GROUP 4 Date Performed: 02 SEPTEMBER 2016

Course/Section/Schedule: FISH 148-4 TF 7-10:00 Date Submitted: 09 SEPTEMBER 2016

Practical 6: MINCED FISH AND SURIMI PROCESSING

Caballero, Cartago, Elbanbuena, Espinosa, Manguilimotan, ZabalaMINCED FISH AND

SURIMI PROCESSING

I. OBJECTIVES
This laboratory activity introduces surimi processing by application of the methods
involved and recognition of which steps take the most important roles in the production to
execute accordingly and produce high quality surimi. Because variations exist in the
procedures for different groups, comparisons of the quality produced can be made by
many factors like fish species, color, odor, folding test, teeth cutting test as well as odor
and yield.
II. REVIEW OF RELATED LITERATURE
Surimi, a traditional Japanese preparation of fish, occupies an important position in
the food culture of the country. This preparation uses mince fish fish flesh that is
deboned by meat and bone separator leached with brine water and then mixed with
sugar and polyphosphates. Surimi basically makes use of underutilized fish species in the
market that are primarily white-fleshed and abundant making liwit ati and bilong bilong
ati appropriate for use in UPV.
There are only a few steps in the preparation of surimi, however, leaching or washing
procedure is held with utmost importance as this increases gel-forming capacity and
improves color and appearance of meat, when done properly. In addition, efficient
washing removes or eliminates off odor in the product. Certain additions may further
enhance the surimi quality even as it undergoes freezing for a period of time before
further processing.
III. METHODOLOGY
Procedures in the production of minced fish were simple but basically time-
consuming and mainly focused on the preparation of the fish before being subjected to the
meat and bone separator.
Preparation of fish for mincing
The fish given each group were already weighed and beheaded so the groups
proceeded to the removal of guts and descaling. While the other groups were provided
lesser samples, eight (8) liwit ati roughly weighing 3 kgs were provided for the group
intended to produce the highest quality of minced and surimi processed fish. Always
when not handled, the fish were placed in chilled water even when the ice supply was
limited. The meat and bone separator was first assembled before passing the fish through
and producing the minced product. The percent yield of the minced product was
calculated after being weighed and no longer was it necessary for 200 g of minced fish to
be set aside because the sensory evaluation would use all of the groups produce instead.
Washing
 Washing, the most tedious part of the process where in the fish were immersed in
chilled 0.3% brine solution30 g part salt and 10 000 L part waterthree times each for
ten (10) minutes. Every washing, brine solution was changed and oil globules, fat and
black scales were collected out of the basin before being strained using mesh. Finally,
after the third wash, the minced fish was wrapped in cheesecloth by 3 sets (since the press
can only handle certain volume of material) and was completely dewatered using the
hydraulic press. The product was weighed to determine the amount of sugar and
polyphosphate to be added.
Two separate mixings occurred in the silent cutter in order not to overrun it by the
large volume of minced fish. Each weighed 808.7 g and 1072.6 g to be added with 1.617
g polyphosphate, 32.3 g sugar and 2.145 g polyphosphate, 42.9 g sugar respectively when
mixed in the silent cutter. The product was again divided, this time in to four to fit the
clear plastic bag provided and then sealed using the laminator. The packed products
weighed 506.7, 334.4, 535.5 and 582.7 grams separately and stored in the freezer until
sensory evaluation.
IV. RESULTS AND DISCUSSION
A. Results
Wt. bowl + fish = 3207.1 g
Wt. bowl = 342.3 g
Wt. salt/wash = 30 g salt/ 10 L H2O
1st Batch Surimi: Wt. minced fish = 808.7 g; Wt. polyphosphate = 1.617 g; Wt. sugar = 32.3 g
2nd Batch Surimi: Wt. minced fish = 1072.6 g; Wt. polyphosphate = 2.145 g; Wt. sugar = 42.9 g
Final products: 506.7 g, 334.4 g, 535.5 g, 582.7 g
Calculate percent yields other yields. Losses? Allowed percentage of losses?
B. Discussion
Describe materials and equipment used. Origins of surimi is to be introduced in
the RRL, so here, surimi is to be further defined by the processes involved, the
MECHANISMS of these processes and the desired quality or end-product of surimi.
Description and pictures of machine and equipment used can also be put here or
create a Materials section in the methodology?
Questions to be answered in discussion:
Differentiate or describe mincing products and the actual surimi products from
each other.
Why do we wash in CHILLED, BRINE solution instead of just water? Does brine
allow flotation of oil globules and fats and what not? Why the particular concentration
0.3%? Discuss differences observed in the products of the experimental groups 2 and
3? Which produced better results, lesser washes or more washes? Discuss by sensory
evaluation scores? Im not sure yet what test to use since there are many factors to
consider.
What is gel-formation capacity? How is it important in surimi and surimi-based
products? How is it measured? What were the use of sugar and polyphosphate?
 Describe the properties of both that allow them to influence the product quality. Like
how can sugar be a cryoprotectant and polyphosphates increase water-holding
capacity despite freezing.
Examples of end-products of surimi. Wutda heck do we plan to do with ours?

Again, % yields and quantitative data analysis of the process and after with the
evaluation proper.
V. CONCLUSIONS AND RECOMMENDATIONS
What to conclude? Recall the processes involved, relate the most significant part of
the process and recommend how to do them well to produce the highest quality results.
Finally, point by point summary of the comparisons made.
VI. REFERENCES