Lecture Notes in

POSTHARVEST FISHERIES
Mentor: MARJORIE G. RAMOS
3 JULY 2021

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Post-Harvest Fisheries
Part 1.
Marjorie G. Ramos

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Licensure Examination for
FISHERIES TECHNOLOGISTS 2021 1 1

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Minced Fish
Processing
Marjorie G. Ramos

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Licensure Examination for
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Mentor: MARJORIE G. RAMOS
3 JULY 2021

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Question:

1. The following statements are true, except:

a) Minced fish comes from trimmings of filleting operations.
b) Fish are minced to attain maximum utilization of fish
flesh.
c) minced fish is unstable during frozen storage due to its
enzymes, pigment and moisture content
d) Fish are minced if they have very high market value

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Answer:

1. The following statements are true, except:

a) Minced fish comes from trimmings of filleting operations.
b) Fish are minced to attain maximum utilization of fish
flesh.
c) minced fish is unstable during frozen storage due to its
enzymes, pigment and moisture content
d) Fish are minced if they have very high market value

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Mince edit Master title style

• The most common way of separating

edible flesh from waste is by filleting, but
a greater amount of flesh can be
recovered in the form of a coarse mince
by putting either the unfilleted fish, or the
waste left after filleting, through a bone
separator.

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Minced edit Processing
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• for maximum utilization of

fish flesh
• Often done in fish with low
market value, seasonal
and caught in abundance.
• Meat-bone separators or
deboners are used.

Picture taken from: https://www.foodmachinesale.com/meat-

processing-machine/fish-deboning-machine.html

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Meat-Bone Separators
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• Fish, or pieces of fish, are fed from a hopper to
pass between a moving rubber belt and the
outside of a revolving perforated drum of stainless
steel.
• The flesh is forced through the perforations into
the drum from where it is expelled as a coarse
mince by a fixed screw.
• Skin and bone are retained on the outside of the
drum and removed continuously by a scraper
blade.
• The drum perforations are commonly 5 mm in
diameter, but drums with smaller or larger holes
are available, which produce mince of different
texture.
• Yield can be increased by increasing the tension
on the belt 7 7

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Minced edit Processing
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Fish Mince
• Trimmings from filleting operations
• It contains sarcoplasmic proteins (albumin, myoglobin and enzymes) and
lipids unlike in leached surimi.
• Unstable during frozen storage
• Fish mince can be defined as deboned and unwashed fish flesh from fillets
or frames and is produced at the initial step of surimi manufacturing.
Surimi
• Minced fish paste
• Japanese term for semi-processed frozen minced fish protein
• minced meat has undergone leaching by water and additives such as
sugars and polyphosphates have been added.
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Mince edit & Surimi
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• When compared to surimi, fish mince can be obtained at a
significantly higher yield with much less capital investment.
• Washed fish mince/surimi is an inexpensive intermediate
material for manufacturing various seafood products.
• Unwashed fish mince also offers nutritional advantages,
economic benefits as well as functional advantages
compared to the other intermediate materials.
• Fish mince/surimi is commonly frozen for attaining longer
shelf life.

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Advantages Master
mincing
title style

• The total yield of flesh of low bone content is higher than with
filleting alone; up to twice as much can be recovered by
separating flesh directly from headless gutted fish.
• When the fish are first filleted, an additional 8-12 per cent
flesh can be separated from the filleting waste.
• Some people do not like fatty fish such as herring and
mackerel partly because of the large numbers of small bones
remaining in the fillets; mince made from these fish is
relatively free from bones and might therefore be more widely
acceptable.
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Advantages Master
mincing
title style
• Flesh from underexploited species such as blue whiting, which are
difficult to fillet economically because of their small size or awkward
shape, can readily be removed in a bone separator.
• Mincing offers an opportunity to exercise greater control over flavor,
appearance and keeping quality by the incorporation of additives.
• Rancidity in fatty fish, for example, can be controlled more easily in
minced flesh by intimate mixing with permitted antioxidants, or minces of
different fat content can be mixed together to give a more desirable
result.
• Mince can be molded into different shapes, and lends itself to continuous
production methods.

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Disadvantages of mincing
title style

• When fish flesh is minced the texture, flavor and sometimes color
are also changed
• The present market for mince is small compared with the amount
of mince that could be made available from all suitable species.
• Mince spoils faster than fillets of the same material, mainly
because the structure of the flesh is destroyed during separation,
and extra care has to be taken to maintain good quality; in
particular, the fish used for making mince has to be initially of very
high quality, and processing has to be completed quickly.

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Question:

2. What cryoprotective agents are added in frozen

mince fish to reduce protein denaturation during
freezing:
a. Sorbitol and Sucrose
b. Phophates
c. Polyphosphates
d. MSG

1313

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Answer:

2. What cryoprotective agents are added in frozen

mince fish to reduce protein denaturation during
freezing:
a. Sorbitol and Sucrose
b. Phophates
c. Polyphosphates
d. MSG

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Fish to edit
Minced
Master
Fishtitle
Processing
style plus additives

• Any fish can be utilized but white fleshed marine fish like Alaska pollock
(Theragra chalcogramma) and Blue whiting (Micromesistius poutassou)
preferred •
• Tropical by-catch used. Threadfin bream (Nemipterus spp.) big-eye
snapper (Priacanthus spp.), barracuda (Sphyraena spp.), croaker
(Pennahia spp.), fusilier (Caesio spp.) and lizardfish (Saurida spp).
• Cryoprotective agents – sucrose and sorbitol, reduces protein
denaturization
• Polyphosphates — like sodium tri-polyphosphate and sodium
pyrophosphate used, enhances water-holding capacity resulting in
smoother paste.
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Handling andMaster
storingtitle
mincestyle

• Mince should be frozen as soon as it is made, or incorporated

in products and then frozen within 4-5 hours of manufacture;
products should be kept chilled while awaiting freezing.
• Mince can be frozen in blocks in cartons in a horizontal plate
freezer in the same manner as for laminated fillet blocks.
• The storage life of frozen mince made from good quality cod
and haddock flesh is at least 6 months at - 30°C, or 3 months
at - 20°C, without any significant loss of quality, but some fish,
notably hake and Alaska pollack, have been found to have a
shorter cold store life.

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Handling andMaster
storingtitle
mincestyle

• Minces of all species that include a proportion

of active tissue from the backbone and gut will
also have a reduced cold storage life.
• Mince washed with water keeps better than
unwashed mince, and mince incorporating
additives such as sucrose or sorbitol keeps
better than mince without additives.
• Minces made from fatty fish require protection
against oxidation in cold storage.

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Surimi
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• a traditional Japanese preparation of fish,

• uses mince fish— fish flesh that is deboned by
meat and bone separator— leached with brine
water and then mixed with sugar and
polyphosphates.
• Surimi basically makes use of underutilized fish
species in the market that are primarily white-
fleshed and abundant making liwit ati and bilong
bilong ati appropriate for use.

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Question:

3. The following are steps in making surimi,

except
a. Heating
b. Leaching
c. Meat-bone separation
d. de-watering

1919

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Answer:

3. The following are steps in making surimi,

except
a. Heating
b. Leaching
c. Meat-bone separation
d. de-watering

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Surimi
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• There are only a few steps in the preparation of surimi,

however, leaching or washing procedure is held with
utmost importance as this increases gel-forming capacity
and improves color and appearance of meat, when done
properly.
• In addition, efficient washing removes or eliminates off odor
in the product.
• Certain additions may further enhance the surimi quality
even as it undergoes freezing for a period of time before
further processing.

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Processing
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• Fish should have white flesh and good gel-forming ability.
• Meat-bone separation: belt-drum type deboner, auger screen machine or
hydraulic ram-type
• Leaching improves gel forming capacity, removes fat, skin, blood, off-
odors.
• Washing meat 2-3 times w/ 4-5 times its volume of chilled water (10-15 0C)
with 2-3% salt
• Dewatering or dehydration
• Straining Mixing — w/ additives like sugar and polyphosphate
• 3-5% level of sugar
• Polyphosphate should not exceed 0.3%
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Surimi
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Utilization
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• fish cakes, as a filler in laminated fillet blocks with up to 15

per cent mince, and for the manufacture of cheaper fish
fingers and portions.
• Mince is also suitable for making specialty products like
Gefüllte Fish.
• Mince made experimentally from blue whiting has been
found suitable for making surimi and kamaboko, two
important Japanese fish products
• Good quality frozen mince in small blocks could find a
retail market for use from home freezers as an ingredient
of homemade dishes.
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Manufactured Products
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• Fish balls, fish burger, surimi-

shrimp value added products
(nuggets, sticks(fish fingers),
sausages and crab analogue from
bighead carp surimi

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Surimi-Based
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ClickProtein
Fish to edit Hydrolysates
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(FPH)

• Produced by the application of proteases to fish processing waste which leads to

the hydrolysis of the proteins in the material, which can then be separated from
the other constituents of the muscle.
• complex mixtures of free amino acids and small peptide fragments.
• Obtained by breaking down naturally occurring intact proteins from by-products
of fish, which includes skin, head, viscera, trimmings, liver, frames and bones.
• It is a breakdown product of enzymatic conversion of fish proteins into smaller
peptides, which normally contain 2—20 amino acids.
• It contains minimum 70% of hydrolyzed protein.

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ClickProtein
Fish to edit Hydrolysates
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(FPH)

• Many different processes have been reported for recovering and hydrolyzing
proteins from aquatic food material with enzymes.
• Fish proteins have not only good functionality but also have a high nutritional
value.
• One way to modify and improve the properties of fish proteins is to use
proteases to produce a range of FPH.
• Fish protein hydrolysates have been extensively investigated for their food
functionality and may be used in numerous applications in food products.
• However, one problem during the production of FPH is that bitterness can
develop.
• Furthermore, if FPH are produced from a raw material that is susceptible to
oxidation, rancid flavors may be associated with the final product.

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ClickProtein
Fish to edit Hydrolysates
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(FPH)

• Fish protein hydrolysate (FPH)

is a breakdown product of fish
proteins containing smaller
peptides and amino acids.
• FPH is obtained by treatment
of fish meat with trypsin,
alcalase, chymotrypsin,
pepsin, or other enzymes
under controlled conditions of
pH and temperatures.
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ClickProtein
Fish to edit Hydrolysates
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(FPH)

• Most FPHs are amorphous powders, hygroscopic in nature,

containing 81–93% protein, less than 5% fat and 3–8% ash
and 1–8% moisture.
• Lean fish species or their processing wastes are ideal raw
material for FPH, which can be used as food binders,
emulsifiers, gelling agents, and nutritional supplements.
• Besides, FPH can function as cryoprotectant and nutritional
additive in liquid fertilizer and aquafeed
• Seafood proteases from Atlantic salmon and trypsin from
fish pyloric ceca have been used for FPH

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Process

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Uses to FPH
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• FPH is used in dietetic foods, such as soufflés,

meringues, macaroni, or bread, and for the
preparation of fish soup, fish paste, and shellfish
analogues as flavoring compounds as a source of
small peptides and amino acids.
• The major feed applications of FPH are as milk
replacers for calves and weaning pigs and as
proteins and attractants in fish feed
• The combination of 14% hydrolysate and 0.2% salt
achieved nearly the same level of water retention as
the standard industry practice of adding nearly 2%
salt.
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Uses
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to FPH
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• reported as a suitable source of proteins for human nutrition because

of their balanced amino acid composition and positive effect on
gastrointestinal absorption.
• Studies on fish-derived peptides demonstrated antihypertensive,
antioxidant, immunomodulating effects, reparative properties in the
intestine, and effects in reducing plasma cholesterol and triglycerides
levels.
• Protein hydrolysates can be produced using a variety of methods,
including heating with acids or by enzymatic treatment with either
endogenous or exogenous proteolytic enzymes.

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• Marjorie G. Ramos

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