Fish Mince: Cryostabilization and Product Formulation

Abstract

There are still many fish species, by-catches and processing by-products worldwide remaining under-or unutilized. The unutilized stocks can be converted into refined and cryostabilized mince blocks for further use in the development of various value-added seafood products with innovative formulation strategies. The trend of developing formulated mince-based seafood products is growing, as evidenced at various seafood trade shows. This chapter focuses on identifying the source of commercially viable fish mince, cryostabilization of fish mince, lipid oxidation, and its control of high omega-3 fatty acid mince, appropriate formulation strategies based on their physical characteristics and types of products to be developed, feasibility of manufacturing surimi-mince blend products, the role of ingredients and processing methods in texture and flavour modifications, and frozen storability. Background information Rationale for the development of fish mince technologyWith ever increasing pressure on the supply of traditional fish species from the ground fish stock diminishing in recent years, effective utilization of non-traditional fish species as well as processed by-products becomes vital to the survival of today's seafood industry worldwide. Currently, there are several species in the Northwest Atlantic Ocean that are identified as not overfished, though seasonal. They include mackerel, herring, and red hake [1]. In addition, pink and chum salmons in the Northeast Pacific Ocean are not being optimally utilized, although they are available in abundance. Along with such non-traditional and less optimally utilized species, there is also an oversupply of processed by-products, such as fish frames and trimmings from cod, Alaska pollock, catfish, flounder, and other ground fish from the filleting operation. For example, the volume of pollock processing by-products was estimated to be 550,000 metric tonnes in 2008 [2]. The breakdown of by-product components was 33% frames, 32% viscera, 26% heads, and 9% skin [3]. Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

Control of Lipid Oxidation and Texture Changes in Frozen Sardine Mince by Combined Use of Milk Protein Concentrate and Caffeic Acid

“…Texture and moistness are the two most important sensory attributes that determine the acceptability of the fish mince-based formulated seafood products (Lee, 2011). Milk protein concentrate showed significantly lower firmness and higher moistness scores with or without caffeic acid at month 6.…”

“…The susceptibility of lipids to oxidation is a major cause of quality deterioration in many types of lipid-containing foods. Mechanical mincing destabilizes the fish tissue due to exposure of tissue lipid to atmospheric oxygen, cellular disruption (Undeland et al, 1998;Lee, 2011), and subsequent activation of lipoxygenase (Medina et al, 1999;Saeed and Howell, 2001), and the release of pro-oxidant hemoglobin from erythrocytes (Richards and Herbert, 2002). Lipoxygenase present in fish tissue can initiate the oxidation of polyunsaturated fatty acids to produce volatiles responsible for oxidative odor, namely "fishy odor" (Hsieh and Kinsella, 1989).…”

“…Fish mince is an important raw material for producing formulated seafood and offers flexibility in product formulation and texture modification. However, its high levels of polyunsaturated fatty acids combined with mechanical mincing is believed to make oily fish mince prone to lipid oxidation during frozen storage which leads to the development of a fishy odor (Lee, 2011). The susceptibility of lipids to oxidation is a major cause of quality deterioration in many types of lipid-containing foods.…”

Lipid Oxidation and Omega-3 Fatty Acid Retention in Salmon and Mackerel Nuggets During Frozen Storage

“…Product formulation with mince offers greater control over flavor, appearance, and quality by the incorporation of antioxidants (Keay, 2001). It can be used for a variety of value-added formulated seafood products such as fish patties, balls, cakes, and nuggets (Lee and Lian, 2002;Lee et al, 2007;Lee, 2010). It is well-known that fish are a major source of dietary ω-3 fatty acids, and most of the benefits of fish oils can be attributed to their high eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents which improve health by a variety of mechanisms (Decker, 2004).…”