Wednesday, August 4, 2010

Seafood Technology Introduction


Hello, I was having a class about seafood technology and I would like to share here. Actually, aquatic layer can be separate into few layers such as pelagic zone, demersal zone and benthic zone. Each zone has different conditions such as temperature, pressure and light density, thus the habitat and food chain is different between zones. The fish we get from different zones are different in muscle composition and physiology. Fish is a perishable food due to high enzymatic activities and high rate of spoilage. Classifications of fish are mostly based on the fat content, which is fatty, medium and lean fish. Fish is a good source of protein and there are many types of fish product such as smoked fish, canned fish, dried fish, fish hydrolysate, fermented fish, surimi based, frozen processed and value added product which uses ingredients from fish. Smoked fish is a oldest method to treat fish, which uses salt and curing to remove moisture. Smoked method can be in hot or in cold process. Canned fish is involving heat treatment for commercial sterilization and rapid cooling to ambient temperature. Dried method is using heat thermal to reduce or evaporate moisture from fish. Fish hydrolysate is ground up fish carcasses. Fermented fish is using acid or enzymes which ferment fishes. Surimi based is involving deboning, washing, and sweetener and flavor addition, and pressing. This product is used to mimic texture and colour of lobster meat, crab meat or others. Example of frozen processing is like freeze drying which have to consider the formation of ice crystal within fish. Value added product is meaning that some beneficial ingredient from fish such as collagen and gelatin of fish is added to beauty product for some specific purpose.

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