Gel strength . Whiteness . Moisture Impurities . Smell
Folding . Microbial* . pH
Aoki in-house laboratory is always ready to control the quality of final products by 1500 kg/batch. Our standard casing method was instructed by a Japanese veteran with over 40 years experience with surimi production in Japan and have satisfied many markets’ standards.
* Microbial test samples will be sent to external certified laboratory everyday and additionally on schedule of our HACCP plan.
Sustainability is incomplete without traceability
Each block of Aoki surimi have a set of code numbers on PE bag to trace back to all its statistics stored in Aoki quality computer. The first 7 digits are unique to each Lot of production (1.5 MT), while the last three digits are unique to each block of 10kg.
If customer can retain this information, Aoki can trace back to all production info: time and all parameters involve during processing, storage and further back to source of raw materials such as suppliers, transportation and fishing vessels.
1.Take two samples of 400g each from the Blender right after additive mixing.
Freeze samples the same way as final products. One sample stored away for later test, one will be cased immediately.
Prepare the Mixer, knife, chopping-board, Sausage Stuffer.
Weigh 12g salt (3% of sample’s weight).
Waterproof Betan DT bags 30mm x 200mm, tied one end.
2. Take one frozen sample (-5°C), use the knife to cut it into small pieces and put them into the Mixer.
Run the Mixer until sample’s temperature reach -1°C.
Put 12g salt into the Mixer and continue mixing until sample’s temperature reach 17°C, then stop and take sample out.
3. Put meat paste in plastic bag, remove all air bubbles by vacuum machine : 2 times x 10 sec = 20 sec
4. Put sample into the Stuffer, use the prepared bags to stuff a sausage sized 30mm x 195mm, weighed 150g, tie the other end of sausage after stuffing.
Make two sausages like that from one sample.
5. Boiling the sausages in 94°C water, 30 minutes.
6. Cooling sausages in cold water for 45 minutes. Take sample out and keep in room temperature for 5 minutes before testing.
7. Cut the sausage into 10 sections, 2.5cm thick each. Sectioned faces should be smooth and even. Remove the bag covers.
Start the Gel strength measurer. Place a section onto the machine so that the plunger is in the center and at a 90 degree angle with the sectioned surface. Write down the result W, L from the machine’s monitor. Do the same for all 10 sections.
The GS result will be average of 10 sections W and L
8. Use the above sections for whiteness measuring as well.
Cut 5 thinner sections, 0.8 cm thick each.
Start the whiteness Chroma meter CR-400. Test the machine with a standard sample using a lighting source C. Checking the parameters if Y = 88.8, x = 0.3153, y = 0.3226. If the results are different we need to adjust the machine before resuming the test.
Check the real sample. Hold the Chroma meter 90 degree angle with the sectioned surface, the testing head face down. Press the section lightly with the testing head and press Start on the machine.
Write down results of the parameters Z, L*, a*, b* from the machine’s monitor. The whiteness results will be average of 5 sections results
9. Use the above sections for folding strength measuring as well.
Cut 5 thinner sections, 3 mm thick each.
Fold each sections in two, then in four using fingers to test the folding strength