{"id":207,"date":"2018-07-24T11:40:26","date_gmt":"2018-07-24T11:40:26","guid":{"rendered":"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/?post_type=chapter&#038;p=207"},"modified":"2019-05-16T11:21:34","modified_gmt":"2019-05-16T11:21:34","slug":"value-added-fish-and-sea-foods-product-minced-fish-surimi-fish-protein-isolated-gelatin-and-retort-processed-fish-curry","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/chapter\/value-added-fish-and-sea-foods-product-minced-fish-surimi-fish-protein-isolated-gelatin-and-retort-processed-fish-curry\/","title":{"rendered":"VALUE ADDED FISH AND SEA FOODS PRODUCT: MINCED FISH, SURIMI, FISH PROTEIN ISOLATED, GELATIN AND RETORT PROCESSED FISH CURRY"},"content":{"raw":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/6VM7glV-WjE\" target=\"_blank\" rel=\"noopener\"><img src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a>\r\n<\/span><\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Contents<\/strong>\r\n<ul>\r\n \t<li>Introduction<\/li>\r\n \t<li>Minced Fish<\/li>\r\n \t<li>Surimi<\/li>\r\n \t<li>Retort Processed Fish<\/li>\r\n \t<li>Fish Curry<\/li>\r\n<\/ul>\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Introduction<\/strong><strong style=\"text-align: initial; font-size: 1em;\">:<\/strong><span style=\"text-align: initial; font-size: 1em;\">(<\/span><strong style=\"text-align: initial; font-size: 1em;\">Value Added Fish and Sea Foods Product<\/strong><span style=\"text-align: initial; font-size: 1em;\">)<\/span>\r\n<div>\r\n<ul>\r\n \t<li><span style=\"text-align: initial; text-indent: 1em; font-size: 1em;\">International trade in fish and fishery products has grown substantially over the last decades.<\/span><\/li>\r\n \t<li>More than 30 percent of the fish caught for direct human consumption enters international trade.<\/li>\r\n \t<li>Developing countries account for approximately 50 percent of global fish exports.<\/li>\r\n \t<li style=\"text-align: justify;\">Availability of technology, many projects in value-adding in seafood resulted good export.<\/li>\r\n \t<li>Careful consideration was not given to the various facets of their feasibility, including quality assurance, marketing, distribution and trade barriers, before embarking on a value-adding fish process.<\/li>\r\n<\/ul>\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Minced Fish<\/strong>\r\n<div>\r\n<ul>\r\n \t<li>Minced fish is a comminute flesh produced by separation from skin and bones.<\/li>\r\n \t<li>Separation is a mechanical process (for producing minced fish) whereby the skin and bone is removed from the flesh.<\/li>\r\n \t<li>Mince made from these fishes is relatively free from bones and might therefore be more widely acceptable.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>A frozen block of minced fish<\/strong>\r\n\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Surimi-Fish Product<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li style=\"text-align: justify;\">Washing fish mince with water, mixing with sugar and\/or polyphosphate followed by freezing to produce surimi increases the stability of the fish proteins.<\/li>\r\n \t<li style=\"text-align: justify;\">Surimi originates from Japan where it has been a traditional food source for centuries.<\/li>\r\n \t<li style=\"text-align: justify;\">The production of Surimi follows several basic steps, while the degree of mechanization depends on the sophistication and scale of production.<\/li>\r\n \t<li style=\"text-align: justify;\">The general processing steps include treatment of raw material (chilling, heading and gutting), meat bone separation, leaching, dewatering, mixing with cryo-protective agents and freezing.<\/li>\r\n \t<li style=\"text-align: justify;\">The most important step of surimi processing to ensure maximum gelling, as well as colorless and odourless surimi, is 8 efficient washing.<\/li>\r\n \t<li style=\"text-align: justify;\">The leaching process involves mixing minced meat with cold water (5\u00b0C) and removing water by screening and dehydration a few times.<\/li>\r\n \t<li style=\"text-align: justify;\">Before\u00a0 the\u00a0 final\u00a0 dewatering,undesirable\u00a0 material\u00a0 particles, such as scales, and connective tissue, are removed by a <strong style=\"text-align: initial; font-size: 1em;\">Two frozen blocks of surimi<\/strong><span style=\"text-align: initial; font-size: 1em;\"> refiner.<\/span><\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Utilization of Surimi<\/strong>\r\n<ul>\r\n \t<li>\u00a0Surimi having properties\/ability of gelling as well as being a colorless and odorless stable protein mass.<\/li>\r\n \t<li>Various products formulation are made i.e. crabs sticks. Surimi is a useful ingredient for producing various kinds of processed foods.<\/li>\r\n \t<li>It imitates the texture and taste of a more expensive product such as lobster tail, using a relatively low-cost material.<\/li>\r\n \t<li>Surimi is an inexpensive source of protein.<\/li>\r\n \t<li>In Asian cultures, surimi is eaten as a food in its own right and seldom used to imitate other foods.<\/li>\r\n \t<li>In Japan fish cakes (kamaboko) and fish sausages, as well as other extruded fish products, are commonly sold as cured surimi.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Retort Processed Fish<\/strong>\r\n<ul>\r\n \t<li>Commercial sterility is defined as the destruction of all viable microorganisms of public health significance as well as those capable of reproducing under normal non-refrigerated conditions of storage and distribution.<\/li>\r\n \t<li>Retorts typically utilize pressurized steam as the heat source, though the actual heating medium may change.<\/li>\r\n \t<li>These are processed at 121\u00b0C at elevated temperatures for the complete destruction of microorganism and their spores<\/li>\r\n \t<li>Applying sufficient heat to render the product commercially sterile according to FDA or USDA regulations<\/li>\r\n \t<li>Due to their flexible nature and their potential for expansion during processing, retort pouches are placed in metal or plastic racks to maintain pouch thickness during the retort process.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Fish Curry<\/strong>\r\n<ul>\r\n \t<li>Fish of good quality cut into medium-sized pieces.<\/li>\r\n \t<li>Fish fried gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.<\/li>\r\n \t<li>Chopping of onion was done finely. Chopped onion in the pan fryer was taken and fried until golden.<\/li>\r\n \t<li>Add all spices and cook stirring for 10 seconds. Now add the grinded onion, garlic, ginger and tomato puree.<\/li>\r\n \t<li>Add the water and salt. Bring the mixture to the boil. Add fried fish pieces.<\/li>\r\n \t<li>Retort the mix in flexi pouches (Restorable Pouches) at 240\u00b0F to inactivate <em style=\"text-align: initial; font-size: 1em;\">Clostridium botulinum<\/em><span style=\"text-align: initial; font-size: 1em;\"> spores<\/span><\/li>\r\n<\/ul>\r\n<\/div>\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>you can view video on VALUE ADDED FISH AND SEA FOODS PRODUCT: MINCED FISH, SURIMI, FISH PROTEIN ISOLATED, GELATIN AND RETORT PROCESSED FISH CURRY<\/strong><\/td>\r\n<td><a href=\"https:\/\/youtu.be\/6VM7glV-WjE\" target=\"_blank\" rel=\"noopener\"><img class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n\r\n\r\n<strong>\u00a0Future Reading<\/strong>\r\n<ul>\r\n \t<li>Trondsen, T. (1998). Blue whiting surimi: new perspectives on the market value. Fisheries Res 34, pp. 1-22<\/li>\r\n \t<li>Sotelo, C.G, Pinerio, C. and Perezmartin, RI (1995) Denaturation of Fish Protein during Frozen storage \u2013 role of formaldehyde. Zwitschrift Fur Lebensmittel-Untersuchung Und-Forchung, 2001, 14-23.<\/li>\r\n \t<li>Codex Alimentrius Commission (1980) Recommended Code of Practice for Frozen Fish. CAC\/RCP 16-1978. FAO and WHO, Rome, Italy<\/li>\r\n<\/ul>","rendered":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/6VM7glV-WjE\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a><br \/>\n<\/span><\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Contents<\/strong><\/p>\n<ul>\n<li>Introduction<\/li>\n<li>Minced Fish<\/li>\n<li>Surimi<\/li>\n<li>Retort Processed Fish<\/li>\n<li>Fish Curry<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Introduction<\/strong><strong style=\"text-align: initial; font-size: 1em;\">:<\/strong><span style=\"text-align: initial; font-size: 1em;\">(<\/span><strong style=\"text-align: initial; font-size: 1em;\">Value Added Fish and Sea Foods Product<\/strong><span style=\"text-align: initial; font-size: 1em;\">)<\/span><\/p>\n<div>\n<ul>\n<li><span style=\"text-align: initial; text-indent: 1em; font-size: 1em;\">International trade in fish and fishery products has grown substantially over the last decades.<\/span><\/li>\n<li>More than 30 percent of the fish caught for direct human consumption enters international trade.<\/li>\n<li>Developing countries account for approximately 50 percent of global fish exports.<\/li>\n<li style=\"text-align: justify;\">Availability of technology, many projects in value-adding in seafood resulted good export.<\/li>\n<li>Careful consideration was not given to the various facets of their feasibility, including quality assurance, marketing, distribution and trade barriers, before embarking on a value-adding fish process.<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Minced Fish<\/strong><\/p>\n<div>\n<ul>\n<li>Minced fish is a comminute flesh produced by separation from skin and bones.<\/li>\n<li>Separation is a mechanical process (for producing minced fish) whereby the skin and bone is removed from the flesh.<\/li>\n<li>Mince made from these fishes is relatively free from bones and might therefore be more widely acceptable.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>A frozen block of minced fish<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Surimi-Fish Product<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li style=\"text-align: justify;\">Washing fish mince with water, mixing with sugar and\/or polyphosphate followed by freezing to produce surimi increases the stability of the fish proteins.<\/li>\n<li style=\"text-align: justify;\">Surimi originates from Japan where it has been a traditional food source for centuries.<\/li>\n<li style=\"text-align: justify;\">The production of Surimi follows several basic steps, while the degree of mechanization depends on the sophistication and scale of production.<\/li>\n<li style=\"text-align: justify;\">The general processing steps include treatment of raw material (chilling, heading and gutting), meat bone separation, leaching, dewatering, mixing with cryo-protective agents and freezing.<\/li>\n<li style=\"text-align: justify;\">The most important step of surimi processing to ensure maximum gelling, as well as colorless and odourless surimi, is 8 efficient washing.<\/li>\n<li style=\"text-align: justify;\">The leaching process involves mixing minced meat with cold water (5\u00b0C) and removing water by screening and dehydration a few times.<\/li>\n<li style=\"text-align: justify;\">Before\u00a0 the\u00a0 final\u00a0 dewatering,undesirable\u00a0 material\u00a0 particles, such as scales, and connective tissue, are removed by a <strong style=\"text-align: initial; font-size: 1em;\">Two frozen blocks of surimi<\/strong><span style=\"text-align: initial; font-size: 1em;\"> refiner.<\/span><\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Utilization of Surimi<\/strong><\/p>\n<ul>\n<li>\u00a0Surimi having properties\/ability of gelling as well as being a colorless and odorless stable protein mass.<\/li>\n<li>Various products formulation are made i.e. crabs sticks. Surimi is a useful ingredient for producing various kinds of processed foods.<\/li>\n<li>It imitates the texture and taste of a more expensive product such as lobster tail, using a relatively low-cost material.<\/li>\n<li>Surimi is an inexpensive source of protein.<\/li>\n<li>In Asian cultures, surimi is eaten as a food in its own right and seldom used to imitate other foods.<\/li>\n<li>In Japan fish cakes (kamaboko) and fish sausages, as well as other extruded fish products, are commonly sold as cured surimi.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Retort Processed Fish<\/strong><\/p>\n<ul>\n<li>Commercial sterility is defined as the destruction of all viable microorganisms of public health significance as well as those capable of reproducing under normal non-refrigerated conditions of storage and distribution.<\/li>\n<li>Retorts typically utilize pressurized steam as the heat source, though the actual heating medium may change.<\/li>\n<li>These are processed at 121\u00b0C at elevated temperatures for the complete destruction of microorganism and their spores<\/li>\n<li>Applying sufficient heat to render the product commercially sterile according to FDA or USDA regulations<\/li>\n<li>Due to their flexible nature and their potential for expansion during processing, retort pouches are placed in metal or plastic racks to maintain pouch thickness during the retort process.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Fish Curry<\/strong><\/p>\n<ul>\n<li>Fish of good quality cut into medium-sized pieces.<\/li>\n<li>Fish fried gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.<\/li>\n<li>Chopping of onion was done finely. Chopped onion in the pan fryer was taken and fried until golden.<\/li>\n<li>Add all spices and cook stirring for 10 seconds. Now add the grinded onion, garlic, ginger and tomato puree.<\/li>\n<li>Add the water and salt. Bring the mixture to the boil. Add fried fish pieces.<\/li>\n<li>Retort the mix in flexi pouches (Restorable Pouches) at 240\u00b0F to inactivate <em style=\"text-align: initial; font-size: 1em;\">Clostridium botulinum<\/em><span style=\"text-align: initial; font-size: 1em;\"> spores<\/span><\/li>\n<\/ul>\n<\/div>\n<table>\n<tbody>\n<tr>\n<td><strong>you can view video on VALUE ADDED FISH AND SEA FOODS PRODUCT: MINCED FISH, SURIMI, FISH PROTEIN ISOLATED, GELATIN AND RETORT PROCESSED FISH CURRY<\/strong><\/td>\n<td><a href=\"https:\/\/youtu.be\/6VM7glV-WjE\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>\u00a0Future Reading<\/strong><\/p>\n<ul>\n<li>Trondsen, T. (1998). Blue whiting surimi: new perspectives on the market value. Fisheries Res 34, pp. 1-22<\/li>\n<li>Sotelo, C.G, Pinerio, C. and Perezmartin, RI (1995) Denaturation of Fish Protein during Frozen storage \u2013 role of formaldehyde. Zwitschrift Fur Lebensmittel-Untersuchung Und-Forchung, 2001, 14-23.<\/li>\n<li>Codex Alimentrius Commission (1980) Recommended Code of Practice for Frozen Fish. CAC\/RCP 16-1978. FAO and WHO, Rome, Italy<\/li>\n<\/ul>\n","protected":false},"author":2,"menu_order":32,"template":"","meta":{"_acf_changed":false,"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":["narender-kumar"],"pb_section_license":""},"chapter-type":[],"contributor":[63],"license":[],"class_list":["post-207","chapter","type-chapter","status-publish","hentry","contributor-narender-kumar"],"part":3,"_links":{"self":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/users\/2"}],"version-history":[{"count":5,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/207\/revisions"}],"predecessor-version":[{"id":298,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/207\/revisions\/298"}],"part":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/parts\/3"}],"metadata":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/207\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/media?parent=207"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapter-type?post=207"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/contributor?post=207"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/license?post=207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}