Surimi

Surimi is a Japanese word that literally means "ground meat". 2. To make surimi, the lean meat from white fleshed fish such as pollock is pulverized into a thick paste. The gelatinous paste can then be combined with various additives to become fake crab, fake lobster, and whatnot.

1. Surimi and value-added fishery products

2. Surimi is a Japanese term for frozen minced fish that has undergone a washing process. It is made from fresh raw fish meat that has been leached by washing with water and thoroughly mixed with sugar and polyphosphate. Sugar serves as a cryoprotective agent added to reduce freeze denaturation of minced fish during freezing and storage. The polyphosphate acts as a water-binding agent. Surimi is a mechanically deboned, washed (bleached), refined and stabilized fish flesh. It is an intermediate product used in the preparation of a variety of ready to eat seafood such as Kamaboko , fish sausage, crab legs and imitation shrimp products. Surimi

3. Selection of Suitable Species for surimi and surimi -based products Ideally, the criteria for the fish used as raw material in the production of surimi are that they should - be of low-value, be white-fleshed excellent gelling ability and be abundant and available all year-round. At present, Alaskan Pollack ( Theragra chalcogramma ) accounts for a large proportion of the surimi supply. Other species, such as sardine, mackerel, barracuda, and striped mullet have been successfully used for surimi production.

4. Making minced fish block from pelagic fishes like sardine and mackerel is more difficult than lean fishes, because of high fat content and weak binding ability of meat. The most difficult points in minced and surimi processing from small pelagic fishes are high fat content, instability of muscle proteins, large amount of sarcoplasmic proteins, and high proportion of dark to ordinary muscles. The gel forming ability of fish for processing of surimi also varies greatly from fish to fish, and depending on temperature conditions.

5. Preparation of Surimi Beheaded, eviscerated and skinned Washing with cleaned chilled water Filleting by knife Deboning Mincing Washing Fish 0.1%Nacl solution, for 5-8min,

6. Pressing Final pressing by screw-press to adjust water level at (75-78) % Screening (to separate skin bone if exist in washed and sieved minced) Frozen storage at -25 C temp. Master packing Freezing (contact plate freezer at -40 C temp. for 2 days) Packing (20 kg block flat) Shaping Adding caryoprotcetive (Sugar 4% + Sorbitol 4% +Polyphosphate 0.2%)

7. Surimi products: kamaboko , chikuwa , agemono , crab meat analog, shrimp analog and other fabricated products Chikuwa Kamaboko Surimi based products crab meat analog

8. Kamaboko Kamaboko is a traditional Japanese product similar to a sausage without casing. It can be made to various recipes according to regional preferences, fish species, additives, and other ingredients.

9. Chikuwa Chikuwa can be distinguished from by its hollow, cylindrical shape. It is produced by broiling surimi mixed with seasonings and other ingredients. Good chikuwa is white inside with a brown surface. Chikuwa is made by moulding the surimi mixture round a brass tube, or a piece of bamboo, and then broiling

10. Fish ham Fish ham is made from Alaska Pollack surimi and tuna; non-fish meat can also be included. Salt, sugar, chemical flavorings, spices and a smoky flavoring are added to the surimi and the mixture is allowed to cure for a day or two in a cold atmosphere. The cured mass is mixed with additional quantity of surimi , starch and soy protein and ground to a fine paste. The paste is sealed in PVC casings and is heated in water at 85-95 C for 40-60 minutes and frozen after cooling. If the product is intended for marketing fresh, it will be streamed for 4 minutes at 120 C.

11. Specialty products: fish sausage, fish ball, fish stick, fish finger, fish burger and Katsoubushi Fish sausage Fish Ball Fish finger Fish stick Katsuobushi Fish burger

12. Fish Sausage: Fish sausage is identical to pork sausage. Surimi is mixed with salt, sugar, sodium glutamate and soy protein in a definite ratio in a silent cutter. The paste was stuffed into PVC casting tubes using automatic screw stuffer. After heating it is slowly cooled to avoid shrinking of the tube and dried.

13. Fish Ball: Fish ball is a very popular product among surimi based products. Surimi is ground together with salt and some other ingredients. Surimi paste is formed into round shape. These pieces are flash fried in oil at 200 C. After cooling the fish ball is frozen and stored.`

14. Fish Finger: Fish finger is a very popular product made from mince. The mince is mixed with 1% salt made into rectangular slabs and frozen. The frozen mince is cut into suitable uniform sizes. These pieces are given a coating of butter followed by breading. The battered and breaded fish fingers are flesh fried in oil maintained at 180-200 C for about 20 seconds. Fish fingers also known as fish sticks in North America, are a processed food made using a white fish such as cod , haddock or pollock which have been battered or breaded. In addition to white fish, fish fingers are sometimes made with salmon .

15. Fish Stick: Fish stick is mainly prepared from fish in the form of stick. Stick is prepared from flake dorsal or abdominal muscle where the flaked duffer from in test from one another as they are not washed. It is tasteful item differs from fish ball, fish burger, fish finger etc.

16. Katsuobushi : Japanese name for a preparation of dried, fermented , and smoked skipjack tuna ( Katsuwonus pelamis , sometimes referred to as bonito ). Katsuobushi and kombu (a type of kelp ) are the main ingredients of dashi , a broth that forms the basis of many soups (such as miso soup ) and sauces (e.g., soba no tsukejiru ) in Japanese cuisine . It is today typically found in bags of small pink-brown shavings. Larger, thicker shavings, called kezurikatsuo , are used to make the ubiquitous dashi stock. Smaller, thinner shavings, called hanakatsuo , are used as a flavoring and topping for many Japanese dishes, such as okonomiyaki .

17. Prospects of specialty products in Bangladesh: Available species/Raw materials Regular supply of raw materials Suitability of temperature Better storage condition Transportation facilities Intended consumers in huge amount Demand in market