Surimi Production and Quality Factors

The video tutorial covers the process of making surimi, a high-protein fish product. It begins with an introduction to surimi and its significance in utilizing fish with low economic value. The tutorial then details the production process, including preparation, washing, and freezing. It also discusses the necessary ingredients and equipment, ensuring quality, and packaging. The session concludes with group presentations on surimi yield and a discussion on the factors affecting gel formation in surimi.

What is the main reason for the rapid decline in fish quality?

• Abundance of fish

• Economic value

• High nutritional value

• Rapid spoilage

What is surimi primarily made from?

• Fish bones

• Frozen fish paste

• Fish fillets

• Whole fish

What is the first step in the surimi production process?

• Freezing the fish

• Preparing equipment and materials

• Packaging the surimi

• Adding food additives

Why is the washing process repeated three times during surimi production?

• To add flavor

• To reduce processing time

• To enhance gel formation

• To increase yield

What is the purpose of adding salt during the washing process?

• To preserve the fish

• To enhance flavor

• To facilitate water removal

• To increase weight

Which equipment is used to grind the fish in surimi production?

• Vacuum machine

• Hydraulic press

• Food processor

• Digital scale

What is the purpose of freezing surimi?

• To enhance flavor

• To improve texture

• To increase yield

• To preserve it

What is the final packaging step for surimi?

• Using plastic wrap

• Wrapping in foil

• Vacuum sealing

• Placing in polybags

What is the typical yield percentage of surimi from raw fish material?

• 20-25%

• 50-55%

• 30-35%

• 40-45%

What is a critical factor affecting gel formation in surimi?

• Fish species

• Water temperature

• Salt concentration

• Freezing time