FISH AND KRILL PROTEIN: Processing Technology

In her book Dr. Taneko Suzuki shows us how a modern fish processing industry, using complex technology, has evolved from the traditional methods of fish preparation long in use in Japan. With only a small proportion of arable land for growing food the Japanese have always looked to the sea and fortunately have been blessed with a rich and varied aquatic fauna. Over the ages the Japanese have learnt not only how to make maximum nutritional use of their marine resources, but also how to present them as attractive food items. As a result the visual impact and organoleptic properties of the vast array of fishery products make Japanese cuisine one of the most exciting in the world. In addition, the Japanese have developed a strong tradition of quality, whether for the small quantities offish used in the past to add interest to a monotonous rice diet, or for the larger quantities of raw and cooked products required by today's affluent society. The growth of the Japanese fishing industry paralleled the phenomenal industrial developments of the post-war years. It continued until Japanese fleets were in action all over the world, trying to satisfy the demands of a booming economy for high quality fishery products. All the time technology was being developed to make use of unusual species as raw material for traditional products.

I Characteristics of Fish Meat and Fish Protein.- Fish Muscle Structure.- Fish Meat Compositions.- Protein Compositions of Fish Meat.- Myofibrillar Protein.- Myofibril.- Myosin.- 1. Preparation of fish myosin.- 2. Characteristics of fish myosin.- Myosin subunit.- Actin.- Tropomyosin and troponin.- Actomyosin.- Changes in Fish Protein During Storage and Processing.- Post-mortem change of fish myofibrillar protein.- 1. Solubility of myofibrillar protein.- 2. Viscosity and flow birefringence of myofibrillar protein.- Freeze denaturation.- 1. Relation between quality deterioration and protein denaturation of frozen fish.- 2. Measuring methods of freeze denaturation.- 3. Factors related to freeze denaturation.- 4. Mechanism of freeze denaturation.- 5. Control of freeze denaturation.- Denaturation by drying.- References.- II Kamaboko (Fish Cake).- Kamaboko Varieties.- Method of Processing.- General techniques of processing.- Selection of fish as material.- Treatment of raw fish material.- Washing.- Grinding.- Shaping.- Heating.- Production Process of Various Kinds of Kamaboko.- Itatsuki kamaboko.- Fried kamaboko.- Chikuwa.- Hampen.- Quality Test.- Okada gelometer.- Tension measurement.- Expressible water measurement.- Sensory evaluation and folding test.- Ingredients and Additives.- Starch.- Vegetable protein.- New Fish Material for Kamaboko.- Fish material for kamaboko in Japan.- Fish species of New Zealand, Chile, Argentina and Peru for kamaboko material.- Milkfish and tilapia.- Small pelagic fish.- 1. Sardine.- 2. Mackerel.- 3. Horse mackerel.- Mechanism of Kamaboko Gel Forming.- How kamaboko gel is formed.- Forming ability of fish meat paste.- Setting (suwari).- Modori.- Kamaboko gel.- Effect of water washing.- Determining kamaboko gel forming ability.- References.- III Frozen Minced Meat (Surimi).- What is Frozen Minced Meat (Surimi)?.- Processing Method of Frozen Surimi.- Selection of material fish.- Storing and handling of material.- Collecting meat.- Water-washing and removing excess water.- Straining and mincing.- Addition of anti-dénaturants.- Molding and pan packing.- Freezing and storing.- Usage of Frozen Surimi.- Quality of Frozen Surimi.- Grade of frozen surimi.- Quality check of frozen surimi.- 1. Moisture.- 2. pH.- 3. Detecting impurities.- 4. Testing the kamaboko forming ability.- Quality of frozen surimi and protein denaturation.- Manufacturing Surimi from Small Fatty Fish like Sardine.- Characteristics of small fatty fish.- Methods for separating dark meat and ordinary meat of small pelagic fish.- Frozen Fish Block.- Processing of frozen minced fish block.- Raw material of frozen minced fish block.- Frozen minced fish block from sardine and mackerel.- References.- IV Meat Textured Fish Protein Concentrate (Marinbeef).- Method and Principle of Production.- Production process.- Principle of production.- Pilot plant.- Components and Properties of Marinbeef.- Nutritional Value and Safety.- Microscopic View of Marinbeef.- Marinbeef as Food Material.- Fish Material for Marinbeef.- Marinbeef Production Plant.- Dressing process.- Washing and dehydration process.- Kneading process.- Alcohol treatment process.- Drying.- Equipment for the recovery of ethanol.- Development of technology for safety and automation.- Yield of product and raw material.- Amount of ethanol, water and additives.- Electricity, packing material and personnel.- Conclusion.- References.- V Utilization of Krill for Human Consumption.- Chemical Composition and Nutritive Value of Antarctic Krill.- Proximate composition.- Lipid, vitamin, chitin and inorganic substances.- Nutritional value.- Characteristics and Components of Antarctic Krill Protein.- Protease.- Processing of Antarctic Krill.- Characteristic of krill as processing material.- Handling of krill on board.- Frozen products.- Boiled products.- Dried products.- Protein paste.- Frozen surimi.- Minced meat block.- Protein concentrate.- 1. Protein powder.- 2. Porous krill protein concentrate (P-KPC).- 3. Meat textured krill protein concentrate.- Other food products.- Questions related to krill products.- References.