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    Fish III - Processed Fish Products - Surimi - Atmira

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    This document discusses fish processing methods such as cooking, curing through salting, smoking, drying, lowering pH through fermentation, and refrigeration. It focuses on specific curing methods like brine salting, dry salting, and kench salting. Key aspects of salting fish include the penetration and uptake of salt and the growth of halophilic bacteria. The document also discusses traditional and modern fish product processing in Indonesia, including terasi, kecap ikan, bakso, and surimi production methods.

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    Fish III - Processed Fish Products - Surimi - Atmira

    Uploaded by

    anna
    105 views41 pages
    This document discusses fish processing methods such as cooking, curing through salting, smoking, drying, lowering pH through fermentation, and refrigeration. It focuses on specific curing methods like brine salting, dry salting, and kench salting. Key aspects of salting fish include the penetration and uptake of salt and the growth of halophilic bacteria. The document also discusses traditional and modern fish product processing in Indonesia, including terasi, kecap ikan, bakso, and surimi production methods.

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    This document discusses fish processing methods such as cooking, curing through salting, smoking, drying, lowering pH through fermentation, and refrigeration. It focuses on specific curing methods like brine salting, dry salting, and kench salting. Key aspects of salting fish include the penetration and uptake of salt and the growth of halophilic bacteria. The document also discusses traditional and modern fish product processing in Indonesia, including terasi, kecap ikan, bakso, and surimi production methods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    105 views41 pages

    Fish III - Processed Fish Products - Surimi - Atmira

    Uploaded by

    anna
    This document discusses fish processing methods such as cooking, curing through salting, smoking, drying, lowering pH through fermentation, and refrigeration. It focuses on specific curing methods like brine salting, dry salting, and kench salting. Key aspects of salting fish include the penetration and uptake of salt and the growth of halophilic bacteria. The document also discusses traditional and modern fish product processing in Indonesia, including terasi, kecap ikan, bakso, and surimi production methods.

    Copyright:

    © All Rights Reserved
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    of 41

    Fish products

    and Processing

    THL – 3rd November 2015 -


    Atmira
    Fish Processing
     Nutritious, perishable, low acid food  susceptible
    to the growth of food poisoning bacteria
     Processed fish ± 23 – 47%.
     Processing methods :
     Cooking (for example, boiling or frying)
     Lowering the moisture content (by salting, smoking and drying
    collectively known as curing)
     Lowering the pH (by fermentation)
     Lowering the temperature with the use of ice or refrigeration also
    preserves the fish, but causes no noticeable changes to the texture
    and flavor.
    World review of fisheries and aquaculture (FAO, 2000)
    Produk Fermentasi

    Degradasi
    makromolekul Kecap Ikan
    (protein) menjadi
    Peda
    senyawa-senyawa
    yang lebih Bekasang
    sederhana (termasuk Terasi
    senyawa citarasa) Petis Ikan
    PENGOLAHAN HASIL PERIKANAN
    Hasil
    Perikanan

    Pengolahan Pengolahan Anekaragam


    Tradisional Modern Produk Olahan

    Penggaraman Pengalengan Sosis

    Pengeringan Pembekuan Nuget

    Pemindangan Bakso

    Pengasapan Abon

    Fermentasi Produk Lainnya


    Produk Fermentasi (KECAP IKAN)
    Ikan

    Pencucian/
    Sortasi

    Penambahan Gula
    Dan Garam

    Fermentasi

    Penyaringan

    KECAP IKAN Ampas


    Produk Fermentasi (Terasi)
    Udang Kecil

    Pencucian

    Penjemuran
    1-2 hari

    Penghancuran dan
    Penggaraman (>13%)

    Pembentukan
    Gumpalan

    Penjemuran (3-4 hari


    Penghancuran
    Penggumpalan
    Pembukusan

    Fermentasi
    (1-4 mg; 20-30oC)
    Salting of Fish – Sodium Chloride
     Calcium and magnesium chlorides  slow down the
    penetration of salt into the flesh;  rate of spoilage.
     Sodium chloride == soft and yellow in colour.
     Calcium and magnesium salts give a whiter colour but tend
    to impart a bitter taste.

     Several factors which affect the rate at which salt is taken up


    and water is replaced in fish are:
     The higher the fat content, the slower the salt uptake;
     The thicker the fish, the slower the penetration of salt to the center.
     The fresher the fish, the more slowly salt will be taken up;
     The higher the temperature, the more rapid the salt uptake.
    Salting of Fish - Principles
    • Osmosis happens when water flows
    from a lower concentration of a
    solution to a higher concentration
    through a semipermeable membrane.
    • When meat is placed in a brine, the
    meat's cell fluids are less concentrated
    than the salt water in the brining
    solution.
    • Water flows out of the cells in the
    meat and salt flows in. The salt then
    dissolves some of the fiber proteins,
    and the meat's cell fluids become
    more concentrated.
    Salting of Fish – Sodium Chloride
     Physical properties of salt
     Fine grain salt dissolves more rapidly in water and is
    preferred for making brines.
     Rapid removal of water on the surface  “Salt Burn”

    Curing types :
     Lightcure (4-6%)  dried down to 35% moisture.
     Medium cure (8-10%)  not saturated brine – Salt burn
     Heavy cure (16-20%)  saturated brine – Salt burn
    Salting of Fish – Spoilage
     Red Halophilic Bacteria (growth : 15 - 82oC ; very
    rapid : 32 – 46 oC)
     Salt tolerant bacteria (halophiles) (red or pink
    bacteria)  cause a reddening of wet or partly dried
    salt fish.
     Halophilic moulds can grow on fully dried fish and
    cause the formation of dark patches.
     Storage temperature : 7 - 10 oC
    Salting of Fish – Salting types
    Brine salting Dry salting
    Kench salting

    Brine salting The fish are immersed in a solution of salt in water.

    Dry salting Granular salt is rubbed into the surface of the fish.
    Kench salting Granular salt is rubbed into the surface of split fish and the fish are
    stacked with a sprinkling of salt between each layer of fish. The
    liquid (pickle) which forms is allowed to drain away.
    Drying of Fish
    Several factors influence the rate of drying:
     Relative humidity (RH) of the air
     Air velocity
     Air temperature
     Surface area of the fish
     The nature of the fish
     The thickness of the fish
     Temperature of the fish
     The water content
    Bakso
    Ikan

    Pemisahan
    daging dan duri

    Penghalusan
    Daging ikan

    Pencapuran Bumbu
    (+ tapioka+…STPP)

    Pembentukan
    bulatan

    Perebusan

    Bakso
    Nuget dan Sosis
    SURIMI
     Concentrated protein extract of minced fish flesh after
    several processing :
    1. Leaching
    2. Adding salt
    3. Adding cryoprotectant
    4. Freezing
     Surimi is a primary material used for gelling foods (fish
    gels) such as kamaboko and fish balls.
     Surimi generally comes in a block form and is stored
    frozen
    Raw material
     The important criteria in selection of fish for surimi
    are:
    1. Low cost
    2. White meat
    3. Non oily
    4. Abundantly available year round
    5. Good gelling ability
    Example :
    Ikan kurisi, ikan merah/ikan mata goyang, ikan
    gulamah/tigawaja dan ikan kuniran/ikan biji nangka,
    Nila, patin.
    Surimi making process (1)
    1. Raw material
     Organoleptic inspection, temperature check.
     Fish is drained and weighed.
     Stored in chill room (2 -5 °C) and properly iced.

    2. Sorting and Cleaning


     Sorted according to size

    3. Heading/gutting
     Mechanical fish meat separators
     Remove the head, gut, and thoroughly clean the belly walls
    before deboning the carcass.
    Surimi making process (2)
    4. Washing
     Remove the blood and adherent particles

    5. Deboning & Mincing


     Low temperature mincing process – avoid denaturation.
    Surimi making process (3)
    6. Washing (Leaching)  removing sarcoplasmic protein
     Important key in determining the quality of the surimi
     Rapidly washed with chilled water (5–10oC)  preserve the
    freshness
     Result : myofibril protein  influences the gel-forming ability of
    surimi.
     Water:meat = 5:1
     1st washing : NaHCO (sodium bicarbonate) 0.5% solution  (to
    3

    : Neutralized pH & Reducing water absorbtion)


     2nd washing : normal icy water
     3rd washing : NaCl 0.1 – 0.5% solution

    - Easy to remove excess water


    Fish protein
     Protein daging ikan terdiri 3 bagian:
     Protein sarkoplasma (miogen) (20-30%)
    - Larut dalam air
    - Terdiri dari albumin, mioalbumin, mioprotein
     - Mengandung enzim proteolitik (20 – 30 %).
    Protein miofibrillar (65-75%)
    - Larut dalam larutan garam
    - Terdiri dari : myosin, aktin, tropmiosin, aktomiosin
    (gabungan dari aktin dan miosin)
    - Berperan dalam penggumpalan & pembentukan gel
     Protein stroma (1-3%)
    Surimi making process (4)
    7. Refining
     To remove any connective tissue, skin, scales or
    other undesirable.
     Refiner with cylindrical perforated screen with
    perforation size of 1-3 mm and a screw shaped rotor.

    8. Dewatering/ screw pressing


     Remove water - Screw press machine
    Dewatering machine
    Refining machine
    Surimi making process (5)
    9. Mixing
    With cryoprotectant
     To ensure maximum functionality of frozen surimi because
    freezing induces protein denaturation and aggregation.
     Sucrose and sorbitol, alone or mixed at ~9% w/w to
    dewatered fish meat, serve as the primary cryoprotectant in
    the manufacture of the surimi.
     In addition, a mixture (1:1) of sodium tripolyphosphate and
    tetrasodium pyrophosphate at 0.2-0.3% is commonly used
    as a synergist to the cryoprotective effectives of
    carbohydrate additives.
    Cryoprotectants
     Cryoprotectants are chemicals that dissolve in water and lower the
    melting point of water  “antifreeze.”
     Cryoprotection can be regarded as a process of replacing water
    molecules with other molecules that cannot freeze.
     Examples : glycerol, ethylene glycol, propylene glycol, and
    dimethylsulfoxide (DMSO).
     Concentration : 5% to 15%
     Cryoprotectants memperbesar bagian cairan yang tidak dapat
    terbekukan. Larger unfrozen pockets for cells  mengurangi
    kerusakan tekstur dari terbentuknya es.
     Es akan berhenti terbentuk ketika cryoprotectant semakin
    terkonsentrat dan melting pointnya sama dengan lingkungan sekitar.
     Suhu < -100ºC  unfrozen liquid pocket – glass transition 
    unlimited storage time.
    The essential concept of cryoprotection during cell freezing
    (Source : Cryonics/Third Quarter 2007)
    Vitrification
     Konsentrasi cryoprotectants sangat tinggi (60%)  “glass
    formation” -- transformasi cairan – solid TANPA adanya
    kristalisasi.
     Freezing process – berlangsung sangat cepat. Kristal es tidak
    sempat terbentuk.
    The essential concept of cryoprotection during vitrification
    (Source : Cryonics/Third Quarter 2007)
    Properties of Cryoprotectants
     Good cryoprotectants are effective at depressing the melting
    point of water
     Do not precipitate
     Are relatively non-toxic to cells at high concentration.
     All cryoprotectants form hydrogen bonds with water
     Common cryoprotectans used  Penetrating
    cryoprotectants.
     Penetrating cryoprotectants are small molecules able to cross
    cell membranes.
     The role of penetrating cryoprotectants is to reduce ice
    growth and reduce cell dehydration during freezing.
    Surimi making process (6)
    10. Shaping and packing
     Shaped into blocks, packed into polythene bags

    11. Freezing
     Rapid freezing (drum freezing, plate freezing)
     Inner temperature reaches -25°c

    12. Cold storage


     packed into cartons - shifted to cold storage which
    is maintained below -18°C temperature
    Surimi-based products
    1. KAMABOKO
     Steamed Fish cake
    Surimi-based products
    2. CHIKUWA
     Chikuwa is made by moulding surimi ground with
    other ingredients around a brass tube or a piece of
    bamboo & grilled. Chikuwa has a hollow cylindrical
    shape. Good chikuwa is white inside with a brown
    surface.
    Surimi-based products
    3. Crabstick / shrimp imitation
    Surimi + other ingredients (6% starch –  texture, gel
    strength, egg white – appearance : glossy and whiter,
    vegetable oil – modify texture)
    http://kcmb.kcg.gov.tw/
    Surimi-based products
    3. Fish Ball
    http://kcmb.kcg.gov.tw/
    Skualen :
     Bahan baku utama untuk pembuatan skualen adalah hati ikan hiu dari
    keluarga Squalidae dan ikan hiu ini banyak tersebar merata di seluruh
    perairan Indonesia.

     Skualen adalah suatu senyawa kimia banyak terdapat dalam minyak hati
    ikan hiu botol yang hidup pada perairan dalam (300 -1000 meter)

     Secara kimia, skualen adalah senyawa hidrokarbon yang mempunyai


    enam ikatan rangkap. Senyawa ini merupakan cairan jernih yang tidak
    larut dalam air, sedikit larut dalam alkohol dan larut dalam pelarut
    lemak.
     Senyawa hidrokarbon tidak jenuh – membentuk ikatan
    hidrogen dengan air dan asam dalam tubuh.
     Proses ini membebaskan oksigen di dalam tubuh.
     Squalene ini memiliki struktur serupa dengan karoten,
    vitamin A, K, D, E, tokoferol.
     Kegunaan : kosmetik, suplemen kesehatan
     Sebagai : antioksidan, antibiotik, antikanker, meningkatkan
    sistem imun, pelembab kulit, memperlancar fungsi hati.
    THANK
    YOU

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