Transcript
SURIMI INDUSTRY
REVIEW
INTRODUCTION• Malaysia – Fish consuming nation. Produced
268514 million tonnes of fish, valued at RM 1.649 billion
• Fish and fisheries products are an important source of dietary protein for Malaysia.
• Fish contributes 60-70% of the total animal protein intake
• One of the potential fisheries product is SURIMI
• Surimi is an intermediate product made from minced fish meat that has been washed, refined, and treated with cryoprotectants.
• The process of making surimi was developed in many areas of East Asia over several centuries.
• In china - fish ball • In Japan - kamaboko, fish sausage, or cured
surimi products. • Alaska Pollock • USA & Japan – major producer of surimi &
surimi based products• Thailand, China, Vietnam, Chile, the Faroe
Island, France and Malaysia – emerged into surimi industry.
Rapid Growth in the popularity due to the characteristic of surimi:
• Underutilized and less utilized species can used as raw materials.
• Frozen surimi has a long shelf life and highly functional protein ingredient.
• A variety based products can be manufactured• Current technology
TRADE PERFORMANCE AND MAJOR MARKETS
• Import under this category: Year Quantity Value
2001 70 metric tons RM 454943• Main import / main supplier
2000- United States2001- Chile (65%), Japan (16%), Singapore
(10%)• Main export- Korea (96.5%), Taiwan (1.6%) and
Singapore (0.85%)
Major Surimi Processing Companies
Company Name Surimi Production Quantity (MT/year) 2006
QL Food Sdn. Bhd. 82000
QL Marine Products Sdn. Bhd. 4000
Global Ocean Frozen Food Sdn. Bhd. 3200
Ocean Fresh Seafood Products Sdn. Bhd. 4500
Total 93700
GRADE AND MARKET PRICE
The average market price for various grades of surimi:
SURIMI OF GRADE MARKET PRICE (RM/kg)Super Grade A USD 2.40Grade AA USD 2.30Grade A USD 2.20Grade Mixed Surimi USD 1.50
SURIMI PROCESSING
Raw materials used for surimi products in Malaysia
No English Name Trade Name Scientific Name1 Threadfin bream Itoyori Nemipterus spp.2 Lizard fish Eso Saurida spp.3 Big eyes, Ox – eye scad Kintoki - dai Priacanthus spp.4
Croaker, Jewfish GuchiPennahia spp.Johnius spp.
5Goatfish Himeji
Parupeneus pleurospilus.Upenneus spp.
6 Barracuda Sphyraena spp.7 Ribbon fish, hairtail Trichiurus spp.8 Pike Conger Hamo Muraenesocidae9 Greenling Pleurogrammus spp.
Threadfin bream19%
Lizard fish2%
Big eye23%
Croaker8%
Goat fish33%
Barracuda15%
Percentage of raw materials used in Surimi processing plants in Malaysia
Quality of Surimi- Total import ↑ , demand of raw materials↑
- Higher availability- Small fatty dark-fleshed fish such as pelagic species
Sardine (Sardina pilchardus) Horse Mackerel (Trachurus trachurus)
Quality of SurimiMajor problem : The Composition of dark muscle !
23-29%
62-66%
6-9% 2-3%
myofribillar proteinsarcoplasmic proteinalkali-soluble proteinstroma protein
Problems
Greater Concentrations
of Heme Proteins
High Proteolytic Activities
Less Stable Proteins
High Lipid Content
High concentration of
sarcoplasmic protein
• High Lipid Content• Susceptibility to oxidize• Oxidized lipid may interact with proteins
• causing denaturation, polymerization and changes in functional properties
• Causes off-flavors
• greater proteolytic activity • higher susceptibility to modori
– gel weakening that occurs if the gel is held too long
at a temperature around 50-60°C
• Sarcoplasmic proteins• bind to the myofribillar proteins• interfere with the formation of gels
– interfered with myosin cross-linking during gel matrix formation
• change the rheological properties of the fish gels
Negative Environmental Impact
• Utilization of natural resources
– poor utilization of fish resources
– Large requirement of freshwater
• discharging processing water that has not been
adequately treated
Competitiveness Indicators
Production Cost
Raw Material Sourcing
Profit Making Ability
Customer Satisfaction
Issued HACCAP Certification
Product Quality
Product Efficiency
Staff Ability
Production Technology
Sale and Market Share
Research & Development
Raw Material Sourcing
Raw material (fish) is in sufficient for production
Price ↑
Profit making ability ↓
Comparison of competitiveness in Thailand, Vietnam, Malaysia and China
Thailand• Best labor productivity
• production technology transferred from Japan and skilled labor• Higher price
Vietnam• Higher production efficiency
• Abundant raw materials
China• High export growth rate
• lower labor and raw material cost
Malaysia• Better production efficiency and market efficiency
• advanced technology and lower percentage of waste
Major Indicators for Comparing Competitiveness between Countries
Productivity
Asset UtilizationEfficiency Malaysia
Thailand
Vietnam
China
SUGGESTION Use of additives to improve surimi quality• The gel strength of surimi is enhanced by protease inhibitor such as egg white, whey protein concentrate• Phosphate is added to increase the water- holding capacity. • Hydrocolloids and polysaccharides are used to act as fillers, thickeners or gelling agents to the surimi.• Calcium compounds, oxidizing agents and chitosan to form stronger protein gel networks to the surimi.
Government incentive• National Agriculture Policy (NAP) of Malaysia is to
increase food production. NAP3 focused on offshore fishing, aquaculture and downstream value-added activities.
• Support with fisheries’ infrastructure, marketing network, comprehensive human resource development and research and development programmes (R&D).
• Undertake efforts to unify individual entrepreneurs including small and medium enterprises (SMEs) engaged in processing, while for private sector will be further encouraged.
• Joint ventures to engage in distant-water fishing between local and foreign private sector will be promoted under:-
1. Indonesia- Malaysia-Thailand Growth Triangle (IMT- GT)
2. Brunei-Indonesia- Malaysia-Philippine-East ASEAN Growth Area (BIMP-EAGA)
3. Indonesia-Malaysia-Singapore-Growth Triangle (IMS- GT)
NEW PRODUCT • Utilization of African Catfish (Clarias gariepinus)
from dark fish as a new species in Production of Surimi-Based Products
• Healthy surimi with Addition of omega-3- rich oils
• Surimi from cephalopods
Utilization of African Catfish (Clarias gariepinus) in Production of Surimi-Based Products
• second largest contributor in terms of aquaculture production in Malaysia.
• as a potential new source of raw materials for the surimi industry.
• referred to as fatty fish and classified as dark muscle fish with strong muddy odor.
• satisfying quality parameters and sensory acceptance.
Healthy surimi with Addition of omega-3- rich oils
• could potentially elevate the product to the status of a functional or nutraceutical food.
• Food products enriched with omega-3 PUFAs are in increasing demand due to demonstrated health benefits.
• However, surimi products with enriched higher levels of omega-3 oils suffered from greater levels of lipid oxidation - rancid tastes
Surimi from cephalopods
• Besides the use of fish muscle, it is possible to manufacture gelling products from Cephalopoda.
• have some advantages color, low fat content, and mild flavor.
• Surimi from cephalopods such as the giant squid is a new product from the concentrate of muscle protein of its main myofribillar protein
IMPROVEMENT IN PROCESSING
Application of new equipment
Maximization of whole fish utilization
Yield improvement
Waste reduction
Optimization of yield-influencing factors
Recycling of waste water
Solid recovery for by-product development
WASTE MANAGEMENT
TYPE SPECIFIC COMPOUNDS APPLICATION
Organs
Roe Food
Milt Food, Nucleotides
Skin Collagen, Gelatin
Livers Food, Omega-3s, Fuel oil
Stomachs Food, Niche markets
Nutraceuticals
Omega-3 fatty acids Pharmaceuticals, Food additive
Collagen Gelatin, Food additive
Polypeptides Hormone-like additives
Dipeptides Antioxidants, Bioactive ingredients
Hydrolysates High-end foods, Niche markets
Enzymes Proteases Fish sauce, Protein digestion
Collagenase Tissue softening
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