Surimi Production In Malaysia

Surimi is fishery products which is one of the rapidly developing products nowadays. Surimi processing industry was first introduced in Malaysia in the early 80s. Surimi in Japanese which mean ground meat refers to a paste made from fish. Surimi is mechanically deboned fish flesh that has been washed with water and blended with cryoprotectants to ensure a good frozen shelf-life. This fish flesh have been through the process of leachate and thereafter blended with sugar and polyphosphate. The process for making surimi was developed in many areas of East Asia over several centuries though the exact history and origins of this product are unclear. Lean meat from fish is first separated or minced. The meat then is rinsed numerous times to eliminate

First product namely is surimi blocks for industrial use and next is product surimi, which is available to the consumer. Tilapia is one of the examples of lesser-known fish that have been use for surimi. But the relatively low rates of change prevent the commercialization of surimi processing of fish of this type. Tilapia fish variable rate of 16% compared to other fish such as Knight 43%, fish Long hairtail 68% and 50%. Actual use in Malaysia is difficult to determine because of the lack of information, but based on the use of fish paste and similar preparation, surimi use to assume of amount to 900 MT valued at RM 12.2 million in 1999 or 0.2% of the total consumption of fishery products (RM 610

Surimi quality, in terms of the ability to form gel and colour comparable to that produced from surimi fish bream with the life savings of up to 10 month. However, the rate of change is low (16%) and Tilapia fish production costs high (£ 4.50 / kg) does not encourage the production of surimi of fish commercially. Besides that, a research to produce low-grade products from surimi seem to progress. Products such as fish burgers, fish roll, squid and shrimp balls successful processing of Indian mackerel surimi fish, spawn and snakehead quality approaching Bream. Income bread crumps fish nugget buns processed from coal blindness surimi fish species showed a resistance of up to 6 months if stored at a temperature of -20 ̊C^8.
The increase in per capita consumption of fishery products in the world 1% a year or an increase of 122 million MT to 135 million MT by 2010 year will also see an increase in the use of surimi. Worldwide consumption will reach 1.34 million MT ñ 6.74 million MT or more by 2010 if the level of consumption in some countries surimi The main user remains at the level of 1-5% of the consumption of fishery products. The increase in consumption is expected to increase significantly in most countries China, Asia, Europe, Russia, Europe and the United