Is the more always the better? WU Food Science research team looking into Indian mackerel Surimi and reduced number of washing cycle and its Bio-Physico-Chemical, Rheological, and Gel-Forming Properties
Strolling through daily goods shelves in a supermarket, Surimi-made
items in a form of fish balls, Chikuwa, or other products made to mimic the texture and color of meat of crab or lobsters are available and quite popular among consumers given their good tastes, longer shelf life, convenience and economical budget for purchasing compared to fresh seafood.
The entire process involves selecting facilitative raw materials, meaning choosing the right type of fish, namely white-fleshed fish, mincing the meat of the fish, rinsing it off with water, and putting the Surimi in a Surimi block to be taken further into an industrial process. Finally, the Surimi-based instant snacks will be leaving an assembly line and waiting to be picked up in a supermarket’s frozen session.
As mentioned above, the production process of Surimi does not sound so burdensome unless overfishing of the white-fleshed fish to meet the global food demands spins out of control forcing Surimi production sectors to bring in dark fleshed fish i.e., mackerel fish, as both a more abundant and economical resource. Dealing with the dark flesh is neither easy nor cheap.
Mr. Panumas Somjid, a Walailak University Ph.D. student in Food Technology and Innovation Research Center of Excellence, Department of Food Science and Innovation, School of Agricultural Technology and Food Industry, explained the difference between white-fleshed fish and dark-fleshed fish meat,
“The dark-fleshed fish have dark flesh because they seasonally migrate, the activity kicking their metabolism to high gear and keeping their flesh packed with more blood, fat, and other components. It is less popular for Surimi production because we need to get rid of those compounds which takes much time compared to the white-fleshed fish, in Thailand including bigeye snappers, threadfin bream, lizardfish, and goatfish,” said Mr. Panumas.
At the cleaning stage, the minced fish flesh will normally be swirled in several types of liquids, both chemical and non-chemical to rinse off undesired compounds such as fishy odor, and lipid compounds. with dark-fleshed fish meat in the process of Surimi making, it takes more effort and time for the washing cycles.
more info : https://bit.ly/3CrTRGU
Photo by Mr. Panumas Somjid and Ms. Nootchanat Sukkaew
Article by Nootchanat Sukkaew, DCC Walailak University
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