Surimi-A Semi-Processed Wet Fish Protein H Ojin N Orin T Okei Kyokai, 197 1)

Home , Surimi

MFR PAPER 1020 The frozen surimi industry ta rtcd in th e northern J apanese is land of Hokka ido o n a m a ll scale in 1960 Head and gut fish , separate but expanded greatl y when equ ipment flesh from the skeletons, wash and to produce surimi was insta ll ed aboa rd de water, strain, and add flavoring . factory ships operating in the o rth That is the simplified recipe for . .. Pacific and Bering Sea (Sakai. 1969). The productio n of surimi was 87,000 metric tons in 1967 and in creased to 292,000 metric to ns by 1970 (Zaidan Surimi-A Semi-Processed Wet Fish Protein H ojin N orin T okei Kyokai, 197 1). O f the 1970 productio n, the shore pla nts in H o kka ido and the T oho ku d i tri ct in northern H o nshu produced 153.000 metric to ns o f suri mi a nd factory DAVID MIYAUCHI, GEORGE KUDO, and MAX PATASHNIK ships produced 139,000 metric to ns. primaril y in the Bering Sea.

PROCEDURE FOR ABSTRACT MAKING SURIMI

The de velopmellt oj th e technology j or preparing surillli, a sellli-processed \V et The procedure for making su rimi fish proteill, was res ponsible jor th e rapid illcrease in the produ cti on oj " Kalll o from Alaska po ll ock in a typical boko"-t y pe prodll cts ill Japan. By being processed illto sllrillli , the fish lII uscle modern processi ng pl a nt is descri bed proteins retaill jor a longer tillle th e junctional properties reqllired jor lIlaking below . good " Kalllaboko" alld fish sausages. The preparatioll procedure and jacrors ajjectillg the qllality ojsllrillli are described. Heading and Gutting Fish

A laska po ll ock are headed and gut INTRODUCTION properties very rapidl y o nce they are ted by machine. Complete rem oval o f frozen . However, when the muscle is the viscera, spine. and blac k. pe rito In the preceding paper on "Kama processed into surimi befo re freezing, neum is required to produce a hi gh boko", the rapid increase in the pro the muscle proteins retain for a signi f quality fi ni shed product. The fi sh a re duction of "Kamaboko"-type products icantly longer time the functio nal taken by conveyor to a drum-type in Japan to over I million metric to ns properties required fo r m aki ng hi gh washer to rem ove slime. scale , blood . in 1970 was cited. This increase was quality " Kamaboko" and fis h sausages. bits o f viscera , and other ext raneous m ade possible to a large extent by Until the procedure for maki ng surimi materi a l. J apanese fishery scientists who devel was developed, the producti on of each oped the technology for preparing " Ka ma boko" processing pl ant was Separation of Flesh surimi, a semi-processed wet fis h pro limited by the amount o f fis h muscle tein. In preparing surimi , the initial it could obtain from fresh fis h . N ow, F ro m the washer, the headed-and process steps are identical to those " Kamabo ko" processing pl a nts ca n gutted fis h are taken by co nveyor to for preparing "Kamaboko": heading, stockpile their raw materi al to assure th e fi rst fl esh-separato r machine . T here gutting, a nd washing the flesh ; sep fu ll -scale productio n throughout the the fis h pass between a press and a per arating the fis h muscle from skin and year. The surimi pl ants, which h ave forated d ru m . The rela ti vely soft mus bones; washing and dewatering the been built in ports cl ose to the fishing cl e is forced through th e hole to the minced muscle; and straining. In the grounds, are mecha ni zed fo r the ef final process step, the strained muscle fici ent handling and processing o f the is mi xed with various additives to fish into surimi . The compact fr ozen David Miyauchi , George Kudo, stabili ze the fis h proteins during frozen surimi block as a ready-to-use inter and Max P atashnik are on the storage. This mixture is packaged a nd medi ate raw materi al is more econo mi staff of the P acific Fisher) Products T echnolog} C enter, frozen into rectangular surimi blocks. cal for shipping to a nd sto ring at the National Marine Fisheri es The muscle proteins of many species " Kama boko" pl ants in the larger cities Service, NO AA, 2725 Montlake of fis h lose their "Kamaboko" -forming than are whole fi sh . 81 vd. E., Seattle, W A 98 t 12.

7 riO •• AI •••• polloct. ('11-' ",_ VI I •• ' e bt eel '" t • 11 e 0 11,,"k "I Ill,' dlul11 I Ill' h"IIl' , '~"I 'Of urlml A •• ,ll1d "dlll'llll . Ik,h 11'111,1111 ,'11 I h ' l'UI "dl' "I Ilh' ,IIUlll "Ild .ll~ .. 1.11' ',1 1·11 "Illl' ,I U'I1\l'\"1 h,11 11 11 \\lll 111.11"II,t1II"IllII1~ 11,,1 II ,II

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Washing and Dewatertng the Minced Flesh

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DIFFERENT GRADES OF SURIMI

minute until lInl I he l~mperdluH' I the 011 lure mu I \\ <.lter con ent 01 the JC\\ at~rc I h· 1\ 0 I (I about .. 6 per ent hpt be" (I Packaging and Freezing Straining the Flesh '>Ufll111 I' r,t"~<." J 111 I l_~ lInll In Th" I11lncell tle,h " then I J Ihrollt.:h h, th 1"" <."1 hI I~n~ ba' .InJ 111 frl Ie n a I~esh 'trainer 1\ hlch re illll I e, ,111.111 '""J c.lrt,'n .lnLl Ir'll~n In honz )nlal bone, conncctilc ti"uc, hlac~ ,I-in rl.lle treoa , \Iter IJeeZln~, thL" re partIcles. scalc~, anLl tenllnn" rlLl-cLl tl'" hl"d" ra f1la,t~r "art,'n \ I ", hl~ her m)1 lUre " fllent t r '>U rlJlli ,hl)lI III he ,t,)rL'O .11 (l I ,lr 111\\ e r the ". he I rho h permllted Ii Mixing With Additives 'In .. e Ih ,t,)rage lite LlerenJ, I'n 1,'r.l:e the .11111 lint 1'1 t.lr"h II cJ I' Inerea cd lemperature" I- )r e'\ampk. the ,tlHage tha l,b)c,,"IC YU.tiltl Ie h th.il ma) The trai ned flesh IS ml '\ell I n a food life of \ la,l-a pl)lIl)ch: lIrtml at I .. I- h.:: II eJ InciuJ.:: I11ca,Urcl11ent f,)r mixer or si lent cutter "Ith aLlllltl\'e~ 1- 10 () I~ ahl)lIt 2 Il1l1nth, hut at rc,tllcnce. r H , anJ "hitl.:ne .,

8 u.s. INTEREST IN boko"-forming capability. Thus, each Quality Standards PRODUCING SURIMI species must be tested for its uitability. For economical processing, the fish To produce surimi that meel~ the In view of the continuing high 'must be avai lable in abundant quan quality standard now u ed by the Japanese demand for surimi to be tities throughout a long sea on. Japanese surimi manufacturer ' a OCI used in "Kamaboko", fish sausage and ation will require close quality control. ham, and the prospects of re laxation of High standards of anitation are re import restnctlOn by Japan, interest Processing Equipment quired throughout the processing plant has been expressed by some fisherie Commercial equipment available owing to the opportunity for bacterial groups in the potential of producing for surimi production includes fl esh contamination of the minced fi h mus surimi in the United States for export. separators. washers, dewaterers, and cle during the various processing teps Some of the factors that should be strainers. Heading-and-gutting ma and because final "Kamaboko"-type considered by interested groups from chines have been designed and are products have onl y a limited helf the technical aspects of producing avail able for such species as Ala ka life. The Japanese have demon trated urimi have been given in this paper pollock, now used for surimi produc that a high quality surimi can b pro and in the preceding paper on "Kama tion . All unwanted soft material (i.e., duced by u ing good manufacturing boko". Factors for initial con ideration kidney, bits of viscera, dark membrane practices. are summarized here. lining the visceral cavity) that could be separated from skin and bone LITERATURE CITED Fish Raw Material together with the fish muscle must be Anonymous. 1971. Zusetsu Gyogyo HaJ..u ho removed before the fish is pa ed (Illustrated Fisherie White Paper for 1971.) 111 ZaIdan Hojm Orin ToJ..el The inherent "Kamaboko"-forming through the flesh separator. For Kyokai (Agric. For. Co p. Found.l. Tokyo. capability (elastic characteristic or example, the J apanese have developed Japan, 319 p. Iwata, K., K. Kanna, S. Umemoto, and M. gel-forming capacity) of fish muscle machines th at remove the Alaska pol Okada. 1971. Study of the quality of proteins varies from species to species frozen stored Alaska pollack 5l1rillll-1. lock's belly flaps , which are lined with The influence of freshness of the material as does the rate of loss of thi "Kama a black peritoneum, and the backbone. and changes in storage temperature. Bull. Jap. Soc. Sci . Fish. 37:626-633. boko"-forming capability during iced Similarly, any species suitable for Nishiya, K. 1963. Special Report of Sym torage of the fish. For a gi ven species, surimi production must lend itself to posium on Cold Storage of Fi h Meat. Meeting Jap. Soc. Sci. Fi h .. Oct. 10, p. factors such as freshness of the fish , rapid and economical heading, gutting, 211. age and sexual maturity, eason, area and removal of soft extraneou Sakai, K. 1969. Japanese factory ship~ meet big demand for minced pollock. hsh. of catch , etc., may affect its "Kama- material. News Int. 8(9): 15 - 16.

MFR Paper 1020. From Marine Fisheries Review, Vol. 35, No. 12, December 1973. Copies of this paper, in limited numbers, are available from 083, Technical In formation Division, Environmental Science Information Center, NOAA, Washington, DC 20235.

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