2. Why we need to analyzed the fish?
To set quantitave standards.
To establish tolerance level of Chemical.
To eliminate the need to base decisions
regarding product quality on PERSONAL
OPENIONS.
5. Hazards
- A biological, chemical or
physical agent that is reasonably
likely to cause illness or injury in
the absence of its control.
6. Hazards
- In HACCP, “hazards” refer to
conditions of contaminants in foods that can
cause illness or injury. It does not refer to
undesirable conditions or contaminants such
as:
Insects
Hair
Filth
Spoilage
Economic fraud
Violations of regulatory food
standards directly to safety
9. Food Additives
- Direct (allowable limits under
GMPs)
Preservatives (e.g., nitrite and sulfiting
agents
Nutritional additives (e.g., niacin and
vitamin A )
Color additives e.g., FD&C Yellow No.5
(tatrazine)
Intentionally Added Chemicals
10. Allergens
o Naturally occurring proteins
o Minute amounts can cause allergic
reaction
o Fatal reactions are known from :
peanuts, tree nuts, seafood
11. Composition of a Fish
Water 65-80 %
Fat 1-20 %
Protein 14-20 %
Vitamins
Minerals
12. Quality changes during preservation
METHOD PROTEINS LIPIDS
Salted No effects Might rancid
Smoked No effects Might rancid
Airdried Might deteriorate Rancid
Fermented Proteins
peptides = bitter
taste
Might get rancid
13. Some Chemical Indices of
Seafood Quality and Safety
• Total Volatile Base-Nitrogen
• Ammonia
• Trimethyl-Ammonia
• Nitrogen
• Dimethyl-Ammonia
14. Biogenic Amines
• Indole
• K-value
• Peroxide value
• Free fatty Acid test
• Heavy metals
• Marine Biotoxins
