Surimi Technology: Submitted To: Dr.A.K.Singh (Sr. Scientist) Submitted By: Rahul Kumar (M.Tech, DT, 1 Year)

SURIMI TECHNOLOGY
Submitted to: Dr.A.K.Singh

(Sr. Scientist)
Submitted by: Rahul Kumar
(M.Tech, DT,1st Year)
i) Introduction
• “Surimi” a Japanese word for “minced meat”.
• A fish-based product serving the raw material
for preparation of analog of seafoods like crab,
lobster, scallop & other shellfish.
• Technically, “surimi is the stabilized myofibrillar
protein which is obtained by mechanically
deboned fish flesh, which is washed, mixed
with cryoprotectants, and stored frozen.”
Surimi is more than just a minced
meat…………………………………………..
• Two major distinguishing features:
i) gel-forming capacity ,allowing it to assume
almost any texture desired
ii) long-term stability in frozen storage, imparted by
the addition of sugars as cryoprotectants.
• Gelling involves association of long myofibrillar
protein chains producing a continuous 3-D
network trapping water & other components,
resulting, a viscoelastic gel.
ii) Raw Material Resources
Important & desirable properties of the fish for surimi production :
• Strong gel-forming capability when processed into surimi-based
products.
• Good organoleptic quality
• White flesh
• Year round availability
• Abundance and,
• Reasonable price
None of the existing fish species meet all the qualifications.
According to gel-strength “croaker”, “lizard fish” and “cutlass fish” are
most suitable.
Despite of low gel-strength , Alaska Pollock has been the
predominant fish species used for surimi production owing to its
abundance and economical aspects.
iii) Ingredients for surimi products
1) Salt (NaCl)
• Added (during final washing) to increase the ionic strength of meat,
thereby, solubilizing actomyosin (the active component which forms
gel).
• Optimum level is appox. 2% at pH 7.0.
2)Sugar
• Acts, more importantly, as cryoprotectant and sweetener.
• Protects protein from freeze denaturation by increasing the surface
tension of water as well as the amount of bound water.
• Examples: sucrose, lactose, glucose, fructose, glycerol and sorbitol.
3) Egg White
• It modifies the “rubbery” texture caused by the addition of starch
and to give the product a whiter and glossier appearance.
• A 10 % addition imparts highest yield stress to the gel product and
20% addition gives a softer product with higher gel quality.
4) Phosphates
• Added to washed minced flesh before freezing.
• Used in conjunction with sugar or sorbitol and with or without salt.
• It enhances the cryoprotective effect of sugar.
• Increased in water retention is another function of phosphates.
• DSP, STP, SHMP etc are used in @ 0.1 to 0.3% by weight.
5) Starch
• It can modify the texture of final product, improve gel strength of a low quality
surimi and reduce the cost of the formulation due to imbibed water. (due to the
gelatinization of the starch granules)
• Up to 10% starch can be added. In excess , it causes surimi products brittleness.
6) Colour and Flavor Additives
• Analog crab is added a orange-red surface colour that is associated with the real
product. Similarly yellow color is added to white flesh to get creamy white for
scallops.
• Hydrolyzed proteins, either as peptides or amino acids, are used as flavoring
agents. MSG is basically a amino acid, but used as a flavor modifier and enhancer.
• Several artificial flavors are available for seafood analogs , compounds with the
flavor of tuna, caviar, scallop, oyester, shrimp, crab , lobster, and anchovy are
used.
iv) Manufacturing Procedure
V) Surimi-Based Products
• Surimi-based products are prepared by extruding the surimi paste
into various shapes that resemble shellfish meat such as crab,
lobster, scallop, or shrimp.
• The closer the simulation desired, the greater the sophistication of
the extrusion technique that is required.
• The products may be divided into four major categories according
to their fabrication and structural features:
1) Molded Products
• These products are produced by molding the chopped surimi paste
into the desired shape and allowing it to set and form an elastic
gel.
• Molding may be done by either a single extrusion or a
coextrusion.
• Coextrusion, gives a meat like texture, whereas the single
extrusion results in a uniform and rather rubbery mouthfeel.
2) Fiberized Products
• These products are produced by extruding the paste into a thin sheet
through a rectangular nozzle having a narrow opening (1-2 mm
• The extruded sheet is then partially heat set and cut into strips of
desired width by a cutter, similar to a noodle cutter, having a clearance
that allows only partial cutting (<4/5 of the thickness), so that a sheet
of strips results.
• Fine strips are preferred for the fibrous crab leg product, whereas
wider strips are more suitable for the crab flakes and chunks as well as
for scallop analogs.
• The resulting sheet of strips is folded into a rope (a bundle of fibers) by
a simple narrowing device called a rope former.
• The rope is then colored, wrapped, and cut into a desired length by a
wrapping machine.
3) Composite-Molds Products
• For these products, the strings or shreds of desired length are mixed
with surimi paste and extruded into a desired shape.
• Strings or shreds are produced either by the method just described or by
shredding a block of surimi gel into thin rectangular pieces (<1 mm thick)
• Texture can be manipulated by adjusting the mixing ratio of strings and
shreds and surimi paste (binder).
• Most typical products under this category that can be found in the
market are shrimp and lobster analogs.
• Another type of composite-molded product called fish ham is prepared
by mixing the dice of cured tuna and pork into the fish paste before
extrusion
4) Emulsified Products
• To make this type of product, surimi is treated in a manner similar to that
used when meat is processed for emulsion products.
• The level of fat added is usually less than 10%, and the type of fat used i
not limited to animal fat. In fact, vegetable oil is often added, because
unlike mammal and bird meat, fish meat readily produces a stable
emulsion with oil.
IMPORTANT PROCESSING CONSIDERATIONS
• Use of high-quality surimi is essential in making fiberized
products that require a highly elastic and resilient
texture.
• Selection of ingredients is determined by the formulation
needs, primarily gel strength and freezethaw stability
requirements.
• Water may be added so that the moisture level remains
at 78 to 80%, as a maximum, in the paste.
• Chopping must be sufficient for maximum solubilization
of actomyosin.
• Setting of the paste extrudate should occur slowly and to
a moderate degree without surface drying.
Thank You…….…………

Surimi Technology: Submitted To: Dr.A.K.Singh (Sr. Scientist) Submitted By: Rahul Kumar (M.Tech, DT, 1 Year)

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