Whole Fish and UNIT 6 WHOLE FISH AND SHELL FISH Shell Fish Based BASED Structure
6.0 Objectives 6.1 Introduction 6.2 Processing of Some Whole Fish Coated Products 6.2.1 Coated Fish Fillets – Preparation 6.2.2 Coated Fish Fingers/ Fish Portions/ Fish Sticks 6.3 Coated Shrimp Products 6.3.1 Coated Shrimp Fantail Round 6.3.2 Coated Butterfly Shrimp 6.3.3 Breaded “Nobashi” 6.3.4 Coated ‘‘Peeled and Deveined Shrimp’’ 6.3.5 Prawn Nuggets 6.4 Coated Products From Squid 6.4.1 Squid Rings 6.4.2 Stuffed Squid 6.5 Coated Products from Mussels, Clams and Oysters 6.6 Let Us Sum Up 6.7 Glossary 6.8 Suggested Further Reading 6.9 References 6.10 Answers to Check Your Progress
6.0 OBJECTIVES After reading this unit, you will be able to: understand the need for product diversification; justify for better product attributes;
recognize the demand for ‘ready-to-eat’ or ‘ready-to-use’ products;
explain the benefits of coated seafood products; describe the production of various coated products from fish and shell fish; and identify new generation consumer friendly products from fish.
6.1 INTRODUCTION The health benefit associated with fish has resulted in the global demand for fish and fish products considerably. The present day consumers, particularly the urban 5 Types of Products population are showing more and more interest to food products that are available as ready-to-eat or ready-to-cook convenient products. The global demand for these types of products is rapidly increasing. The same is the case with fish products also. The food industry has realized this shift in consumerism, and there has taken place a rapid product diversification to supply a variety of convenience foods. You will be happy to know that the demand for ‘ready-to-eat’ or ‘ready- to-use’ products has led to the development of several products diverse in taste, texture and appearance based on fish. A major group among them commanding high consumer appeal is the battered and breaded products commonly known as coated or enrobed products. The first commercially successful coated product is ‘fish finger or ‘fish stick’. Later, several other products particularly the coated fish fillet, fish portions, fish cakes, fish medallions, fish nuggets, breaded oysters and scallops, crab balls, fish balls, coated shrimp products, coated squid rings etc. became prominent in most of the developed countries with the advent of the fast food trade. Fig. 6.1 gives a view of different ready-to-eat coated fish products
Fig. 6.1: Ready-to-eat coated fish products 6.2 PROCESSING OF SOME WHOLE FISH COATED PRODUCTS Now, you will learn in detail the processing of some delicious coated fish products. Coated fish fillet (Fig. 6.2) is an important ready-to-eat/use commercial product prepared from whole fish. Being a ready-to-eat product, it has become a prominent food item in the European markets. Along with fried potato chips, the fried coated fish fillet forms a substitute for lunch for majority of the floating population in Europe. It is available in shopping malls, coffee shops, hotels and hotel - chains like McDonald’s etc. Commercial coated whole fish products are coated fish fillets and fish fingers which are prepared from fishes like cod, haddock, pollock, perch, halibut, plaice, sole, and of late, cat fish from aquaculture sources. In our country, several fishes belonging to perch, sciaenid as well as fresh water fishes have been found suitable for the production of coated products. Fillets from large, medium as well as small fishes are used for this purpose. Generally, lean, white meat fishes are preferred for the preparation of coated fish products.
6 Fig. 6.2: Ready-to-eat coated fish fillet 6.2.1 Coated Fish Fillets Preparation Whole Fish and Shell Fish Based The various stages in the production of coated fish fillet are described below: a) Filleting Now, let us see what is a fish fillet? A fish fillet is a skinless, boneless fish loin cut along the central bone frame and trimmed free of loose or hanging meat. We get two such fillets from a fish. We can prepare skinless, boneless fish fillets manually as well as using filleting machines (Fig.6.3 to 6.8) While fillet yield is 30 to 40% with machine filleting, manual filleting gives better yield. The processing unit should receive the fish in prime quality and properly chilled condition. During filleting also, the fish must be kept in good quality ice; either flake ice or crushed ice. To fillet, keep the fish on the chopping board and cut from behind the pectoral fin down to the main bone and move the knife along the bone frame with minimum loss of meat. Remove the skin along with scales by passing the knife along the skin layer. Also, remove the belly flaps. Trim off any hanging meat from the fillet and make it regular and uniform. Wash the fillets in chilled water and drain (Fig.6.3 to 6.8).
Fig. 6.3: Fish filleting Fig. 6.4: Fish filleting in a factory
Fig. 6.5: De-skinning a fillet Fig. 6.6: Skinless boneless fillet
Fig. 6.7: Filleting by machine Fig. 6.8: A trimmed fillet (center) 7 Types of Products Ingredients To prepare coated fish fillets, the ingredients needed are fish fillets as well as batter. The ingredients needed for a batter are given in Table 6.1
Table 6.1: Ingredients for batter Ingredients Quantity Maida 2 kg Corn flour 200 g Bengal gram 200 g Salt 30 g Guar gum 5 g Turmeric powder 5 g
Sodium tripolyphosphate (Food Grade) 10 g
The ingredients are mixed evenly and one part of batter powder is mixed with two parts of water to get the required consistency. Preparation
Cold Blanching Dip the fillets in 3% brine solution containing 0.1% citric acid for 3-5 minutes depending upon the size grade and then drain off.
Pre-dusting The fillets are then pre-dusted with a suitable pre-dust or dry batter mix itself. The excess pre-dust adhered to the substrate is then removed either by shaking or using an air blower.
Battering An adhesive type, quick setting batter is usually used. The pre-dusted fillets are then coated with this batter. The excess batter is then removed using a blower.
Breading The batter coated fillets are further uniformly coated with breadcrumbs (Fig.6.9) medium size porous crumbs having a relatively large granulation.
Pre-frying Fillets are flash fried in hot vegetable oil for 20-30 seconds depending on the size grade of the fillets. The temperature of frying is maintained at 180-200°C.
8 Whole Fish and Freezing Shell Fish Based The fillets are cooled using a fan and then frozen in an IQF freezer preferably a spiral freezer for the required time depending on the size of the fillets.
Packaging The frozen coated fillets are immediately packed in thermoformed containers or pouches made of 12µ plain polyester laminated with 118µ LDPE. A specified number of such consumer packs are then packed in master cartons.
Storage The packed cartons of frozen coated fillets are stored in a cold storage maintained at -20°C.
Fig. 6.9: Breading fish fillet (manual)
6.2.2 Coated Fish Fingers/Fish Portions/Fish Sticks
Fish fingers (Fig. 6.10 and 6.11)) are regular sized portions cut from rectangular frozen blocks of fish fillet or fish mince. Blocks are convenient to store, ship and handle. A normal size fish block in commercial practice in Europe is 47.9 cm long, 25.4 cm wide x 6 cm thick weighing 7.5 kg. On the production line, the blocks are subdivided by a series of band saws and subsequently cut into the desired width and shape. Fish fingers are made into different shapes such as rectangular, square, wedge and french cuts. For small-scale units frozen slabs of 1.5 cm thick may be convenient for cutting out fish fingers of uniform size. A typical British fish finger normally weighs about 28 g (1 oz) of which up to 50% of the total weight is contributed by the batter and crumbs. Accordingly, a rectangular piece of 7.5x2.0x1.5 cm weighing about 15 g may give a final weight of 28 g. Food Advisory Committee of the U.K. Government recommends a minimum fish content of 55% for battered and 60% for the fingers coated with breadcrumbs.
The frozen fish block is prepared by mixing fish fillet/mince with 0.6% sodium tripolyphosphate and 1% sodium chloride, placing in a frame of convenient size, pressing slightly and frozen to form a solid block of fixed dimension. The frozen 9 Types of Products block is cut into suitable uniform sizes. These pieces are given a coating of pre- dust, batter and breading. The battered and breaded fish fingers are flash fried in oil at 180-200°C for 30 seconds. After cooling, the fingers are frozen preferably in an IQF machine. The frozen fish fingers are packed in thermoformed trays or pouches and stored at20°C. Commercial and retail distribution is in frozen state.
Fig. 6.10: Fish finger
Fig. 6.11: Coated fish products in consumer pack The fish fingers when fried in vegetable oil develop a golden brown color with attractive appearance and odour. It has been observed that the sensory quality of fish finger developed from the frozen block of fish fillets is superior to that developed from the block of mince. The flow chart of fish finger preparation is 10 given in Fig. 6.12. Whole Fish and Frozen fish block Shell Fish Based
Size Cutting into Fish Fingers
Predusting
Battering
Breading
Flash Frying (30 Seconds)
IQF Freezing
Packaging in Thermoformed Trays/ Pouches
Frozen Storage at 20oC
Fig. 6.12: Flow chart for production of fish fingers
? Check Your Progress 1 Note: a) Use the space given below for your answers. b) Check your answers with those given at the end of the unit. 1) Why industries go for product diversification? ......
...... 2) How does the demand for value added products such as ready-to-eat products originate? ......
...... 3) What is a fish fillet? ...... 11 Types of Products 4) Explain briefly the production of coated fish fillet? ......
......
6.3 COATED SHRIMP PRODUCTS Coated shrimp products are another group of delicious as well as nutritious ready-to-eat or ready-to-fry consumer products that have high demand in the export market as well as sophisticated domestic markets. Several coated shrimp products such as peeled and deveined, butterfly, round tail-on, stretched shrimp etc. are distributed in the market. Shrimp (Fig. 6.13) from both wild as well as cultured are used for coated shrimp products.
Fig. 6.13: Penaeid Shrimp Generally, shrimp based coated products (Fig.6.14) are expensive and the consumers are middle and higher income sections of the society. The production process involves eight steps as shown below: Preparation of raw material This includes peeling and de-veining, thorough washing and draining
Cold Blanching Dipped in 3% brine solution containing 0.1% citric acid for 3 minutes
Pre-dusting Coated with a thin layer of fine flour or dry batter mix itself
Battering Usually an adhesive type batter is used. But as per requirement, special batters like tempura batter can be selected.
Breading Breading also depends on the type of market. Light coloured coarse crumbs for Japanese markets and darker coloured crumbs (yellow-orange) for European and US markets. 12 Whole Fish and Shell Fish Based Flash frying The coated shrimp product is flash fried for 20 seconds at 180oC in refined vegetable oil (Optional)
Packing The products are packed in thermoformed containers /pouches
Freezing The products are frozen in an IQF machine or in an air blast freezer at 40oC
Frozen storage The frozen products in thermoformed containers /pouches are packed in master cartons and stored at 20oC The production techniques employed in the production of certain coated shrimp products are given below: 6.3.1 Coated Shrimp Fantail Round Raw Materials: Black Tiger Prawns of required size in the size range 26/30 to 31/40 counts/ kg, pre-dust, batter and breadcrumbs. Preparation Wash the whole shrimp in potable water and remove the head
Remove the telson by gently raising upwards
Peel the shrimp leaving the shell intact on the last segment and the tail fans
De-vein the shrimp and trim the tail fans using a pair of scissors
Wash in chilled potable water, cold blanch and drain
Coat the fantail round shrimp with a thin layer of pre-dust
Coat the pre-dusted shrimp with a conventional (adhesive) batter or a tempura type batter depending upon the market
Coat the battered shrimp with breading (Japanese style light coloured coarse crumbs for Japan markets and darker coloured crumbs) (yellow-orange) for European and US markets
13 Types of Products Flash fry as required
Packaging Arrange in PVC/polystyrene trays, preferably in “well” trays and vacuum pack in laminated pouches
Freezing & and storage Blast freezing at 40°C and storage below 20°C in master carton 6.3.2 Coated Butterfly Shrimp Raw material: Black Tiger Prawns of required size 26/30 to 31/40 counts/ kg, pre-dust, batter and breadcrumbs. Preparation Wash the whole shrimp in potable water and remove the head
Remove the telson by gently raising upwards
Peel the shrimp leaving the shell intact on the last segment and the tail fans
De-vein the shrimp and trim the tail fans using a pair of scissors Cut through the dorsal side length-wise using a sharp scalpel or knife (Butterfly cut) to partially separate the lateral muscle block
Gently open the cut surface to reveal the butterfly shape
Wash in chilled potable water, cold blanch and drain
Coat the butterfly shrimp with a thin layer of pre-dust
Coat the pre-dusted shrimp either with a conventional (adhesive) batter or a tempura batter depending upon the market
Coat the battered shrimp with breading (Japanese style light coloured coarse crumbs for Japan markets and darker coloured crumbs (yellow-orange) for European and US markets
Packaging Arrange in PVC/polystyrene trays, preferably in “well” trays and vacuum pack in laminated pouches
Freezing and storage Blast freezing at 40°C and storage below 18°C in master carton 14 6.3.3 Breaded “Nobashi” Whole Fish and Shell Fish Based Raw material: Black Tiger Prawns of required size range 26/30 to 31/40 counts/ kg, pre-dust, batter and breadcrumbs.
Preparation
Wash the whole shrimp in potable water and remove the head
Remove the telson by gently raising upwards
Peel the shrimp leaving the shell intact on the last segment and the tail fans
Wash the prawns in chilled water and drain
Make three or four parallel cuts, across or diagonally on the ventral side using a sharp razor
Keep the prawn on a cutting board with bottom side down. Stretch the shrimp to the desired length by gently pressing it using a stainless steel mould
Coat the stretched shrimp with a thin layer of pre-dust
Coat the pre-dusted shrimp with a conventional (adhesive) batter or a tempura type batter, depending upon the market
Coat the battered shrimp with breading (Japanese style light coloured coarse crumbs for Japan markets and darker coloured crumbs) (yellow- orange) for European and US markets
Packaging Arrange in PVC/polystyrene trays, preferably in “well” trays and vacuum pack in laminated pouches
Freezing and storage Blast freezing at -40°C and storage below 20°C in master carton
6.3.4 Coated “Peeled and Deveined Shrimp” Raw material: White Shrimp or Black Tiger Prawns of required size, pre-dust, batter and breadcrumbs. For this product we can go for medium grade shrimps of size 110/130 counts/kg. 15 Types of Products Preparation
Wash the whole shrimp in potable water
Peel off the shell and devein. Thoroughly wash in chilled potable water, cold blanch and keep for draining
Coat the shrimps with a thin layer of pre-dust either manually or using a pre-dusting machine
Coat the pre-dusted shrimp with the conventional (adhesive) batter
Coat the battered shrimps with breading; Japanese style light coloured coarse crumbs for Japan markets and darker coloured crumbs (yellow- orange) for European and US markets
Packaging Arrange in PVC/polystyrene trays, preferably in “well” trays and vacuum pack in laminated pouches
Freezing and storage Blast freezing at 40°C and storage below 20°C in master carton 6.3.5 Prawn Nuggets Raw material: Frozen blocks of cooked and peeled small prawns (85%), prawn mince (cooked) (10%), garlic 1.5%, salt (2%), white pepper 1.5%, batter and breadcrumbs. Prawn nuggets are prepared from frozen blocks of cooked and peeled small prawns. Freshly prepared cooked prawn mince is incorporated for better flavour and taste. White pepper and garlic impart a light flavour to the product.
Preparation
Prepare the frozen blocks in a plate freezer incorporating the above ingredients and store in cold storage
At the production stage using a band saw cut the blocks into small portions of 2 cm cubes
The cubes are then pre-dusted, battered, breaded and pre-fried for 20 seconds at 180°C
Packaging Arrange in PVC/polystyrene trays, preferably in “well” trays and vacuum pack in laminated pouches
Freezing and storage Blast freezing at 40°C and storage below 20°C in master carton 16 Whole Fish and Shell Fish Based
Breaded fan tail shrimp Breaded peeled and deveined shrimp
Breaded butterfly shrimp Breaded peeled and deveined shrimp (Flash fried)
Fig.6.14: Coated shrimp products
6.4 COATED PRODUCTS FROM SQUID Squid (Fig. 6.15) is an important marine product contributing significantly to the marine products export earnings of our country. It is a cephalopod animal with a tubular body, a delicacy for the seafood lovers. You will be surprised to know that the cleaned squid tube in the very fresh form is a delicacy consumed raw by the Japanese. The product is known as ‘sashimi’ or raw meat product and priced very high. The most important and highly priced sashimi is the raw meat of blue fin tuna. Quality, very near to the live fish is the most important requirement for sashimi products.
Fig. 6.15: Squid 17 Types of Products Coated squid rings (6.16) and stuffed squid are popular products prepared out of squid. Both the products have good demand in the export market. Very fresh raw material is the basic requirement. 6.4.1 Squid Rings
Fig. 6.16: Squid rings
Preparation
Remove the squid pane, tentacles and viscera
Peel off the skin and wash the tubes in potable water
Cut the cleaned tubes in the form of rings of uniform size
Care should be taken to remove the ink sac intact while dressing
If the ink sac is broken it will stain the meat
Attempts to remove the stain will result in an unacceptable product for export
Blanching / Cooking
Cook the rings in 3% salt solution for 1-2 minutes. After cooking cool the rings under a fan
Pre-dusting Give a thin coating of fine flour
Battering and Breading Give a coating of batter followed by breading with the preferred crumbs
Pre-frying Flash fry the coated squid rings at 175 - 180°C for 20 seconds and allow cooling 18 Whole Fish and Shell Fish Based Freezing Freeze the fried squid rings in IQF machine
Packaging Arrange in PVC/polystyrene trays, preferably in “well” trays and vacuum pack in laminated pouches
Storage Store the products in master cartons at -20°C
6.4.2 Stuffed Squid Stuffed squid is generally processed out of small sized animals. The following steps are involved in the preparation of stuffed squid.
Preparation
Dress the raw material as explained earlier
Prepare a stuffing mixture containing cooked squid tentacles, cooked potato, fried onion, spices etc.
Fill the cleaned tubes with the stuffing mixture
Give a coating of pre-dust, batter followed by breading with the preferred crumbs
Flash fry the coated stuffed squid tubes at 175 - 180°C for 20 seconds and allow cooling
Freeze the stuffed squid in IQF machine
Arrange in PVC/polystyrene trays, preferably in “well” trays and vacuum pack in laminated pouches
Store the products in master cartons at -20°C
6.5 COATED PRODUCTS FROM MUSSELS, CLAMS AND OYSTERS Do you know that these groups of animals such as mussels, clams and oysters are extremely delicious? The glycogen present in their muscle in appreciable amounts give them a characteristic flavour, odour and taste and make them delicious as well as expensive. These animals are called bivalves because their soft body is enclosed within two hinged shells. Coated products from mussels, clams and oysters (Fig.6.22) have become commercially important in the export as well as domestic market because of their delicacy. However the meat yield from bivalves is very low since the shell of the animals is very heavy. 19 Types of Products Since bivalves (Fig. 6.17 to 6.19) are sedentary animals, living attached to the bottom of their habitat they accumulate large number of micro-organisms in their gut and meat. Hence, great care and hygienic handling practices are required for preparing consumer safe, ready-to-eat products, out of these animals.
Fig. 6.17: Mussel Fig. 6.18: Clams
Fig. 6.19: Shell Opened Oyster The first step in the preparation of products from these animals is a cleansing process called depuration; to make their meat fit for human consumption (Fig. 6.20). Operations leading to the production of coated products from these shell fishes are similar in all respect. a) Depuration This is a biological purification process intended for making the bivalve meat fit for human consumption with respect to microbial contamination. The process removes the microbial load from the gut and body of the animals by subjecting them to starvation and facilitating to discharge contaminants. Collect the bivalves (mussels, clams, oysters etc.) live and put them in stainless steel wire mesh trays or plastic crates with perforations and place in a tank at 3” height from bottom of the tank. Fill the tank with filtered water collected from the natural habitat of the bivalves. Keep the animals in this tank for 18-24 hours. Since the water in the tank does not contain any food material, the animals will be subjected to starvation during the holding time and at the same time the animals will discharge their gut contents as in the normal course. Along with the gut contents, the microorganisms also will be removed. Two to three hours towards the end of the holding time, chlorinate the water to 2 ppm level. This treatment will facilitate discharge of the remaining gut contents. 20 Microbial quality of the bivalve meat obtained after this treatment will be Whole Fish and within the recommended level for fresh meat distribution, Table 6.2 (Vijayan, Shell Fish Based P.K., et.al. 1982.)
Fig. 6.20: Mussel in depuration tank
Table 6.2: Bacteriological Quality of Clam Meat before and after Depuration Treatment
Micro-organism Before After Shucked Depuration Depuration Clam Meat
T P C per g 1.2 x 106 5.5 x 105 3.1 x 103
Total coliforms per g 6.3 x 103 8.0 x 102 50
E. coli per g 3.0 x 103 3.5 x 102 Nil
Streptococci per g 8.5 x 103 5.0 x 102 Nil
Coagulase positive Staphylococcus Nil Nil
Salmonella Nil Nil b) Shucking The process of collecting meat from the bivalves by steaming is known as shucking. Take out the trays containing bivalves from the depuration tank and wash by spraying water over the animals. Collect the depurated bivalves in a large vat and heat to boil. On heating the animals will start opening their shells. Transfer the boiled animals to a table top and allow cooling down. After cooling, pick out the meat either by hand or using a sieve that is traditionally used. The meat yield from bivalves is given in Table 6.3.
Table 6.3: Meat Yield from Bivalves
Item Yield of Shucked and Blanched Meat%
Oyster 2 – 5
Clams 5 – 12
Mussel 8 - 20 21 Types of Products
Fig. 6.21: Blanched mussel, ready for Fig.6.22: Coated oyster battering and breading Raw materials: Depurated and shucked bivalves are the raw materials. Preparation
Wash the meat with potable water free of impurities
Blanch in 3% boiling brine containing 0.1% citric acid for 3-5 minutes. Drain and allow cooling down (Fig. 6.21)
Pre-dusting Give the blanched and drained meat a pre-dusting with a fine flour
Follow by battering and breading
Pre-frying / flash frying Flash fry the coated bivalve meat at 180°C for 20 to 30 seconds depending on the size and allow to cool down
Freezing Freeze the fried product in IQF machine, vacuum pack in laminated pouches
Packaging Arrange in PVC/polystyrene trays, preferably in “well” trays and vacuum pack in laminated pouches
Storage Store the products at -20°C 22 Whole Fish and ? Check Your Progress 2 Shell Fish Based Note: a) Use the space given below for your answers. b) Check your answers with those given at the end of the unit. 1) What are the shrimp based coated products? ...... 2) What is depuration technique? ...... 3) What is meant by shucking process? ......
Activity 1 Buy 1 kg each of fresh fish as well as shell fish from the landing centre. Using the information you have studied in this unit, prepare the fish and shell fish and keep them chilled. Prepare batter as well as breading mix using available local material. Prepare coated products of fish and shell fish. Serve them to a close friend or family member and get their opinion on the taste and quality of the products......
6.6 LET US SUM UP The demand for ready-to-eat or ready-to-cook fish and shell fish based products has increased in proportion to the socio-economic development in different parts of the world. The Indian seafood industry has recognized this trend and has poised to meet the challenges in this emerging scenario. Coated seafood products like fish fillets, fish fingers, clams, mussels, shrimps, squids etc. contribute significantly to the marine products export earnings of our country. All these products are delicacies for seafood lovers. This unit has evaluated the significance of coated products with respect to the economic utilization of our valuable resource and discussed the production techniques of various coated fish and shell fish products. Preparation of batter and breading, their ingredients, specific features and use; preparation of coated products from fish, shrimp, bivalves, squid etc. has also 23 been discussed. Types of Products 6.7 GLOSSARY Agglomerate : Form a cluster. Coalesce : Blend together. Coarsely : Rough and irregular in shape. Comminuted : Convert into mince/paste form. Configuration : Arrange in proper order. Conveyor : Moving belt used for conveying products or materials to successive stages in a production line. Desiccation : Dehydrated condition. Elongated : Stretched. Gelatinization : Become jelly like. Inhibition : Something that prevent from. Mesh Size : Size of a mesh in a sieve. Pigments : Coloring compounds. Porosity : Have porous nature; have minute pores. Portioning : Divide into sections. Rancidity : Spoilage changes in fats and oils/ fatty foods. Reinforcement : Something that add for strength. Shrinking : Reduce to small size. Sophisticated : Advanced technique for increased efficiency. Submersed : Keep immersed.
6.8 SUGGESTED FURTHER READING Balachandran, K.K. 2001. Post-harvest Technology of Fish and Fish Products. Daya Publishing House, New Delhi-110035. Clucas, I.J. and A.R. Ward. 1996. Post Harvest Fisheries Development: A Guide to Handling, Preservation, Processing and Quality. Natural Resource Institute, ODA, U.K. Joseph, A.C. 2003. Value Added Fishery Products. In: Product Development and Seafood Safety, (Eds. Joseph, J., Mathew, P.T., Joseph, A.C. and Muraleedharan, V.) CIFT Publication, CIFT (ICAR), Cochin, Kerala, India, pp125 –132. Kulp, K. and Loewe, R. 1990. Batters and Breading in Food Processing. American Association of Cereal Chemists Inc., St. Paul, Minnesota 55121-2097, USA, pp. 276. Suderman, D. R. and Cunningham, F. E .1983. Batter and Breading Technology, AVI Publishing Co., Inc., Westport, CT. Venugopal, V. 2006. Coated Products. In: Seafood Processing CRC Press, Taylor & Francis Group, Boca Raton, Fl 33487-2742, pp. 259-280. 24 Whole Fish and 6.9 REFERENCES Shell Fish Based
Dyson, D.R.1990. (Eds. Kulp, K. & Loewe, R.) Breadings-What They are and How They are Used? In: Batters and Breading in Food Processing. American Association of Cereal Chemists, Inc., St. Paul, Minnesota 55121- 2097, USA, pp. 1143-152. Joseph, A.C. 2003. Value Added Fishery Products In: Product Development and Seafood Safety (Eds. Joseph, J., Mathew, P.T., Joseph, A.C. & Muraleedharan, V.) CIFT Publication, CIFT (ICAR) Cochin, 29, Kerala, India, pp.125-132. Suderman, D.R. 1990. (Eds. Kulp, K. & Loewe, R.) Applications of Batters and Breadings to Poultry, Seafood, Red Meat and Vegetables In: Batters and Breading in Food Processing American Association of Cereal Chemists Inc., St. Paul, Minnesota 55121-2097, USA pp. 177-197. Venugopal, V. 2006. Coated Products. In Seafood Processing, CRC Press, Taylor & Francis Group, Boca Raton, Fl 33487-2742, pp. 259-280. Vijayan, P.K. et.al .1982. Processing Clam Meat into Pickle. Fish. Technol. Vol 19, No.1, pp. 25-28.
6.10 ANSWERS TO CHECK YOUR PROGRESS
Check Your Progress 1 1) The consumer behavior changes as time passes and goes for products having better attributes and convenience. In order to survive in the changing scenario, the industry must diversify its production to meet this trend. 2) In urban life, people have little time at their disposal. So in order to save time they go for products that are either ready-to-eat or ready-to-cook. 3) A fish fillet is a skinless, boneless fish meat loin cut along the central bone frame and trimmed free of loose or hanging meat. We get two such fillets from a fish. 4) Production of coated fish fillet consists of the following steps. Preparation of skinless boneless fish fillet, trimming and size cutting and washing in chilled water. Blanching in 1% salt solution Draining and Battering Coating with breadcrumbs Flash frying Freezing Packaging Storage at 20oC 25 Types of Products Check Your Progress 2 1) Several coated shrimp products such as peeled and deveined, butterfly, round tail-on, stretched shrimp, cooked and peeled are distributed in the market. Shrimp from both wild as well as cultured is used for coated shrimp products. 2) This is a biological purification process for improving the microbial quality of bivalve meat fit for human consumption. 3) The process of collecting meat from the bivalves by steaming is known as shucking.
26 Whole Fish and Shell Fish Based
BPVI-043 COATED PRODUCTS Block 1 Battering and Breading Unit 1 Batter Unit 2 Breadings Unit 3 Process Block 2 Process Line Unit 4 Equipment for Coated Products, Freezing and Storage Unit 5 Quality of Coated Products Block 3 Types of Products Unit 6 Whole Fish and Shell Fish Based Unit 7 Moulded Products
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