05a surimi seafood products (kamaboko dll)

THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3b 1

Belajar dan Pelajarilah dari Orang-orang Terdahulu …….

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CARILAH ILMU PENGETAHUAN AGAR BISA MENEBAR PEMIKIRAN

SURIMI SEAFOOD PRODUCTS MANUFACTURE OF KAMABOKO, CHIKUWA, TEMPURA, AND HANPEN

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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.  Apa saja produk dan bagaimana teknik pembuatan aneka

produk fish cake surimi (kamaboko, chikuwa, hanpen, Satsumaage) yang ada Jepang, yang telah dikembangkan menjadi industri dunia

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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 Coproducts from Surimi Processing •  Sanitation and HACCP •  Microbiology and Pasteurization •  Surimi Paste Preparation, Gel Analysis, and

Rheology •  Ingredient Technology for Surimi and Surimi

Seafood. •  Color Measurement and Colorants for Surimi

Seafood. •  Surimi Seafood Flavors •  Application of Sensory Science to Surimi

Seafood . •  Research and Product Development. •  Nutrition and Health Benefits of Surimi Seafood

INDEX

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PUSTAKA

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

MANUFACTURE OF KAMABOKO, CHIKUWA, TEMPURA, AND HANPEN

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HISTORY OF SURIMI SEAFOOD PRODUCTS

DIVERSITY OF SURIMI SEAFOOD PRODUCTS Classification of Surimi Seafood Products by Heating Methods and Shape

Typical Surimi Seafood Products

Kamaboko Produced by Steaming Kamaboko Produced by Roasting

Chikuwa Deep-Fried Kamaboko (Tempura) Hanpen and Other Boiled Products Crabsticks (Kanikama)

CONTENTS


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1. INTRODUCTION

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Food Sanitation Law in Japan, surimi seafood products are defined as products prepared by heating (steaming, roasting, boiling, deep-frying, or smoking) of ground fish meats mixed with seasonings, stiffeners, or other ingredients

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hanpen 半片 chikuwa

ちくわ

Tempura 天婦羅

Kamaboko-age 蒲鉾

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PRODUCTION OUTLINE FOR VARIOUS KAMABOKO AND ITS CLASSIFICATION

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Irrespective of the kind of products, the processing principle of surimi seafood products is based on heat-induced gelation of fish myofibrillar proteins

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partially thawed frozen surimi or washed mince prepared from fresh fish is ground with enough NaCl (over 0.3 mol/L) to extract salt-soluble myofibrillar proteins and obtain a homogeneous surimi paste. Subsequently, various ingredients are mixed with surimi paste and then subjected to straight heating or holding at an appropriate temperature for setting (suwari in Japanese) before final cooking. Setting enhances physical properties of heat-induced gel by the development of a network structure of myofibrillar proteins, mainly due to nondisulfide covalent bonding. Final cooking, which is done in order to cook the center of the product to over 75°C, fortifies the gel structure of myofibrillar proteins. It also plays an important role in food sanitation through pasteurization. Bambang Riyanto 27

WHITE CROAKER SURIMI

setting for 20 min

setting for 2 h

50°C 80°C

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EFFECT OF THERMAL PROCESSING ON THE MICROSTRUCTURE OF FISH FLAKES

F: Fish, S: Starch

dough fish flakes fish flakes after steaming fish flakes after steaming and drying

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According to various industry experts in Japan, three important steps must be carried out for quality control of products: (1)   selection of fresh fish or frozen surimi, (2)   preparation of homogeneous surimi paste

by grinding surimi with NaCl under appropriate conditions

(3)   regulation of the heating process for the formation of preferable texture.

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2. HISTORY OF SURIMI SEAFOOD PRODUCTS

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Kamaboko processing was developed not only as a method to preserve fish meat with heating and salt, but to enjoy the characteristic texture and flavor in a different way from other seafood.

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The first description of kamaboko is found in a historical document written in 1672.

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The commercial production of kamaboko on a wooden board started in the early 1800s. The first product was •  Roasted kamaboko •  Boiled kamaboko. •  Steamed kamaboko

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In the nineteenth century, the commercial production of chikuwa supposedly started in Toyohashi, Aichi Prefecture in the central area of Honshu, Japan. Bambang Riyanto 36


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At that time, mass production of rapeseed oil made the production of deep-fried products possible, and consequently commercial production of deep-fried kamaboko began.

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Tempura is the local name of deep-fried kamaboko in the Kansai area, including Osaka. Deep-fried kamaboko was originally called “chiki-age” in Okinawa. After a while, the processing of deep-fried kamaboko was transferred to Kagoshima in Kyushu, the southern large island of Japan and the product was called “tsuke-age.” Over time, the manufacturing process of deep-fried kamaboko spread to the Kanto area in the eastern region of Japan, where the name of “satsuma-age” was established. “Satsuma” is the old name of Kagoshima in the Edo period. Deep-fried kamaboko is sometimes called “age-mono” irrespective of the region. The term “age-mono” is the combination of “age” (deep-fried) and “mono” (things) and is widely used to describe deep-fried products. Bambang Riyanto 40


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3. DIVERSITY OF SURIMI SEAFOOD PRODUCTS

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3.1. KAMABOKO

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KAMABOKO PRODUCED BY STEAMING

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ODAWARA KAMABOKO

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Odawara kamaboko is characterized by a smooth surface and whiteness, as well as excellent elasticity. The smooth surface is attributed to immediate cooling after steaming to prevent creasing. Sometimes the surface of Odawara kamaboko is colored with red pigments, such as cochineal.

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White croaker has been used as the major material since the 1920s. The excellent elasticity of this product is due to the high gel-forming ability of white croaker surimi developed during setting. Extensive washing of mince to minimize fish odor generated by long transportation times contributes to the whiteness of Odawara kamaboko.

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Sliced into 1 cm in width pieces, this kamaboko is usually served without any seasonings or with wasabi paste and soy sauce.

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KOBUMAKI KAMABOKO

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Kobumaki kamaboko is produced in the Toyama Prefecture located in the coastal area along the Sea of Japan in the central zone of Honshu.

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Surimi paste is spread out on dried kelp (kombu), rolled up in a spiral shape, and steamed. “Kobumaki” is an abbreviated term of “kombumaki.”

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Various local fish species, including horse mackerel and deep-sea smelt caught in Toyama Bay, were originally used for kobumaki, but currently frozen surimi has replaced it. This product is produced without setting and characterized by its unique, soft texture. Sliced into 1 cm in width pieces, this product is served without any seasonings.

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AKAMAKI AND AOMAKI are also produced in a similar method, but using a sheet made from surimi stained with red or light green pigments instead of dried kelp.

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KAMABOKO PRODUCED BY ROASTING

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SASA KAMABOKO

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There are considerable variations in surimi seafood products produced by roasting using charcoal fire, gas flame, or electric heat. This type of product is mainly produced in the Western area of Japan, but sasa-kamaboko, a special product of Miyagi prefecture located in Tohoku area, is also produced by roasting.

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In the processing of sasa-kamaboko, surimi paste is formed into a bamboo leaf shape, transfixed with a metal skewer, and roasted by gas flame or electric heat. “Sasa” means bamboo leaf in Japanese.

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Frozen Alaska pollock surimi is mainly used as the raw material. For high-grade products, mince made from channel rockfish, flat fish, or sea bream are also added. The elasticity of the product is formed by the setting effect at lower temperatures and surface browning is due to roasting at higher temperatures. This product is mainly served as a snack without any seasonings.

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YAKI KAMABOKO

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Osaka-yaki kamaboko is a special product in Kansai area, including Osaka. In the processing of Osaka-yaki kamaboko, surimi paste is put on a wooden board in a half-moon shape and steamed, like Odawara kamaboko. After coating the surface with sweet sake, the steamed kamaboko is subjected to roasting by gas flame or electric heat. This product is characterized by its brown surface color and strong umami. Traditionally, dagger tooth pike conger mince has been used without washing, resulting in strong umami for Osaka-yaki kamaboko.

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Honnibe croaker and other croaker are also used as a raw material for this product. After grinding fish mince with salt, egg white and flour are also added together with sugar and sweet sake. Roasting of steamed kamaboko coated with sweet sake promotes browning of the surface through an amino carbonyl reaction. The strong umami of this product is enjoyed without any seasonings.

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Yakinuki kamaboko produced by roasting without steaming of surimi paste is a type of itatsuke kamaboko and a special product in the Yamaguchi Prefecture, located in the western tip of Honshu. A high-grade product is made using fresh surimi from lizardfish, whereas frozen surimi is occasionally used for medium grade products. Surimi paste on a wooden board is heated from the back of the board by gas flame or infrared rays.

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Yakinuki kamaboko is, therefore, distinguishable from the steamed one by the technique of burning on the back of the wooden board. This product is characterized by excellent elasticity, which is formed by the setting effect due to the gradual elevation of the temperature during the heating process. There is very little browning of the surface so that this product is sometimes called shirayaki kamaboko. “Shira” is a different term of “shiro” meaning white in Japanese. Fine wrinkles on the surface are characteristic of the appearance. Yakinuki kamaboko is usually served with wasabi paste and soy sauce. Bambang Riyanto 71

Nanba-yaki is prepared by roasting surimi paste stuffed into an iron mold. An excellent elasticity is formed by using fresh lizardfish surimi.

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Semi-cylindrical forming machine

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Truck-type steamer

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Kamaboko automatic cutting machine

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Automatic, continuous steamer (Teflon belt type)

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Superheated steam baking machine

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3.2. CHIKUWA

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Chikuwa is a tube-shaped surimi seafood product

a typical product of chikuwa produced in Toyohashi

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In manufacturing chikuwa, surimi paste from Alaska pollock, yellow croaker, lizardfish, or pike conger is applied onto a stainless-steel skewer and then placed on a rack conveyor going through a gas flame above or electric heat. A dark brown color is formed in the middle section of the product by this heat. After removing from the skewer, the product is subjected to cooling. This is the general process of chikuwa produced in Toyohashi.

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Chikuwa is widely used in boiled dishes like oden, a Japanese traditional boiled dish in winter. It is also used for stir-fried food and often consumed as a snack.

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Noyaki is a kind of chikuwa made from flying fish and locally produced in the Shimane Prefecture.

In the Tohoku area, botan chikuwa is made from mixed surimi paste of Alaska pollock and shark. This product is mainly used for boiled food served in a broth.

Furthermore, there is a product described as tofu-chikuwa made from a mixture of surimi paste and dehydrated tofu. The mixing ratio of dehydrated tofu to surimi paste ranges from 1:1 to 1:2 by weight. This product is characterized by softer texture and a higher content of protein. Tofu-chikuwa is a special product in the Tottori Prefecture, located in the Shimane Prefecture. Bambang Riyanto 87

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3.3. DEEP-FRIED KAMABOKO

(TEMPURA)

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As mentioned previously, tempura is one of the local names given to deep-fried kamaboko in Osaka. In the Kanto area, including Tokyo, deep-fried kamaboko is referred to as Satstuma-age, and in Kagoshima it is known as tsuke-age. There are deep-fried kamaboko named gobou-age or yasai-age, which incorporate burdock root or other vegetables as auxiliary materials. Boiled squid is also used as an additional material. Reduced sugar, including glucose, is usually added to surimi paste to brown the surface during deep frying. Some products, described as hakuten, are made from surimi paste without reducing sugars and fried at a lower temperature to prevent browning.

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A main material of deep-fried kamaboko is frozen Alaska pollock surimi, which is ground with NaCl and then mixed with sugars, starches, and egg white. Five to ten percent of mixed starches from potato, wheat, and tapioca are added to surimi paste. Vegetables, including carrots and onions, are cut into strips and mixed into the surimi paste as well. Burdock root is also cut into strips and rolled with surimi paste. Surimi paste mixed with the additional ingredients and seasonings is shaped into square, oval, or ball shapes and then first subjected to deep frying at 120–130°C for around 2 min. A second deep frying is conducted at 160–170°C for 2 min. Heating temperature is controlled to elevate the core temperature of the product to over 75°C. Soybean oil or rapeseed oil is used for deep frying and the degradation of frying oil is checked by measuring the acid value (AV). Finally, excessive oil on the surface of the products is removed by deoiling methods (shaker, sponge, or forced air). Bambang Riyanto 95

Deep-fried kamaboko has various uses: served as a snack, used in boiled dishes like oden, or stir-frying. It should be noted that unlike other fried foods (fried fish, fried chicken, or French fries), which are known to have 10–20% fat content, fried surimi seafood contains 1–3% fat. Fried surimi seafood can, therefore, be considered as a healthy fried food product with great taste.

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In the Ehime Prefecture, jako-tempura, a special deep-fried kamaboko, is popularly produced. This product was originally made using hotaru-jako (Acropoma japonicum), but now horse mackerel, large head hairtail, croaker, and striped goatfish are also used as raw materials. After removing viscera, fish meat with small bones and skin is minced into 3–5 mm diameter pieces and used without washing. The minced meat is ground with NaCl and other seasonings, including amino acids (sodium glutamate, glycine, and alanine), sugars, and sweet sake. The seasoned surimi paste is shaped into a flat plate (11 × 6 × 0.9 cm3) and deep fried. This product is characterized by strong umami and high mineral content, including calcium. Shelf life is relatively short; within one week in refrigeration. Vacuum packaging or inert gas replacement with nitrogen can effectively extend the shelf life to 2–3 weeks. Bambang Riyanto 98


3.4. HANPEN AND

OTHER BOILED PRODUCTS

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Hanpen is a kind of boiled kamaboko and is produced by boiling surimi paste mixed with yam and/or starch. This product is characterized by its unique soft texture. Various types of hanpen have been traditionally produced by location in Japan as specialty products. For example, uki-hanpen is a special product made from shark meats in the Kanto area, including Tokyo

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Fresh shark meat is used as a raw material for uki-hanpen because it generates strong odors containing ammonia and trimethylamine as the meat loses freshness. In processing uki-hanpen, fresh shark meat is used without washing. After removing connective tissue with a strainer, shark meat is ground with NaCl and surimi paste is mixed with yam, egg white, sugar, starch, and otherseasonings. For the creation of unique texture, mixing is conducted at high speed to generate air bubbles in the surimi paste.

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The microscopic observation of uki-hanpen shows an abundance of small air bubbles inside, suggesting the formation of a porous structure, which is important for the delicate and soft texture of this product. Surimi paste mixed with other materials is shaped into a square or bowl shape and then boiled at 85–90°C. Besides being served without cooking or after lightly roasting as a snack, hanpen is commonly used for oden.

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Effects of urea concentration on the gel forming ability of myosin B. The myosin B (50 mg/ g) was heated for 20 min at 40•Ž (¢) and 70•Ž (✪ )

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Scanning electron micrographs of heat-induced myosin B gels containing various urea concentrations

Scale bar, l ƒÊm. Bambang Riyanto 107

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Kuro-hanpen is made from red-flesh fish, such as sardine and mackerel, and is produced in the Shizuoka Prefecture located in the central part of Honshu along the Pacific Ocean. Furthermore, there are other types of hanpen made from pike conger or lizardfish, which are produced in Osaka or the Yamaguchi Prefectures.

KURO-HANPEN

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Kuro-hanpen made from red-flesh fish is characterized by a gray color, weaker elasticity, and strong umami from the use of unwashed mince. Unwashed mince from red flesh fish are ground with NaCl and then mixed with other materials, including starch. After shaping into a crescent moon shape, surimi paste is boiled at 90–100°C for 5 min, and then cooled at around 0°C for 20 min. Due to its unique packing and short shelf life, the distribution is limited in the Shizuoka Prefecture.

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Naruto-maki is also classified as boiled kamaboko and is characterized by the spiral pattern with red and white as well as the ripple mark on the surface. The main material of naruto-maki is frozen surimi. This product is indispensable as solid pieces of noodles in Japan.

NARUTO-MAKI

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Tsumire is a kind of fish ball and is classified as boiled kamaboko. Generally red-flesh fish, including sardine and mackerel, are used. Due to the high lipid content in these fish, lipid oxidation progresses as freshness diminishes. Therefore, the freshness of raw fish is important for the quality of tsumire. Red-flesh mince without washing are ground with NaCl and then mixed with other seasonings. Seasoned surimi paste is shaped into a small disk or ball and then subjected to boiling at 90°C for 5–10 min to reach a core product temperature exceeding 75°C. Tsumire is used as a solid piece of oden or soup in the winter season.

TSUMIRE

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TERIMA KASIH

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05a surimi seafood products (kamaboko dll)

Food

Transcript of 05a surimi seafood products (kamaboko dll)