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 States 2001- 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. QL Marine Products Sdn. Bhd. Global Ocean Frozen Food Sdn. Bhd. Ocean Fresh Seafood Products Sdn. Bhd. Total

82000 4000 3200 4500 93700

GRADE AND MARKET PRICE

The average market price for various grades of surimi: SURIMI OF GRADE Super Grade A Grade AA Grade A Grade Mixed Surimi MARKET PRICE (RM/kg) USD 2.40 USD 2.30 USD 2.20 USD 1.50

Raw materials used for surimi products in Malaysia

No 1 2 3 4 English Name Threadfin bream Lizard fish Big eyes, Ox eye scad Croaker, Jewfish Trade Name Itoyori Eso Kintoki - dai Guchi Scientific Name Nemipterus spp. Saurida spp. Priacanthus spp. Pennahia spp.

Johnius spp.
Parupeneus pleurospilus. Upenneus spp. Sphyraena spp. Trichiurus spp.

Goatfish Barracuda Ribbon fish, hairtail Pike Conger Greenling

Himeji

6 7 8 9

Hamo

Muraenesocidae Pleurogrammus spp.

Percentage of raw materials used in Surimi processing plants in Malaysia

Other 0%
Barracuda 15% Threadfin bream 19%

Lizard fish 2%

Goat fish 33% Croaker 8%

Big eye 23%

- Total import , demand of raw materials - Higher availability- Small fatty dark-fleshed fish such as pelagic species

Sardine (Sardina pilchardus)

Horse Mackerel (Trachurus trachurus)

Major problem : The Composition of dark muscle !

2-3% 6-9% 23-29% myofribillar protein sarcoplasmic protein 62-66% alkali-soluble protein stroma protein

High concentration of sarcoplasmic protein

Greater Concentrations of Heme Proteins

Problems

High Lipid Content Less Stable Proteins

High Proteolytic Activities

 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 50-60C

 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

 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 Issued HACCAP Certification Raw Material Sourcing Product Quality Profit Making Ability Product Efficiency Customer Satisfaction

Staff Ability

Production Technology

Sale and Market Share

Research & Development

Raw Material Sourcing

Raw material (fish) is in sufficient for production Price

Production cost

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
Vietnam China Thailand

Efficiency

Malaysia

Asset Utilization

 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 waterholding 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 (IMTGT) 2. Brunei-Indonesia- Malaysia-Philippine-East ASEAN Growth Area (BIMP-EAGA) 3. Indonesia-Malaysia-Singapore-Growth Triangle (IMSGT)

 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

 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.

 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

 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

 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

TYPE

SPECIFIC COMPOUNDS
Roe Milt Food

APPLICATION

Food, Nucleotides Collagen, Gelatin Food, Omega-3s, Fuel oil Food, Niche markets Pharmaceuticals, Food additive

Organs

Skin Livers Stomachs Omega-3 fatty acids

Collagen
Nutraceuticals Polypeptides Dipeptides Hydrolysates Enzymes Proteases

Gelatin, Food additive

Hormone-like additives Antioxidants, Bioactive ingredients High-end foods, Niche markets Fish sauce, Protein digestion

Collagenase

Tissue softening