Farhankhan pathan

1. Edible Fish Products
Pathan Farhankhan I.
Sem-3
Department of Marine Science
M.K.B.U. Bhavnagar

2. Edible fish Products
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Surimi Fish Ham Fish Sausage
Fish Meal Fish Oil Fish Ball Kamaboko

3. Liver oil
Used for therapeutic
purposes in the
treatment of vitamin A
and D deficiency
Important source : cod,
haddock and shark
Body oil
Important as an product
besides its limited use in
human nutrition
Important source :- sardine ,
pilchard , herring .

4. Fish Liver Oil :
 Classification of Liver:
 Depending on oil and vitamin contents:
1. High oil- low vitamin A potency
2. Low oil – high vitamin A potency
3. High oil – high vitamin A potency
 Preservation of Liver:
 Fish liver is very susceptible to bacterial and lipolytic
degradation.
 Method :
1. Store in crushed ice in cold room. This will preserve
the liver for couple of days.
2. Store in frozen storage maintained at -18 ˚C or below.

5. Continue…
 Extraction of oil:
 As fish livers differ widely in their oil content and vitamin potency the
process employed also may differ to the particular type of liver.
Liver having high oil – low
vitamin A potency
• Direct Steaming Method
• Indirect Steaming
Liver having low oil – high
vitamin A potency
• Alkali digestion
• Enzyme and Alkali digestion
• Acid Digestion
• Solvent Extraction
 Cod, haddock contains 50-70 % oil
by weight.
 Vit. A potency = 500-20000 U.S.P.
units per gram
 Tuna, lingcod & some spp. Of
shark contains 50-70 % oil by
weight.
 Vit. A potency = 25,000-600,000
U.S.P. units per gram
Methods

6.  Extracted from whole fish or fish offal by the wet
reduction process.
Methods for extraction of body oil :-
Fish Body Oil :
Wet rendering
Dry rendering
Solvent extraction

7.  Used as drying oils in paints and varnishes .
 Used for human consumption as cooking oil after
hydrogenation and also as medium in fish canning .
 Used as carriers of fat-soluble vitamins A and D .
 Used in control body oil contain polyunsaturated fatty
acids (PUFA),particularly n-3 PUFA used in the control of
heart aliments in human.
Uses

8. Fish Meal
 Fishmeal has high levels of lysine , methionine ,
cysteine, three essential amino acids which the
animal bodies can’t synthesize.
 It is also good souce of vitamin B group :
 vitamin B12 (cynoanocabalamine)
 Niacin
 Pantothenic acid
 Riboflavin
 It is rich in minerals like calcium, Phosphorus
,copper ,iron .

9. Uses and Products
 Prior to about the 1930s fertilizer was the
principle use of fish meal .
 Today the primary use is for animal feed,
particularly for poultry feeds.
 It is gernaly considered to be a protein
supplement for animal feed which has an
excellent protein balance .

10.  Surimi is a Japanese word that literally means “ground
meat”.
 Surimi is a dry wet concentration of myofibrillar protein.
 To make Surimi, the lean meat from white fleshed fish
such as Pollock is pulverized into a thick paste.
 Approximately 2% of the world’s fish catch is processed
into some sort of Surimi paste.

11. Uses and Products
 In Asian cultures, Surimi is eaten as a food in its own
right and seldom used to imitate other foods. In Japan
fish cakes (kamaboko) and fish sausages, as well as
other extruded fish products, are commonly sold as
cured Surimi.
 In Chinese cuisine, fish Surimi, often called "fish paste",
is used directly as stuffing or made into balls.
 Balls made from lean beef and pork Surimi often are
seen in Chinese cuisine.

13. Fish Ham
If the product is intended for marketing fresh, it will be steamed for 4
minutes at 120 ˚C
The paste is sealed in PVC casings & is heated in water at 85-90 ˚C for
40-60 minutes and frozen after cooling.
The cured mass is mixed with additional quantity of Surimi, starch
and soy protein and ground to a fine paste.
Salt, sugar, chemical flavorings, spices and a smoke flavorings are
added to the Surimi made from Alaska Pollack and the mixture is
allowed to cure for a day or two in a cold atmosphere.
Method of processing Fish ham:
13

14. Fish Sausage
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 Fish sausage is the ground fish meat with
ingredients like salt, sugar, starch, spices, fat,
preservatives etc. packed in a synthetic casings,
properly sealed, boiled and cooled product.
 Fish products and sausages are popular in
countries such as the Philippines, Thailand,
Malaysia, Japan, and China.
 The products are often made into fermented
fish paste and fish sauce which are used for
general cooking.
 Rice is used as a filler and the source of
carbohydrates for fermentation.
 Fish sausage is a ready to eat proteinacious
food which is heat processed.

15. • Casings are boiled in water at a temp. of 88-
90˚C for about 50-60 minutes.
• All m.orgs are killed except thermophiles
Boiling
• Cooled by dipping the casings in ice cold water
for about 20 min at a temp. less than 20 ˚C
• Thermophiles inactive.
Cooling
• Casings are boiled at 100 ˚C for 30 sec.
• To prevent wrinkles on the surface,reboiling is
done.
Reboiling
Continue …
After heat processing, the casings are dried by an air blower
or air- dried. The dried casings are stored in a cool, dry
place at a temp. of +2˚C.

16.  Prepared using Fish mince
 Demand is picking up in the internal market system of
developed countries and they are distributed
throughout the chain of bakeries in the urban centers
 How to prepare…???
▼Minced fish meat is mixed with fried onions, chili
powder, coriander powder, turmeric powder, salt etc..
▼Mix homogenously and prepare balls of about 3 cm
diameter.
▼Steam for 10- 15 minutes ,alternatively balls can be
fried in vegetable oil till golden brown color
▼Cool it & Pack in thermoformed trays and store

17. Ingredients Quantity
Fish mince 1000 gm
Chilli powder 30 gm
Coriander powder 10 gm
Turmeric powder 1 spoon
Vanaspathi 150 gm
Onion 200 gm
Bread powder 30 gm
monosodium glutamate 0.5 spoon
Salt To taste
Beaten egg 1 no
Ingredient for Fish Ball Preparation

18.  The low cost fishes which does not fetch good price in
the market can be utilized for production of paste
products.
 The prominent among the paste products, also called
the kneaded products viz., ‘kamaboko’ ,is the oldest
traditional fishery product of Japan.
 ‘kamaboko’ is popular sea food in japan.
 The origin of the product is far back in history of japan.
 Many varieties of kamaboko have been developed in
the course of time.

19. Types :
• Steamed kamaboko
• Steamed and broiled
kamaboko
• Broiled kamaboko
(Chikuwa)
• Broiled kamaboko
(Hampen)
• Fried kamaboko (Tempura,
Satsuma)
Based on
Heating method
• Tubular shaped (chikuwa)
• Ball, bar, square shaped
(age kamaboko)
• Lead shaped (sasa
kamaboko)
• Noodle shaped (soba
kamaboko)
• Chipped (kezuri kamaboko)
• Meat piled on a thin
wooden slab (itasuki
kamaboko)
Based on Shape

20.  The fish paste obtain is used for producing various types
of kamaboko.
(a)Itasuki kamaboko
 Meat paste is piled on a thin wooden slab & steamed
 The period of steaming depends on the size
(b)Fried kamaboko
 Made into diff. shape and fried in vegetable oil at 170- 180 ˚C
 Also known as Satsuma age or tempura in some parts of japan
(c)Chikuwa
 Made by wrapping ground meat paste across a brass tube or
wooden stick and broiling the surface
 Good quality is white inside and brown on the surface
Gel strength is recognized by