Learning Outcomes From this lecture, students are able to: - Current scenario of fish based food industry in Malaysia - Fish based food product - Product processing of fish based food
FISH PROCESSING INDUSTRY SCENARIO IN MALAYSIA
❑The fish processing industry plays a vital role in increasing production and contributes to foreign exchange earnings for Malaysia. ❑ Contributes products. to commercial value added ❑ Minimize post-harvest losses. ❑ To minimize import ❑the government needs to maximize usage through processing & value addition and prevent post harvest losses of fish (30%) ❑ Emphasis is given on : a) Good handling & Good Manufacturing Practices b) Processing / value added products c) Underutilization of fish / mixed fish species d) R&D
FISHERY PRODUCTS Fishmeal Canned and Retort Pouch Frozen product Cured, Dried And Dried Product Salted Product
Fish Snacks Surimi Fermented Products Smoked Products
1. Fishmeal • Fishmeal is a solid product obtained by removing most of the water and some or all of the oil from fish or fish waste. • It is not for human consumption. • In the UK fishmeal product is obtained by drying and grinding or otherwise treating fish or fish waste to which no other matter has been added. •Made from the bones and offal left over from processing fish used for human consumption •Manufactured from wild-caught, small marine fish; either unmanaged by-catch or sometimes sustainable fish stocks.
Characteristics of fishmeal: 1. In powder form 2. Used mostly in compound foods for poultry, pigs and farmed fish; and often used as an ingredient in organic fertilizer. 3. Made by cooking, pressing, drying and grinding the fish in machinery
2. Surimi & Surimi-Based Products & Fish Snack
What is surimi? ● Surimi is frozen fish protein obtained from minced and washed fish flesh ● ‘Suru’: process i ‘mash/mi’ : meat ● It is a wet concentrate of myofibril proteins that has strong gel forming ability. ● Mixed with cryoprotectans (eg: sucrose, sorbitol, polyphospate) and quick frozen for storage. ● A good surimi is white in color and suitable as a semi-processed raw materials for many types of surimi-based products. ● Examples of species for surimi production: Threadfin Bream Goatfish Ribbon Fish
Lizard Fish Barracuda Jewfish
How is surimi produced?
Examples Of Surimi Based Products
No Categories Examples
1 Gel products (products with gel added) Fish balls Crab Balls Squid balls
2 Breaded Surimi Products Fish burger Prawn rolls
Fish fingers Fish nugget
3 Deep-Fried product Wantan surimi Surimi sausage
Baked surimi product Otak-Otak Satsuma age (Fried Fish Cake) Smoked surimi product Spicy fish cakes Surimi meat loaf
4 Fish Snacks Fish crackers Fish satay
Prawn and squid crackers Anchovy chips Boiled fish sausage Traditional otak-otak
3. Canned & Retort Pouch Product
CANNED PRODUCT Canning Definition Process of preserving food in hermetically sealed metal containers using thermal processing technology
Purpose ★ Destroy hazardous bacteria
★ Produce a commercially sterile products
Example of canned products
1 Squids Ketupat sotong
Squid curry
2 Mollusks Cockle rendang
Clam chowder
3 Fish Fish curry
Fish with sweet chili sauce RETORT POUCH PRODUCT What is a retort pouch What is retort pouch What is its structure? product? made from?
The retort pouch is a The pouch is made of
plastic-based laminate layered polyester, structure that can be aluminium foil, and thermally processed like a polypropylene metal can or glass, making it a shelf-stable food product.
Retort pouch products are great for travelling
I. Convenient : Lightweight & Take up less space II. Reliable: Can last up to 18 months without additional preservatives & does not require refrigeration III. Has low Carbon footprint: Reduced raw material consumption – plastic pouches require 97% less raw material to pack the same volume of liquid than compared to glass, metal, rigid plastic IV. Local Brands to try: Kembara Meals, Sharifah Food, Brahim’s
4. Frozen & Chilled Product
Freezing Chilling
Characteristic ● Involves a reduction of product temperature to 18° C or ● Used to lower the product below. temperature to near zero or sub-zero temperatures (Icing/ blast-chilling) ● Stored at refrigeration temperature
Example 1. Satay 6. Grass carp breaded cutlet 1)Umai
+ Slows down bacteria growth + Extends food’s shelf life + Maintains food’s nutritional value + Reduces food waste risk + Slows down nutrient loss
Disadvantages + Can alter food’s texture
+ Reduces taste quality + Potential for freezer burn + Risk of improper storage 5. FERMENTED PRODUCTS ● The chemical breakdown of substances by bacteria, yeasts or other microorganism (preservatives) . ● Popular method in fish preservation ● Salt is the main preservative used. ● Plays role in increasing one’s appetite (usually taken with ulam)
EXAMPLES Fermented products play the role of increasing one’s appetite. These products are usually taken with ulam. Some of the famous fermented seafood products are: 1. Budu ( fish paste ) 5. Pickled spanish mackerel (tenggiri jeruk) 2. Fish sauce 6. Pickled squid 3. Belacan (prawn paste ) 7. Ikan pekasam (fermented fish ) 4. Cencaluk (prawn pickle ) 8. Fish flavoured sauce
BUDU ● Budu is a fish sauce fermentation which basically uses anchovies as the main fish for the fermentation. ● The fish sauce is very popular or almost idolized by the people from the state of Kelantan and Terengganu. ● Process To Make Budu
PEKASAM ● In Malaysia, pekasam is the only fermented fish product that uses freshwater fish as the raw material, while in Indonesia, pekasam can be made of both freshwater fish or seafood. ● In Malay language, the term asam means "sour", which suggests the fermentation process that produces sour flavour. ● Pekasam tastes sour and mostly contain lactic acid bacteria. Pekasam is usually consumed deep-fried or prepared as a side dish that goes well with rice. 6. Cured, Dried and Dried Salted Product Introduction -Preserve food by salting or dehydrating it. (OLDEST METHODS) -Stop the process of decomposition and bacterial growth -Drying outdoors under the sun or using dehydrator machines in cooler climates. -Salting fish dries the flesh because it draws out moisture, and so prevents bacterial growth. -New techniques has been developed due to the advanced technology to produce in large scale and high quality products
WHAT IS CURING PROCESS?
● Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. ● Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage
CURED PRODUCTS
SALMON BOTTARGA salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna
DRIED PRODUCTS What is drying process? ● Drying is defined as the application of heat under controlled conditions, to remove the water present in foods by evaporation to yield solid products. ● The main purpose of drying is to extend the shelf-life of foods by reducing their in-water activity. ● Micro-organisms which cause food spoilage and decay and many of the enzymes which promote undesired changes in the chemical composition of the food are unable to grow, multiply or function in the absence of sufficient water
DRIED PRODUCTS DRIED SALTED PRODUCTS
Fish powder DRIED ANCHOVIES
Dried squid DRIED PRAWN Dried sea cucumber SMOKED PRODUCTS SMOKING • Smoking is the process of curing food products over fire and is still a popular method of fish preservation, especially in Europe. • Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, are often smoked.
TYPES OF SMOKING
Cold Smoking Hot Smoking
• food is placed in a chamber or box and smoke is • Hot smoking exposes the foods to smoke and heat in pumped through the chamber for a period of around a controlled environment such as a smoker oven or 12- 48 hours smoke house • The temperature of the chamber is kept between • Hot smoking requires the use of a smoker which 2025°C generates heat either from a charcoal base, heated element within the smoker or from a stove- top or oven • The temperature is usually >30°C and >40°C in tropical countries.
