Surimi is a protein obtained from meat miofibril creamed fish that washed with water and mixed with cryoprotectants. Surimi was intermediate product used for a variety of products, ranging from traditional Japanese product, kamaboko, until imitation crab meat.Surimi was first produced in Japan in the 12th century but was unknown by the world after the discovery of cryoprotectants in the year 1960. The technique is the use of cryoprotectant necessary to add carbohydrates that have low molecular weight, namely sucrose and sorbitol, to proteins that have undergone pressing miofibril (dewatered). In addition, sodium phosphate is also mixed with cryoprotectants to increase the pH of surimi.
Surimi industry has changed drastically in the last decade. Alaskan Pollock declining yields, from 6.5 million metric tons in the late 1980s to less than 3 million metric tons since 2000, has opened the opportunity to use new species in the surimi industry.Southeast Asia began the expansion by making use of threadfin bream to make surimi, which now has reached 25% of the total volume of world surimi production.
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Fish species used as raw material for surimi industry in Southeast Asia are kurisi (Nemipterus sp.), Swanggi (Priacanthus sp.), Three waja (Pennahia sp.), Gulamah (Johnius sp.), Bluso / fish bananas (Saurida sp.), kuniran (Upeneus sp.), and the beard (Parupeneus sp.). The species are also commonly used in Japan and is known as itoyori, kinmedai, guchi, eso, and Himeji. Other species are also used, depending on availability (seasonal) and price, ie Conger eel (Congresoxs sp.), Barracuda (Sphyraena sp.), Parch (Trichiurus sp.), And leather jackets (Stephanoleptis Cirrhifer, Navodon Modestus). In the year 2002 is estimated at about 200,000 tons of surimi made from fish of tropical waters.
Species, surimi-producing countries are Thailand's largest tropical fish, ie 140 000 tonnes (50% kurisi, swanggi 15%, 15% bluso / fish, bananas, and 10% kuniran), followed by India 40 000 tonnes (70% kurisi), Vietnam 20.000 tons, and China about 10,000 tons.Indonesia, Myanmar, Pakistan and Malaysia are developing surimi industry by using a tropical fish species.
Based on the shape and type, surimi is divided into two types, namely frozen surimi and surimi fresh.Surimi frozen surimi is in the form of blocks and usually contain additional ingredients such as sugar, and polyphosphate. Fresh surimi surimi is not using such materials. There are two types of frozen surimi is known to the public, namely:
1. Mu-en surimi, which is made with crushed mengiling fish meat that has been washed and mixed with sugar and phosphate without the addition of salt (NaCl) and solidification process.
2. Ka-en surimi, which is made by grinding crushed fish meat that has been washed and mixed with sugar and salt (NaCl) without the addition of phosphate and solidification process.
