SURIMI TECHNOLOGY TECHNOLOGY
Submitted to: Dr.A.K.Singh Dr.A.K.Singh (Sr. (Sr. Scientist) Sc ientist) Submitted Submitted by: by: Rahul Kumar Kumar (M.Tech, DT,1st Year)
i) Introduction Introduction
Surimi a Japanese word for minced meat me at.. A fish-based product serving the raw material for preparation preparation of analog of seafoods seafoods like like crab, lobster, scallop & other shellfish. Technically, surimi is the stabilized myofibri myofibrillar llar protein protein which which is obtained obtained by mechanically deboned fish flesh, which is washed, mixed with cryoprotectants, and stored frozen. frozen.
Surimi is more than just a minced meat..
Two major distinguishing features:
i) gel-forming capacity ,allowing it to assume almost any texture desired ii) long-term stability in frozen storage, imparted by the addition of sugars as cryoprotectants.
Gelling involves association of long myofibrillar protein chains producing a continuous 3-D network trapping water & other components, result resulting, ing, a visco viscoelas elastic tic gel. gel.
ii) Raw Material Resources Important & desirable properties of the fish for surimi production : Strong gel-forming capability when processed into surimibased products. Good organoleptic quality White flesh Year round availability Abundance and, Reasonable price None of the existing fish species meet all the qualifications. According to gel-strength croaker croaker,, lizard l izard fish and cutlass fish are most suitable. Despite of low gel-strength , Alaska Pollock has been the predominant fish species used for surimi production owing to its abundance and economical aspects.
iii) Ingredients for surimi products 1) Salt (NaCl) Added (during final washing) to increase the ionic strength of meat, thereby thereby, solubilizing actomyosin actomyosin (the active component component which forms gel). Optimum level is appox. 2% at pH 7.0. 2)Sugar Acts, more importantly, importantly, as cryoprotectant cryoprotectant and sweetener. sweetener. Protects protein protein from from freeze denaturation by increasing increas ing the surface tension of water as well as the amount of bound water. Examples: sucrose, lactose, glucose, fructose, glycerol and sorbitol. 3) Egg White It modifies the rubbery texture caused by the addition of starch and to give the product a whiter and glossier appearance. A 10 % addition imparts highest yield stress to the gel product and 20% addition gives a softer product product with higher gel quality.
4) Phosphates Added to washed minced flesh before freezing. Used in conjunction with sugar sugar or sorbitol sorbitol and with or without without salt. It enhances the cryoprotective cryoprotective effect effect of sugar. sugar. Increased in water retention is another function of phosphates. DSP, DSP, STP, STP, SHMP etc are used in @ 0.1 to 0.3% 0 .3% by weight. 5) Starch It can modify the texture of final product, improve gel strength of a low quality surimi and reduce the cost of the formulation due to imbibed water. (due to the gelatinization of the starch granules) Up to 10% starch can be added. In excess , it causes surimi products brittleness. 6) Colour and Flavor Additives Analog crab is added added a orange-red orange-red surface colour that is associated with the real product. Similarly yellow color is added to white flesh to get creamy white for scallops. Hydrolyzed proteins, either as peptides or amino acids, are used as flavoring agents. MSG is basically a amino acid, but used as a flavor modifier and enhancer. Several artificial flavors are available for seafood analogs , compounds with the flavor of tuna, caviar, scallop, oyester, shrimp, crab , lobster, and anchovy are used.
iv) Manufacturing Procedure
V)
Surimi-Based Products
Surimi-based products are prepared by extruding the surimi paste into various shapes that resemble shellfish meat such as crab, lobster, scallop, or shrimp. The closer the simulation desired, the greater the sophistication of the extrusion technique that is required. The products may be divided into four major categories according to their fabrication and structural features:
1) Molded Pr Products
These products products are produced by molding the chopped surimi paste into the desired shape and allowing it to set and form an elastic gel. Molding Molding may be done done by either a single single extrusio extrusion n or a coextrusion. Coextrusion, gives a meat like texture, whereas the single extrusion results in a uniform and rather rubbery mouthfeel. mouthfeel.
2) Fibe Fiberi rizzed Prod Produc ucts ts
These products are produced by extruding the paste into a thin sheet through a rectangular nozzle having a narrow opening (1-2 mm The extruded sheet is then partially heat set and cut into strips of desired width by a cutter, similar to a noodle cutter, having a clearance that allows only partial cutting (<4/5 of the thickness), so that a sheet of strips results. Fine strips are preferred for the fibrous crab leg product, whereas wider strips are more suitable for the crab flakes and chunks as well as for scallop analogs. The resulting sheet of strips is folded into a rope (a bundle of fibers) by a simple narrowing device called a rope former. The rope is then colored, wrapped, and cut into a desired length by a wrapping machine.
3) Composite-Molds Composite-Molds Products Products
For these products, the strings or shreds of desired length are mixed with surimi paste and extruded into a desired shape.
Strings or shreds are produced either by the method just described or by shredding a block of surimi gel into thin rectangular pieces (<1 mm thick). Texture can be manipulated by adjusting the mixing ratio of strings and shreds and surimi paste (binder). Most typical products products under this category that can be found in the market market are shrimp s hrimp and lobster analogs. Another Another type of compositecomposite-molded molded product product called fish ham is prepared by mixing the dice of cured tuna and pork into the fish paste before extrusion
4) Emulsified Products To make make this type t ype of product, surimi is treated t reated in a manner similar t that used when meat is processed for emulsion products. The level of fat added is usually less than 10%, and the type of fat used is not limited to animal fat. In fact, fact, vegetable oil is often added because unlike mammal and bird meat, fish meat readily produces stable emulsion with oil. Sausage-type analogs are example of this kind of products.
IMPORTANT PROCESSING CONSIDERATIONS
Use of high-quality surimi is essential in making fiberized fiberized products products that require require a highly highly elastic elastic and resilient texture. Selection of ingredients is determined by the formulation needs, primarily gel strength and freeze freezethaw thaw stability stability require requirements. ments. Water may be added so that the moisture level l evel remains at 78 to 80%, as a maximum, in the paste. Chopping must be sufficient for maximum solubilization of actomyosin. Setting Setting of the paste paste extrudate extrudate should occur occur slowly and to a moderate degree without surface drying.
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