The 8th
SURIMI SCHOOL ASIA
BANGKOK
November 24 - 26 (Wed – Fri), 2010
92 Soi
Saengcham, Rama 9 Road, Huay Kwang,
66-2-641-4777
(Tel); 66-2-641-4884 (Fax)
GROUP
PICTURE including
2008
Sponsors
2010:
ACTIV
INTERNATIONAL, AJINOMOTO, ALFA LAVAL, ANDAMAN SURIMI, FLOTTWEG, FUTURE SEAFOOD
ASIA, MS BIO, ROQUETTE
Course
Descriptions:
This
3 days course is designed for practicing surimi technician/technologists (QC/
R&D), operators, and marketers who wish to develop a pragmatic knowledge of
surimi technology and its utilization in food product development. This course
will review the chemistry, microbiology, rheology of surimi and the functional
applicability of surimi additives like cryoprotectants, enzyme inhibitors,
binders, fillers, colorings, and flavorings. In addition to lecture program,
there will be hands-on practice and experiments (in two groups by English and
Thai). This program should be of particular value to surimi technicians,
technologists, and engineers, who are operating and developing the processes
for surimi and surimi seafood. A certification will be provided for
attendees.
Tuition: Early
Registration has been extended and will end on September 24. Hurry up for registration not to miss the once-in-2-year opportunity!
Tuition
for early registration is
16,000
Baht for Thai and 18,000 Baht for non-Thai (17,000
THB for Thai and 19,000 THB for non-Thai for registration after August 24,
2010). For multiple registrations from the same
company, the following rate is applied:
1) Thai: 1st person (16,000
THB) and additional person (15,000 THB) – Early registration (after August
24, 17,000 THB for 1st person and 16,000 THB for
additional person)
2) Non-Thai: 1st person
[18,000 THB ($580)] and additional person [17,000 THB ($540)] – Early
registration [after August 24, 19,000 THB ($610)] for
1st person and 18,000 THB ($580) for additional person)
All will receive
a textbook (Surimi and Surimi Seafood, Second Ed (2005) by Jae Park, published by CRC Press sold at US$194.95) and other souvenirs.
Three lunches, one
dinner, and five
coffee breaks
are also included. Breakfast is included
for those who stay at the Radisson Hotel Bangkok.
Registration
& Enrollment:
Enrollment
is limited to 100. For registration, contact
Dr.
Jae Park at surimiman1@yahoo.com with your
name, company name, address, and e-mail.
For
Thai registration, please contact Miss Panida at JBT with your name, company name,
address, and e-mail.
John Bean Technologies (Thailand) Ltd
5th Floor Charn Issara Tower 1, 942/137 Unit 6 Rama 4 Road,
Bangkok 10500, Thailand
Tel: +66 (0) 2267-5013; Fax: +66 (0) 2267-5017
Accommodations:
Seventy (70) rooms have been blocked at
Radisson Hotel Bangkok for
the Surimi School at special rate.
Please use this HOTEL Room Reservation
Form to book your room at Radisson Hotel Bangkok.
The following program was developed by regional leaders during the
Program Development meeting (Bangkok, February 1, 2010). A group photo was taken with the
attendees after the meeting.
DAY
ONE - Wednesday,
November 24,
2010
09:00 - 09:50 Registration
09:50 - 10:00
Opening Ceremony
To be announced
10:00 - 10:10
Welcome and Introduction (Dr. Jae Park, Surimi School
Founder/Director)
10:10 - 11:40 Panel (Surimi Forum) –
Global Market Update
Surimi
Resources, Supply, Global
Market, and Future of Surimi Seafood will be
covered.
(Dr.
Pascal Guenneuges, Future Seafood; Mr. Anucha Techanitisawad, Andaman
Surimi Industries, Mr. Shivram Warrior, East Indian Surimi; Other Representatives
from Surimi and Surimi Seafood industry)
11:40 - 12:40 Manufacturing
of Surimi from Tropical Fish
and Surimi Evaluation
(Dr. Jae Park, Oregon State University)
More than 50% of surimi is produced these days from tropical fish.
Understanding optimum conditions for surimi production and surimi utilization
is highly desired. This lecture will
cover the production and utilization of tropical surimi.
12:50 - 14:00 Lunch
(Coffee Shop – International Buffet)
14:00 – 14:10 Group
Picture
14:20 - 15:25 Chemistry of Fish
Proteins
(Dr. Jirawat Yongsawatdigul, Suranaree
University of Technology, Thailand) - Understanding the chemistry of fish
and surimi would give a direct impact on the quality that dictates the
value.
15:25 - 16:30 Microbiology,
Sanitation, and Pasteurization
(Dr. Mark Daeschel, Oregon State University)
Seafood safety is the most important issue to our consumers and
their health. Processing control based
on GMP and HACCP will be discussed.
16:30 - 17:30 Products Cutting
and Tasting -
Featuring Surimi Seafood
Products from Japan, USA, Korea, Europe, and SE
Asia
(Mr. Jean-Luc Beliveau, Mr. So Kee Kok, Dr. Jae Park)
17:30 – 21:00 Network
Development: Welcome/Social
Hours hosted by OSU Surimi School and Sponsors.
Drinks and dinner (International Buffet) will be
provided.
Sponsor’s Presentations: Sponsors covered their technical
presentations during regular class will have 5 min and others will have 10 min presentation
covering Technology,
Products, and Services.
|
18:00 – 19:00 (Min) |
Sponsors |
|
5 |
Roquette |
|
10 |
MS Bio |
|
10 |
Flottweg |
|
10 |
Future Seafood/Atlantika |
|
10 |
Alfa Laval |
|
5 |
Ajinomoto |
|
5 |
Activ International |
19:00
– 21:00 Following Sponsor’s Technical Presentations
Sponsors will have a
display table during the social hours and have direct contacts to
attendees. Sponsors, using samples and brochures, will demonstrate their business
superiority.
DAY TWO - Thursday, November 25, 2010
09:00 - 9:45 Surimi Quality Measurement for Better Quality Control
(Dr.
Jae Park, Oregon State University)
The value of
surimi is determined primarily by the textural quality. Application of the most
accurate gel preparation and gel analysis is a short cut to get the most value
of surimi you produce (or you use). Dr.
Park will review the most common conventional gel preparation and analysis
methods and further suggest better ways for accurate quality assessment.
09:45 - 10:20 Color System for
Surimi Seafood
(Mr. So Kee Kok, Activ International,
Malaysia)
Red is
beautiful. Natural red colorants
primarily from carmine and monascus will be discussed including how they are
manufactured and how they can be utilized for the best result.
10:20 – 10:50 Magic Role of Transglutaminase (TGase) in Surimi (Science behind and diversified usage)
Ms.
Akiko Maruyama
(Ajinomoto Co, Tokyo, Japan)
Discovering
the role of transglutaminase (TGase) was one of the
greatest technology evolutions in modern surimi. Initially transglutmase was considered to be effective only
in setting products such as Kamaboko.
However, transglutaminase is used in various surimi products
with breakthrough technologies which has been developed later. Science behind transglutaminase enzyme itself
and application technologies maximizing its function and future
possibility will be discussed.
10:50 – 11:10 Coffee Break (Coffee Shop – International Buffet)
11:10 - 11:45 Warm Water Species for Their Biochemical Properties and Gelation
(Dr. Jirawat Yongsawatdigul, Asso Professor, Suranaree
University of Technology)
The
importance of tropical fish as a resource for surimi production is getting to
be realized year after year. They now
cover the majority resource for global surimi production. Understanding the
difference and the uniqueness of tropical species is extremely desired.
11:45 - 12:20 Test Gel Cooking by Ohmic (Joule) Heat: Better Utilization, More Value, and
Accurate Analysis of Surimi
Dr. Jae Park (Professor, Oregon
State University, Astoria, OR)
In
global surimi industry, surimi paste has always been cooked in a plastic casing
(3 cm diameter) in water bath (90C) for 30-40 min. It is extremely slow cooking process. This method does not provide accurate gel
values. In fact the manufacture of
crabstick (kanikama), fried surimi (tenpura) and grilled surimi (chikuwa) is
done in a very rapid cooking manner.
Except steamed kamaboko and fish sausage, the majority of surimi seafood
in the world is cooked very fast. Our
industry certainly uses less accurate data for the manufacture of
crabstick, tempura, and chikuwa. We need
to get out of the old fashion and
move forward with fast gel
cooking for better
utilization, more value and accurate gel data.
That will assure better quality control and more profit.
12:20 - 12:50 Least Cost Blending based on Textural Properties of Surimi
Seafood
(Dr. Won Yoon, Asst Professor, Kangwon
National University, South Korea)
The production of consistent quality product for texture, color,
and flavor is a significant challenge.
Among them the texture is the most significant. Based on the various
quality factors (texture, moisture, and other factors), a quality target for
finished product must be set. While combining the parameters meet or exceed the
target, a variety of surimi can be easily selected for the consistent quality
based on the targe, but for the least cost.
13:00 - 14:00
Lunch
(Coffee Shop – International Buffet)
14:00 - 14:20 Functional
Properties of Freshwater Surimi
(Dr. Supawan Thawonchinsombut, Asst Prof, Khon
Kaen University)
Fresh water surimi is now emerging as a
viable resource for surimi seafood globally.
However, studies on fresh water surimi have been limited. Dr. Supawan is located where plenty of fresh
water fish are available in Northeast Thailand.
Her recent study will give a good insight for the utilization of fresh
water surimi.
14:20 - 14:50 Product Development for Crabstick based on Market Development
in France
(Mr. Jean-Luc Beliveau, R&D
Director, Alliance
Oceane)
Crabstick
market development in France is extra ordinarily special. Outside Japan, the place where you can find a
variety of surimi seafood product is a
supermarket in France. His 25 years
industry R&D experience is the history of crabstick in France.
14:50 - 15:20 Manufacturing
of Fish Ball
(Mr. Norman Kok, Senior Research Scientist, SE
Asia Fisheries Research Development Center, Singapore)
Fish ball is
extremely popular in SE Asia. There are
some challenges in manufacturing – texture, color, production, and shelf
life. Mr. Kok who studied fish ball on
his MS degree study brings his expertise and experience to our audience.
15:20 - 15:40 Sorbitol
as Effective Cryoprotectant for Tropical Surimi
(Dr.
Carl Jaundoo, Technical Director, Roquette America)
Sorbitol, which delivers 60% sweetness of sugar, has been
successfully utilized for the cold water surimi production over 20 years. It improves gel
whiteness and frozen storage stability.
15:40 - 16:00 Coffee/Tea Break
Laboratory Sessions (16:00 - 18:00)
Attendees will be divided into three groups:
Group
A, Group B, and Group C. Each group will have
approximately 20-25 people.
|
|
16:0 0 - 16:40 |
16:40 - 17:20 |
17:20 -
18:00 |
|
Microbiology/Sanitation – Dr. Mark Daeschel/Mr. Norman Kok |
A |
B |
C |
|
Gel
Analysis/Measurement (Texture/Color)
- Dr. Yongsawatdigul, Dr. Thawornchinsombut, Dr. Yoon |
B |
C |
A |
|
Questions and Answers (Mr. Jean-Luc Beliveau, Mr. So Kee Kok, Dr. Jae Park) |
C |
A |
B |
Gel
Analysis: Texture and Color (Dr. Jirawat, Dr. Yoon, Dr. Supawan)
o Gels from Threadfin Bream, Lizard Fish,
Freshwater Fish
o Threadfin
bream surimi gels cooked by fast cooking (ohmic) and slow cooking (water bath) will
be measured
o Color (Tristimulus filtered colorimeter)
Microbiology/Sanitation
Lab (Dr.
Mark Daeschel, Mr. Norman
Kok)
o
Demonstration
and Discussion
18:00 - Dinner (on your own)
DAY
THREE - Friday,
November 26,
2010
09:00 - 09:50 Ingredient
Technology
(Dr. Jae Park, Oregon State University)
Various ingredients are utilized for the production of surimi
seafood. All major ingredients will be
covered for their interaction with surimi.
09:50 - 10:30 Sensory
Evaluation – a Tool in Product Development
(Dr. Siriporn Pipatsatayanuwong, President,
InnoFresh)
Sensory
evaluation is a way to utilize our consumer’s inputs into your product
development. Dr. Siriporn’s technical
background and industry experience as R&D Director and President will lead
you how to use sensory evaluation as a R&D tool.
10:30 - 10:50 Coffee Break
10:50 - 11:50 Surimi
Seafood: Manufacturing, Market, and Products
(Dr. Jae Park, Oregon State University)
As various
subjects are covered in this program, Dr. Park will summarize the entire 3-day
program into this lecture and suggest how to become a better manufacturers and
suppliers for the production of surimi based products.
11:50 - 12:20 Questions and Answers/
Certificate Presentations/ Adjourn
12:30 – 14:00 Lunch (Coffee Shop – International Buffet)
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