Other species, such as pelagic fish species, are also heavily exploited, albeit ironically grossly undervalued. Pelagic fish generally have higher blood and fat content than light muscle fish.
FISH BURGER
Description
9B. Processing of Fish Burger
Process fl ow
Raw materials
Mixing (by silent cutter/mixer)
Forming (Burger mould)
Steaming
Cooling (at room temperature)
Freezing
Packaging
Storage at -18°C
DESCRIPTION OF EACH PROCESSING STEP
Mixing
Forming
Cooling
Packing and storing
ILLUSTRATED FLOW CHART OF PROCESSING OF FISH BURGER
Serving the burger
Shelf Life Study of Fish Burger
- FISH SAUSAGE
Microbial counts were then compared to the standard set by the International Commission on Microbiological Specification in Food (ICMFS), 1986 (see Table 2) for similar products. At the end of the eighth month, the microbial count of the uncooked product was still relatively low, 11.6 x 10³ cfu, well below the regular limit for ready-to-eat product of 105 cfu.
Processing of Fish Sausage
- Mixing in silent cutter
- Filling/stuffi ng into sausage casing
- Clipping
- Cooking 90 o C for 45 min
- Cooling under running water
- Packing
- Storage
DESCRIPTION OF EACH PROCESSING STEP
Raw material
Filling/ stuffi ng and clipping
Cooking
Packaging and storage
ILLUSTRATED FLOW CHART OF PROCESSING OF FISH SAUSAGE
Shelf Life Study of Fish Sausage
However, the sensory rating of the product drops to 'a little' in the 7th to 8th week of storage due to its dry texture. The shelf life study was therefore terminated after the second week and the eighth week for refrigerated and frozen sausage, respectively (see Figure 1).
General Acceptability
- Wrapping in taupee wrapper
- Frying at 180°C
- Cooling and Draining to remove excess fat
- Packing
- Storage
- Fish Kikiam
- Processing of Fish Kikiam
- Wrapping
- Frying
Fish kikiam is a traditional finger food from the Philippines, made of minced fish meat mixed with shrimp meat and vegetables, wrapped in soybean sheets (taupee). Salt is added first to create the sticky sunfish paste, followed by other ingredients.
ILLUSTRATED FLOW CHART OF PROCESSING OF FISH KIKIAM
Shelf Life Study of Fish Kikiam
- Fish Loaf
Color Light brown to medium brown when roasted Pleasant flavor with acceptable fish flavor. This fish bread can be served with buns or bread, or eaten as an appetizer.
Processing of Fish Loaf
- Curing
- Mixing
- Moulding
- Steaming
- Cooling
- Slicing
- Packing
- Storage
- Storing
In this project, the bread is prepared from round scad surimi with added spices and seasonings. Surimi made from fresh fish has better gel strength and color than that made from non-fresh fish.
ILLUSTRATED FLOW CHART OF PROCESSING OF FISH LOAF
Shelf Life Study of Fish Loaf
- Steaming for around 45 minutes
- Fish Siomai
At cold temperature, fish bread can be stored for three weeks and at frozen temperature, it can be stored for 6 weeks. Similarly for frozen fish bread, at the end of week 6, the bacterial content was still quite low (Table 11); in addition, no mold growth was observed.
Processing of Fish Siomai
- Packing and storage
In this project, fish mince (Rastrelliger spp.) is used to replace pork as the main ingredient. The main raw material used is frozen ground fish meat from Indian mackerel (Rastrelliger kanagurta).
ILLUSTRATED FLOW CHART OF PROCESSING OF FISH SIOMAI
Shelf Life Study of Fish Siomai
- Fish Burger
- Moulding
- Packing
- Storage
Color Creamy color with fine particles vegetal aroma Taste slightly fishy with sweet taste. Rastrelliger kanagurta is the raw material in the formulation of this low-cost burger patty.
Processing of Fish Burger
- Moulding/forming
- Packing/storage
- Storing
If the thawed minced meat is not used immediately, store it at a refrigerated temperature of 3 – 5oC. Make sure the burger maker is clean and free of contamination, as is the plastic packaging used in the product.
ILLUSTRATED FLOW CHART OF PROCESSING OF FISH BURGER
At the end of the study, although the microbiological content is still less than the maximum of the EEC. Like its cold counterpart, by the end of the shelf life study, its microbiological content was still well below the maximum legal limit.
33Table 19. Sensory attributes of fi sh burger
- Fish Cocktail
- Stuffi ng into cocktail casing
- Cooking 90 o C for 45 min
- Cooling under running water
Cocktail, like sausage, is a popular snack and can be eaten with a sandwich or as a snack. In this project, a fish cocktail is made from chopped mackerel, mixed with salt, herbs and spices.
35DESCRIPTION OF EACH PROCESSING
STEP
Stuffi ng
Packing
Storage
ILLUSTRATED FLOW CHART OF PROCESSING OF FISH COCKTAIL
37C. Shelf Life Study of Fish Cocktail
- Mixing/ kneading
- Rolling/ sheeting
- Cutting
- Deep frying
- Cooling, packing and storage
- Fish Crunchies
- Processing of Fish Crunchies
Who would have thought that simple fish meat can be made into a crunchy snack. BFAR made full use of low-value mackerel (Rastrelliger kanagurta) to make crispy fish crunchis, which is supposed to be a healthier snack for young and old.
39DESCRIPTION OF EACH PROCESSING
Deep fat frying
ILLUSTRATED FLOW CHART OF PROCESSING OF FISH CRUNCHIES
41C. Shelf Life Study of Fish Crunchies
- Fish Sausage
- Filling to casing
- Vacuum packing
- Filling to casing 4. Cooking
- Packing and storage
- Seasoned dried minced fi sh sheet (Pla Pan) (Thailand)
- Semi dried fi sh sticks (Pla Sen) (Thailand)
- Fish crackers (Malaysia) 4. Fish cubes (Philippines)
- Seasoned Dried Minced Fish Sheet
- Processing of Seasoned Dried Minced Fish Sheet
- Drying
- Cutting into small pieces
The fish sausage is cooked at high temperature and pressure, thus enabling it to have a very long shelf life. Southeast Asian exports of this dried fish (including other seafood) accounted for more than a quarter of the total world export of dried fish and seafood (FAO Fishstats) in 2000. In this section, there four dried fish products made from both minced fish and whole fish.
Seasoned dried leaves of minced fish are relatively low in fat and high in calcium and phosphorus.
49DESCRIPTION OF EACH PROCESSING
Cutting to small pieces
Packaging and Storage
Deep frying
ILLUSTRATED FLOW CHART OF PROCESSING OF SEASONED DRIED MINCED FISH SHEET
51C. Shelf Life Study of Seasoned Dried
Minced Fish Sheet (Pla Pan)
- Marinating fi sh strips and stored in ice overnight
- Hot air drying, 3½ hours, 50°C
- Packing and storage
- Semi Dried Fish Stick
- Processing of Semi Dried Fish Stick (Pla Sen)
Semi-dried fish stick (Pla Sen) is another snack product developed in this project. Pla Sen used Indian mackerel and short mackerel as main raw materials in this project.
53DESCRIPTION OF EACH PROCESSING
Marinating
Sun drying or hot air drying
Packaging and Storage
ILLUSTRATED FLOW CHART OF PROCESSING OF SEMI DRIED FISH STICK (PLA SEN)
55C. Shelf Life Study of Semi Dried Fish
Stick (Pla Sen)
Processing of Fish Cracker
- Forming 4. Cooking
- Aging overnight 8. Slicing
- Storage
- Fish cracker
57DESCRIPTION OF EACH PROCESSING
Dipping
Aging
Drying
Packaging
ILLUSTRATED FLOW CHART OF PROCESSING OF FISH CRACKER
59C. Shelf Life Study of Fish Cracker
- Mixing manually
- Moulding in tray
- Cutting into cubes
- Oven-drying
- Wrapping in aluminium foil Wt. 14 g/pc
- Packing and storage Storing at ambient temp
- Fish Cubes
- Processing of Fish Cubes
Fish cubes contribute the characteristic fish flavor to cooking, such as soup and other fish recipes.
61DESCRIPTION OF EACH PROCESSING
Cutting to cubes
Wrapping
Packing and storage
ILLUSTRATED FLOW CHART OF PROCESSING OF FISH CUBES
63C. Shelf Life Study of Fish Cubes
Fish Sauce (MFRD)
Commercially, the worldwide popularity of fermented fish products has boded well with the growing popularity of ethnic foods, such as Vietnamese and Thai cuisine. According to the FAO, worldwide exports of fermented fish products, including fish sauce, in the year 2000 were 336,213 tonnes, valued at more than US$800 million. However, due to its perishable nature, the fish undergoes rapid spoilage, especially under tropical conditions of high temperature and high humidity as in this region.
The dietary pattern of people in the Southeast Asian region did play a major role in the development of fermented fish.
Fish Sauce
67B. Processing of Fish Sauce
- Mix with ratio of 1:1
- Incubate
- Fish sauce (liquid)
- Preparation of koji 1. Raw material
- Add Aspergillus oryzae culture seed to the mixture ( ratio of 1
The surface of koji should be covered with a wet cloth to maintain 100% saturated humidity. Rewetting the cloth should be done regularly as the cloth would dry up due to the heat generated. Wet cloth should be removed and the koji broken into small pieces and spread out again.
At this stage, the temperature of the chamber should be maintained at 25ºC to prevent deactivation of peptidase (Miyazaki and Honkawa, 1964).
69B. Preparation of fi sh sauce
Boil fi sh
Drain and cool
Add protease and water
Incubate mixture at 45ºC for 4 hours
Cool mixture to 28ºC
Add salt and koji alternately to fi sh-water mixture
Place mixture in earthen jar and cover
Ferment at 28ºC for 2.5 months
Filter, then heat the liquid to 80ºC for 15 minutes
ILLUSTRATED FLOW CHART OF PROCESSING OF FISH SAUCE
Processing of Koji
71B. Processing of Fish Sauce
Fish Sauce: Composition and Legal Standard
- Smoked mackerel (Thailand)
- SMOKED MACKEREL
Yield factor, or the proportion of fish sauce weight obtained from initial raw material, was measured. The overall flavor of fish sauce depends on the balance of all amino acids, that is, the amino acid composition of both laboratory-based fish sauce and commercial fish sauce is listed in Table 42.
The comparison of laboratory-produced and commercial fish sauce with the requirements set by the Thai FDA and TISI is shown in Table 45.
Processing of Smoked Mackerel
- Smoking
- Sun drying or air drying
- Oven drying
Usually fried before consumption, the processing of this product includes sun drying, smoking and oven drying. Soak the fish fillet in 3.5% brine with other ingredients that have been wrapped in the handkerchief overnight. Make sure the meat is covered with food wraps such as aluminum foil or plastic (film) to prevent contamination during marinating.
Make sure the oven temperature has reached 40C or the desired temperature before placing the fish in the oven.
ILLUSTRATED FLOW CHART OF PROCESSING OF SMOKED MACKEREL
Shelf Life Study of Smoked Mackerel
- Frozen butterfl y breaded fi sh (Malaysia)
- Steamed fi sh (Thailand)
- Frozen braised fi sh (MFRD) 4. Fish muffi n (MFRD)
- Fish biscuit (MFRD)
- Frozen Butterfl y Breaded Fish
Since the fat content of smoked fish is relatively low, the taste of sour flour was not detected even on the 12th day. Frozen fish products have the advantage of long shelf life, much more than their cold or room temperature counterparts. MFI, in this project, developed frozen butterfly breaded fish using low value fish such as scad (Decapterus macrosoma) and round scad (Decapterus maruadsi).
Baked butterfish can be served as a second course, along with rice or noodles; in fast food, such as fish and chips; and light food.
Processing of Frozen Butterfl y Breaded Fish
- Removing head and viscera 3. Washing
- Draining
- Battering 6. Breading
- Freezing
- Packaging and storage
- Remove fi sh head and viscera
- Washing
- Battering
- Breading
- Arranging on trays
Since this product uses whole fish and not minced meat, it retains its original flavor and the shape of the fish.
ILLUSTRATED FLOW CHART OF PROCESSING OF FROZEN BUTTERFLY BREADED FISH
Shelf Life Study of Frozen Butterfl y Breaded Fish
- Steamed Fish
- Raw material Remove fi sh viscera
- Soaking fi sh in brine (10%), 10 minutes
- Draining fi sh
- Boiling fi sh
- Cooling, pack and storageTable 52. Chemical composition of frozen steamed fi sh
The frozen breaded fish was subjected to a shelf life study during the 8-month storage period. At the end of the eight-month storage period, a sensory evaluation of the product was carried out. At the end of the eight months, the microbial count of the uncooked product was still relatively low, 4.05 x 10³ cfu/g, well below the regular limit for a good ready-to-eat product of 105 cfu.
Called "Pla Thu Nung" in the local language which literally means steamed fish, the fish was actually cooked by boiling instead of steaming.
Processing of Steamed Fish
- Soak fi sh in brine
- Drain fi sh
- Boil fi sh
- Cooling and packing
Make sure the fish is properly washed and kept chilled or on ice before and during processing. Boil the fish in boiling brine (18% salt) for 5 minutes or until the fish is well cooked.
ILLUSTRATED FLOW CHART OF PROCESSING OF STEAMED FISH
Shelf Life Study of Steamed Fish
- Raw mackerel
- Remove gills and viscera
- Marinate with seasonings
- Boil with seasonings
- Pressure-cooked 115ºC, 1kg/ cm 2
- Vacuum pack and frozen storage
- Frozen Braised Fish
The shelf life examination of steamed fish includes microbiological examination (total aerobic count and yeast and mould) and chemical examination (TBA). The microbiological test result would be compared with the standard limit for ready-to-eat fish products (ICMFS, 1986) (Table 2). Steamed fish can be stored for up to 9 days at refrigerated temperature (Table 54), but only 2 days at room temperature.
There is not much change in TBA of the product during storage, which may refer to the fact that the acidity of the product has not changed much.
Processing of Frozen Braised Fish
- Pressure-cooked
- Vacuum pack and frozen storage Pack the fi sh in vacuum packaging, and
Convenience food and health food are two of the three key trends that appear to have driven growth within the general food and beverage category in recent years (AC Nielsen Survey, 2004). This is no wonder, as the increasing pressures of modern life have changed shopping and meal preparation habits everywhere. Store the fish in the refrigerator to keep the temperature of the fish low during marinating.
Vacuum packing and frozen storagePack the fish in vacuum packing, andPack the fish in vacuum packing, and store it in frozen condition (-18ºC).
ILLUSTRATED FLOW CHART OF PROCESSING OF FROZEN BRAISED FISH
Shelf Life Study of Braised Fish
- Mix fi sh mix with egg white
- Pour batter to moulds
- Bake
- Cool, pack and store chilled
- Fish Muffi n
- Mix fi sh mince with cooled egg mix2a. Grind fi sh with salt
The shelf life study of steamed fish includes the microbiological testing (total aerobic count and anaerobic count) and chemical testing (POV). With a fat content of 22% (HPB, 2003), muffins may not exactly be the snacks that health-conscious people like to take. The gelling property of fish meat is manipulated to reduce the fat required for the processing of muffins.
With half the fat content and 30% higher protein than regular muffins, the Fish Muffin is offered to provide a healthier alternative for those with a sweet tooth.
Processing of Fish Muffi n
- Mixing of ingredients
- Mix fi sh with cooled egg mix
- Mix fi sh mix with egg white
- Pour batter to mould
Beat at high speed until the fish and egg whites are well mixed.
ILLUSTRATED FLOW CHART OF PROCESSING OF FISH MUFFIN
Surimi + other ingredients
Shelf Life Study of Fish Muffi n
- Fish Biscuit
- Round scad minced meat
- Moulding/ shaping dough
- Baking
Other factors, such as fewer preservatives and artificial flavors, will also be a tick factor. That is why MFRD created fish cakes in this project, which are feather-light in structure, without added flavorings, and more importantly: tasty.
Processing of Fish Biscuit
- Mix fi sh with other ingredients
- Mould/ shape dough
During mixing, salt is added first to extract the myofibril salt proteins, followed by other ingredients.
ILLUSTRATED FLOW CHART OF PROCESSING OF FISH BISCUIT
Pack and store
Shelf Life Study of Fish Biscuit
- Comminuted Products 2. Dried Products
- Smoked Product 4. Other Products
105Fish Burger
Fish sausage (MFRD)
Semi dried fi sh sticks (Pla Sen) (Thailand)
Frozen braised fi sh (MFRD)
Fish biscuit (MFRD)
121Fish washer
Treatment of raw materials
- Removal of excess water
- Batch leaching method
Adjust pH of water to 6.8 to 7.0 using sodium bicarbonate, with pH indication from pH meter or pH strips. Leached meat is removed from washing tank and placed on nylon mesh to drain the water. Drained meat is transferred to nylon bags and using a hand hydraulic press to further squeeze out more water (final moisture 80-82%).
The leached meat from the rotating sieve falls directly into the continuous screw press to squeeze out more water (final moisture 80-82%).
Removal of excess water (straining)
123Mixing using silent cutter
Mixing with cryoprotectants and polyphosphate
