TOPIC 4: FISH &

SHELLFISH PRODUCTS
LESSON LEARNING OUTCOME

• Know type of fish

• Know the characteristics of good quality
fish and shellfish
• Understand the methods of preservation of
fish products
• Understand the fish products processing
eg. Fish cake, Fish ball ect.
• Know shellfish products
 What nutrients are in fish and
shellfish?
• Vitamin A
• Vitamin D
• Great source of protein
• Omega-3 fatty acids
▫ Polyunsaturated fatty acids (PUFA)
▫ Eicosapentaenoic (EPA)
▫ Docosahexaenoic acid (DHA).
 Fat that is good for reduces heart disease

Eating fish is a great way to lower the amount of

saturated fat in your diet!
 FISH AND SHELLFISH
CLASSIFICATIONS
Three Classifications
 Vertebrate or Invertebrate
Vertebrate or Finfish
 Fins & Internal Skeletons

Invertebrate or Shellfish
Shellfish Crustaceans & Mollusks
 External Skeletons

 Saltwater or Freshwater
 Lean or Fatty
 FISH AND SHELLFISH
CLASSIFICATIONS
Salt or Fresh Water Lean or Fat

Saltwater Fish Fish Not Very Fatty

More Distinct Flavor than
Freshwater Fish Fat Content
Saltwater Fish
• Halibut Flounder Haddock
Mackerel Red Snapper
Cod Salmon Striped Bass
Swordfish Shark Tuna
Freshwater Fish
• Catfish Perch Pike Trout
Compared to Meat
3 oz
Lean Fish- less than 2%
fat
• Cod Pike Haddock
Fatty Fish-greater than 5%
fat
• Salmon Mackerel Tuna
Lake Trout Butterfish
Whitefish Herring
 FISH AND SHELLFISH
• Fish are aquatic • Shellfish are
vertebrates with aquatic
fins for swimming invertebrates with
and gills for shells or
breathing carapaces
• Fin fish have a backbone and can live in fresh
water or in the ocean
• They are classified according to their shape,
either round or flat.
Round Fish
• Include fresh and
saltwater varieties
• Have fins and
internal bone
structures
• Have eyes on both
sides of their heads
• Bodies are truly
round, oval, or
compressed
Flatfish
• Found in deep ocean
waters
• Have asymmetrical,
compressed bodies
• Swim in a horizontal
position
• Have both eyes on
top of their heads
• Bottom dwellers
• Top of their bodies is
dark and the bottom
is lighter in color
Fish species
• Pelagic
▫ live in the water column of coastal, ocean and lake
waters,
▫ Marine pelagic fish can be divided into coastal
(inshore) fish and oceanic (offshore) fish.
▫ pelagic fish can contain up to 30 % oil – store in
body tissue.
▫ Main characteristic- migratory/mobile
▫ Herring, mackerel, tuna and sardine
Pelagic
Pelagic
• Demersal
▫ live on or near the bottom of the sea or lake.

▫ can be divided into two main types: benthic/

groundfish which can rest on the sea floor, and
benthopelagic fish which can float in the water
column just above the sea floor .

▫ Demersal fish contain little oil (1-4%) – store in

liver
Demersal fish
 • Skeletal/cartilage
Structure of fish ▫ Support for the body
• Muscle
▫ The muscles of fish are
segmented or layered.
▫ Edible part, weight
• Skin
▫ cover
• Slimy mucus
▫ Lubricates and seal the
surface
• Gills
▫ Breathing- take O2
• Swim bladder/ air bladder
▫ an elongated sac with a
semitransparent
▫ to provide proper buoyancy
for the fish.
FIGURE 2: Fish muscle,
unlike other meats, is
arranged in layers of short
fibers (myotomes) separated
by very thin sheets
(myocommata)
Myotomes
Layers of Short
Fibers in Fish Muscle

Myocommata
Large Sheets of Very
Thin Connective
Tissue Separating
the Myotomes
Fish Muscle
COMPOSITION
Similar to lean meat consisting of water, protein,
fats and a small amount of minerals, vitamins
18-20% high quality protein
Low in fat and cholesterol
Fat is most unsaturated
30-45% omega-3 fatty acids with 8-12% being
eicosapentanoic acid (EPA)
Fish are good sources of zinc, iron, and copper
with marine fish being a good source of iodine
• change in composition are usually variation in
the amount and quality of food that the fish eats
and the amount of movement it makes
Determining Freshness
• Fresh fish will have the following:
▫ Stiff body
▫ Tight scales
▫ Firm flesh
▫ Gills will be red
▫ Eyes bright & bulging
▫ No indentation will remain when flesh is pressed in
with finger
▫ Outside will have little or no slime
▫ Will smell fresh (like a cucumber)
▫ Belly Free of Swelling or Gas
 Signs of Decay in Fresh Finfish
• Changes that occur in a fish after death are
that:
▫ Develops a strong fish odor
▫ The eyes flatten and become concave.
▫ The pupil turns gray or creamy brown.
▫ The cornea becomes opaque and discolored.
▫ The bright red gills turn a paler brown.
▫ Gaping is a sign of aging, or may be a result of
rough handling.
 The separation of fish flesh into flakes that occurs
as the steak or fillet ages.
Condition classification: Characteristics of
fresh, stale and putrid fish
Natural chemical changes
• The flesh of all animals goes through three
changes after death: rigor mortis, autolysis, and
final spoilage or putrefaction.
• Once fish are caught, deterioration immediately
sets in and the spoilage process continues, even
though the fish are iced down, until the product
is no longer acceptable for food.
a. RIGOR MORTIS
• Rigor mortis is caused by a breaking down of the
glycogen of the muscle cell into lactic acid,
resulting in a firming of the flesh.
• The body comes rigid. This condition lasts from
a few hours to as much as 4 days.
• When pressure is applied, an indentation is left
on the surface. However, once the pressure is
removed, the area returns to its original shape.
• RM start shortly after death if the fish is starved
or if the fish is stressed.
Rigor Mortis
Factors are related to rigor mortis
• Temperature of the flesh
▫ A rise in the temperature of the air and water hastens
the onset of rigor mortis.
• Size
▫ the smaller the fish, the more rapid the onset of rigor
mortis
• Method of catch
▫ Any method causing fish to struggle hastens the onset
of rigor mortis.
• Method of handling
▫ Evisceration and packing the body cavity with ice
immediately after catching will hasten chilling and
delay rigor mortis
b. AUTOLYSIS
• Autolysis is the softening of the fish flesh caused
by enzymes which are normally present in the
body.
• It starts immediately following death and
continues until final decomposition.
▫ Digestive enzyme
▫ Body tissue enzyme
• Delay autolysis
▫ Rapid cleaning and cooling. Autolysis is stopped
when fish are frozen.
C. Putrefaction
• The third chemical change and is evidenced by
identifiable odors of deterioration.
• These odors range from mild to those that are
obnoxious.
• When these odors are present, the fish are
considered to be unacceptable for human
consumption.
• The most common odor of stale fish is
trimethylamine (TMA).
Market Forms of Finfish:
• Whole Fish
▫ Marketed as it comes from the water.
▫ Must be cleaned before cooking.
• Drawn Fish
▫ Has the entrails (insides) removed.
• Dressed Fish
▫ Has the entrails, head, fins, and scales removed.
▫ Ready for cooking.
Market forms of finfish
Preservation of fish

• Chilling/Icing
• Freezing
• Drying
• Salting
• Canning
• Smoking
ICING
• Cooling fish to a temperature approaching that
of melting ice (5°C)
• The fish must be completely surrounded by ice
and the container equipped with drainage for the
melted ice.
• A layer of ice is placed on the bottom, then a
layer of fish, and so on until the container is
• filled and the last layer of fish is completely
covered with ice.
• This is a short-term storage, normally 7 to 10
days
ICING
• Prolong shelf-life- slowing the action of enzyme,
bacteria and chemical and physical process.
• Use ice, chilled water, ice slurries, refrigerated
seawater
• Ice: fish =1:2
FREEZING
• The primary method used for extended storage
periods for practically all forms: eviscerated
fillets, fish portions, steaks, and processed
shellfish.
• Freezing provides a year-around supply of
seasonal items.
• The major advantage to freezing is an extended
storage period (long-term storage).
FREEZING
• 55% of the water is turned to ice
▫ A proportion of the water in the fish muscle still
remains in the unfrozen state.
• Fish should be wrapped well with no freezer
burn.
• Some frozen fish is glazed with a thin layer of ice
to prevent drying

• Thawing fish
▫ Fish are best thawed by transferring it to the
refrigerator one day before preparation.
• Slow freezing- large ice crystal, damage cell
wall, loss of fluid when fish thawed

• Fast freezing- small ice crystal, little damage of

cell wall, little fluid lost.

• Maximum time of storage

 Oily fish(herring, salmon, mackerel): 4
months
 White fish(cod, haddock) : 8 months
TYPES OF FREEZER
• Blowing a continuous stream of cold air over the
fish - air blast freezers.

• Direct contact between the fish and a refrigerated

surface - contact or plate freezers.

• Immersion in or spraying with a refrigerated liquid

- immersion or spray freezers.
Glazing
• The product is frozen to 0° F (-18o F).
• Dipped in cold water several times (at a
temperature of 34o to 38o° F) until a protective
layer of ice completely covers all surfaces, forming
a glaze.
Glazing
• Used to protect the product from the effects of
dehydration and oxidation during cold storage.
• The amount of glaze applied depends on the
following factors:
▫ Glazing time
▫ Fish temperature
▫ Water temperature
▫ Product size
▫ Product shape
DRYING
• Heat of the sun and air movement
• Prevent spoilage- reduce water 25% or less
• % of water reduce depend on the oiliness of fish or
fish salted.
• Sun drying-need control over drying time, spoiled
by insect or vermin, sand.
Drying
SALTING
• use of salt for curing fish (6-10%)
• it improves the quality of the product;
• it achieves longer storage life and improves texture
of the cured fish;
• it inhibits microbial and mould growth;
• it reduces losses from insect attack by more than
50% and the shelf life is longer
SALTING
• Fish to be cured are usually first cleaned, scaled,
and eviscerated.
• Fish are salted by packing them between layers of
salt or by immersion in brine.
• The fish most extensively salted are cod, herring,
mackerel, and haddock.
Effectiveness of salting
• Uniform salt concentration in the fish flesh

• Concentration of salt and time taken for salting

• Combined with other method- drying

SMOKING
• Apart from drying, hot smoking partially cooks
the product and also imparts a smoky flavour.

• Prevent bacteria growth and enzyme activity-

longer shelf life
Smoking
• Smoking preserves fish by
▫ drying,
▫ deposition of creosote ingredients,
▫ heat penetration.
▫
• Herring and haddock are commonly smoked.
• Sardines, pilchards, and anchovies, often
salted and smoked and then preserved in oil.

• 2 method:
▫ Cold smoking- temperature not higher than 35C
▫ Hot smoking-temperature high-can cook fish
HOT SMOKING
• Hot smoking exposes the foods to smoke and heat in a
controlled environment.

• Although foods that have been hot smoked are often

reheated or cooked, they are typically safe to eat without
further cooking.

• Hot smoking occurs within the range of 74 °C to 85 °C.

• Smoking at high temperatures also reduces yield, as both

moisture and fat are "cooked" away.
COLD SMOKING
• Cold smoking" – Smoke house temperatures for
cold smoking should be maintained below 100 °F
(38 °C).
• foods take on a rich, smokey flavor, develop a deep
mahogany color, and tend to retain a relatively
moist texture.
• They are not cooked as a result of the smoking
process
CANNING
• Canning destroys spoilage bacteria through
commercial sterilization and allows long-term
storage without refrigeration.

• Oily fish suitable for canning

• Eg. Tuna, sardine, salmon, herring
• Canned fish can stay on the shelf for up to twelve
months.
CHEMICAL CHANGES ASSOCIATE WITH STORAGE
• Oxidative rancidity
▫ Oxygen combining with polyunsaturated fats of fish-
change colour, flavour, odor
▫ Problem with fish containing > 6% fat
▫ Prevent- Proper glazing and air-tight packing
• Freezer burn
▫ Loss moisture that leaves white dried fibrous area on
products surface.
▫ Prevent- proper glazing and air- tight packing
• Storage breakdown
▫ Protein breakdown (loss of nutritional value)
▫ Resulting in a light brownish discolouration with bland
flavour and storage odor.
FISH PRODUCTS
• List 3 examples.
FISH CRACKER (KEROPOK)
• The crackers are normally processed using fish,
shrimps or squid flesh which is mixed with tapioca
flour and/or sago flour as the main ingredients and
the salt, sugar and MSG as seasonings.
• The types of fish normally used to process fish
crackers are the Wolf herring (ikan parang),
Sardines (ikan tamban), Round scad (ikan
selayang), Threadfin bream (ikan kerisi), Ox-eyed
scad (ikan lolong bara), Goatfish (ikan biji nangka),
Lizard fish (ikan conor) and others.
FISH CRACKER PROCESSING
• Mixing the dough
• Moulding
• Cooking
• Slicing
• Drying
• packaging
 FACTORS AFFECTING KEROPOK
EXPENSION
• Starch type and its properties.
▫ Sago and cassava starch provide better expansion of
cracker
▫ High amilopectin give higher expansion
▫ Amylose promotes retrogradation,- produce stronger gel
and resisting expansion.
• Protein source
▫ Fish: starch ratio influence the degree of expansion
▫ Fish increase- cracker expansion decrease
▫ Poor fish caused a decrease in cracker expansion
• Salt
▫ Salt was mix with fish meat and starch added later.
▫ Salt help protein to solubilize and disperse
▫ Lump of fish protein will decrease in cracker expansion
• Mixing
▫ Add ice to control the temperature- avoid protein
denature.
• Cooking
▫ Degree of starch gelatinization in cracker dough affect
cracker expansion.
▫ Boiling- short time to fully gelatinize
▫ Steaming- depend on temperature and steaming time
• Other factors
▫ Frying time
▫ Oil temperature
▫ Moisture content of half product.
SURIMI
• The Japanese term for minced meat.

• Technically, “surimi is the stabilized

myofibrillar protein which is obtained
bymechanically deboned fish flesh, which
iswashed, mixed with cryoprotectants, and
stored frozen.”
• A fish-based product serving the raw material
for preparation of analog of seafoods like
crab,lobster, scallop & other shellfish.

• Surimi contain about 76% water, 15% protein,

6.85% CHO, 0.9%fat, 0.03% cholesterol.
Type of fish to make surimi
• White fleshed meso-pelagic or demersal species
with good gelling capacity.
• Pelagic fish with higher fat- not suitable
• Small size economic fish species such as catfish,
lizard fish, pony fish and croakers are abundantly
available and would provide an attractive source of
raw material.
Fish used to make surimi:
• Milkfish (Chanos chanos) • Big-head pennah croaker
• Lizardfish-Chonor (Pennahia macrocephalus) -
• Ribbon fish- Gelama
Selayur/Timah • Golden threadfin bream
• Rainbow Sardin- Tamban (Nemipterus virgatus) -
bulat Kerisi
• Red Mullet- Belanak • Bigeyes (Priacanthus
• Swordfish (Xiphias arenatus) / Lolong bara-
gladius) Kintokidai
• Tilapia
• Pacific whiting (Merluccius
▫ (Oreochromis
mossambicus) productus)
▫ (Oreochromis niloticus • Alaska pollock (Theragra
niloticus) chalcogramma)
• Various shark species
• Seaperch-Kunyit
SURIMI PROCESS
• Surimi Paste is made from boneless, fish fillets.
• Essentially the fillets are minced, washed and
pressed into a paste form.
• The washing is performed two times to remove
all impurities, remove fat, water soluble
proteins, creating a nearly odorless natural food
base and gel strength.
SURIMI PROCESS
• A cryoprotectant (sucrose and polyphosphate) is
added during the process to preserve quality.

• Cryoprotectants such as sucrose and sorbitol are

added according to the needs of further uses and
the degree of sweetness desired.

• Surimi is graded into various grades to reflect its

inherent gel strength, protein content and color.
PRODUCTION OF SURIMI
Fresh fish Dewatering

Deheading and Gutting

Raw Surimi
washing

Filleting Mixing Cryoprotectants

separate bone & mince the flesh Surimi block

Leaching process - 2 times

Freezing surimi
Straining
Surimi is more than just a minced
meat…
• Two major distinguishing features:
▫ gel-forming capacity ,allowing it to assume almost
any texture desired
▫ long-term stability in frozen storage, imparted by
the addition of sugars as cryoprotectants.

• Gelling involves association of long myofibrillar

protein chains producing a continuous 3-D
network trapping water & other
components,resulting, a viscoelastic gel.
Raw Material Resources

Important & desirable properties of the fish for

surimi production :
• Strong gel-forming capability when processed
into surimi-based products.
• Good organoleptic quality
• White flesh
• Year round availability
• Abundance and,
• Reasonable price
• None of the existing fish species meet all the
qualifications. According to gel-strength
„croaker‟, „lizard fish‟ and „cutlassfish‟ are most
suitable.
• Despite of low gel-strength , Alaska Pollock has
been the predominant fish species used for
surimi production owing to its abundance and
economical aspects.
 GRADE OF SURIMI
Value Grade Gel strength

5 AA No crack occurs after folding twice

4 A Crack occurs after folding twice, but no

crack occurs after folding once
3 B Crack occurs gradually after folding once
2 C Crack occurs immediately after folding once
1 D Breakable by fingers press without folding
Major test
• Gel strength analysis
• Moisture analysis
• pH analysis
• Other test
▫ Colour,
▫ % salt,
▫ temperature control
Quality of surimi
• Depend on:
▫ Species and freshness of fish
▫ Processing
▫ Moisture- low moisture (good)
▫ Storage- freezing (protein denaturation)
▫ handling
STORAGE AND HANDLING
• Raw surimi must be held at -20°C. Processed
surimi seafoods will last up to 2 year if frozen;
60-90 days if refrigerated

• Defect:

▫ Black specks, grayish color in raw surimi.

▫ Excess water and starch in surimi seafoods.
SURIMI -BASED PRODUCT
The products which can be prepared from surimi
are:
• Gel Products : fishballs,fishcakes,fishroll.
• Breaded Surimi Products: fish fingers, fish
burger, fish nugget.
• Steam Products : kamaboko, prawn roll, yong
tau foo
• Deep fried products; wantan, otak-otak.
SURIMI -BASED PRODUCT
SURIMI PRODUCT
iii) Ingredients for surimi products
Salt (NaCl)
• Added (during final washing) to increase the ionic strength of meat, thereby,
solubilizing actomyosin (the active component which forms gel).
• Optimum level is appox. 2% at pH 7.0.

Sugar
• Acts, more importantly, as cryoprotectant and sweetener.
• Protects protein from freeze denaturation by increasing thesurface tension of water
as well as the amount of bound water.
• Examples: sucrose, lactose, glucose, fructose, glycerol andsorbitol.

Egg White
• It modifies the ‘rubbery’ texture caused by the addition of starch and to give the
product a whiter and glossier appearance.
• A 10 % addition imparts highest yield stress to the gel product and 20% addition
gives a softer product with higher gel quality
Phosphates
• Added to washed minced flesh before freezing.
• Used in conjunction with sugar or sorbitoland with or without salt.
• It enhances the cryoprotectiveeffect of sugar.
• Increased in water retention is another function of phosphates.

Starch
• It can modify the texture of final product, improve gel strength of a low quality surimi and
reduce the cost of the formulation due to imbibed water. (due to the gelatinization of the
starch granules)
• Up to 10% starch can be added. In excess , it causes surimi products brittleness.

Colour and Flavor Additives

• Analog crab is added a orange-red surface colour that is associated with the real product.
Similarly yellow color is added to white flesh to get creamy white for scallops.
• MSG is used as a flavor modifier and enhancer.
• Several artificial flavors are available for seafood analogs , compounds with the flavor of
tuna, caviar, scallop, oyester, shrimp, crab , lobster, and anchovy are used.
 Thawed surimi
↓
Mix with salt
↓
FISH BALL
Add in other ingredients
↓
Mix until a smooth paste is obtained
↓
Form into balls
↓
Heat-set at 40 C for 20-30 min
↓
Heat set at 90 C for 20-30 min
↓
Remove and cool in cold water
↓
Pack
↓
Freeze
↓
Fish ball
 Thawed surimi
↓
Mix with salt
↓
FISH CAKE
Add in other ingredients
↓
Mix until a smooth paste is obtained
↓
Form into cakes
↓
Heat-set at 40 C for 20-30 min
↓
Deep fry
↓
Remove and cool in cold water
↓
Pack
↓
Freeze
↓
Fish cakes
 Thawed surimi
↓
FISH FINGER Mix with salt
↓
Add in other ingredients
↓
Mix until a smooth paste is obtained
↓
Form into fingers
↓
Coat with batter and breadcrumbs
↓
Flash-fry at 200 C for 10 sec
↓
Blast freeze
↓
Pack
↓
Freeze
↓
Fish fingers
 IMPORTANT PROCESSING
CONSIDERATIONS

• Use of high-quality surimi is essential in making fiberized

products that require a highly elastic and resilient texture.

• Selection of ingredients is determined by the formulation

needs, primarily gel strength and freeze thaw stability
requirements.

• Water may be added so that the moisture level remains at 78

to 80%, as a maximum, in the paste.

• Chopping must be sufficient for maximum solubilization of

actomyosin.

• Setting of the paste extrudate should occur slowly and to a

moderate degree without surface drying.
CLASSIFICATION OF SHELLFISH:
▫ Mollusks=have soft bodies partially or fully
covered by hard shells.
 Examples: oysters, clams, scallops
▫ Crustaceans=covered by firm shells & have
segmented bodies.
 Examples: shrimp, lobsters, crabs
Shellfish freshness
• Signs of movement.
• Mollusk shells should close when they are tapped.
• Lobsters and Crabs
▫ Heavy for size and show leg movement
▫ Tail of live lobster curls under body and doesn‟t hang
down when picked up
• Oysters and Clams
▫ Hard, well cupped shells
▫ Gaping shell indicates the shellfish is dead and is no
longer edible
▫ The shells of live shellfish should not be cracked and
should look moist
• Oysters, clams and mussels are stored in the
refrigerator at about 35 degrees F, they should
be kept damp but not placed on ice or in
freshwater or an airtight container

• Live lobster and crab are stored in the

refrigerator in moist packaging but not airtight
containers, water or salted water

▫ Lobsters should generally remain alive for 24

hours
OYSTERS
• Oysters
▫ Can be purchased
 live in the shell
 Fresh or frozen shucked
 Canned
▫ Packaged according to size
▫ Live Oysters
 Tightly closed shells
 Shells that close quickly
when touched
▫ Shucked Oysters
 Plump
 Creamy in color
 Odorless
OYSTERS
• Frozen storage- short shelf life
• Good quality of oysters- pH 6.0
<pH 6.0, musty/stale
• Problem during frozen storage:
▫ Dark colour of meat- high temp, delay frozen.
▫ Growth of pink yeast- store at -37°C

• To avoid- keep clean and control the

temperature during processing
 Oysters
↓
Cleaning (use high pressure water)
↓
FROZEN OYSTERS

Detach oyster meat

↓
Cleaning ( using manual & water )
↓
Sorting
↓
Blowing (remove grit, mud & shell)
↓
Frozen (quick frozen)
↓
Storage (temp. not less than -18ºC, -
29ºC, 9 month)
CLAMS
• Clams
▫ Available
 Live in the shell
 Fresh or frozen shucked
 Canned-packaged according to size
▫ Shucked clams should be…
 Plump
 Odorless
 Creamy colored
▫ The shells of live clams should be tightly closed or
should close when touched
CLAMS
• Types of clams :
▫ Surf clamps
▫ Hard clamps
▫ Soft clamps

• Frozen storage:
▫ Only good quality
▫ Stored at -18ºC, 4-6 months
▫ Problem : Musty odor and firm/hard meat
• Preparation for frozen
a. Surf clamps – open shell (easy), detach meat,
clean, cut and packing.

b. Hard clamps – shell tightly closed, use knife to

open, cut centre muscle, clean meat and packing.

c. Soft clamps – shell open during cleaning,

detach meat, clean and packing
SCALLOPS
• Scallops
▫ Two varieties available
 Tiny bay scallops
 Creamy white or pink in color
 Larger deep sea scallops
 White in color
▫ Cannot buy scallops in the shell
▫ Available fresh or frozen
▫ Fresh scallop meats have a firm texture and
distinct sweet odor. A sour or iodine smell
indicates spoilage
SHRIMP
• Shrimp
▫ Many varieties
▫ Most sold without the
head and thorax
▫ shrimp meat should be
firm and have a mild odor
▫ The shells of most
varieties are translucent
with a grayish green,
pinkish, or light pink tint
▫ When purchasing…look
for shrimp that‟s odorless
with firmly attached
shells and not have
blackened edges or black
spots
• Cooked shrimp meat should be
firm and have no disagreeable
odor.
• The color of meat should be
white with red or pink tints.
• They are sold, headless, • Prawn: A large
in either: crustacean that
▫ Raw shell-on (green shrimp) resembles shrimp but is
▫ Cooked shell-on biologically different.
▫ Cooked and peeled form
• All three forms come
both fresh and frozen.

• Frozen shrimp may be

purchased uncooked or
cooked and either peeled or
unpeeled
A. FROZEN SHRIMP
catch shrimp
↓
grading (whole @ headless)
↓
cleaning
↓
blanching (5-6% salt, 2-3 minutes)
↓
cooling
↓
skinless & headless
↓
frozen (contact plate @ air blast freezer)
Shrimp Products
LOBSTER
• Lobster ▫ When buying live lobster,
▫ Dark, blue-green when look for…
removed from water
▫ Become red when cooked  Those with tails that snap
▫ Can be purchased back quickly after being
flattened
 Live
 Frozen whole or tail
 Cooked
 Canned
CRABS
• Crabs
▫ Common species are the blue and Dungeness crab
▫ Can be purchased
 Live
 Cooked fresh or frozen
 Canned
• crab meat is white with red or brown tints, depending on
the species or the section of the body it was picked from.
• Spoil crabs- odour, colour and taste change after cooked.
• E.g. : stick meat, not firm and disagreeable odour
TYPES OF CRAB
Problems during storage and frozen
of shellfish
• COLOUR CHANGES
▫ Meat colour change from white to creamy (oxidation)
 Depend on species, temperature during process and
condition during frozen and storage.

▫ Blueing
 Develop during frozen storage and cooking
 Reduce by dip in ascorbic acid solution before frozen.
• ODOR AND TASTE CHANGES
▫ Sweet taste and mild odor change to no taste and
odor.
 Cause of oxidation –high temperature and
not vacuum packed

▫ To delay the changes;

 Quick frozen
 Vacuum packed
 Store at -29°C in vacuum packaging