Safety is the priority and quality is the standard.

1. Harcourt Butler Technical University, Kanpur
Quality and Safety of Frozen Fish Products
Presented By: Dipanshu Ranjan Submitted By: Er. Sydd. Abdul
Department: Food Technology (M.Tech-3rdSem)
Roll No: HBTU190207003

2. What dose quality and Safety
means?

3. Microbial quality of fish and fish
products
Fish has become an increasingly important source of
protein, The quality of fish degrades due to a complex
process in which physical, chemical and microbiological
forms of deterioration are implicated. Fish of good quality
should have bacterial count less than 105 per gram. The
greatest risk to human health occurs due to the
consumption of raw, inadequately cooked or insufficiently
processed fish, and fish product.

4. Conti….

5. Introduction
Fish is one of the protein rich foods of humans since
ancient times. Also known as poor man’s diet. Fish is
also the world’s best source of omega-3 fatty acids,
which are incredibly important for our body and
brain. About 1/3rd of world catch of fish is not used
for direct human consumption but for production of
fish by-products.

6. Fish By-Products
A by-product is a secondary product
derived from a manufacturing process or
chemical reaction. due to unavailability
of ready market and non nearness of
market, fish is preserved as food yet
other utilizations of fish in which protein
,fat and other useful contents are
processed into a number of valuable by-
products.

7. Method of Fish Preservation
Fish is highly perishable commodity, which spoiled very rapidly
due to the infection of the various types of micro-organism.
We have to manage strong
and peculiar method fish preservation, so that its frequency of
spoiling can be greatly decreases. For the prevention of fish
spoilage.
Type of preservation:-
a. Physical method
b. Chemical method

8. Methods used to Preserve Fish and Fish Products include

10. Adverse Sensory Effect
• Temperatures below -20 C, significant, undesirable sensory
changes occur in seafood products.
• Enzymatic hydrolysis of neutral lipids was found to be
primarily responsible for the sensory deterioration of salmon
during frozen storage.
• Oil content, fatty acid composition, and concentration of
astaxanthin and tocopherols were important for sensory
quality as well as frozen stability of salmon during storage.

11. Conclusion
Risk of human disease caused by natural bacterial
contamination of fresh fish is extremely low. The most
effective control of all bacterial risks is continual chill storage
in ice (0°C) or freezing, which in many cases will eliminate
the risk.