George M. Pigott

Science opens new horizons for marine lipids in human nutrition

Abstract Until the past few decades, lipids contained in plants and animals from the marine and freshwater bodies of the world have not been considered important to human nutrition. Today, with the findings that highly unsaturated omega‐3 (n‐3) fatty acids in marine lipids can be important in preventing or reducing certain premature heart diseases, inflammatory disorders, and many other health problems, there is an increasingly active interest in seafood and its component oils. A review of the role of lipids in human nutrition must also include consideration of the source of marine lipids and how the fishing industry can, and does, get high‐quality oils to the consumer. There are many practical considerations involved in the harvesting or growing of seafood, processing the products, and handling and distributing to market that must be considered in the overall program of getting prople to consume more n‐3 fatty acids. Except in regard to those persons requiring medical attention and needing large doses of...

Surimi: The “high tech” raw materials from minced fish flesh

Abstract Unknown in the United States before 1979, the age‐old Japanese process of preparing gelled fish protein products has excited the world seafood industry. Made from washed minced flesh, surimi is an ideal raw material for analog seafood products (e.g., crab, scallops, shrimp) and other innovative formulated foods. Surimi is a highly functional, pure fish protein‐water‐cryoprotectant combination that, when properly combined with other ingredients, will form a stable gel. International politics involving the International Fishery Conservation Act, the establishment of fishery conservation zones, and world need for better utilization of raw material from the sea have all contributed to the rapid rise in popularity of surimi products. Surimi, truly the “high tech” product from modernization of the worlds fishing industry, can enable us to realize total utilization of this most important source of protein.

Effects of Microwave Cooking on Textural Characteristics of Battered and Breaded Fish Products

AbstractResulting texture after microwaving battered and breaded fish products was found to be the major problem concerning the use of microwave energy in place of deep-frying for processing such products. Texture was highly improved when the conventional batter formulation was modified by substituting water for partially hydrogenated soybean oil, and using a modified waxy maize starch in the batter slurry. Low power settings (327 W/hr) had less critical effects on the texture than higher power settings. Sensory scores given to the micro waved products with the modified batter and breading formulation were similar to those given to the deep-fried products. The first choice preference ranking after freezing and reheating was given to the microwaved products.

Simultaneous heating, forming and extruding of surimi-based products

Abstract The United States market for imitation seafood products made from surimi has grown significantly over the past eight years. To continue growth new processing technology is needed. A continuous forming and heat setting extrusion process would greatly increase the market for surimi-based products. The objective of this study was to gain information to be used to predict the effects of heat and flow rate on surimi-based products. Unheated surimi-based products showed Bingham-plastic-like behavior. Assuming unsteady-state conduction, it was shown that radial heat transfer could be predicted to within ±20%. The flow of heated surimi-based products was affected by replacing salt with certain phosphate blends. Texture, as measured by stress and strain at the breaking point of cooked surimi-based products, shows that the heated flow process used in this investigation produced products with greater gel strength than material not subjected to heated flow before cooking.

Fish Myofibrillar Protein and Lipid Interaction in Aqueous Media as Detected by Isotope Labeling, Sucrose Gradient Centrifugation, Polyacrylamide Electrophoresis and Electron Paramagnetic Resonance

The integrity and function of various essential natural systems depends on the existence of stable complexes of lipid and protein. Examples of such systems are numerous, such as the fluid mosaic cell membranes, the blood coagulation process, various lipase reactions, actomyosin ATPase activity, blood serum lipoproteins, etc. in food systems, on the other hand, complexes of lipid and protein coexisting naturally, or artificially formed, show an important role in food manufacturing (dough mixing, bread making, dairy products, meat sausage, food emulsions, etc.) and in the instability of processed foods, particularly fishery products.

Engineering aspects of a new process for producing dry larval feed

Abstract This paper summarizes the progress being made in the study of a specific biological process for digesting fish proteins to produce the highly functional pepsin fish protein hydrolysate (PFPH). The composition and approximate analysis of the fish protein are presented, together with the nutritional values. A detailed amino acid analysis of PFPH prepared from deboned flesh is compared against other standards. Finally, the paper comments on the unit operations which, by necessity, are being investigated to produce PFPH and the final product, dry larval feed.

The Use of Microwave Power in the Fabrication of “Kamaboko”

AbstractKamaboko, a fish cake prepared from washed, homogenized flesh, is normally cooked by conventional methods requiring 40 to 50 minutes. The use of microwave power was shown to reduce the cooking time considerably. Although this must be substantiated by further studies, this would probably represent a substantial energy saving to commercial manufacturers. Sensory testing was carried out to determine the effect of microwave processing on the texture of the finished product. The results clearly showed that the textural characteristics of Kamaboko, whether cooked with microwaves or prepared in the traditional manner, were similar.

The Affect of Bicarbonate Salt Addition on the Gel Forming Properties of Alaska Pollock (Theragra chalcogramma) and Pacific Whiting (Merluccius productus) Surimi

Abstract Bicarbonate salts (0.075-0.125% NaHCO3, KHCO3 or 1:1 NaHCO3:KHCO3) added to surimi containing 0.3% of a phosphate blend, or added by weight at replacement levels of 25-100% of the phosphate blend, impacted the gel forming properties, color and pH of pollock and whiting surimi made under commercial production conditions. Whiting surimi also incorporated 1.5% (w/w) bovine blood plasma. The gel forming properties of either pollock or whiting surimi gels were enhanced only when specific substitution levels of bicarbonate salts were used. At certain concentrations, particularly for gels containing KHCO3, weaker gels were formed by addition of bicarbonate salts.

Flavors and acceptance of formulated seafood products

Abstract The popularity of formulated seafood based products has risen rapidly over the past few years. This has been, among other factors, in response to demand for convenience foods, increasing ethnic groups, and a growing elderly population. The processor is responding by increased interest in better utilizing portions of processed fish currently going to waste and in upgrading the use of industrial fish and other portions that are being underutilized. The concept of flavor by a consumer is a combination of many factors including texture, color, appearance, odor, and consistency. All of these factors must be considered concurrently in the development of new and innovative products to satisfy the growing demand of the consumer. This paper challenges the seafood industry to better utilize raw materials and become more active in the development of a wide spectrum of high quality products designed to compete in expanding sophisticated markets.

The role of a food engineer in fish diet research and formula development

Abstract This paper expands upon the role that food engineers play in the multi-discipline area of aquaculture engineering. The author explains why it is necessary to apply basic engineering principles to those areas which have had only a minor emphasis in past aquaculture research programs.