Post-Harvest Division AVA & Marine Fisheries Research Department SEAFDEC Presents Fish Product Development Post-Harvest Division, AVA • Mission: To assist the local fish and vegetable industry in post-harvest technology, product development and quality preservation Post-Harvest Division, AVA Fisheries Post Harvest Technology Programme Goal: • To support the industry in Singapore in providing technical expertise in the areas of fish product development and quality Objectives: • To assist the fish processing industry in the development of value added products • To assist the aquaculture industry in promoting the utilization of farmed fish through product development Post-Harvest Division, AVA Vegetable Post-Harvest Technology Programme Goal: • To assist the farmers and industry on post-harvest handling and quality preservation of leafy vegetables Objectives: • To develop quality parameters for leafy vegetables • To conduct R & D in packaging and shelf-life extension of leafy vegetables SEAFDEC – Southeast Asia Fisheries Development Center • Established in 1967 • Autonomous inter-governmental body • Purpose: Promoting fisheries development in the Southeast Asian region • Members: Japan and 11 ASEAN member countries SEAFDEC – Southeast Asia Fisheries Development Center • SEAFDEC Depts – Training Dept (TD) in Thailand ; – Marine Fisheries Research Department (MFRD) in Singapore – Aquaculture Dept (AQD) in Philippines; – Marine Fishery Resource Development and Management Dept (MFRDMD) in Malaysia • MFRD’s role: Responsible for SEAFDEC’s activities in fisheries post-harvest technology Marine Fisheries Research Department SEAFDEC Mission: To promote the development of fisheries post-harvest technology in Southeast Asia through research and development, and transfer of technology to the fish processing industry in the region Marine Fisheries Research Department SEAFDEC Goals: To establish MFRD as the • Coordinating center for research and development in fisheries post-harvest technology in the region • Regional Training Center for ASEAN and 3rd country training in fisheries post-harvest technology • Regional Information Hub in fisheries post-harvest technology through the ASEAN Fisheries PostHarvest Technology Information Network Marine Fisheries Research Department SEAFDEC MFRD programs driven under: • Special 5-year Program on Sustainable Fisheries for Food Security in the ASEAN Region • ASEAN-SEAFDEC FCG Programs under the Japanese Trust Fund Project Marine Fisheries Research Department SEAFDEC Key programs: • Maximising the utilization of under-utilized marine species for the development into value-added products • Fish Quality and Safety Management Systems Fish Product Development • Surimi technology – Developed by Japanese many centuries ago – Surimi is stabilized myofibrillar protein • Processed by washing deboned fish flesh, blend with cryoprotectants and freeze in blocks – Chief raw material for fish jelly products Surimi Technology • 1980s, MFRD introduced surimi technology from Japan to S.E.A • Through R&D, MFRD identified Nemipterus spp to produce superior grade surimi equivalent quality to Alaskan Pollack Nemipterus sp Fish Jelly Products • Introduction of surimi to the fish processing industry, has projected more varieties of products in the market • Surimi has improved the texture quality of fish jelly products • MFRD introduced double step heating for better processing control and reduce production time Automated fish ball processing line Fish Jelly Products • Types of fish jelly products – – – – – – Chikuwa Otah-fish cake (Spicy fish cake) Fish balls/cakes Breaded fish cakes Cuttlefish/prawn/crab balls Imitation crabsticks Retort Technology • Involve high temperature heating in a short time to achieve commercial sterilization • MFRD developed retort pouch products from tuna trimmings – Tuna in mayonaise sauce – Tuna and vegetable in mayonaise sauce – Tuna seafood pasta Retort Technology • Other retorted products developed – Retort pouch squid – Retort fish sausage Tuna chunk sausage Drying Technology • Drying technology – Hot air drying • Removes free water from a wet material, to create a dry, tough and pliable end product – Vacuum drying • Dry product at low temperature and pressure • Removes ice crystals from frozen material • Creates a porous matrix structure Drying Technology • Hot air dried products – Fish “picos” (sweets) from tuna trimmings – Fish “bah kwa” (dried sweet meat) from tuna trimmings and low valued pelagic fish Tuna pico Fish “bah kwa” Hot air drying Drying Technology • Vacuum dried products – Vacuum dried crispy prawns – Flavoured cookies/crackers from low valued pelagic fish Vacuum drying oven Vacuum dried prawns Fish Cookie • • • • • • • • Other products made from tuna trimmings, low valued pelagic fish and freshwater fish Fish ham Fish sausage with cheese Breaded tuna burger Fish sie Fish nuggets from pelagic fish mai Kawatempura Fish tofu from pelagic fish Fish floss from pelagic fish Fish siew-mai from freshwater fish w Tuna burger Tuna ham Fish tofu Fish floss Fish Sauce Fermentation Technology • Traditional fish sauce takes 12 – 24 mths to ripen • MFRD conducted research on use of enzyme protease and koji using under-utilized pelagic fish – Faster process to ripen (2-3 mths) – Color, taste and amino acids composition were similar to that of commercial fish sauce Fish Sauce Fermentation Technology Value-added Products from Aquaculture Produce • Frozen cobia fillets • Smoked cobia • Cobia kebabs Fish Smoking in process Fish kebabs RTE smoked fish Future Trends in Fish Products • Producers – Utilizing fish trimmings or other by products from fish processing industry – Making products from aquaculture produce • Consumers – Convenience foods (eg freshly prepared meals) – Frozen products Thank you [...]... from tuna trimmings, low valued pelagic fish and freshwater fish Fish ham Fish sausage with cheese Breaded tuna burger Fish sie Fish nuggets from pelagic fish mai Kawatempura Fish tofu from pelagic fish Fish floss from pelagic fish Fish siew-mai from freshwater fish w Tuna burger Tuna ham Fish tofu Fish floss Fish Sauce Fermentation Technology • Traditional fish sauce takes 12 – 24 mths to ripen •... market • Surimi has improved the texture quality of fish jelly products • MFRD introduced double step heating for better processing control and reduce production time Automated fish ball processing line Fish Jelly Products • Types of fish jelly products – – – – – – Chikuwa Otah -fish cake (Spicy fish cake) Fish balls/cakes Breaded fish cakes Cuttlefish/prawn/crab balls Imitation crabsticks Retort Technology... from: marketing, sales, production , R&D, purchasing, quality control, accounting, engineering, distribution Product development steps Idea generation Pre-commercialization Concept evaluation Product test market Prototype product development Product introduction Package and process development Commercialization Fish Product Development in MFRD • • • • • Surimi Technology Fish Jelly Products Retort Technology...Marine Fisheries Research Department SEAFDEC Key areas of activities: • Surimi technology • Retort pouch technology for seafood • Fish packaging technology • Dried and fermented fish processing • Surimi quality testing • HACCP consultancy • Fish freshness and quality • Nutritional composition of fish & fish products • Antibiotic residues testing in fish & fish products • Pesticide residues in fish & fish. .. pelagic fish – Faster process to ripen (2-3 mths) – Color, taste and amino acids composition were similar to that of commercial fish sauce Fish Sauce Fermentation Technology Value-added Products from Aquaculture Produce • Frozen cobia fillets • Smoked cobia • Cobia kebabs Fish Smoking in process Fish kebabs RTE smoked fish Future Trends in Fish Products • Producers – Utilizing fish trimmings or other by products... Pesticide residues in fish & fish products Our Achievements • Maximizing the utilization of by-catch • Upgrading the fish processing industry • Utilization of waste and trimming from the fish processing industry • Emphasis on HACCP-based quality assurance program • National and regional training agency in fisheries postharvest technology Fish Product Development Food /Fish Product Development • Step-step system... Retort Technology Drying technology Other products made from tuna trimmings, low valued pelagic fish and freshwater fish • Fish Sauce Fermentation Technology • Value-added Products from Aquaculture Produce Fish Product Development • Surimi technology – Developed by Japanese many centuries ago – Surimi is stabilized myofibrillar protein • Processed by washing deboned fish flesh, blend with cryoprotectants... Hot air dried products – Fish “picos” (sweets) from tuna trimmings – Fish “bah kwa” (dried sweet meat) from tuna trimmings and low valued pelagic fish Tuna pico Fish “bah kwa” Hot air drying Drying Technology • Vacuum dried products – Vacuum dried crispy prawns – Flavoured cookies/crackers from low valued pelagic fish Vacuum drying oven Vacuum dried prawns Fish Cookie • • • • • • • • Other products made... blocks – Chief raw material for fish jelly products Surimi Technology • 1980s, MFRD introduced surimi technology from Japan to S.E.A • Through R&D, MFRD identified Nemipterus spp to produce superior grade surimi equivalent quality to Alaskan Pollack Nemipterus sp Fish Jelly Products • Introduction of surimi to the fish processing industry, has projected more varieties of products in the market • Surimi... pouch products from tuna trimmings – Tuna in mayonaise sauce – Tuna and vegetable in mayonaise sauce – Tuna seafood pasta Retort Technology • Other retorted products developed – Retort pouch squid – Retort fish sausage Tuna chunk sausage Drying Technology • Drying technology – Hot air drying • Removes free water from a wet material, to create a dry, tough and pliable end product – Vacuum drying • Dry product