Fig . 3 10 .

Patterns of gel filtration and ultracentrifugal sedimentation of protein extracts from mu-en

Surimi stored at -200C (Ref. 7)

The surimi was prepared from Alaska Pollack on the day of landing.

Surimi protein was excracted with KCl phosphate buffer ( I + 0.5 ,Ph 7.2).

Right (UC) : Ultracentrifugal sedimentation patterns after 11 minutes at 51,150 rpm. Phase plate

Setting, 650C . Sedimentation, from right to left.

Left (GF) : Elution patterns by gel filtration. Gel : Shepharos 2B 1.4 X 83-86 cm . Eluant : the
above KCl-phosphate buffer solution.

[ Reproduced by courtesy of the authors and the Japanese Society of Scientific Fisheries ).

Gambar. 3 - 10. Pola filtrasi gel dan sedimentasi ultrasentrifugasi ekstrak protein dari mu-en
Surimi disimpan di -200C (Ref. 7)
Surimi ini disiapkan dari Alaska Pollack pada hari pendaratan.
Protein surimi dikeluarkan dengan buffer fosfat KCl (I + 0,5, Ph 7.2).
Kanan (UC): Ultracentrifugal sedimentasi pola setelah 11 menit di 51.150 rpm. Pelat fasa
Setting, 650C. Sedimentasi, dari kanan ke kiri.
 Kiri (GF): Pola elusi dengan penyaringan gel. Gel: Shepharos 2B 1.4 X 83-86 cm. Eluant:
Di atas larutan buffer KCl-fosfat.
[Direproduksi oleh penulis dan Perhimpunan Ilmiah Ilmiah Jepang).

Fig. 3-11. Patterns of gel filtration and of ultracentrifugal sedimentation of protein extracts from mu-en
surimi stored at 100C (ref. 7).

(ref. foot note in fig . 1-10). Ara. 3-11. Pola filtrasi gel dan sedimentasi ultrasentrifugal ekstrak protein
dari mu-en surimi disimpan pada suhu - 100C (butir 7).
(Catatan kaki dalam gambar 1-10).

Reproduced by courtesy of the authors and the Japanese Society of Scientific Fisheries. Direproduksi
oleh penulis dan Japan Scientific Fisheries. Direproduksi oleh penulis dan Japan Scientific Fisheries.
Direproduksi oleh penulis dan Japan Scientific Fisheries.
For prepared foods such as hamburger or fish sticks. As surimi must be thawed before use, the
polyethylene bags of sirimi are taken out of the carton and left at room temperature until soft enough
to be cut with a chopper. Another way is to slice the frozen surimi by cutter and mince with a chopper.
Equipment for rapid thawing and grinding has been developed, Fig . 3-12 shows the process of thawing
mu-en surimi. Untuk makanan olahan seperti hamburger atau stik ikan. Karena surimi harus dicairkan
sebelum digunakan, kantong polietilen sirimi diambil dari karton dan dibiarkan pada suhu kamar sampai
cukup lunak untuk dipotong dengan helikopter. Cara lain adalah dengan mengiris surimi yang dibekukan
dengan cutter dan mince dengan chopper. Peralatan untuk pencairan dan penggilingan cepat telah
dikembangkan, Gbr. 3-12 menunjukkan proses pencairan mu-en surimi.

Frozen ka-en surimi will soften faster and at a lower temperature because it contains 2.5
% salt. When processing kamaboko, the ka-en surimi is thawed and fed directly to the grinder.
Beku ka-en surimi akan melunak lebih cepat dan pada suhu yang lebih rendah karena mengandung 2,5%
garam. Saat memproses kamaboko, ka-en surimi dicairkan dan diumpankan langsung ke penggiling

Mu- en surimi must be ground with salt when making kamaboko, but salt must not be
added until surimi is thoroughly thawed. Muu surimi harus digiling dengan garam saat membuat
kamaboko, tapi garam tidak boleh ditambahkan sampai surimi benar-benar dicairkan.

Fig. 3-12. Process of thawing mu-en surimi. Ara. 3-12. Proses pencairan mu-en surimi.
The reason is that, if salt is added to a half thawed surimi with crystal ice remaining, the
freezing point depression. Surimi ground under this condition will not allow small particles of
frozen meat to melt and prevents a smooth textured surimi to be made, no matter how long it
is ground. Alasannya adalah, jika garam ditambahkan ke setengah surimi yang dilipat dengan sisa es
kristal, titik beku depresi. Tanah surimi dalam kondisi ini tidak akan membiarkan partikel kecil daging
beku meleleh dan mencegah agar surimi bertekstur halus dibuat, tidak peduli berapa lama tanah itu
membeku.

Because ka-en surimi is made by by blending salt into meat and grinding, the remaining
processing in making kamaboko will be to add 3 0.5 % salt with starch and seasoning and
seasoning and blending with silent cutter. Karena ka-en surimi dibuat dengan cara mencampur
garam menjadi daging dan penggilingan, sisa pengolahan dalam membuat kamaboko adalah
menambahkan garam 3 - 0,5% dengan tepung dan bumbu serta bumbu dan pencampuran dengan
pemotong diam.

The moisture content of surimi plays an important role in obtaining kamaboko with the
proper texture. Therefore water is added during grinding if the moisture content is low.
Surimi from Alaska Pollack mada on factory ship contains about 74% moisture. Kandungan air
surimi berperan penting dalam mendapatkan kamaboko dengan tekstur yang tepat. Oleh karena itu air
ditambahkan saat penggilingan jika kadar air rendah. Surimi dari Alaska Pollack mada di kapal pabrik
mengandung sekitar 74% kelembaban.

The amount of water which should be added to keep surimi from becoming tough is
around 20 -30% in volume. 40-60 % will weaken the ashi of kamaboko and 70 % will stop ashi
from forming. Jumlah air yang harus ditambahkan agar surimi agar tidak menjadi keras adalah sekitar
20 -30% volume. 40-60% akan melemahkan ashi kamaboko dan 70% akan menghentikan ashi terbentuk.

QUALITY OF FROZEN SURIMI KUALITAS SURIMI BEKU

Grade of frozen surimi

Since frozen surimi was basically developed as a material for neriseihin, the quality
grading is based on the quality of kamaboko made from the surimi. However, this standard is
not applicable to materials for other surimi products such as fish sticks, hamburger,Chinese
dumplings etc. Kelas surimi beku
Karena surimi beku pada dasarnya dikembangkan sebagai bahan untuk neriseihin, kualitas
penilaian didasarkan pada kualitas kamaboko yang terbuat dari surimi. Namun, standar ini tidak berlaku
untuk bahan untuk produk surimi lainnya seperti stik ikan, hamburger, kue cina dll.
Depending on the freshness of the material ,surimi of various grades are made. The
moisture content of frozen surimi, strength of ashi of the kamaboko made from it, whithness
and luster are cricteria for deciding the grade. The following tables show the standard of grades
of mu-en surimi and ka-en surimi manufactured in a land factory (Table 3-4-5) . Bergantung
pada kesegaran materi, surimi dari berbagai kelas dibuat. Kandungan air dari surimi beku, kekuatan ashi
kamaboko yang dibuat darinya, whithness dan luster adalah cricteria untuk menentukan nilai. Tabel
berikut menunjukkan standar nilai suri surimi dan ka-en surimi yang diproduksi di pabrik lahan (Tabel 3-
4-5).

TABLE 3-4
GRADE AND MOISTURE CONTENT OF FROZEN MU-EN SURIMI PRODUCED ON FACTORY SHIP

TABEL 3-4
KONTEN GRADE DAN MOISTURE DARI FROZEN MU-EN SURIMI YANG DIPRODUKSI PADA KAPAL PABRIK

The quality of Alaska pollack surimi produced on a factory ship is the best ,because fish
are processed immediately after catch. A slight difference in quality is observed in products
from ship to ship and also from different seasons. Kualitas pollimi surimi Alaska yang diproduksi di
kapal pabrik adalah yang terbaik, karena ikan diproses segera setelah ditangkap. Sedikit perbedaan
kualitas diamati pada produk dari kapal ke kapal dan juga dari musim yang berbeda.
 The quality grade of frozen surimi made from horse mackerel (Chapter I,Fig. 2-18) and
others are in an accordance with that of Alaska pollack and Atka mackerel. The quality of surimi
made from horse mackerel varies quite markedly, most probably because the and moisture
Kelas kualitas surimi beku terbuat dari ikan tenggiri (Bab I, Gambar 2-18) dan lainnya sesuai dengan
pollack Alaska dan atka mackerel. Kualitas surimi yang terbuat dari kudis kuda sangat bervariasi,
kemungkinan besar karena kelembaban dan kelembabannya
TABLE 3-5
GRADE AND MOISTURE CONTENT OF FROZEN SURIMI (KA-EN SURIMI) TABEL 3-5
KONTEN GRADE DAN MOISTURE DARI SURIMI BEKU (KA-EN SURIMI)

Content vary according to the body size and fishing season.Also good quality surimi cannot be
made from horse mackerel under 1Ocm in body length. The reason is that the decrease in
freshness is more rapid, and it is difficult to avoid intenstine mixing into the meat which causes
weak ashi. Kandungannya bervariasi sesuai ukuran tubuh dan musim memancing. Juga kualitas surimi
yang baik tidak bisa dibuat dari makarel kuda di bawah 1Ocm dalam panjang tubuh. Alasannya adalah
bahwa penurunan kesegaran lebih cepat, dan sulit untuk menghindari penggabungan intenstine ke
dalam daging yang menyebabkan lemahnya ashi.

Quality check of frozen surimi

Various methods to test the qualitynof frozen surimi are being employed by companies or
associations working in this field. Standarization of these methods is one of the aims.The
following method is being suggested by the Fisheries Agency, Japan. Cek kualitas surimi beku
Berbagai metode untuk menguji kualitas dari surimi beku digunakan oleh perusahaan atau asosiasi
yang bekerja di bidang ini. Standarizasi metode ini adalah salah satu tujuannya. Metode berikut
disarankan oleh Dinas Perikanan, Jepang.

1. Moisture

Cut out about a 50g block from frozen surimi with a saw or cutter. Place this test block in
another polyethtylene bag and leave it at room temperature until it reaches about 0oC , and is

1. Moisture
Potong sekitar blok 50g dari surimi beku dengan gergaji atau pemotong. Tempatkan blok uji ini di
kantong polietilen lain dan biarkan pada suhu kamar sampai mencapai sekitar 0oC, dan

soft enough to be cut with a knife. Put 5-10g of the test sample in a weighing bottle, which has
been weighed accurately. Place this bottle with its lid removed in an electric oven regulated at
100 1100C and let it dry . Take the bottle out and let it cool in a decicator. Weigh again and
measure the weight loss. Repeat this procedure until a constant weight is gained. Calculate the
loss in weight of the sample as moisture . The determination of the test must be made on a
three sample basis. Cukup lunak untuk dipotong dengan pisau. Masukkan 5-10g sampel uji ke dalam
botol penimbang, yang telah ditimbang secara akurat. Tempatkan botol ini dengan tutupnya dilepas
dalam oven listrik yang diatur pada suhu 100 - 1100C dan biarkan kering. Ambil botol dan biarkan dingin
di decicator. Timbang lagi dan ukur penurunan berat badan. Ulangi prosedur ini sampai berat konstan
diperoleh. Hitunglah kerugian berat sampel sebagai kelembaban. Penentuan tes harus dilakukan
berdasarkan tiga sampel.

2. pH

A 5 g thawed surimi is blended with 45 ml of distilled water and the pH of the

homogenate is measured by a ph meter. Two samples of surimi should be takaen for the
measurement. Sebuah 5 surimi surimi dicampur dengan 45 ml air suling dan pH homogenat diukur
dengan ph meter. Dua sampel surimi harus diambil untuk pengukuran.

3. Detecting impurities
A 10 g thawed surimi is stretched to 1 mm thickness and impurities such as small bones or
black skin sought out. The impurities are counted as follows ; Objects over 2 mm in diameter
are calculated as one, and objects under 2 mm in diameter are calculated 1/3 shows the grade
of surimi and the number of impurities . Mendeteksi kotoran
Seekor surimi seberat 10 g ditarik ke ketebalan 1 mm dan kotoran seperti tulang kecil atau kulit
hitam dicari. Kotoran dihitung sebagai berikut; Benda berdiameter di atas 2 mm dihitung sebagai satu,
dan benda-benda berdiameter di bawah 2 mm dihitung 1/3 menunjukkan nilai surimi dan jumlah
kotoran.

TABLE 3-6
RELATION BETWEEN GRADE OF FROZEN SURIMI AND NUMBER OF IMPURITIES TABEL 3-6
HUBUNGAN ANTARA KELOMPOK SURIMI DAN JUMLAH FROZEN

4. Testing the kamaboko forming ability

Surimi to be tested is thawed at 0 50C , a 3 5kg sample is ground by grinder or silent

cutter for 5 minutes. Three percent salt is added and ground again for 3o minutes by grinder ,
or 15 minutes by silent cutter. The prepared surimi must be kept under 10 oC Menguji
kemampuan membentuk kamaboko
Surimi yang akan diuji dicairkan pada suhu 0 - 50C, sampel 3 - 5kg digiling dengan penggiling atau
pemotong diam selama 5 menit. Tiga persen garam ditambahkan dan digiling lagi selama 3o menit
dengan penggiling, atau 15 menit dengan pemotong diam. The surimi disiapkan harus disimpan di
bawah 10oC..

Potato starch is added according to the grade, none to super A class, 3% to A class ,and 5 %
to B class . About 150g of ground surimi is packed in a tube of vnylidene chloride flm 250mm
long and 48mm diameter, taking care not to let air mix in. After tying the ends , it is boiled for
30 -40 minutes in hot water of 900C . It is then cooled in cold water and left at room
temperature for 12-24 hours before testing . Kentang kentang ditambahkan sesuai dengan grade,
tidak ada yang super kelas A, 3% sampai kelas A, dan 5% sampai kelas B. Sekitar 150 g surimi tanah
dikemas dalam tabung vinylidene chloride flm 250mm dan diameter 48mm, berhati-hatilah untuk tidak
membiarkan campuran udara masuk Setelah mengikat ujungnya, direbus selama 30-40 menit dengan air
panas 900C. Kemudian didinginkan dalam air dingin dan dibiarkan pada suhu kamar selama 12-24 jam
sebelum pengujian.
 The folding test is made on a round piece of 3mm thickness cut out from the above
mentioned sample. The test piece is held beetwen thumb and forefinger and folded to observe
the way it breaks . Uji lipat dibuat dengan potongan bulat ketebalan 3mm yang dipotong dari sampel
yang disebutkan di atas. Potongan uji dipegang antara ibu jari dan telunjuk dan dilipat untuk mengamati
jalannya istirahat.

The quality is classified according to the following five grades . Five test pieces from each
sample are tested. Kualitasnya diklasifikasikan menurut lima nilai berikut. Lima buah uji dari setiap
sampel diuji.

Grade 5, (AA) No crack showing after folding twice .

Grade 4, (A) No crack showing after folding in half .

Grade 3, (B) Cracks gradually when folded in half .

Grade 2, (C) Cracks immediately when folded .

Grade 1, (D) Breaks by finger pressure .

Grade 5, (AA) Tidak ada retakan yang muncul setelah melipat dua kali.

Grade 4, (A) Tidak ada retakan yang muncul setelah melipat dua.

Grade 3, (B) Celah secara bertahap saat dilipat menjadi dua.

Grade 2, (C) Celah segera bila dilipat.

Grade 1, (D) Istirahat dengan tekanan jari.

Organoleptic test of ashi of kamaboko should be done by a panel of three inspectors. The
quality of ashi is indicarated in ten grades . Uji organoleptik ashi kamaboko harus dilakukan oleh
panel tiga inspektur. Kualitas ashi ditunjukkan dalam sepuluh kelas.

The jelly strength of sample kamaboko is measured by means of Okada gelometer or by a

rheometer. The sample kamaboko is sliced 25mm thick and the film removed. The plunger
(5mm) of the rheometer or okada gelometer are used. Gel strength (g.cm) shows w,l,W
indicates load (g) and l rate of dent (cm) (Figs . 3 - 13, 14 ) . Kekuatan jeli sampel kamaboko
diukur dengan menggunakan gelometer Okada atau dengan sebuah rheometer. Sampel kamaboko diiris
setebal 25mm dan filmnya dilepas. Plunger (5mm) dari gelometer rheometer atau okada digunakan.
Kekuatan gel (g.cm) menunjukkan w, l, W menunjukkan beban (g) dan l laju penyok (cm) (Gambar 3-13,
14).
 The whiteness is measured by Hunter Whiteness with a colour meter. Judging the quality
o Keputihan diukur dengan Hunter Whiteness dengan meteran warna. Menilai kualitas surimi beku
memakan waktu.f frozen surimi is time consuming.

So simpler methods such as checking protein denaturation are being studied . Even if frozen
surimi is not used as a material for neriseihin but for other prepared foods, it is necessary to
maintain an appropriate quality grade. If the binding ability or water holding capacity of the

Jadi metode sederhana seperti memeriksa denaturasi protein sedang dipelajari. Bahkan jika surimi beku
tidak digunakan sebagai bahan untuk neriseihin tapi untuk makanan olahan lainnya, perlu untuk
mempertahankan kualitas yang sesuai. Jika kemampuan mengikat atau kapasitas menahan air dari

otoshimi is lost due to freeze denaturation , or if the taste is affected by freezing, it will not be
usable as food material .

Otoshimi hilang karena pembekuan denaturasi, atau jika rasanya terkena pembekuan, itu tidak akan
bisa digunakan sebagai bahan makanan.

Quality of frozen surimi and protein denaturation

Kawashima et al (ref .8) have found a close relation between the gel strength of
kamaboko and the amount of actomyosin by means of Ca2+- ATPase total activity. As an
example, the relation beetwen the folding test of kamaboko and the ATPase activity of the
surimi Kualitas surimi beku dan denaturasi protein
Kawashima et al (ref .8) telah menemukan hubungan yang erat antara kekuatan gel kamaboko
dan jumlah actomyosin dengan aktivitas total Ca2 + - ATPase. Sebagai contoh, hubungan antara uji lipat
kamaboko dan aktivitas ATPase surimi yang digunakan untuk membuat kamaboko ditunjukkan
padaused for making the kamaboko is shown in Pada digunakan untuk membuat kamaboko
ditampilkan di

Table 3-7 (ref . 8 ) .

Tabel 3-7 (ref 8).

Fig . 3 -13 . Quality test of surimi by okada s gelometer.

Gambar. 3 -13. Uji mutu surimi dengan gelometer okada.

Fig. 3 14 . Quality test of surimi by rheometer

This indicates that the quality of frozen surimi my be measured by the Ca2+ -ATPase activity of
activity of actomyosin in surimi (ref . 8 10) .

Ara. 3 - 14. Uji mutu surimi dengan rheometer

Hal ini menunjukkan bahwa kualitas surimi beku saya diukur dengan aktivitas aktivitas aktomiosin Ca2 +
-ATPase di surimi (ref 8 - 10).

To determine the quality of frozen surimi by the solubility of myofibrillar protein is a

common practice . After observing the change in the quality of various frozen surimi from
Alaska pollack, Iwata et al reported that lower kamaboko forming ability and solubility of
protein do not coincide ref . 6 ) .
Untuk mengetahui kualitas surimi beku dengan kelarutan protein myofibrillar adalah praktik yang umum
dilakukan. Setelah mengamati perubahan kualitas berbagai surimi beku dari pollack Alaska, Iwata dkk
melaporkan bahwa kemampuan pembentukan kamaboko yang lebih rendah dan kelarutan protein tidak
sesuai ref. 6) ..

TABLE 3-7

RELATION BETWEEN FOLDING TEST OF KAMABOKO MADE FROM SURIMI AND Ca2+-ATPase
ACTIVITY OF THE SURIMI

HUBUNGAN ANTARA TEST FOLDING KAMABOKO YANG DIBUAT DARI KEGIATAN SURIMI DAN Ca2 + -
ATPASE SURIMI

Ref . p .132.

The effects of sugars and of polyphosphate as a preventative are being studied with Ca 2+-
ATPase activity of actomyosin as an index (ref. 9) . According to the report, when 5 % sorbitol
and sucrose by weight were added to mu-en surimi, it showed a marked preventing effect . But
no effect was seen with 0,2% polyphosphate. In the case of ka-en sirimi, when 10% sucrose or
sorbitol was added, sorbitol showed a stronger effect than sucrose .

Ref. Hal .132.

Efek gula dan polifosfat sebagai pencegahan dilakukan dengan aktivitas aktinosin Ca2 + -ATPase
sebagai indeks (ref. 9). Menurut laporan tersebut, ketika 5% sorbitol dan sukrosa ditambahkan ke mu-en
surimi, ini menunjukkan efek pencegahan yang ditandai. Namun tidak ada efek yang terlihat pada
polifosfat 0,2%. Dalam kasus ka-en sirimi, bila 10% sukrosa atau sorbitol ditambahkan, sorbitol
menunjukkan efek yang lebih kuat daripada sukrosa.
 Usini actomyosin obtained from carp muscle as a model and measuring the freeze
denaturation at various pH by Ca2+- ATPase as and index , relative stabilities were at pH 6 , 8 , 7
, I . e . it was most stable at pH 7,0 (ref . 11 ) .

Usini actomyosin diperoleh dari otot ikan mas sebagai model dan pengukuran denaturasi beku pada
berbagai pH oleh Ca2 + - ATPase dan indeks, stabilitas relatif pada pH 6, 8, 7, I. E. Itu paling stabil pada
pH 7,0 (ref 11).

When polyphosphate is added to frozen surimi, pH will be about 7.0 , which increases the
stability of actomyosin under frozen storage. The above mentioned explains the reason for a
Bila polifosfat ditambahkan ke surimi beku, pH akan menjadi sekitar 7,0, yang meningkatkan stabilitas
aktomiosin di bawah penyimpanan beku. Hal tersebut di atas menjelaskan alasan penambahan
polifosfat pada surimi beku.
dding polyphosphate to frozen surimi .

MANUFACTURING SURIMI FROM SMALL FATTY FISH LIKE SARDINE

Characteritics of meat of small fatty fish

MANUFAKTUR SURIMI DARI IKAN FATTY KECIL SEPERTI SARDINE

Karakteristik daging ikan berlemak kecil

Compared to Alaska pollack, sardines are characterized by a far higher fat content,
larger amount of dark meat, and faster denaturation of eat protein after catch (ref. Chapter 2
).Table 3-6 shows the rate of ordinary meat and dark meat , and Table 3-9 shows the fat
content of various parts of sardine . (ref . 12 ) .

Dibandingkan dengan pollack Alaska, sarden ditandai dengan kandungan lemak yang jauh lebih tinggi,
jumlah daging gelap yang lebih banyak, dan denaturasi protein makan yang lebih cepat setelah
ditangkap (ref Bab 2). Tabel 3-6 menunjukkan tingkat daging biasa dan daging gelap, Dan Tabel 3-9
menunjukkan kandungan lemak dari berbagai bagian sarden. (Ref 12).

TABLE 3-8
FAT CONTENT (%) OF VARIOUS PARTS OF SARDINE

KONTEN FAT (%) DARI BERBAGAI PARTS SARDINE

TABLE 3-9

WEIGHT RATIO OF WHITE MEAT AND DARK MEAT TO THE WHOLE BODY WEIGHT (SARDINE)

RASIO BERAT BADAN PUTIH DAN DARK DAGING TERHADAP TUBUH SELURUH BADAN (SARDINE)

Most important in making frozen surimi from fish species like sardine, is the removal of
fat from the dark meat and from under the skin where fat is present in quantity . Water-
washing is effective in removing fat . It is said that 80% of the fat in whole meat including dark
meat , and 60% of fat of ordinary meat is removed by this process (ref . 12 ). The washing
method using sodium bicarbonate solution is more effective in removing fat and making ashi
stronger (ref . 13 ) . The flow sheet for frozen surimi processing is shown in Fig. 3 15 (ref . 14 )
. The quality of sardine surimi processed in this manner is lower in whiteness to the surimi of
100 % white meat , because of mixing with dark meat . Kamaboko made from this surimi has
weaker ashi . Except for the colour , the quality is equal to the second class Alaska pollack
surimi processed on a factory ship .

Yang paling penting dalam membuat surimi beku dari jenis ikan seperti sarden, adalah pengangkatan
lemak dari daging gelap dan dari bawah kulit dimana lemak hadir dalam kuantitas. Pencucian air efektif
dalam menghilangkan lemak. Dikatakan bahwa 80% lemak dalam daging utuh termasuk daging gelap,
dan 60% lemak daging biasa dikeluarkan oleh proses ini (ref 12). Metode pencucian menggunakan
larutan sodium bicarbonate lebih efektif dalam menghilangkan lemak dan membuat ashi lebih kuat (ref.
13). Aliran untuk pengolahan surimi beku ditunjukkan pada Gambar. 3 - 15 (ref. 14). Kualitas surimi
sarden yang diproses dengan cara ini lebih rendah putihnya pada surimi 100% daging putih, karena
pencampuran dengan dark meat. Kamaboko yang terbuat dari surimi ini memiliki ashi yang lebih lemah.
Kecuali warnanya, kualitasnya sama dengan kelas kedua Alaska pollack surimi yang diolah di kapal
pabrik.
Fig . 3 - 15 . Process flow of sardine surimi .

If frozen surimi is made only from white meat of sardine , the quality equals tha super A
class of Alaska pollack surimi , a quality decrease does not occur even when the surimi is stored
for three months at -200 C (ref . 15 ) .

Methods for separating dark meat and ordinary meat of small pelagic fish

Methods which were developed for mechanical removal of dark meat, skin and
subcutaneous fat and collecting of white meat are rotary freezer method , and pressure shower
method (ref . 13 , 16 ) .
 The rotary freezer method works as follow ; Fillet is fixed to the drum of the rotary fezeer
, and the skin , subcutaneous fat , and part of the dark meat are scrapped off by a vibrating
blade. This method has the advantage that the shape of the fillet remains . The disadvantage is
however , that the dark meat cnnot be removed completely . Furthermore , the machine is
expensive because of the necessary freezing equipment .

The pressure shower method makes use of the caharacteristic that dark meat adheres to
the skin more than white meat . The white meat is softer than the dark meat , which facilitates
separation of sardine at a pressure of 20kg/cm2 will separated white meat , fat layer and skin .
The separated meat in the water is collected by rotating sieve . This collected meat contains 82
92 % water which is removed by screw press until the water content is lowered to about 80
%. The amount of water sprayed will be 30 to 40 times the weight of fillet, which makes it
necessary to re - circulate water .

Equipment with a 500kg/hr processing capacity is being developed in an experimental

project of the Ministry of Agriculture , Forestry and Fisheries in Japan . The first tests gave a
yield of meat of raw sardine of 6.1 15,4 % , and of frozen sardine of 14,5 23,4% . The reason
for this fluctuation is attributed to the freshness of the material fish , size and the pressure of
the water . This method can also be applied to mackerel .

The density of dark meat is less than that of white meat , because of its high fat content

(ref . 17 ) . The possibility of separating dark meat and ordinary meat by making use of this
difference in density is being studied . Otoshimi (meat collected by meat separator ) is
suspended in a sucrose solution with a medium density as shown in Fig . 3 16 ( ref . 17 ) .

Ordinary meat is collected after it has settled .

FROZEN FISH BLOCK

Frozen fish block is either otoshimi or fillet packed and frozen in a block form, and used
as a material for prepared