10:44 | 01/04/2016 Science - Technology
(VEN) - The School of Biotechnology and Food Technology under the Hanoi University of Science and Technology has researched and successfully applied a freshwater fish processing biotechnology.
The protein content in freshwater fish is easily degraded during freezing and processing; so some experts agree that freshwater fish is inappropriate for making surimi, a paste made from fish used as a semi-processed raw material in the production of a variety of fish products. Freshwater fish are manually processed at fishing facilities, fish markets and restaurants.
Vietnam, one of top global surimi producers, has some 50 surimi production facilities capable of producing a hundreds of thousand tonnes of surimi annually. In recent years, freshwater fish has gradually replaced saltwater varieties in surimi production due to the scale of output.
Increasing demand for freshwater fish processed products, especially surimi which are appreciated by FAO experts as food for the future, have inspired a team of scientists from the School of Biotechnology and Food Technology to study and apply freshwater fish processing biotechnology at industrial levels. The new biotechnology denatures protein content in fish towards improving the ability to create protein genes, with a view to increasing the nutritional value of fish.
Recognizing that the washing process plays a key role in surimi production as it removes the colors, smell, fat and proteases while improving pH levels to facilitate the creation of protein genes, the team has concocted specific washing solutions to suit freshwater fish, especially tilapia and dory.
A 20-tonne-per-day tilapia and dory surimi production model has been piloted at the Hai Phong-based Viet Truong Co. Ltd. and these products have met the national standards according to Certificate 001/20013/CS issued by the National Agro-Forestry-Fisheries Quality Assurance Department under the Ministry of Agriculture and Rural Development.
The company’s surimi products are used by the Hai Phong-based Vietnam Sea Products JSC (Seaprodex) as semi-processed raw materials in the production of grilled chopped shrimp and squid, meeting quality norms including TCCS 05:2014/ SEAPRODEX HP and TCCS 06:2014/ SEAPRODEX HP. These surimi products have also been used by the Hoang Nam Co., Ltd. to feed a one-tone-per-day sausage production line, meeting 820/2014/YTHN-XNCB quality norm.
Fish processing is one of the key contents in the Ministry of Industry and Trade’s Processing Biotechnology Development and Application Project until 2020.