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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. 41
-+ \ /’WATER’l \~uPPLY/ ‘T-’ EEEl 6 SHUCKING L-----+ I FIRST WASH + I I I I I I I JL v INSPECT AND SORT / +-_---+ SECOND WASH - \ 1 I I I I I . ; I I DRAIN I II v DRAINAND SORT MINCE : II------ * THIRDWASH * MINCED CLAMS I I r---m-l i WASH WATER I ~- --=---- -J 1 f ~---=mmmm--m , ~--.--------, I BOIL AND ~==CC):C:NT~~TE ; ~=__Dfl_yDRATE 9-,=j ~----- 1 ---mm PACKAGE COOK 1 , 1 PACKAGE I t----- -----J 4 1 r 999---9 -- 1 DISTRIBUTION MEAT 1 CLAM JUICE I 1 (Fresh or Frozen) -..--.---.4 :-:;J#@El-~~jo; “~ ------ WATER SUPPLY ~ PRODUCT ~ — WASH WATER PROCESSING (ADAPTED FROM* HOOD AND ZALL, 1979) t & CAN FtGURE 4.6 TYPICAL CLAM PROCESSING / L-----------J
Page 2 and 3:
Environment Canada Industrial Progr
Page 4 and 5: ACKNOWLEDGEMENTS This document was
Page 6 and 7: TABLE OF CONTENTS ACKNOWLEDGEM’EN
Page 8 and 9: 5.4 5.5 BEST 6.1 6.2 6.3 5.3.4.2 Ot
Page 10 and 11: Figure 2.1 Figure 2.2 Figure 2.3 Fi
Page 12 and 13: Table 5.8 Table 5.9 Table 5.10 Tabl
Page 14 and 15: 1 INTRODUCTION 1.1 Terms of Referen
Page 16 and 17: 2 BACKGROUND INFORMATION 2.1 Genera
Page 18 and 19: 1992a). In 1990, approximately 70 %
Page 20 and 21: Development of aquiculture (husband
Page 22 and 23: REDUCTION PLANT Q \ \ PRINCE RUPERT
Page 24 and 25: 2.4 Review of Current Regulations 2
Page 26 and 27: 2.4.3 Municipal and Regional Bylaws
Page 28 and 29: Table 3.1 Water Consumption Rates -
Page 30: 3.2 Wastewater Characteristics 3.2.
Page 33 and 34: Table 3.4 Contaminant Concentration
Page 35 and 36: 3.2.2 Fish Processing Facilities in
Page 37 and 38: Table 3.7 Production-based Contamin
Page 39 and 40: which are permitted to grind and di
Page 41 and 42: 4 PROCESSING TECHNOLOGY The five ma
Page 43 and 44: ---- ,,, ,,, > “\ - Y’ I r ----
Page 45 and 46: VESSEL-HOLD WATER PACKERS AND RECIR
Page 47 and 48: && a- * I ---- ————-— --
Page 49 and 50: 4.4 Herring Processing 4.4.1 Genera
Page 51 and 52: Raw shrimp are held on ice for abou
Page 53: ~ PRODUCT — WASTEWATER ----- WATE
Page 57 and 58: 5 WATER AND WASTE MANAGEMENT 5.1 Cu
Page 59 and 60: Information Grind and Discha Coarse
Page 61: Table 5.1 Permit Summary ———-
Page 64 and 65: offal with wastewater, which is the
Page 66 and 67: equipment clean and to flush offal
Page 68 and 69: Table 5.4 Solid Waste Generation at
Page 70 and 71: process water. However, different r
Page 72 and 73: 5.2.4 Contaminant Reduction Several
Page 74 and 75: Fine screening is generally used as
Page 76 and 77: to coagulate proteins, cooling and
Page 78 and 79: Table 5.6 Summary of FM Proceeding
Page 80 and 81: 5.3.4.3 Enhanced Gravity Settling T
Page 82 and 83: To the knowledge of the authors, on
Page 84 and 85: To the knowledge of the authors, no
Page 86 and 87: 5.3.6.2 Hydrocyclones Hydrocyclones
Page 88 and 89: Solid wastes generated by seafood p
Page 90 and 91: Table 5.10 Results of Applications
Page 92 and 93: 5.4.9 Bone Meal Experiment conducte
Page 94 and 95: The comporting operation consists o
Page 96 and 97: ● ● ● ● ● ● ● ● ●
Page 98 and 99: ● / use of finer mesh screens (do
Page 100 and 101: 7 ECONOMIC ANALYSIS 7.1 Review of t
Page 102 and 103: wholesale and landed values as a me
Page 104 and 105:
7.2 Processing Technology Treatment
Page 106 and 107:
(~nuJ!WU Jo %) SONICINVl u) (9 I <
Page 108 and 109:
conservation and the implementation
Page 110 and 111:
In-house modifications can result i
Page 112 and 113:
Table 7.3 Expected Efficiency of Wa
Page 114 and 115:
Table 7.4 Assumptions used for Econ
Page 116 and 117:
quo had been maintained. For each t
Page 118 and 119:
All cost estimates involving DAF un
Page 120 and 121:
meet toxicity limits. However, biol
Page 122 and 123:
BIBLIOGRAPHY Aegis Management Servi
Page 124 and 125:
Fukuda H. and H. Nakatani. Treatmen
Page 126 and 127:
Johnson R.A. and S.M. Gallanger. Us
Page 128 and 129:
NovaTec Consultants Inc.. Village o
Page 130:
( Takei M.. Treatment of Waste Wate
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