Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Prepared by:
Sanjit Chandra Debnath
26/06/12
Session:2009-10
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Content
CONTENTS
Chapter Topic Page
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Chapter 1
Microbiology of fish spoilage
Spoilage: [2007,09,11]
Spoilage may be defined as any undesirable changes of food from its
normal status.
Spoilage of fish is the result of complicated changes brought in the dead
tissue by its own enzymatic, bacterial and chemical action. In fact, it
regards with any changes in flavor, texture, aroma or appearance of food
that renders it undesirable or unpalatable of human consumption.
Carbohydrate fermenting
Carbohydrate Acids + Alchohol + gases
micro-organisms
Lipo-lytic micro-oganisms
Fat fatty acid + glycerol
Causes of spoilage:
Enzymatic action
Microbial action
Mechanical action
Accidental action
Here, first two are natural and others are man made causes.
Types of spoilage:
1. Extrinsic quality defects: Man made or accidative.
2. Intrinsic quality defects: Microbial, non-microbial.
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Chapter 1
Microbiology of fish spoilage
Secretion
Fish mucus gland Mucus (gluco-protein)
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Chapter 1
Microbiology of fish spoilage
3. Autolysis:
♣ The enzymatic break down of organic substances in fish is known as
autolysis. In this process protein and fat breakdown due to the action of
proteases and lipases.
♣ Firstly, protein breakdown gradually to form proteoses which is turn
breakdown to form peptones and polypeptides and finally amino acid.
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Chapter 1
Microbiology of fish spoilage
4. Bacterial decomposition:
♣ Bacterial decomposition occurs particularly if proper processing is
delay. Due to the release of mucus to the body surface, bacteria
penetrate inside the fish body.
♣ Besides, by the process of autolysis, protein and fats breakdown into
amino acids and ammonia and fatty acid and glycerol respectively. All
these hydrolytic productions serve as an excellent breeding ground for
bacteria and thus bacteria decomposition occur.
♣ Here, it is mentionable that, all the species of bacteria are not
responsible for spoilage. Only some few. For example –
Pseudomonas
Flavobactorium
Flexibacter
Aeromonas
Achromobactoe
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Chapter 1
Microbiology of fish spoilage
☺ Washing:
The deck of fish vessels should be washed after each harvesting.
Otherwise, the blood, mucus, dust etc may contaminate the next harvest
during dumping. The washing of whole catch reduces blood, mucus and
spoilage organisms upto 70-80%.
☺ Gutting:
Because of the gut of the fish is heavily contaminated with micro-
organisms. So removing the gut as early as possible.
☺ Heading:
In case of some fish such as shrimp, heading is done due to avoid
contamination from gill inhabiting bacteria.
☺ Sorting:
Different types of fishes have different rate of spoilage. So fishes should
from
be sorted out the rapidly spoilage fishes from
to the slowly spoilage fishes.
So that, bacteria can not contaminated the slowly spoilage fishes from the
rapidly spoilage fishes.
☺ Dressing:
Scattered fishes may be contaminated easily which can be protected by
dressing them.
Preservation:
Preservation may be done by the following three points of view –
Prevention of contamination
Inhabitation of microbial growth
Removal or destruction of bacteria
Bacteria generally die if the product is under taken through the following
process –
☺ Heat treatment:
All most all forms of microbial lives can be destroyed by treating at high
temperatures more than tolerance level. Generally canning is applied for
this purpose where contaminating organisms are destroyed less than 15 lb
pressure and 121o C temperature while kept within in autoclave.
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Chapter 1
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☺ Cold treatment:
Bacteria can not survive in cold environment due to lack of water and
thus micro-organisms can not active on food. Generally chilling and
freezing are referred for this purpose.
☺ Dehydration:
Availability of water is a common factor for bacterial growth. So y
dehydration, we can naturally prevent the bacterial activity.
☺ Preservatives:
Preservatives create an unfavourable condition where no microbial life is
possible. Following organic and inorganic chemical are used for this
purpose.
Organic: Ascorbic acid, Benzoic acid etc.
Inorganic: HNO3, Boric acid, Alcohol etc.
☺ Antibiotic:
Antibiotic are capable of destroying microbes and make them inactive.
Chlorotetracycline(CTC), Oxytetracycline(OTC), Niasin etc are
commonly used.
☺ Radiation:
It is the latest preservation method which may cause the death of
microbes. Generally α, β, γ and ultraviolet rays are used for this.
Conclusion:
Spoilage is mainly a microbiological problem. Although there is some
other physical and chemical factors helping the growth and multiplication
of microbes. So to overcome this problem, we need to regulate a number
of products which have been described here in details.
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Chapter 1
Microbiology of fish spoilage
Write down the name of some bacteria which are responsible for
spoilage:
Some bacteria which are responsible for the spoilage are given below –
☺ Non-pathogenic:
Pseudomonas
Achromobactor
Flavobactor etc.
Pathogenic:
Anaerobic and spore forming rods Clostridium
Escherichia coli
Salmonella etc.
Parasite:
Slaphylococci
Stereptococci
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Chapter 2
Assessment and control of Fish and Shellfish quality
Quality: [2008,11]
Simply quality means the sale ability of a product. The totality of features
and characteristics of a product or service that bears on its ability to
satisfy a given need, degree or grade of excellence or grade of goodness
is termed as quality.
According to the modern concept, quality of a product greatly
depends on the quality of raw materials.
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Chapter 2
Assessment and control of Fish and Shellfish quality
Bruising:
Bruising occurs when fish are handled roughly such as – throwing fish,
stepping on them and banging them into hard object.
Gaping:
It may be caused by lifting fish by tail physically tearing the muscle
tissue. But most gaping is due to rigor mortis.
Solution:
Getting fish cold as rapidly as possible to prevent gap.
Mushy texture:
Bruised, crushed or gaped fish deteriorates more rapidly; resulting in
mushy texture early on set of rancidity and reduced shell life. That means
less value for consumer.
Solution:
Taking steps to avoid gaping and bruising to avoid mushy texture.
Scale loss:
Some scale loss is predictable but too much losses decrease the value of
fish.
Enzymatic deterioration:
Enzymes are chemical that are valid to the fish when they are alive. After
the dead of fish, enzymes began to breakdown protein of its flesh.
Bacterial spoilage:
The flesh of live fish is sterile, but the extension is not. Bacteria enter any
exposed flesh after a fish’s death.
Solution:
Temperature of fish reduce in (0-4)o C, because in this temperature
bacteria become inactive.
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Chapter 2
Assessment and control of Fish and Shellfish quality
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Chapter 2
Assessment and control of Fish and Shellfish quality
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Chapter 3
Wet fish and shellfish handling and preparation
Handling:
Fish is one of the most peristable food items in nature. Fish spoilage is a
one way process. Fish loses its quality after death and eventually becomes
unfit for consumption. The process by which it is possible to control and
slowdown spoilage of fish that is reaches to the consumer fresh is called
handling.
Due to delicate nature and rapid deterioration of fish muscle, that
occurs if treated badly, it is extremely important to handle the fish very
carefully during all stages of transportation, retail distribution,
processing, preservation and marketing.
2). Intrinsic:
Intrinsic
Microbial Non-
microbial
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Chapter 3
Wet fish and shellfish handling and preparation
Benefits to fishermen:
☺ Increased landed weights.
☺ Premium price.
☺ Reasonable pay back period.
☺ Increased efficiency.
Benefits to processors:
Faster offloading.
Long shelf life.
Higher output.
Increased yield.
Handling processes:
Or, Describe handling technique of raw fish on board.
Or, Write down the handling process during transportation and
marketing.
The total process can divided into five steps. They are –
Handling on boat
Handling on the shore
Handling in a processing plant
Handling during transportation
Handling in market
Handling on boat:
There are so many steps.
Handling on deck:
Proper care should be taken before depositing the hold.
Problem: Darts and other materials may contaminate the deck.
Solution: Deck should be clean with clean sea water.
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Chapter 3
Wet fish and shellfish handling and preparation
Problem 2: Cluster of different species and size cause hamper to the each
other.
Solution: Shorting in accordance with species and size.
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Chapter 3
Wet fish and shellfish handling and preparation
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Chapter 3
Wet fish and shellfish handling and preparation
Handling in market:
Problem 1: Strong sun light may cause deterioration.
Solution: Selling trays should be protected from the direct sunlight and
artificial sunlight.
Problem 2: Dirty water from ice melting may accumulate spoilage.
Solution: Selling trays may have slope to drain this water.
Problem 3: Surface dessications may cause physical destruction.
Solution: Fish is kept with clear chilled water by periodical spraying.
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Chapter 4
Fish and shellfish preservation techniques: Chilling, Freezing, Salting, Drying,
Smoking, Canning
Chilling
Chilling:
Fish began to spoil as soon as they are dead and they go off five times
faster at 10o C than they do at 0o C. However spoilage can be refereed by
reducing the temperature of the fish by either chilling or freezing as soon
as possible after capture.
The main aim is to cool the fish quickly to a temperature close to 0o C
without freezing it.
Using ice is the simple and effective method. Beside this air blast chilling
can also used.
Super chilling:
Super-chilling means reducing the temperature of fish uniformly to a
point slightly below that obtained in melting ice, where some of the water
in the food or fish product is frozen out.
So storage of fish at the temperature between -2o C and -4o C is called
super chilling/ deep chilling.
Freezing
Freezing:
Fish freezing is a process of preservation in which the temperature of fish
and fishery products is lowered at -40o C or below most of the water
inside of fish tissue turning into ice. If fish are properly frozen and stored
at current temperature it is possible to provides a product which closely
resembles fresh fish.
Principle of freezing:
Principle of freezing:
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Smoking, Canning
☺ To stop the spoilage of fish and fishery products by controlling the
microbial and bio-chemical activities.
☺ To stop all kinds of enzymatic activities.
☺ To lower the temperature about -16 o C to -20 o C and maximum -
40o C.
Quick freezing:
This is process of sudden decrease in the temperature of fish upto
freezing. The temperature usually -40 o C and freezing time is 30 minute o
1 hour. Quick freezing of fish is generally practiced lowering the
temperature from -1 o C to -5 o C around 30 minute and further reducing
the temperature a the end of freezing period to the recommended storage
temperature of -40 o C. this has two important parameters –
Fast passage through the arrest period.
Reduction of low temperature.
Deep freezing:
Deep freezing is defined as a process whereby the average temperature of
a product is reduced to 0 o F(-17.8 o C) and then kept at 0 o F or lower. This
definition does not take into account the rate of freezing and a product
that has been deep frozen may not necessarily have been quick frozen.
Double freezing:
Double freezing means freezing product, thawing or partly thawing it and
then re-freezing it. This is often used when making frozen fish products
from raw material which has previously been bulk frozen. The whole
frozen fish are defrosted and filtered, the filets are then refrozen into
blocks into uniform pieces for fish stick manufacture.
Frosting:
During the freezing process, there is loss of water from the surface of the
fish, mainly in the early stages of freezing. The moisture is deposited and
frozen on to the freezing coils of the evaporator called frosting. If the ice
is allowed to build up, it with restrict the air flow, so defrosting of the
evaporator will be necessary. If ice collects on the evaporator coils, the
heat transfer will be slow and the air will be less effectively cooled. If the
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Chapter 4
Fish and shellfish preservation techniques: Chilling, Freezing, Salting, Drying,
Smoking, Canning
evaporator becomes fully iced up, there will be very little refrigeration
effect.
Describe the freezing method of shrimp: [2011]
Shrimp freezing is the most vital of all freezing plants operating for
processing of seafood. General freezing steps and methods are described
below –
☯ Icing:
The shrimps are iced immediately after capture and re-iced after coming
to the factory. At no stage should the temperature of shrimp be above 5o
C to maintain top quality of the final product.
☯ Grading:
Grading is done as per the size of shrimp.
☯ Weighing:
The desired quality is weighed in bulk for processing.
☯ Icing:
The graded and weighed shrimp is iced again to maintain the temperature
around 0oC.
☯ Chill store:
The iced shrimp is kept in a chilled room maintained at an operational
temperature of 4oC ± 2 oC until further processing for freezing.
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Chapter 4
Fish and shellfish preservation techniques: Chilling, Freezing, Salting, Drying,
Smoking, Canning
Air blast freezing -40.0
Contact freezing & IQF (spiral -40.0 (quick freezing)
air blast freezing)
Immersion freezing (ordinary) < -20.0
Immersion freezing (shashimi) -50.0 to -60.0
Frozen storage -20.0 to -25.0
☺ Pre-freezing:
Collection of shrimp/fish:
For better quality production fish should be collected from natural and
culture source.
Washing:
After collection shrimp/fish are washed thoroughly with chlorinated (50-
60ppm) water to minimize bacteria or fungal parasite.
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Chapter 4
Fish and shellfish preservation techniques: Chilling, Freezing, Salting, Drying,
Smoking, Canning
Temporary storage: (If the collection is so much)
If the quantity of collected shrimps excludes the capacity of the factory
then the excess shrimps or fish are temporary store in the chilling room.
This are mixed well with crustered ice and kept in stainless steel cover.
Chilling:
Before dressing the shrimps/fish are chilled by dipping them in chilled
water treated in chlorinated water.
Re-washing:
After dressing shrimps/fish are thoroughly re-washed with chilled water.
Final grading:
Shrimp/fish are then graded finally.
Final weighing:
Finally graded shrimp/fish are then weighed for panning.
Freezing:
This is the actual stage of preservation. Here are two types of freezer.
Air blast freezer: Cold air spree over the raw materials.
Contact plate freezer: Mostly used in processing plant.
Post-freezing:
Glazing:
Proving an ice protecting layer over the frozen product for protection
from dehydration. So it is done specially chilled water.
Packing:
Raped or locked in carton and they are then washed I master carton and
siled.
Storage:
We have to store all products.
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Chapter 4
Fish and shellfish preservation techniques: Chilling, Freezing, Salting, Drying,
Smoking, Canning
1st step:
The temperature or 1000 g of fish will be lowered from 25 o C t o -1 o C.
= {25-(-1)} o C
= (25 + 1) o C
= 26 o C
Heat is 26 o C
Energy required = 1000g× 26 o C × 4.2 J/g
= 109200 J
= 109.2 kJ ……….. (1)
2nd step:
1 g latent heat of water = 334.7 J
1000 g latent heat of water = (1000 × 334.7) J
= 334.7 kJ ………. (2)
rd
3 step:
The temperature of 1000g fish will be lowered from -1 o C to -30 o C that
is 29 o C.
The energy required will be = (1000× 29 × 2.1) J
= 60900 J
= 60.9 kJ ………… (3)
Heat should be removed (1) + (2) + (3)
= (109.2 + 334.7 + 60.9) kJ
= 504.8 kJ
Therefore to freeze 1 kg of fish from 25 o C to -30 o C requires the
removal of 504.8 kJ of heat.
Salting
Salting:
Salting of fish is a traditional processing method in most countries of the
world. Very often salting is used in combination with drying and
smoking. The presence of sufficient quantities of common salt (NaCl) in
fish can prevent or drastically reduce bacterial action.
When fish are place in a strong solution of salt (Brine); water is removed
and salt passes into the flesh of osmosis. A concentration of between 6
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Chapter 4
Fish and shellfish preservation techniques: Chilling, Freezing, Salting, Drying,
Smoking, Canning
and 10 percent salt in tissue will prevent, the activity of most spoilage
bacteria, the removal of some water from the tissue during the salting
process will also reduce the activity of the spoilage bacteria.
Commercially salt can be classified into three main groups –
☺ Solar salt
Brine evaporated salts
Rock salt
Salt is applied to fish by the following basic methods –
Brine salting:
The fish are immersed in a solution of salt in water. A saturated brine
solution is used.
Dry salting:
Granular salt is rubbed into the surface of the fish.
Kench salting:
The liquid granular salt is used between each layer of fish.
Pickle salting:
Fish are covered with salt and the packed in water tight containers in
layers with salt sprinkled between each layer.
The quality of salt used depends upon the type of cure required, the type
of fish and the method used. For a strongly cured product, approximately
30kg of salt per 100 kg of fish is required.
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Chapter 4
Fish and shellfish preservation techniques: Chilling, Freezing, Salting, Drying,
Smoking, Canning
Drying
Drying: [2007,09]
Drying is the removal of water from fish. Normally the term ‘drying’
implies the removal of water by evaporation but water can be removed by
other methods. For example, the action of salt and the application of
pressure will remove water from fish.
During drying, considerable shrinkage takes place, as well as other
irreversible changes and dried fish will not reconstitute to other original
condition.
During water drying, water ids removed from the surface of the fish and
water moves from the deeper layers to the surface. Drying takes places in
two distinct phases: -
a) Constant rate drying (velocity, relative humidity, temperature).
b) Falling drying rate.
Humidity
Fish
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Chapter 4
Fish and shellfish preservation techniques: Chilling, Freezing, Salting, Drying,
Smoking, Canning
Theoretically, moisture content of the final product should be reduced to
less than 15-16% where most of the microbiological and enzymatic
activities are slowed own or stopped. In practice, however water content
is not reducing to this theoretical 15-16%. In commercial processing
water content is often higher when storage times are short, where salt is
used in the processing and where consumes perform an intermediate
moisture product. Local consumers generally perform unsalted products.
Difference between dried fish prepared from fresh fish and spoiled
fish:
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Chapter 4
Fish and shellfish preservation techniques: Chilling, Freezing, Salting, Drying,
Smoking, Canning
that of the original fresh of vertical column.
fish.
Difference between dried fish prepared with pesticide and without
pesticide: [2009,11]
Difference between dried fish prepared from added salt and without
added salt:
Feature Dried fish added with salt Dried fish added without salt
1.Surface Surface of the product No such reabsorption happens,
moist and cold due to surface dried and smooth.
reabsorption of moisture
from their air.
2.Texture Texture soft, sign of finger Texture hard and elastic.
press recognizable.
3.Taste Salty in taste. Mostly blunt taste,
occasionally mild salty.
4.Weight Heavy in weight. Light in weight.
5.Skin Skin dull or blackish. Skin shinny.
colour
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Chapter 4
Fish and shellfish preservation techniques: Chilling, Freezing, Salting, Drying,
Smoking, Canning
Size
Sort Thickness
Spoiled or torn-belly
Clean seawater
Washing Salted (2-3%) tube well water
Salting
10-12% clean salt, 10-12 hours with ice
Washing
Soaking in fresh water for 2 min
Hang on covered
tunnel/box/tarpon Covered by mosquito net
rank
Check spoiled /
Damaged product
Pack on the
tunnel/rack
Store in clean
/cool place
Fig: Sheme for the preparation improved quality plain dried fish.
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Chapter 4
Fish and shellfish preservation techniques: Chilling, Freezing, Salting, Drying,
Smoking, Canning
Smoking
How does a wood smoke preserve fish:
Smoking is a method of preservation that combines six important effects
in fish/shrimps muscles (Horner, 1992):
Drying: Fires producing smoke can generate heat and dry the
fish and thus reduce the water activity so that micro-organisms
can not survive.
Cooking: Hot smoking cooks the flesh and thus destroys
enzymes and kills bacteria.
Preservation: Wood-smoke contains compound like phenol that
can kill bacteria.
Anti-oxidation: Wood-smoke contains compound that acts as
antioxidant, such as phenol.
Colour: Smoking imparts on the products highly acceptable
bright brown or reddish colour.
Flavour: Wood smoking imparts effects of highly relished
characteristic smoke flavour.
Cold smoking:
In cold smoking the temperature of the smoke is maintained at 30 to 40 o
C. It never rises to high level where fish is cooked. Some of the cold-
smoked products are produced at a temperature of 8 to 10oC. Cold
smoking is mainly done in cold countries.
Warm smoking:
If cold smoking technique is adopted in tropical fish, comparatively
higher temperature of 55 to 60oC is applied, because proteins of tropical
species are denatured at higher temperature. The process can be called
warm smoking.
Hot smoking:
In hot smoking the fish is generally cooked at 80 to 90oC. Traditional
smoking of fish in many tropical countries is of this type where fish are
sun-dried and heavily smoked with both wood smoke and fire.
There are following methods for smoking: -
Simple smoking:
Fish are suspended above a slowly burning fire.
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Chapter 4
Fish and shellfish preservation techniques: Chilling, Freezing, Salting, Drying,
Smoking, Canning
Natural convection smoking:
The heat from the fire causes a warm column of smoky air to rise, the fish
are hung or laid on openwork trays above the fire.
Mechanical smoking:
Electric fans or blowers are used to circulate the smoke. The flow of
smoke is horizontal.
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Chapter 4
Fish and shellfish preservation techniques: Chilling, Freezing, Salting, Drying,
Smoking, Canning
Canning
Canning:
Canning is successful method for preserving seafood for long periods at
high temperature. Here initial sterilization is achieved at temperature
121oC and 1516 pressure/inch2 while kept with in an autoclave, than the
product is immediately sealed in sterile.
Flow chart
Sample collection
Washing
Balancing
Filling or coring
Sealing
Cooling
Storage
☺ Canned fish is famous for the way it is packed so tightly within
the container, leaving very little space for additional liquids.
☺ The fish are subjected to high temperatures to kill bacteria and
inactive enzymes, by being hermetically sealed within the can.
The inside of the can must be resistant to its contents and the
outside resistant to ambient conditions.
☺ Common processing temperatures are 115.5oC and 121oC.
☺ The pressure and hence the retart temperature is controlled by an
automatic steam pressure control value.
☺ Heat temperature through the fish is by condition and therefore
very slow at a processing temperature 121oC. It would take 6
hours to raise the center temperature.
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Chapter 5
Modern Packing Methods
Advantages of MAP:
Chilled product life can be extended.
Remain or infact the colour and odor test.
The attractive appearance of pack influence/ attract the buyer.
Easy to level.
Convenient to handle.
They are lack proof and robust.
Transparent packing shows the product.
It retards the bacterial spoilage of fish.
Disadvantages of MAP:
Modified atmospheric packing is relatively expensive twice the
cost of vacuum packing.
Packing machinery and thermoformable film are need for
continuous production which is expensive.
MAP is two or three times bulker, so these are costlier to carry
and store.
The walls of pack may collapse (Fall down).
CO2 use in MAP is highly soluble in fish tissue.
Due to the collapse of pack on the product, sometimes the
product can be squashed (Dense).
Unsightly drip may form inside the pack.
Without additional safeguard during storage, the MAP product
may be deteriorate after a certain period.
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Chapter 5
Modern Packing Methods
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Chapter 5
Modern Packing Methods
Glazing:
This is a process by which fish once frozen are coated with a film of ice
by spraying with water or by brushing or dipping in water. Glazing has
two major functions: -
Improve efficiency:
By improving the efficiency of post harvest handling, processing and
marketing of fish can significantly improve the livelihood of primary
productions and petty fish traders.
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Chapter 5
Modern Packing Methods
Consumer benefit:
Consumers also benefit through the availability of better quality fish and
fish products.
Thawing:
Thawing is the process in which frozen fishes are processing for cooking
or for sale as wet fish. Super chilled fish can be thawed by blowing
warmer air for some hours quite rapidly by immersing the contents in
water at about 18.5oC.
Methods of thawing can be divided into two main groups, those in which
heat is conducted into flesh from the surface and those in which heat is
generated uniformly throughout the flesh.
There are many types of thawing method which are given below –
Thawing in still air
Air blast thawing
Thawing in water
Vacuum thawing
Dielectric thawing
Electrical resistance thawing
Microwave thawing
Tempering.
Thawing time depends on the thawing methods. Thawing in warm water
can be a cheap and easy way of thawing. Thawing of fish can be either in
batches or continuously. Thawing time depends on the size of the
individual fish and the density of the block.
A typical block of sea frozen whole cod 100mm thick take about 20
hours to thaw in still air at about 15oC and single fish 100mm thick
take 8-10 hours to thaw, depending upon air temperature.
Whole thawing in blocks 50 mm thick requires about 2 hours thawing
in vacuum thawing.
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Chapter 6
Application of HACCP in Fish Processing Technique
☯ Premises:
Outside property
Building
Hygienic condition
Working space and facilities
Water quality
Toilet etc.
☯ Equipments:
Design of equipment
Safetyness
Performance
Maintenance etc.
☯ Hygienic:
Sanitation programmed for whole establishment
Pests control
Hygienic of staff and equipment used.
☯ Safety recalls:
Product identification programmes.
Coding.
Product recall system.
☯ Labeling:
Should comply with the market or impoter.
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Chapter 6
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List of the critical control points for each of the identified food safety
hazards, including as appropriate:
Critical control points designed to control food safety hazards
that could be introduced in the processing plant environment.
Critical control points designed to control food safety hazards
introduced outside the processing plant environment, including
food safety hazards that occur before, during and after harvest.
List the critical limits that must be met at each of the critical control
points.
List of procedures and frequency there of, that will be used to monitor
each of the critical control points to ensure compliance with the
critical limits.
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Chapter 6
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Chapter 6
Application of HACCP in Fish Processing Technique
Hazard:
Hazards may be defined (ICMSF 1988) as the unacceptable
contamination, growth or survival of bacteria in food that may affect
safety or quality or the unacceptable production or persistence in foods of
substances such a toxins, enzymes or products of microbial metabolism.
The US national Advisory Committee on Microbiological Criteria
for foods (NACMCF, 1992) have defined hazard as a biological,
chemical or physical property that may cause a food to be unsafe for
consumption.
Hazard analysis:
A hazard analysis is to determine whether there are food safety hazards
that are reasonably likely to occur for each kind of fish or fishery product
processed by that processor and to identify the preventive measures that
the processor can apply to control those hazards.
Certification number:
Certification number means a unique combination of letters and numbers
assigned by a shellfish control authority to a molluscan shellfish
processor.
Critical limit:
Critical limit means the maximum or minimum value to which a physical,
biological or chemical parameter must be controlled at a critical control
point to prevent, eliminate or reduce to an acceptable level the occurrence
of the identified food safety hazard.
Preventive measure:
Preventive measure means physical, chemical or other factors that can be
used to control an identified food safety hazard.
Process-monitoring instrument:
Process-monitoring instrument means an instrument or device used to
indicate conditions during processing at a critical control point.
Processor:
Processor means any person engaged in commercial, custom or
institutional processing of fish or fishery products, either in hi native
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Chapter 6
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Processing:
Processing means with respect t fish or fishery products; handling,
storing, preparing, heading, eviscerating, shucking, freezing, changing
into different market forms, manufacturing, preserving, packing, labeling,
dockside unloading or holding.
The regulations in this part do not apply to –
☺ Harvesting or transporting fish or fishery products, without
otherwise engaging in processing.
☺ Practices such as heading, eviscerating or freezing intended solely
to prepare a fish for holding on board a harvest vessel.
☺ The operation of a retail establishment.
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Chapter 6
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ISO develops the standards for the quality management systems for
product manufacturing that are required by the markets.
ISO Technical committee is responsible for developing and maintaining
the ISO 9000 family of standards.
The European committee (EC) has adopted the ISO standards as the
European Norm (EN) 29000 series.
American National Standard Institute (ANSI) and American Society
for Quality Control (ASQC) have assembled there standards into ANSI/
ASQC Q 9000series.
ISO 9000, 9002 and 9003 presents the models for quality assurance in
design/ development production and installation and final inspection and
test respectively.
Companies are required to register their quality management system to
only ISO 9001, 9002 and 9003.
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