Defining Processed Food: The NOVA Classification
To understand why fish cake is a processed food, it is important to first grasp the concept of food processing. The NOVA classification system categorizes foods into four groups based on the extent and purpose of their industrial processing, providing a clear framework for analysis. This system helps differentiate between minimally processed items and ultra-processed products, which have significant implications for nutrition.
- Group 1: Unprocessed or minimally processed foods. These are foods altered by basic methods like washing, cutting, or freezing without adding salt, sugar, or fats. Examples include fresh fish, vegetables, and fruit.
- Group 2: Processed culinary ingredients. These are derived from Group 1 foods or nature through processes like pressing or milling. They are typically used in cooking rather than consumed alone, such as oils, sugar, and salt.
- Group 3: Processed foods. This category consists of relatively simple products made by adding salt, sugar, or oil from Group 2 to Group 1 foods to enhance durability and taste. Examples include canned fish, cheeses, and freshly made bread.
- Group 4: Ultra-processed foods. These are formulations of ingredients derived from foods, often with minimal intact Group 1 food. They contain many additives like flavors, colorings, emulsifiers, and preservatives to create convenient and attractive products. Examples include soft drinks, packaged snacks, and reconstituted meat products.
The Journey from Fish to Fish Cake
So, where does fish cake fit? The typical manufacturing process for most commercial fish cakes pushes them firmly into the category of processed, and in many cases, ultra-processed foods. The journey begins with preparing surimi—the foundation of most fish cakes. This surimi base is far removed from a simple fish fillet.
The Industrial Process of Making Fish Cake
- Preparation of Surimi: Fish fillets are deboned and minced, then undergo an extensive washing process to remove fat and odor-causing compounds, concentrating the fish's salt-soluble proteins.
- Dewatering: The washed mince is dewatered to achieve a specific moisture content.
- Mixing and Grinding: The surimi is then ground with various ingredients, including starches (like potato or tapioca), salt, sugar, egg white, and stabilizers (such as complex phosphates). This step is crucial for developing the final product's characteristic elastic texture.
- Shaping and Forming: The fish paste is shaped, which can range from forming patties to extruding it into more complex shapes.
- Heating and Cooking: The cakes are cooked by steaming, boiling, or frying. High-temperature treatments are used to both set the gel structure and sterilize the product, extending its shelf life.
- Cooling and Packaging: After cooking, the fish cakes are cooled, often rapidly in cold water, before being vacuum-sealed and packaged for distribution. This packaging and preservation process is a key element of industrial food processing.
Given the extensive transformation, the addition of multiple ingredients beyond basic seasoning, and the inclusion of additives for texture and shelf life, most fish cakes are correctly classified as ultra-processed foods under the NOVA system.
Fish Cake Processing Level: A Comparison
| Feature | Minimally Processed Fish (e.g., Fresh Fillet) | Processed Fish Cake (e.g., Commercial Surimi-based) |
|---|---|---|
| Raw Material | Whole or filleted fish, intact tissue. | Minced fish meat (surimi), often from different species. |
| Ingredients | Only the fish itself. | Minced fish, water, starches, salt, sugar, egg white, and various additives. |
| Manufacturing | Minimal intervention: cleaning, gutting, filleting. | Extensive industrial process: mincing, washing, blending, heating, forming, and packaging. |
| Additives | None. | Stabilizers, flavor enhancers (MSG), colorings, and preservatives. |
| Preservation | Refrigeration for a short period. | Vacuum-sealing, freezing, and heat sterilization for extended shelf life. |
| Shelf Life | Very short (1–2 days). | Much longer, from weeks to months, depending on storage. |
| Nutritional Profile | Primarily protein and healthy fats. | Higher in carbohydrates (from starch) and sodium; lower protein concentration by weight compared to fresh fish. |
The Impact of Processing on Nutrition
Processing significantly alters the nutritional profile of the fish. While fresh fish is a lean source of protein and omega-3s, commercial fish cakes, by contrast, contain a higher proportion of carbohydrates from added starches. More significantly, they have a much higher sodium content due to the large amount of salt added for flavor and texture development. The addition of sugar and fats further changes the overall nutritional value, potentially contributing to higher caloric loads depending on the specific recipe. It is also worth noting that the nutritional benefits of the original fish are diluted by these other added ingredients.
The Health Considerations of Processed Foods
Regular consumption of ultra-processed foods is a concern for public health, and fish cake is no exception. Diets high in these types of foods have been linked to an increased risk of chronic diseases like heart disease and cancer. The reasons for this include:
- Nutrient dilution: Ultra-processed foods, including many fish cakes, are often low in fiber, vitamins, and minerals compared to their unprocessed counterparts.
- High sodium content: The elevated sodium in processed products can contribute to high blood pressure.
- Additives and preservatives: The long list of additives used in ultra-processed products can raise health concerns for some consumers.
Conclusion
In conclusion, fish cake is undeniably a processed food. The journey from raw fish to the final product involves multiple industrial steps, from creating surimi to adding starches, flavor enhancers, and preservatives. Under the NOVA classification, commercial fish cake often falls into the ultra-processed category due to its complexity and the nature of its ingredients. While some homemade versions might be less processed, most store-bought options are a highly manufactured food product. For consumers focused on healthier eating, understanding this distinction is key to making informed dietary choices. Instead of relying solely on convenience, opting for fresher, less-processed fish can provide greater nutritional benefits.
For more information on processed foods, refer to the World Health Organization's guide to healthy eating, which advocates for limiting consumption of ultra-processed items.
World Health Organization: Healthy diet
Keypoints
- Processing Definition: Any food altered from its natural state, particularly with added ingredients and industrial methods, is considered processed.
- Surimi Base: The foundation of most commercial fish cakes is surimi, a paste made from washed and dewatered fish meat, which is already a processed ingredient.
- Multi-Step Manufacturing: The production of fish cake involves extensive industrial steps including mincing, blending with starches and seasonings, forming, and heat treatment.
- Nutrient Alterations: While fresh fish is high in protein and omega-3s, fish cake adds significant carbohydrates, sodium, and fat, diluting the original nutritional benefits.
- Ultra-Processed Classification: Due to multiple ingredients and additives, most store-bought fish cakes are classified as ultra-processed foods under the NOVA system.
- Health Implications: Diets high in ultra-processed foods have been linked to increased health risks like cardiovascular disease, due to high sodium and low nutritional density.
- Additives Present: Commercial fish cakes contain additives such as stabilizers, flavor enhancers (like MSG), and preservatives to extend shelf life and improve texture.
