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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-1a 1

It’s all about CHARACTER Watch your thought, they become words; Watch your words, they become actions; Watch your actions, they become habits; Watch your habits, they become character; Watch your character, they become destiny

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CARILAH ILMU PENGETAHUAN AGAR BISA MENEBAR PEMIKIRAN

MINCED FISH- SURIMI and SURIMI SEAFOOD Oleh : Bambang Riyanto

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CAPAIAN PEMBELAJARAN DAN KARAKTER YANG DIKEMBANGKAN Kognitif : Mampu menjelaskan sains dan teknologi (K)

ekstraksi, konsentrasi serta pengembangan produk pengolahan berbasis daging ikan lumat (minced fish) atau surimi

Afektif : Mampu bekerjasama dan mengembangan

konsep dan kreativitas (A) dalam pembuatan produk baru yang potensial untuk dikomersialkan dan memberi sumbangan dalam penciptaan kedaulatan pangan protein ikani.

Psikomotorik : Mampu mempraktekkan dan mengaplikasikan (P)

produk bernilai tambah hasil perairan dalam pembuatan produk baru yang potensial untuk dikomersialkan dan memberi sumbangan dalam penciptaan kedaulatan pangan protein ikani.

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•  TUTORIAL DAN DISKUSI

•  COLLABORATIVE LEARNING (CBL)

•  PROJECT BASED LEARNING (PJBL) MODEL PROYEK : KOOPERATIF DAN KOLABORATIF GAGASAN KELOMPOK PENGEMBANGAN PRODUK

STRATEGI/METODE PEMBELAJARAN

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ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI KOGNITIF PERFORMANCE ASSESMENT/ASESMEN KINERJA 1.  UJIAN TENGAH SEMESTER 2.  QUIS

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ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI AFEKTIF DISKUSI DAN PEMBUATAN RESUME (RUBRIC-DESKRIPTIF DAN HOLISTIK)

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DISKUSI DAN PEMBUATAN RESUME DISKUSI 1. Mempelajari surimi berarti juga mempelajari mengenai perkembangan

politik dan geostategis perikanan, industri perikanan dunia serta kelestarian lingkungan, terutama di Pasifik Utara (Laut Bering).

2. Mempelajari surimi juga mengenal berbagai unsur kebudayaan

Jepang. Bagaimana revolusi sejarah surimi dan aneka produk surimi seafood di Jepang.

3. Mempelajari surimi juga mengenal berbagai perkembangan teknologi

modern dan aneka produk seafood surimi modern yang membuat surimi menjadi pangan dunia (Americanization of Surimi Production).

4. Karakteristik bahan baku ikan, terutama wilayah tropika telah membuat

industri surimi berkembang dengan pesat di Asia Tenggara. Karakteristik ikan tropika juga menyebabkan karakteristik yang berbeda dengan perikanan perairan dingin (cold water white fish).

5. Perkembangan perikanan budidaya yang telah melampaui produksi

perikanan tangkap, telah mengarahkan pada perkembangan bahan baku surimi yang berasal dari perikanan air tawar. Perkambangan ini telah memunculkan Cina sebagai negara eksportir surimi terbesar di dunia saat ini.

6.  Masa depan kebutuhan surimi lebih diarahkan pada ketersediaan stock

(ketahanan pangan) masyarakat, nilai gizi dan memperkaya (enrichment) pangan modern untuk pencegahan penyakit. Bambang Riyanto 7

PENILAIAN AUTENTIK (RUBRIK DESKRIPTIF) (85%)

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LINGKARI SALAH SATU PILIHAN NILAI DIMENSI

KONTRIBUSI PADA HASIL TUGAS DAN TUGAS YANG DIBERIKAN 5 A. Sangat Berkontribusi 3 B. Berkontribusi sama dan adil 2 C. Hanya memberi kontribusi yang ada

KEPEMIMPINAN 5 A. Inisiatif dan terlihat memberikan perhatian yang besar dalam

menyelesaikan tujuan bersama 3 B. Bertanggungjawab pada tujuan dan menerima pembagian yang

adil 2 C. Kurang memberikan perhatian dan tidak sesuai dengan arah

tujuan KERJASAMA

5 A. Menghargai pendapat orang lain dan sangat berkontribusi dalam diskusi kelompok

3 B. Menghargai pendapat orang lain dan berkontribusi dalam diskusi kelompok

2 C. Tidak berkontribusi pada diskusi kelompok atau sering gagal berpartisipasi

NILAI TOTAL !

PENILAIAN UNTUK SESAMA ANGGOTA TIM (15%)

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ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI PSIKOMOTORIK 1.  PRAKTIKUM

2.  MODEL PROYEK : KOOPERATIF DAN KOLABORATIF GAGASAN KELOMPOK PENGEMBANGAN PRODUK

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KOMPETENSI DASAR

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SECTION I SURIMI AND FISH PROTEINS •  Historical Review of Surimi Technology and

Market Developments •  Surimi Resources and Market

•  Manufacture of Surimi : Harvest to Frozen Block

•  Surimi Gelation Chemistry •  Proteolytic Enzymes and Control in Surimi •  Fish Protein Isolate by pH Shift •  Stabilization of Proteins in Surimi

INDEX

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SECTION II SURIMI SEAFOOD PRODUCTS

•  Comminution Process for Surimi and Surimi Seafood Paste

•  Manufacture of Crabsticks •  Manufacture of Kamaboko, Chikuwa,

Tempura, and Hanpen •  Manufacture of Fish Balls •  Manufacture of Fish Sausage

INDEX

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SECTION III QUALITY ASSESSMENT/CONTROL, DEVELOPMENT, AND NUTRITION •  Waste Management, Utilization, and Challenges •  Food-Grade Co products from Surimi Processing

•  Sanitation and HACCP •  Microbiology and Pasteurization

•  Surimi Paste Preparation, Gel Analysis, and Rheology

•  Color Measurement and Colorants for Surimi Seafood.

•  Application of Sensory Science to Surimi Seafood

•  Surimi Seafood Flavors •  Ingredient Technology for Surimi and Surimi

Seafood. •  Nutrition and Health Benefits of Surimi Seafood

•  Research and Product Development.

INDEX

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PUSTAKA

Jae W Park. 2014. Surimi and Surimi Seafood 3th. CRC Press Taylor & Francis Group. Boca Raton

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1. HISTORICAL REVIEW OF SURIMI TECHNOLOGY

AND MARKET DEVELOPMENTS

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refined fish myofibrillar proteins produced through various step-by-step processes including : •  heading, •  gutting, •  filleting, •  deboning, •  washing, •  dewatering, •  refining, •  mixing with cryoprotectants, and •  freezing.

Surimi in Japanese means "Minced Fish", it's pronounced "Sir-Ree-Mee".

WHAT IS SURIMI (すり身) ?

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CODE OF PRACTICE FOR

FROZEN SURIMI

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ALASKA POLLOCK Fisheries industry

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Alaska Pollock Location Map

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Theragra chalcogramma (Pallas, 1811) FAO, Species Fact Sheet. Retrieved April 2012. Bambang Riyanto 29

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SURIMI TECHNOLOGY AND INDUSTRY IN JAPAN

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First kamaboko (circled) appeared in ancient Japanese dining table (a) and cattail used to invent the concept of kamaboko (b).

(A drawing from Wataru Shimizu, History of Kamaboko (1975):14; Adapted from H. Nozaki, Presented at the 4th Surimi School Europe (September 12–14), Paris, France, 2005.)

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HISTORICAL REVOLUTION OF SURIMI SEAFOOD IN JAPAN (Adapted from H. Nozaki, Presented at the 4th Surimi School Europe

(September 12–14), Paris, France, 2005

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Yakikamaboko

Hanpen

Narutomaki

Uo-somen

Satsumaage Kanikama

Chikuwa

Kamaboko

Datemaki

Fish Sausage

Tsumire

SURIMI SEAFOOD PRODUCTS

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すり身の処理 (The Processing of Surimi)

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The Old and Modern Surimi-Manufacturing Processes

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The Old and Modern Kamaboko-Manufacturing Processes

Stone Mortar Automatic Kamaboko Steamer Silent Cutter Kamaboko Shaper

Steaming of Kamaboko

Shaping of Kamaboko

Stone-Grinding With Salt and Ingredients

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THE END OF WORLD WAR II IN 1945

Surimi processing equipment was introduced. The production volume started to rise. However, whether surimi was made manually or mechanically, surimi was never frozen because freezing and frozen storage deteriorated the gel forming ability of surimi through freeze-induced denaturation. Therefore fresh surimi without cryoprotectants was used for kamaboko production.

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Microstructure of surimi gels from four species prepared from fresh and frozen fish.

(A) Croaker; (B) lizardfish; (C) threadfin bream; (D) bigeye snapper.

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BEFORE 1960 The primary raw materials for surimi for Japanese traditional kamaboko products were croaker, yellow croaker, lizardfish, and conger eel harvested in the Eastern China Sea. Surimi produced from the various Japanese coastal villages resulted in different characteristics of kamaboko products, which were unique to the local areas they were produced in. As fish resources became scarcer, there was an effort to search for new resources for surimi production. Bambang Riyanto 44

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BEFORE 1960 Raw Alaska pollock (Suketodara in Japanese) was used for surimi production in the Northeast of Japan, including Hokkaido. The primary product was TARAKO (SALTED POLLOCK ROE). After the removal of roe, the fish body was used to make either low quality surimi or fertilizer.

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The National Institutes and Universities launched various research programs to investigate fish proteins and their utilization for surimi-based products. (pollock surimi prepared with addition of salt, frozen, and cooked into kamaboko resulted in acceptable texture). Then they tried to use salt-added surimi as a filler to make fish sausage. It was found that freezing and frozen storage significantly changed pollock muscle; resulting in a spongy-like texture that could not be used for kamaboko. Bambang Riyanto 46

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1960–1976 The year 1959 through 1960 is a historically important time when Nishiya et al., at the Hokkaido Fisheries Research Station of Japan, discovered a technique that prevented freeze denaturation of proteins in Alaska pollock muscle. This technique required the addition of low molecular weight carbohydrates, such as sucrose and sorbitol, in the dewatered myofibrillar proteins prior to freezing. The carbohydrates worked to stabilize the actomyosin, which is highly unstable during frozen storage. The discovery of sugar or sorbitol as a cryoprotectant revolutionized global surimi production.

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KAEN SURIMI Kaen surimi, due to its inferior gelling ability, has a uniquely smooth texture and is currently sold as a custom-ordered kamaboko. Salt addition (kaen) enhances protein denaturation, especially when frozen surimi is exposed to ambient temperatures during transportation. (Dr. Shimizu and Dr. Ikeuchi of Kyoto University tried to prepare surimi with salt (kaen surimi) in 1959) Since kaen surimi is prepared by adding salt before freezing, and salt promotes protein denaturation, setting (suwari) can be started before the surimi is completely frozen (Endogenous transglutaminase in fish is active even at 0°C to link two amino acids [lysine and glutamic acid] to form a covalent bond. Therefore, Dr. Shimizu and his group suggested about 10% sugar addition to prevent suwari.

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INVENTION OF CRABSTICK/KANIKAMA (CRAB-FLAVORED STICK) •  Flake type (Sugino of Sugiyo Co., 1973) •  Stick type (Osaki of Osaki Suisan, 1975)

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1976 –2012 The Magnuson Act, in 1976. Created a 200-mile exclusive economic zone to prevent any foreign vessels to fish outside this limit

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EARLY 1980’S Japan began globally developing surimi from other species. Tropical fish : threadfin bream and lizardfish in S.E. Asia, Cold water species : hoki and Southern blue whiting in the South Pacific Ocean and South Atlantic Ocean.

1991–1992 The Japanese surimi industry helped the US surimi industry to start making surimi from Pacific whiting off the Oregon coast.

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CONSUMPTION TRENDS OF VARIOUS SURIMI SEAFOOD IN JAPAN

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SURIMI TECHNOLOGY AND INDUSTRY IN UNITED STATES

(AMERICANIZATION OF SURIMI PRODUCTION)

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As US surimi production continued as a global leader, Americans were quick to learn processing technologies. They swiftly moved to improve production yield and surimi quality. The change of production yield was made from 12–15% before 1990, to 15–25% by 2000, and to 25–30% by 2010. This incredible yield increase was made through the adequate fishery management for pollock and whiting and the industry’s efforts in adapting decanter technology and other mechanical innovations for fish cutting.

US SURIMI

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A new fishery management that made a significant impact to the yield was to shift from “Olympic fishing” to “individual transferrable quota (ITQ).”

Scalp cutter by American Seafoods and Toyo V-cutter by UniSea also made a significant contribution to yield improvement. It is interesting to review the change of fish portions that enter the deboning machine. It has evolved from skinless fillets to skin-on fillets and then to butterfly-shaped H&G fish.

US SURIMI

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FDA approval in November 2006 of surimi seafood products having a statement of identity: “Crab-flavored surimi seafood, made with surimi, a fully cooked fish protein.”

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As for product distribution in the market, more than 90% is flake type, 5% stick type, and the rest is either shreds or molded shrimp. The majority (85–90%), whether the product is flake, stick, or shreds, is used for salad making. The industry has reduced surimi content from 60% to 65% in 1992 to the current level of 25–40%. Consequently, the sensory quality of crabstick has been significantly reduced. However, the product market has remained steady even though there have been variations due to other ingredients used in •  Seafood salad (celery, mayonnaise, lemon) and •  California roll (cucumber, mayonnaise, steamed rice). These other ingredients have helped camouflage the soft texture of crabstick made with reduced surimi content.

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Seafood salad

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California roll

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US manufacturers, however, made both chilled and frozen products. For frozen crabsticks, they started to use modified starch to reduce the level of product wetness upon thawing. This was a great approach to stabilize crabsticks during extended frozen storage in excess of 1–2 years. Another technical/operational innovation made by US manufacturers was color co-extrusion on the crabstick. Red-colored surimi paste was thinly applied on the bundled rope before wrapping and cutting into 3 or 5 inch sticks or 1–3 inches for flake production. In 1989 SeaFest/JAC Creative Foods (Motley, MN) started to co-extrude color paste at the same time when the surimi seafood paste was extruded as a thin sheet on the cooking belt This co-extrusion color application without wrapping film shortened production time, resulting in improved productivity and eliminated color flaking. Bambang Riyanto 73

SURIMI TECHNOLOGY AND INDUSTRY IN SOUTH KOREA

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SURIMI KOREA

SAENGSUN SOOKPYEUN, the first surimi seafood-like product was described in a book Jinyeun Euigwe published in 1719 (King Sookjong’s era) The paste was made with fish mince, soy sauce, starch, sesame oil, and pine nut powder. FRIED FISH CAKE- TWIGHIN UH MOOK STEAMED SURIMI SEAFOOD – TZIN UH MOOK GRILLED SURIMI SEAFOOD – GOOWOON UH MOOK GHE MAHT SAHL (CRAB-FLAVORED MEAT) OR MAHT SAHL Local fisheries poolchi (juvenile ribbon fish) and kangchi (juvenile croaker) As the crabstick was used primarily as an ingredient for GIHM BAHP, where cucumber, radish, and steamed rice camouflaged the soft texture of crabstick

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Korean Stir Fry Fish Cakes (Uh-Mook Jorim) Bambang Riyanto 76

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SURIMI TECHNOLOGY AND INDUSTRY IN EUROPE AND RUSSIA

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marinated crabstick in olive oil, baby eel, sausage rolls, molded products for kids, crabstick with cheese or mayonnaise co- extruded, lobster slices, and smoked salmon sticks.

SURIMI EUROPE

AND RUSSIA

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SURIMI TECHNOLOGY AND INDUSTRY IN SOUTH AMERICA

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SQUID SURIMI IN CHILE & ARGENTINA

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SURIMI TECHNOLOGY AND INDUSTRY IN SOUTHEAST ASIA,CHINA AND INDIA

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THAILAND

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INDONESIA

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CHINA

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2. RESOURCE AND MARKET

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COLD WATER WHITE FISH USED FOR SURIMI •  Alaska Pollock •  Pacific Whiting •  Other Fishery Resources in North Pacific •  Southern Blue Whiting and Hoki •  Northern Blue Whiting •  Other White Fish Resources from South America

TROPICAL FISH •  Threadfin Bream (Itoyori) •  Lizardfish (Eso) •  Big Eye Snapper (Kintokidai) •  Croaker (Guchi) •  Other Species

PELAGIC FISH USED FOR SURIMI GIANT SQUID SURIMI

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•  Alaska Pollock •  Pacific Whiting •  Other Fishery Resources in North

Pacific •  Southern Blue Whiting and Hoki •  Northern Blue Whiting •  Other White Fish Resources from

South America

COLD WATER WHITE FISH USED FOR SURIMI

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•  Threadfin Bream (Itoyori) •  Lizardfish (Eso) •  Big Eye Snapper (Kintokidai) •  Croaker (Guchi) •  Other Species

TROPICAL FISH

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TROPICAL SURIMI PRODUCTION TREND BY COUNTRY •  Thailand •  India •  Vietnam •  China •  Malaysia •  Indonesia •  Myanmar

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PELAGIC FISH USED FOR SURIMI

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GIANT SQUID SURIMI

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SURIMI MARKET

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TERIMA KASIH

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01a surimi historical review, resource and market

Food

Transcript of 01a surimi historical review, resource and market