MFR PAPER 1243

Past, Present, and Future Uses of Minced

FREDERICK J. KING

Today, the state of evolution of minced commercial use of minced fish blocks is for blocks have been used to make fish sticks fish utilization in the United States might be fish sticks. Fish portions are consumed, but from the early 1960's to now. Other blocks, described as "the end of the beginning." there is a limited supply of truly white having a less white appearance or a less Products made from minced fish have en­ minced fish blocks for this application. A fibrous texture, have been used to make fish tered U.S. markets. Most of this production New England firm is test marketing salt fish cakes and other products. is based on imported minced fish blocks. produced from minced fish obtained from The amount of imported minced fish Some, but not all, of the problems in intro­ fish frames (backbones). blocks increased dramatically in the 1970's. ducing these new products can be traced to and other extruded products have been pro­ In 1972-73, U.S. importers of fish blocks quality characteristics of these imports. duced or are being test marketed. started feeling the pinch of short supplies Problem areas include variability between Anticipated directions of future research and higher prices for the blocks that different sources of raw material, inconsis­ and development cover the entire spectrum had been used for making fish sticks and tent quality from a given source of raw from harvest through processing, storage, portions. They turned to minced fish blocks material, and deterioration of qual ity during marketing, and new product development. and to Alaska fillet blocks to meet frozen storage. Several of these activities will occur over­ part of our consumer desires for sticks and In the United States, present uses of seas and will impact on U.S. consumption portions. Consumer reactions in this initial minced fish include fish sticks. fish por­ of minced . Some thoughts period were mixed. By early 1974, our tions, , seafood patties, and other about directions of these activities include freezer warehouses were full of both fillet products made by extrusion. Most of our the following: I) Improve frozen storage and minced fish blocks. The oil crisis of stability of minced fish blocks and breaded 1974-75 did not help matters since it kept products made from these blocks; 2) modify block prices high and movement of these the texture or "mouth-feel" of minced fish blocks was slow. During this period, the products so that it is more akin to that of U.S. industry became painfully aware that fillet products; and 3) in contrast, concen­ minced fish blocks lost quality at a faster trate on development of new products based rate than fillet blocks during frozen storage. on the natural characteristics of minced fish, More and more consumers complained for example, mixtures with ground . In about poor quality of fish sticks made from addition to needs for future research and minced fish. For example, complaints about development, international cooperation is rubbery texture could be traced often to the Frederick J. King is with the Glouces­ essential to development of realistic product use ofminced blocks. Quan­ ter Laboratory, Northeast names and quality assurance documents for tities of fish blocks in freezer warehouses Center, National Marine Fisheries minced fish products consumed in the Unit­ finally returned to normal by mid-1975, and SerVice, NOAA, Emerson Avenue, ed States. an "older but wiser" attitude is now preva­ P.O. Box 61, Gloucester, MA 09130. . This paper was presented at the THE PAST Aberdeen (III) Conference on Utili­ Laminated blocks entered into U.S. pro­ zation ofMinced Fish, 7-B Apri/1976. A relatively small quantity of minced fish duction of fish sticks and portions recently. For the Proceedings of this confer­ blocks has been imported since, at least, the They are mixtures of fillets and minced fish ence, write the Torry Research Sta­ early 1960's. Most of these earlier blocks in which the minced fish originates from tion, Ministry of Agriculture, Fisheries and , P.O. Box 31, were made in Iceland or Canada using fillet trimmings (such as v-cuts), and it is 135 Abbey Road, Aberdeen AB9 v-cuts (fillet trimmings containing rib spread uniformly on fillet surfaces. The BOG, Scotland. bones). In the United States, some of these amount of minced fish may represent its

April 1977 natural proportion in the headed and gutted rubbery after frozen storage. Some of these and may contain small pieces of fish. If laminated blocks contain too much blocks have had too much thaw drip (exces­ such as or . They represent a minced fish, they are apt to fall apart or sive moisture) by the time they were made present use with a growth potential for those shatter during sawing. Laminated blocks, into fish sticks. Although this defect can minced fish blocks whose appearance containing up to 10 percent (United King­ occur in fillet blocks, the sponginess of makes them less attractive for fish sticks. dom) or 12-14 percent (Norway) evenly minced blocks makes it more difficult to THE FUTURE distributed minced fish, have gained accep­ measure, as well as control, thaw drip in tance by U.S. producers of sticks and por­ order to estimate their suitability for making The future of imported minced fish de­ tions. Lamination represents a greater use of fish sticks. pends on how suppliers respond to U.S. fish as food. Some earlier imports of Problems with excessive moisture and market opportunities. There is considerable "sandwich" blocks were rejected because rubbery texture in fish sticks made from disenchantment based on our previous ex­ they contained much more minced fish, and some minced fish blocks have led some perience, especially with minced Alaska it was usually concentrated in the center of U.S. users to mix textured vegetable protein pollock blocks. In the near future, we may the block. with the minced fish. These products have expect development of new extruded prod­ There have been attempts to produce had better acceptability. If textured vegeta­ ucts, and also mixtures of fish and other minced fish blocks in the United States. ble protein were added at the time the blocks ingredients. To improve textural quality, They have been economically unsuccessful. were first made instead of thawing, mixing, addition of textured vegetable protein has Problems include how to gather enough raw and then freezing the minced fish a second been suggested. Other suggestions include material at one place to justify investment time, quality of these products might be adding seasonings to improve flavor or costs and how to develop suitable machines improved even more. using other additives to extend useful stor­ for processing a variety of materials. While United States users of minced fish blocks age life. Some of these suggestions have supplies of imported minced blocks continue have a limited experience with products been tested on imported minced fish blocks. to meet U.S. needs, there is little in­ other than sticks or portions. A breaded It is generally agreed that any of these addi­ centive to produce domestic blocks. How­ portion-like product was made from minced tives should be mixed with minced fish ever, at least one U.S. firm is taking advan­ croaker. Its most noteworthy feature was an where the blocks are made instead of re­ tage of a local supply of fish frames attempt to mimic texture of fillets by fash­ working the blocks in the United States. (backbones) from filleting lines to make ioning minced flesh into scallopy layers Regarding the longer range future supply salted fish by a quick sailing process based about 'h-inch (S-mm) thick, piling them, of minced blocks in the United States, four on minced fish. and cutting into the pile to make the "por­ suggestions are offered: I) Improve packag­ tions." Another breaded product was based ing; 2) improve market names; 3) improve THE PRESENT on extruding minced croaker into a shrimp­ quality and useful storage life; and 4) de­ Among U.S. users of minced fish blocks like curl. Both of these croaker-based prod­ velop alternate marketing directions. for making fish sticks or portions, appear­ ucts failed due to marketing and technologi­ With the exception ofsurimi blocks, most ance (color), texture, excessive thaw drip, cal difficulties. Current efforts are directed imported minced fish blocks have had the blemishes, and consistency of quality are towards making croaker blocks for same waxboard packaging as fillet blocks. the most often mentioned shortcomings. export to Japan. By the time they are received in the United These shortcomings are related to each For minced fish blocks whose appearance States, most of them have dehydration on other. For example, minced blocks derived (off-white color or too many blemishes) is their edges, sides, and top where the wax­ from or fillet trimmings (v­ not favorable in fish sticks, some limited board carton had come loose during handl­ cuts) have a reasonably fibrous texture, a product applications exist in the United ing. It seems obvious that minced fish would desirably white appearance, and a minimum States. These blocks continue to be used for lose moisture at a faster rate during frozen of blemishes because their source material is making fish cakes. is made in the storage because it lacks the tissue structure free from skin and membranes. These qual­ United States using minced fish blocks from of fillets. A simple overwrap with a plastic ities have diverted this supply of minced Canadian freshwater species. Minced fish moisture-barrier film appears to be a feasi­ blocks into making more and more portions has also been used to make frankfurter or ble solution. It would help maintain integ­ instead of sticks during the last few years. -type products. [n the past 20 years, rity of the waxboard carton as well as inhibit On the other hand, other source materials there have been several attempts to market loss of moisture. Its cost should be out­ such as headed and gutted fish are much them. Their success has been limited due weighed by an improvement in quality and more abundant. Some of these source mate­ mostly to marketing problems and, some­ storage life of the imported minced fish rials yield minced blocks that have too many times, technological problems. Present con­ blocks. blemishes or are too deeply colored (off­ sumer demand for all of these products is In the United States, market names for white) for use in fish sticks. These appear­ significantly less than the potential supply of species of fish have been a complicated ance defects can be partially removed, but minced fish blocks from headed and gutted topic except, perhaps, for those people near there is a concurrelll sacrifice in textural species. our coastline. This situation is becoming quality. Such blocks lack the "fibrous" or Some U.S. firms are using minced fish even more complicaled as "new" species uniform appearance of" v-cut" blocks, and blocks to make seafood patties. These arrive at our ports. The potential supply for their texture is more apt to become elastic or breaded products usually contain seasoning minced fish can compound this problem

2 Marine Fisheries Review since some species now have unattractive studies are based on several undervalued, acceptance in the case of minced fish prod­ names or none at all save their taxonomic headed, and gutted species obtained from ucts. Many of the physical characteristics name. The National Marine Fisheries Ser­ Atlantic, Pacific, or Caribbean waters. The which distinguish flesh ofone species of fish vice has started a "Plan for Market Names studies include processing variables such as from another disappear as a consequence of of Products." It calls for a fishery washing the minced flesh before freezing, -bone separation. The flesh itself is product to be identified by an appropriate the use of various additives, and packaging more readily identified as minced than of the group name. Each group would have a de­ the blocks in plastic films whieh have low species from which it was derived. How­ scriptive, one word name, and the total moisture or oxygen permeability. Most of ever, problems exist in identifying particu­ number of food groups would not exceed these studies have not yet reached their lar species which might be mixed together 30. These group names would be based on completion (see I, 2, 3). for food applications. Most of the recent edibility characteristics instead ofbiological There is considerable interest in using work in chemical aspects of this problem or taxonomic ones. This plan is an ambi­ additives with minced fish to extend its use­ has been from the Halifax Laboratory, tious undertaking that requires agreement ful storage life. By now, it is generally rec­ Fisheries and Marine Service, Halifax, between industry, government, and con­ ognized that a minced fish block is more N.S., Canada. A physical aspect of this sumers. susceptible to the effects of storage condi­ problem has been identified in the case of There is an ancient saying in food tions than a fillet block. Changes in texture species which have undesirably soft texture. technology that it is harder to substitute a or in flavor are especially noticeable. Arrowtooth or soft Dover can new ingredient in an existing product than to To inhibit textural deterioration in com­ be blended with firmer textured species develop a new product which uses the mercial, frozen-stored minced fish blocks, (such as rockfish) so as to take advantage of natural characteristics of this new ingre­ tripolyphosphate or other condensed phos­ the desirable flavor of flounder and, in ef­ dient. This saying applies to minced fish phates have been used. These compounds fect, eliminate the problems associated with blocks. For production of fish sticks and are used successfully to preserve fillet using these soft textured species (2). portions, the best sources of minced blocks blocks during frozen storage. In the case of The color of minced fish from headed and come from fillet trimmings (v-cuts). Minced minced blocks, addition of these com­ gutted species or from frames (backbone blocks derived from headed and gutted fish pounds involves a more uniform distribu­ material after filleting) and its nutritional usually have defects of off-white appear­ tion of phosphate throughout the mass of attributes suggest use as an extender for red ance, blemishes, or rubbery texture for flesh, and the flesh itself has lost most of its meat products. Our published work these applications. Since the potential sup­ original structure as a consequence of minc­ suggests several possible applications (I). ply of headed and gutted fish is far greater ing. Recent research results suggest that More recent work includes mixing minced than that of fillet trimmings, there is a Ihese phosphates may cause, not inhibit. Pacific flesh or rehydrated drum-dried clear-cut need to develop alternate market­ development of a tough, rubbery, undesir­ hake protein with ground beef to make ing directions for these sources of minced able texture (2). Even salt (sodium chloride) "beefish" patties (2). Results of fish. Some U.S. research activities in this by itself may be an undesirable additive in tests indicate that addition of rehydrated fish direction are outlined in the following minced fish blocks (2). protein reduces moisture loss during cook­ paragraphs. To inhibit development of rancid or bitter ing (2). The taste of unseasoned pattics is When headed and gutted fish are used to off-flavors in frozcn-stored minced fish not the same as an all beef pattie (I. 2). make minced fish, white or black belly blocks, several antioxidants have been Highly acceptable seasoned beefish patties membranes and blood-rich tissues can cause proposed. Among the phenolic food an­ have been prepared (1,2.4). The concept of blemishes to the appearance of this minced tioxidants (such as BHA, BHT, PG, and seasoned bee fish mixtures is being de­ fish if not removed beforehand. There is a TBHQ), the most effective additive appears veloped by concentrating on cured products need for more versatility, capacity, and au­ to be TBHQ (2), but there are practical such as bee fish frankfurters (wieners) (2). tomation in equipment which provides the difficulties in controlling the addition of any Initial results have encouraged the U.S. De­ material for meat-bone separators. This of these Iipid-solublc antioxidants to minced partment of Agriculture to develop new need lias stimulated machine development fish muscle (I). Sodium erythorbate (a standards for processed which will for those fish which are unsuitable for fillet­ compound closely related to ascorbic acid) provide for replacing meat with up to 30 ing. Fish can now be beheaded, eviscerated, can inhibit development of off-flavors in percent fish flesh. soy protein. or split, and washed in a single machine which frozen-stored minccd fish, and it has advan­ meat. We understand thaI Japan and Poland provides virtually blemish-free material to a tages of water solubility and it is generally have started to develop similar product ap­ meat-bone separator. This study includes recognized as a safe additive (I). Related plications. development of grading and sorting equip­ studies are demonstrating that proper pack­ Minced fish might be sold directly to con­ ment as well as suitable equipment to unload aging such as Saran-wrap' can inhibit oxida­ sumers in the form of one or five pound a vessel rapidly. Attention has also tive rancidity and dehydration in frozen­ frozen blocks (I). This suggestion includes been given to storage of a "mixed bag" storcd minced fish (I). results from a market survey indicating that (those fish which are harvested but which The concept of mixing species is gaining a small block could have commercial poten­ have been unwanted) on a (I). tial for both retail and institutional trades.

Storage studies of minced fish blocks are 'Reference 10 Irade names does nol imply endorsement From such a consumer sizeu package, underway in several laboratories. These by the Nalional Marine Fisheries Service. NOAA. minced fish can be used in an almost endless

April 1977 3 variety of consumer or institutional recipes vegetable protein (I, 2,4,6, 7, 8, 9). Some 2) Pacific Utilization Research Cenler, Nalional such as sauces, salads, soups, and beefish laboratories are studying physical or nutri­ Marine Fisheries Service, NOAA, 2725 Monllake Boulevard E., Seallle, WA 98112. main courses. tional properties of minced fish (6,8,9, 10). 3) Soulheast Ulilization Research Center, National Minced fish from fish frames (backbones) Marine Fisheries Service, NOAA, Regenls INFORMATION SOURCES Drive, Universily of Maryland Campus. College or headed and gutted fish may be quick Park, MD 20740. salted by a process which has a high The subject matter of this communication 4) Depanmenl of Food Science & Technology, Vir­ ginia Polylechnic Inslilute and Stale University, throughput capacity (I). It is based on mix­ includes numerous references to unpub­ Blacksburg, VA 24061. ing minced fish with saturated brine and lished work, about-to-be-published work, 5) Laboratory, Oregon State Laboratory. 250 36th Street. Astoria. OR 97103. excess salt, then pressing and drying the and publication in hard-to-find places. In­ 6) Seafood Laboratory. Depanment of Food Sci­ salted flesh and packaging it. The product is stead of the usual list of references, a list of ence, Nonh Carolina State University. Raleigh, NC 27607. capable of long-term room temperature addresses is provided. If you are interested 7) Instilute of Food Science & Markeling, Cornell storage. Its commercial potential may be in learning more about a topic, contacl the University. Ithaca, NY 14850. 8) Food Science Depanment, University of Geor­ increased if more uses for minced, salted appropriate address given below. gia. Athens. GA 30602. fish are found. 9) Depanment of Food & Nutritional Science, Uni­ Mixtures of shellfish meats and minced I) Nonheast Utilization Research Center. National veristy of Rhode Island. Kingston RI 02881. Marine Fisheries Service. NOAA, Emerson Av­ 10) Food Protein R&D Center, Texas A&M Univer­ fish in breaded products appear promising enue. P.O. Box 61. Gloucester. MA 01930. sity, College Slalion. TX 77843. for commercial applications. Some meats may have a low market value due to physical defects such as size or shucking damage. Blends of diced oyster meats with minced fish have resulted in highly accept­ able oyster flavored products whose taste can MFR Paper 1243. From Marine Fisheries Review, Vol. 39, No.4, April 1977. be modified to suit those who may object to Copies of this paper, in limited numbers are available from 0825, Technical the strong flavor of undiluted (2). Information Division, Environmental Science Information Center, NOAA, Small shrimp or shrimp pieces have been Washington, DC 20235. Copies of Marine Fisheries Review are available from the Superintendent of Documents, U.S. Government Printing Office, mixed with minced fish muscle to produce a Washington, DC 20402 for $1.10 each. shrimp flavored fish portion. In addition to being highly acceptable, it has been re­ ported that the shrimp component improves storage characteristics of the minced fish component (5). Ocean quahog meats are being considered for a similar type of prod­ uct since they have a robust flavor and a relatively low market value (I). Meat-bone separators can be used to ob­ tain minced meat. Most of this de­ velopment work has been done by industrial organizations. It is stimulated by a desire to find an economical replacement for hand­ picking meat from some species or an economical supplement to handpicking for increasing yield of meat from other species. In one study, use of a meat-bone separator was discarded in favor of other equipment which provided larger, more valuable pieces of (I). If more applications can be developed for minced crab meat such as mixtures with minced fish, crab cakes (I), or seafood patties (6), this application of meat-bone separators may become more popular. Several laboratories are working on de­ velopment of new seafood products which are based on minced fish. These products include fish , extruded breaded products, seafood pizza, , beefish items, and products containing textured

4 Marine Fisheries Re\'iell'