Since the growing interest in food and health in general, seafood items have become very popular over the last 10 years. The major reasons for the impressive increase in seafood consumption are sea foods are low in fat, high in protein, contain high percentages of polyunsaturated fatty acids, and most sea foods are relatively cheap.

Although fish and meat are two completely different sources of protein, there is a striking similarity from a

Table 6. Water-Packed Tuna

Component Percent of total

Steam-cooked tuna 75

Brine 25 Brine formula

Water 86

Salt 4

Milk protein hydrolysate 10

technologic point of view. Muscle fibers in seafood are almost identical to fibers in red meat (31). A remarkable difference is the very low content of collagen protein in fish-meat. This is the main reason for its softer texture and bite compared to red meats.

Because of the similarity between red meat and fish-meat structure a lot of processing technologies from the red meat industry can be transferred to processed seafood. This is especially true for fish sausages, fish nuggets, and fish burgers.

Canned Tuna

Canned tuna, but eg, also canned salmon, mackerel, and sardines, has been on the market for years as preserved fish with a long shelf life. For a good heat transfer and maintenance of the natural appearance and taste during sterilization, it is absolutely necessary that the fish is canned with a liquid as heat transfer medium. Until recently the liquid used was usually oil, but as a result of changes in the food consumption pattern and health consciousness of people, an aqueous solution has been applied more frequently in recent times. The switch from oil to an aqueous solution is naturally associated with some changes in product characteristics, and it is apparent in practice that milk protein hydrolysate is a perfect ingredient for stabilizing the canned product in respect to flavor, juiciness, and yield.

In the preparation of canned tuna and other species of fish the starting point is usually precooked fish. After steam-cooking the fish is cooled and bones, skin, and the dark fish flesh are removed carefully and the fish is suitable for canning. A formula for water-packed tuna is given in Table 6.

Milk Protein Functionality

A light color, mild flavor, juicy texture, and good water penetration during sterilization are extremely important characteristics of premium quality canned tuna. Milk protein hydrolysate promotes the juiciness of the fish structure, gives a mild taste, and has an excellent effect on the water retention of the tuna during sterilization. Adding 10% milk hydrolysate, as indicated in the brine formula, improves the drain weight of the tuna by 6 to 8%. This means that milk proteins not only effect the quality of the final product, but have important economic advantages as well (30).

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Acai, Maqui And Many Other Popular Berries That Will Change Your Life And Health. Berries have been demonstrated to be some of the healthiest foods on the planet. Each month or so it seems fresh research is being brought out and new berries are being exposed and analyzed for their health giving attributes.

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