Analysis Critical Control Point (CCP) in Frozen Surimi Production in PT. Bintang Karya Laut, Kabupaten Rembang, Propinsi Jawa Tengah

Indonesia has vast water area (5,8 million km2) as well as abundant fisheries production (10,83 million tones in 2010). This needs to be balanced with the proper processing of diversivication, one of wich is surimi. Surimi is intermediet product in the form of minced meat wich has undergone washing, pressing, and freezing. Surimi has inherent limitations prone to degradation affected by characteristics raw material as well as errors in the production process. Hazard analysis critical control point (HACCP) management system can be applied to prevent damage due to improper production process. One of the principles of hazard analysis critical control point (HACCP) is the analysis of the critical control poin (CCP),which focuses on hazard mitigation at the critical point of a production process. The methods used in the field practice is descriptive method. Data collection method involves collecting primary data and secondary. Primary data in the form of interviews, observation, and active participation. Surimi productions process in PT. Bintang Karya Laut consists of the receipt of raw materials, washing I, weeding, washing II, the separation of meat, leaching, filtering and pressing, mixing, printing and packaging, freezing, metal detecting, packing and labeling, and storage of frozen. Frozen surimi production in PT. Bintang Karya Laut is ± 7.500 tons/year of row material 30.000 tons. Based on hazard analysis, critical control point (CCP) on the production process of frozen surimi in PT. Bintang Karya Laut are on the three stages : receipt of raw materials, metal detection, and frozen storage. Problems that become obstacles in the process of analysis critical control point (CCP) in PT. Bintang Karya Laut is the limited tools to detect danger at any point of the critical control point (CCP).

Effect of Drying Temperature on the Quality of Dry Surimi Powder from Pangasius

Demands for fish protein including dried fish protein to develop functional food are gradually growing in the world. Surimi, the concentrated myofibrillar protein extracted from fish flesh by washing minced meat, separated from bones, skin, and guts with added cryoprotectants such as sugar or alcohol (most commonly used cryoprotectant in the surimi industry is 1:1 mixture of sucrose and sorbitol at a concentration of 8%), finally stored in frozen condition in block form, is used as a raw material for preparation of number of value-added products. The dried form of surimi can be prepared from frozen surimi blocks by adopting different drying technologies and it offers many advantages such as ease of handling, lower distribution costs and more convenient storage. The present work is aimed to study the effect of drying temperature on the quality of dry surimi powder, prepared from Pangasius meat. A significantly higher (p<0.05) value of ash (1.83±0.47%) was recorded in surimi powder dried at 60°C than at 50°C and 70°C. The moisture content significantly (p<0.05) reduced at 60° (9.05±0.22%) and 70°C (9.55±0.51%) as compared to 50°C. The quality parameters such as TVB-N, PV, pH and TPC were all found to be well within the recommended level of acceptability except for the surimi powder dried at 50°C, wherein the TVBN (36.24±1.26 mg/100 g) crossed the limit of acceptability. Drying temperature was found to affect the colour of the surimi powder with the optimum acceptable colour score achieved at 60°C (6.38±0.52). At higher temperature of 70°C darkening was observed with consequent decrease in the colour scores (5.75±0.46). Therefore, the optimal temperature for drying of Pangasius surimi into its powdered form was achieved during its exposure at temperature of 60°C.

Effects of Coriander (Coriandrum sativum L.) and Garlic (Allium sativum L.) Essential Oil on the Quality and Fishy Smells During Refrigerated Storage of Restructured Product from Silver Carp (Hypophthalmichthys molitrix) Surimi

In order to study the effect of natural plant essential oil on the fishy smell and refrigeration quality of surimi products, silver carp surimi was treated with 2 mL/100 g coriander essential oil, 2 mL/100 g garlic essential oil, 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil, respectively. The deodorization and preservation effects of coriander and garlic essential oil on frozen surimi products were analyzed by means of electronic nose, sensory evaluation, whiteness, texture, total colonies, volatile base total nitrogen (TVB-N), water holding capacity and NMR detection. The results showed that coriander and garlic essential oils could effectively reduce the fishy smell of surimi products, significantly inhibit the growth of microorganisms, reduce the oxidation of protein and water loss in surimi, and improve the quality of surimi products during cold storage. However, 2 mL/100 g coriander essential oil could affect the color of surimi products, the results showed that adding 2 mL/100 g garlic essential oil or 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil could reduce the fishy smell of surimi products, improve their refrigeration quality and prolong shelf life.