International Journal of Volume 7 | Issue 1 | June, 2016 | 157-161 Processing and IjPPHT  Visit us: www.researchjournal.co.in e ISSN-2231-6426 Post Harvest Technology

A REVIEW DOI: 10.15740/HAS/IJPPHT/7.1/157-161 Value added surimi based seafood from India

V.B. MULYE*, S.M. ZOFAIR, M.K. BHALALA AND E.A.R. PARMAR Department of Harvest and Post-harvest Technology, College of Fisheries, Junagadh Agricultural University, VERAVAL (GUJARAT) INDIA Email : [email protected]

*Author for Correspondence Research chronicle : Received : 09.04.2016; Accepted : 30.05.2016

KEY WORDS : Surimi, Seafood, Myofibrillar protein, Meat

How to cite this paper : Mulye, V.B., Zofair, S.M., Bhalala, M.K. and Parmar, E.A.R. (2016). Value added surimi based seafood from India. Internat. J. Proc. & Post Harvest Technol., 7 (1) : 157-161. DOI: 10.15740/ HAS/IJPPHT/7.1/157-161

urimi is a Japanese term for mechanically deboned are mixed into the dewatered fish meat at levels 4 per fish flesh that has been washed with water and cent, 4 per cent and 0.2 per cent, respectively. During Smixed with cryoprotectants for good frozen shelf- the process the temperature is not allowed to exceed life . Washing not only removes fat and undesirable matters 10°C above which the protein functionality could be such as blood, pigments and odoriferous substances but damaged. The total protein lost during the washing process also increases the concentration of myofibrillar protein, is approximately 30 per cent of the minced meat and the content of which improves the gel strength and depends on the amount of water used and number of elasticity of the product. This property can be made use washing cycles employed. 10 kg surimi block are frozen of in developing a variety of fabricated products like and stored at - 18°C. shellfish analogues. These compact blocks are convenient to handle and can be economical to transport. This frozen surimi Method of surimi production : becomes the raw material for manufacture of surimi based Meat is separated using a meat-bone separator. The products. The raw surimi is ground with salt and other diameter of perforations in the drum should not be larger food ingredients, then extruded composite molded than 3-4 mm to prevent the skin and scales from passing depending upon the final products and finally heated to through the holes. The minced fish is washed repeatedly set the shape, develop the texture and pasteurize the with chilled water (5-10°C) until most of the water soluble products. Using this paste various imitated seafood protein is removed. Usually 5-10 times water is used and product of different forms, texture, shapes, flavors are three washing cycle employed. In the final washing, 0.01- prepared such as crab stick, scallop, crab legs, emitted 0.3 per cent sodium chloride is used to ease the removal shrimp, lobster tail, surimi cake etc. which have of water and pressed using a screw press to a moisture wholesome and nutritious attributes (Park, 2005). Among level of 78-80 per cent. Using a silent cutter, those attributes a paramount quality factor is texture which, cryoprotectants like sugar, sorbitol and polyphosphates will directly influence on quality (Hu et al., 2007). The

HIND AGRICULTURAL RESEARCH AND TRAINING INSTITUTE V.B. MULYE, S.M. ZOFAIR, M.K. BHALALA AND E.A.R. PARMAR type of heat treatment used is altered to vary the flavor, rapidly throughout the 1980s in the United States and the texture and appearance desired in the final products and 1990s in Europe. In the marketplace, however, there is may include steaming, broiling, boiling and deep fat frying. little sense of what these imitation products really are, These surimi-based products are rich in protein and from where they come, or that surimi was originally a available with an affordable price, have contributed to Japanese product. Instead, imitation crab is sold either the increasing worldwide consumption. The rapid growth as a substitute for the real thing or, more generically as in the popularity of surimi based products is stimulated seafood in a seafood salad. This situation contrasts with due to the following characteristics of surimi: surimi products in Japan, which range from the – Underutilized and less utilized species can be used inexpensive to the expensive, and which include an array successfully as raw materials. of stand-alone products that do not copy anything else. – Frozen surimi has a long shelf-life and is a highly Surimi-based pastes are often used in forming functional protein ingredient. seafood analogs, because of this gel-forming capacity, – A variety of surimi based products can be which also means that it can be molded or formed into manufactured by altering the appearance and eating virtually any desired shape. The gelling property also quality through application of various processing allows the texture to be varied somewhat, through technologist and ingredients. controlling parameters involving gel strength and viscosity. – Current technology permits mass production with Thus, the naturally occurring forms and textures of many consistent quality. types of seafood products can be duplicated, particularly Worldwide surimi is manufactured by using low cost those of shell fish. Other additives in addition to salt can and underutilized fish for production of ready to eat be incorporated into the paste, and these often include emitted products. The status of surimi export as per the flavorings derived from or reminiscent of the seafood FAO statistic, total surimi production of all countries is variety to be duplicated. 820,000 MT (2012-13) and contribution of India in surimi production is 55, 000 MT (2014). As per the MPEDA’s Value addition : registration, in India total 325 seafood export oriented – Economically add value to a product and form unit are under operation and exporting frozen sea food. characteristics more preferred in the market place. Out of 8 unit are exclusively manufacturing surimi and 2 – Any additional activity that is one way or other units export ready to eat surimi based analogue to changes the nature of product thus adding to its value at International market (www.mpeda.com). the time of sale. By mixing various additives the surimi paste is The dietary habits of the people all over the globe prepared, Seafood analogous products can be made with are changing fast and India is gearing up to produce and different forms, textures, and flavors, reproducing supply value added products in convenience packs by attributes of natural equivalents, such as crab meat or adopting the latest technologies and by tapping the lobster tails (Park, 2005). unexploited and under exploited fishery resources. Value addition has been considered as the thrust area. Indian Imitated seafood products: seafood processing units will be encouraged to go in for Imitation seafood products, or seafood analogs, are value addition and export through setting up new units, a fast growing segment of the food product industry. Such expanding their capacity and diversifying their current products result from processes wherein low coast or activities etc for value addition during the coming years. underutilized fish or seafood varieties are converted into products with the form and taste of more desirable Some commercially important surimi based seafood varieties. The most prevalent examples of products consumed in international market : seafood analogs are those derived from surimi. The Kneaded products : imitation form of surimi was first developed by several Several kneaded products like kamaboko, chikuwa, Japanese seafood firms in the early 1970s. Then in the hampen, fish ham and sausage are processed using surimi late 1970s, Japanese firms introduced imitation products incorporating other ingredients. The ingredients used in to Western markets, where consumption increased most of these preparations are identical; however, the

Internat. J. Proc. & Post Harvest Technol., 7(1) June, 2016 : 157-161 158 HIND AGRICULTURAL RESEARCH AND TRAINING INSTITUTE VALUE ADDED SURIMI BASED SEAFOOD FROM INDIA classification is principally based on the manufacturing are packed in molded trays and kept under frozen bellow process involved. The ingredients employed other than - 180C. surimi include salt, monosodium glutamate, sugar, starch, egg white, polyphosphate and water. The method of Crab stick : processing all these products involves grinding together Crab stick is manufactured by using surimi and it is of the various ingredients to a fine paste and some sort mixed with various textures and flavor enhancing of heat treatment at some stage. ingredients such as tapioca starch, potato starch, corn starch, red wine, egg white, water, monosodium glutamate Kamaboko: and other, real or artificial flavors, extracts and colours, Kamaboko is the Japanese name for a seafood formed into cylindrical shape and pasteurized by the substitute product made of surimi, a highly processed paste process of cooking. The resulting product is then stored of white fish. under IQF condition and consumed as a starter/snacks by mixing with various dishes.

Crumbed seafood sticks : Crumbed Seafood Sticks are made with surimi based material. Crab stick mixed with various texture and flavor To produce kamaboko, minced surimi is mixed with enhancing ingredients coated with battering and bread various texture and flavour enhancing ingredients such crump are known as crumbed seafood sticks. It is sold as starch, egg white, water, monosodium glutamate and in the market in IQF condition. A very popular seafood other, real or artificial, flavorings and colours, formed into snacks and consumed after frying. semi-cylindrical slabs or other shapes and cooked by steaming until firm. The resulting product is then served sliced hot or cold as it is, or mixed it with various dishes.

Crumbed bites : A great delicious seafood snack made from a surimi base with scallop flavoring. Major ingredients of bites are surimi, starch, salt, sugar, monosodium glutamate, batter bread crump and water and consumed after deep frying in refined oil for 3-4 minutes at 1800C. Crumb bites Crab claw : Major ingredients of crab claw are Surimi (processed white fish protein), water, starch, egg white, sugar, salt, crab extract, crab flavor, crab pincer and batter and bread crumb. It is manufactured mechanicallyusing molded line. Individual crab claw weight is 33.5 + 0.2 m and available in the IQF condition with 250 g pack. Crab claws are more popular and they are consumed after frying for 3-4 minutes at 1800C.

Internat. J. Proc. & Post Harvest Technol., 7(1) June, 2016 : 157-161 HIND AGRICULTURAL RESEARCH AND TRAINING INSTITUTE 159 V.B. MULYE, S.M. ZOFAIR, M.K. BHALALA AND E.A.R. PARMAR

Surimi unbreaded scallops : Imitated breaded shrimp : Unbreaded Surimi scallops are prepared from Ingredients used for manufacturing breaded shrimp processed white fish protein, water, starch, egg white, are surimi, starch, edible oil, soy protein, sugar, salt, shrimp sugar, salt, vegetable oil, scallop flavor without batter and flavor, sesame oil, white pepper, batter and bread crumb. bread crumb. Packed in the polythene bags of size 250 Shrimps are preserved with IQF freezing technique. g. IQF Packing Size:- 4.0+0.2 cm diameter, 2.0+0.2 cm Average weight for shrimp is 25.0 + 1.0 g and packed in thickness, 20.5+0.5 g/piece. 500 g cardboard box. These IQF pack are stored at - 180C and consumed after deep frying at 1700C for 3-4 min.

Surimi breaded scallops : Surimi breaded scallops are prepared from surimi. Surimi is mixed with other food ingredients and prepared Breaded fish finger with corn : mechanically by using mold line or manually. Frozen Major ingredient used for fish fingers is surimi, starch, scallops are battered and breaded and consumed after edible oil, soy protein, sugar, salt, corn, white pepper, bread deep frying in edible oil. Individual weight is 40 g and crumb and batter. Fish fingers sold in IQF condition and packed in the molded trays. Each pack weigh is 250 g. individual weight is 25.0 + 1.0 g. Size diameter 7.0 +0.3 cm, and thickness of coating is 1.0 + 0.2 cm. Fish fingers are sold in pack 500 g. Consumed after deep frying in edible oil at 1700C, 3-4 min.

Imitated shrimps : Major ingredient for imitted shrimps are unbreaded surimi white fish protein (surimi), water, starch, egg white, Lobster tail : sugar, salt, vegetable oil, shrimp flavor. Packed in the Ingredient composition of lobster tail is surimi, water, polythene bags of size 250 g. Solid in IQF condition. starch, egg white, sugar, salt, vegetable oil, lobster flavor, Weight of individual imitted shrimp is 25.0 +1.0 g. food colour. These lobster tails are packed in the polythene Thickness = 1.0 +0.2 cm. Packing : 500 g. Consumed bags of size 250 g and sold in IQF condition. Average after deep frying fry 170°C, 3-4 min. weight is 40 +0.5 g/piece. Consumed in fresh or after frying in edible oil.

Internat. J. Proc. & Post Harvest Technol., 7(1) June, 2016 : 157-161 160 HIND AGRICULTURAL RESEARCH AND TRAINING INSTITUTE VALUE ADDED SURIMI BASED SEAFOOD FROM INDIA

Chunk : A delicious seafood snack made from a surimi base Raw fish: Thread fin breams Surimi block with crab flavoring agent. Major ingredients of chunk are surimi, starch, salt, sugar, monosodium glutamate, colour red or paprika. Chunk is diagonal shape and packed in polythene bags and stored under frozen bellow - 180C. The chunks are consumed after thawing by mixing in various dishes as in salad.

Immited crab sticks Value added surimi based products

Hu, Y.Q., Morioka, K. and Itoh, Y. (2007). Hydrolysis of surimi paste from walleye pollock (Theragra chalcogramma) by cysteine Proteinase cathepsin L. and effect of the proteinase inhibitor (E-64) on gelation. Food Chem., Conclusion : 104(2):702–8. Marine capture fish production showing limited Lanier, T.C., Carvajal, P.A. and Yongsawatdigul, J. (2005). growth in fish production. Surimi gelation chemistry. In: Park JW, editor. Surimi and The present status of surimi and surimi-based product surimi seafood. 2nd ed. Boca Raton , Fla. : Taylor & Francis contribution less than 10 per cent export by volume of Group. p 435–89. India. Lee, C.M. (1984). Surimi process technology. Food Technol., Hence there is more scope to increase the production 38 (11) : 69–80. of surimi-based value added product and to earn valuable Park, J.W. (2005). Ingredient technology for surimi and surimi foreign exchange seafood. In: Park JW, editor. Surimi and surimi seafood. 2nd ed. Boca Raton , Fla. : Taylor & Francis Group. p 649– LITERATURECITED 707. Fellows, P. (1995). Food processing technology principles Venugopal, V. and Shahidi, F. (1998). Traditional methods to and practices. 2nd Ed. Woodhead publishing limited, process underutilized fish species for human Cambridge England.pp.241-268 consumption. Food Rev. Internat., 14 (1) : 35–97.

Hall, G. and Ahmad, N.H. (1997). Surimi and fish-mince WEBLIOGRAPHY products. In: Hall G, editor. Fish processing technology. 2nd ed. New York : Blackie Academic and Professional. p FAO 2007 (www.fao.org) 74–92. MPEDA 2012 (www.mpeda.com)

th Year  of Excellence7 

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