6

7 7 Surimi processing

8 Surimi processing step 2 8

9 Surimi processing step 3 9

10 Surimi process control panel Dewatering process 1 Dewatering process 2 Surimi product before 10 additions

11 Plate freezers 1 Plate freezers 2 Plate freezers 3 11 Finished product ready to ship

12 Extruded and Formed Products Portions formed into different shapes using special machines Frozen fish forced through a shaping cavity Unfrozen fish muscle (30-40ºF) is forced into cavities Minced products can be extruded to form different shapes; shrimp, clam strips and calamari rings 12

13 Battered and Breaded Products Coated by starchy material dictates the cooking and quality: Battered/breaded fillets Fish fingers Fish burgers Popcorn shrimp Fried clam strips Batter and bread crumbs cheap Very convenient for the consumer and preparers 13

14 Battered and Breaded Products FISH Fish blocks most common raw material Fish fillets and pieces plate frozen together Blocks give processors increased flexibility for their operation Inexpensive compared to fresh fish Easily processed by sawing into different shapes E.g. can get 405 fish sticks from a 16.5 pound fish block Material loss may occur during sawing Depends of saw blade; up to 12% of material may be lost Can minimize by using a guillotine blade (need to partly thaw first) Water jets now available Laser cutters 14

15 Fish block Block cutter 15

16 Fish fingers 16

17 Cutting patterns 17

18 Battered and Breaded Products Processing depends on the final use of the product: 1. Precooked product (frozen fried fish portions) For oven finishing Full fat vs. Fat reduced 2. Raw Breaded products For fryer finishing 3. Batter-coated products Precooked and for oven or fryer finishing 18

19 Breading and Battering Processing Line 19

20 Batterer Breader Product entering spiral freezer 20

21 Battered and Breaded Products SHELLFISH Either used whole or minced and formed into the required shape. Occasionally pieces are married to give larger pieces Essentially same processes used as for finfish Shrimp is breaded or battered: Tempura shrimp Lightly breaded = 65% min. shrimp Breaded = 50% min. shrimp Imitation = <50% shrimp Breading is normally very coarse (Japanese style) 21

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23 Seared and Sauced Products Seared and sauced products are relative newcomers on the market -> lower fat with grilled appearance Searing is marking with coloring agent following basting with oil to prevent dehydration Saucing is accomplished by placing sauce on top of product 23

24 By Products Fish protein concentrate Using acid and proteolytic enzymes to digest the proteins into poly-peptides / amino acids. Advantage: more shelf-life, more digestibility Disadvantage: cost, slightly bitter By-products Heads, skin, viscera, bones, trimmings 24

25 FISH POULTRY Byproducts Mechanically separated meat (if skin) 25

26 Dried cod heads (Iceland) 26

27 Leather products 27

28 Scales 28

29 Bones Good source of Calcium Good for fertilizer 29

30 Summary Total utilization will help: Less impact on stocks More economic return Adding value Processing for preservation and value adding is important 30

31 Review Aquatic products are perishable, and need to be preserved (microorganisms, enzymes, chemical reactions) Add energy (heating Remove energy (freezing, refrigeration) Remove water (drying, salting, smoking) Fermentation 31

32 Review For sustainable utilization, all parts of aquatic resources must be used. By-products add economic value, and allow optimal utilization of resources 32