Date : 21 January 2013

Halal Food Products 

Halal food can be defined as the food which permitted under the Islamic Law (Syariah Law). The term of Halal may be used for food which is considered lawful. Under the Islamic Law, the following sources of food as well as their derivatives are considered as unlawful :

1. Food of animal origin :
    - Pigs (pork)
    - Animal forbidden to be killed in Islam

2. Food of plant origin :
    - Alcoholic drinks
    - All forms of intoxicating drinks

3. Animals which are not slaughtered according to the Syariah Law

4. The food which contain any ingredients that are considered najis (filthy) according to the Syariah Law

5. Preparation, production processed which using equipment that is contaminated with things that are considered najis according to Syariah Law

The process of Halal certification of a foreign establishment entails the site inspection of the plant by the competent authority from Malaysia along with the appointment of an Islamic Organization (JAKIM) that will have entrusted with the responsibility of supervising and monitoring the Halal status at the plant concerned.

Process of Issuing The Halal Certificate
Source : Penang Halal Hub International 

Date : 17 Januari 2013

Food Safety and Europe Food Safety Criteria

Food Safety 
Food safety has emerged as a significant global issue with public health and international trade implications. Consumers start to aware of the food which they consume, thus they intend to know the food on their dining table is of the highest quality but free of contaminants.

Regulatory bodies such as U.S Food and Drug Administration (FDA), U.S Department of Agriculture (USDA) and Ministry of Health Malaysia are imposing increasingly stringent- and ever broadening - the standards to govern the imported, exported and domestic food products.

The  food Hygiene Regulations 2009 is a subsidiary legislation made under the Food Act 1983 and its gazetted on 28 February 2009. The objective of the regulations is to protect consumer by ensuring food is prepared in a hygienic manner and it is safe to consume. The regulation s applicable to all food premises throughout the country.

The specific types of food covered include are meat and meat products, fish and fish products, milk, ice and ice-cream. Vending machines and water vending machines are also regulated under this regulation. The regulation also requires food handlers to undergo training in food safety and hygiene, and medical examination before being employed as a food handler.

EU Food Safety Criteria
- Having regarded in the EU Mandatory which food producer should have :
   Analytical Test Methods with Food Safety Criteria including the analysis of ; drug residues, streroid,
   pesticides and PCBs analyses.

Source : FAO 2010

Tarikh : 16 Januari 2013

Teknologi Penghasilan Surimi 

Pengenalan
Ikan menyumbang lebih daripada 50% pengambilan protein haiwan utama di negara ini. Pengambilan protein per kapita dianggarkan 45-50 kg setahun. Kadar permintaan bagi komoditi ini kian meningkat berikutan peningkatan penduduk dunia.

Isi ikan mengandungi 60-84% lembapan, 15-24% protein, 0.1-22% lemak dan 1.0-2.0% mineral. Spesis ikan di kawasan tropika lazimnya mempunyai kandungan lemak sederhana iaitu antara 0.5-2.0%. Ikan dikategorikan sebagai makanan berprotein tinggi yang kaya dengan asid amino perlu seperti lisin dan metionina. Isi ikan kaya dengan vitamin B. Ikan yang berlemak adalah sumber bagi vitamin A dan D manakala telur ikan kaya dengan vitamin B dan C. Ikan mempunyai kandungan sodium yang rendah tetapi kaya dengan kalsium, fosforus, ferum, iodin dan kuprum. Secara umumnya, minyak ikan mempunyai kebaikan kepada manusia iaitu mengurangkan penyakit yang berkaitan dengan penaluran darah, mengurangkan tahap jumlah kolestrol dalam serum, meningkatkan kolestrol lipoprotein ketumpatan tinggi (HDL) dan mengurangkan kolestrol lipoprotein ketumpatan rendah (LDL).

Surimi

Blok Surimi 

Surimi adalah perkataan Jepun untuk isi ikan cincang tanpa tulang yang telah dibasuh dengan air, digaul dengan sukros, sorbitol dan polifosfat dan disejuk bekukan untuk penyimpanan. Surimi kebiasaanya berwarna putih, dan membentuk gel yang kuat dan digunakan sebagai bahan mentah separa siap untuk pemprosesan hasilan produk lain.

Surimi ikan tempatan mempunyai jangka hayat 9-15 bulan pada suhu -20'C. Mutu surimi ditentukan oleh warna dan kebolehan membentuk gel yang kuat. Faktor utama mempengaruhi mutu surimi ialah jenis dan kesegaran ikan, kecekapan mesin serta kawalan semasa pemprosessan.

Jenis ikan tempatan yang sesuai digunakan untuk surimi:
         - Surimi bermutu tinggi         :  kerisi, lolong bara, conor, parang, kacang-kacang, tilapia, haruan
         - Surimi bermutu sederhana :  biji nangka, layur, barat-barat, aruan tasik, pelaling, gelama, anjang-
                                                      anjang, selar

Spesifikasi surimi yang baik : kandungan lembapan 75-78, kekuatan gel> 700 g.cm, warna (CIE) L>77 & b<5, microbiologi : TPC <10 cfu/g, negative E.coli, negative patogen

Peratan/ mesin utama - mesin pengasing tulang, mesin larut lepas, mesin penapis (rotary siever), mesin pengasing tulang halus (refiner), mesin penggaul, pembentuk blok surimi dan alat penyejukbekuan cepat. Jumlah pelaburan untuk menubuhkan kilang surimi dengan kapasiti 1 tan metrik sehari dianggarkan sebanyak RM 5-7 juta.

Sumber : MARDI, Cetakan 2002
Daripada : Admin