9420.pdf

4.5.3 Oyster Processing
Oyster processing involves cutting the muscles, which keep the shells closed, with a knife.
Following this, the meat is taken out of the shells and washed in cold water. Oyster meat
may then be stored on ice for sale on the fresh seafood market, or further processed.
4.5.4 Clam Processing
After the clams are shucked, the meat is washed, minced and packaged for distribution.
A typical clam processing operation is shown in Figure 4.6 (Hood and Zall, 1979).
4.6 Surimi Processing
The frozen surimi process was first developed by the Japanese in the late 1950’s as a
means of increasing the supply of high quality fish meat required to produce traditional
dishes. Surimi is a highly refined form of fish muscle protein whose primary quality
attribute is the ability to form strong, heat-induced gels which possess a high capacity for
immobilizing water (Green et aI., 1984). Other desirable product attributes include
whiteness of colour and the absence of fishy odours and flavour.
The overall process of modern surimi production is summarized in Figure 4.7 (Ohshima
et al., 1993). The fish should be handled carefully since fish freshness affects the quality
of the surimi; fresher fish results in higher quality products. The head, viscera and a
major part of the backbone are removed with a header/gutter, followed by filleting with
a mechanical filleter. During subsequent processing, the muscle tissues are separated
and removed from the skin. The crude muscle tissues thus obtained are then extruded
over a rotating stainless steel drum with small pores to obtain the minced meat. Usually
three or four separate ‘tanks each filled with cold fresh water are used in washing the
minced meat. This step removes most of the water soluble protein (Ohshima, 1993). The
washed meat is then passed through a refiner to remove any remaining small bones, skin,
dark muscle tissues and scales. Excess water being held in the washed meat is then
removed using a screw press. Preservatives are added to the product which is packed
in a freezing pan and frozen quickly to below -25 0
C using a contact freezer. The only
two surimi processing facilities in B.C are the Ucluelet Seafood Processors and Pacific
Coast Processors, both located in the village of Ucluelet on Vancouver island.
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