This document discusses various topics related to fish structure and quality changes after death, including:
1. Rigor mortis in fish is affected by species, condition, size, handling, and temperature, with warmer temperatures resulting in faster onset and resolution of rigor.
2. Autolytic and bacterial changes lead to spoilage, with autolysis initially providing nutrients for bacteria. Enzymes released during autolysis degrade muscle constituents.
3. Oxidation of lipids causes rancidity, reducing quality, while bacterial growth and physical changes like texture and eye/gill appearance indicate spoilage level. Careful handling and processing can preserve quality.
This document discusses post-harvest technology and fish handling practices. It describes how post-harvest technology aims to preserve, process, package and distribute seafood after harvest. It then discusses several fish handling practices including keeping live fish, icing fish, and methods used in artisanal fisheries. The document outlines reasons for fish spoilage including autolysis, bacteria, rancidity, and mechanical damage. It also explains the process of rigor mortis in fish muscles after death.
Post-mortem changes in fish include rigor mortis and autolysis. Rigor mortis occurs when blood circulation stops after death, causing muscle stiffening. It starts in the tail and progresses towards the head. Autolysis is the self-digestion of tissues by the fish's own enzymes after death. Both rigor mortis and autolysis contribute to quality loss over time. The rate of these changes depends on factors like species, size, handling, and storage temperature.
Fish quality is determined by several factors including its compliance with predetermined standards, total characteristics that satisfy needs, and freshness parameters like appearance, flexibility, eyes, and gills. The freshness of fish can be assessed through sensory analysis by sight and touch, as well as through microbiological tests, chemical analysis of pH, hypoxanthine content, and breakdown of proteins, fats, and nucleotides. Maintaining the quality and freshness of fish involves proper handling from catch to processing to storage and distribution.
This document provides information on handling fresh aquatic products. It discusses how fish and other seafood are highly perishable and begin to spoil soon after death due to bacterial and enzymatic activity that is accelerated by higher temperatures. It outlines different types of fish preparation including drawn, dressed, steaks, and fillets. The document also compares characteristics of fresh versus spoiled seafood and provides handling guidelines for different types of seafood to maintain quality like sorting, cleaning, and chilling at low temperatures.
Chapter 2. handling of fresh (wet) aquatic products [autosaved]SSCT-Mainit Campus
The spoilage of fresh fish is caused by a combination of bacterial, enzymatic and chemical processes that begin after death. Bacteria naturally present on the fish skin and gut begin to break down proteins, resulting in the production of compounds like hypoxanthine and trimethylamine that cause undesirable flavors and odors. Enzymes in the muscle and gut also begin digesting tissues, weakening the flesh. These microbial and enzymatic spoilage processes are temperature-dependent, accelerating at higher temperatures. Maintaining proper hygiene, sanitation, and refrigeration are important for slowing spoilage and preventing contamination. Common methods for preparing fish include drawing, dressing, filleting, and portioning.
This document discusses contamination, preservation, and spoilage of fish. It notes that fish can become contaminated from various sources like water, handling equipment, storage, and transport. Several bacteria are identified as common contaminants. Preservation methods discussed include chilling, freezing, drying, salting, canning, use of preservatives, antioxidants, and smoking. Proper preservation helps extend the shelf life of fish by slowing bacterial growth and enzymatic activity.
Intrinsic and extrinsic factors affect the quality and spoilage of fresh fish and shellfish. Intrinsic factors include the species, size, sex, condition and composition of the fish. Extrinsic factors involve the location and season of catch, handling during and after catch, and storage conditions. Together, these factors determine the microbial growth and biochemical changes that lead to spoilage. Proper handling and cooling after catch, as well as clean and chilled storage conditions, can help maximize the freshness and quality of fish and shellfish.
This document discusses post-harvest technology and fish handling practices. It describes how post-harvest technology aims to preserve, process, package and distribute seafood after harvest. It then discusses several fish handling practices including keeping live fish, icing fish, and methods used in artisanal fisheries. The document outlines reasons for fish spoilage including autolysis, bacteria, rancidity, and mechanical damage. It also explains the process of rigor mortis in fish muscles after death.
Post-mortem changes in fish include rigor mortis and autolysis. Rigor mortis occurs when blood circulation stops after death, causing muscle stiffening. It starts in the tail and progresses towards the head. Autolysis is the self-digestion of tissues by the fish's own enzymes after death. Both rigor mortis and autolysis contribute to quality loss over time. The rate of these changes depends on factors like species, size, handling, and storage temperature.
Fish quality is determined by several factors including its compliance with predetermined standards, total characteristics that satisfy needs, and freshness parameters like appearance, flexibility, eyes, and gills. The freshness of fish can be assessed through sensory analysis by sight and touch, as well as through microbiological tests, chemical analysis of pH, hypoxanthine content, and breakdown of proteins, fats, and nucleotides. Maintaining the quality and freshness of fish involves proper handling from catch to processing to storage and distribution.
This document provides information on handling fresh aquatic products. It discusses how fish and other seafood are highly perishable and begin to spoil soon after death due to bacterial and enzymatic activity that is accelerated by higher temperatures. It outlines different types of fish preparation including drawn, dressed, steaks, and fillets. The document also compares characteristics of fresh versus spoiled seafood and provides handling guidelines for different types of seafood to maintain quality like sorting, cleaning, and chilling at low temperatures.
Chapter 2. handling of fresh (wet) aquatic products [autosaved]SSCT-Mainit Campus
The spoilage of fresh fish is caused by a combination of bacterial, enzymatic and chemical processes that begin after death. Bacteria naturally present on the fish skin and gut begin to break down proteins, resulting in the production of compounds like hypoxanthine and trimethylamine that cause undesirable flavors and odors. Enzymes in the muscle and gut also begin digesting tissues, weakening the flesh. These microbial and enzymatic spoilage processes are temperature-dependent, accelerating at higher temperatures. Maintaining proper hygiene, sanitation, and refrigeration are important for slowing spoilage and preventing contamination. Common methods for preparing fish include drawing, dressing, filleting, and portioning.
This document discusses contamination, preservation, and spoilage of fish. It notes that fish can become contaminated from various sources like water, handling equipment, storage, and transport. Several bacteria are identified as common contaminants. Preservation methods discussed include chilling, freezing, drying, salting, canning, use of preservatives, antioxidants, and smoking. Proper preservation helps extend the shelf life of fish by slowing bacterial growth and enzymatic activity.
Intrinsic and extrinsic factors affect the quality and spoilage of fresh fish and shellfish. Intrinsic factors include the species, size, sex, condition and composition of the fish. Extrinsic factors involve the location and season of catch, handling during and after catch, and storage conditions. Together, these factors determine the microbial growth and biochemical changes that lead to spoilage. Proper handling and cooling after catch, as well as clean and chilled storage conditions, can help maximize the freshness and quality of fish and shellfish.
Fishes and eggs are perishable foods that can spoil if not properly preserved.
Fishes can be contaminated through water, their intestines, during catching, or from equipment. Eggshells become contaminated through hen feces or nesting areas.
Common preservation methods for both include refrigeration, freezing, drying, salting, smoking, and canning to prevent spoilage from bacteria, enzymes, or oxidation. Careful handling and sanitation throughout the process helps ensure safety.
Fishes and eggs are nutritious but highly perishable foods. The document discusses various ways microbes can contaminate fishes and eggs during different stages like catching, processing, storage and transportation if proper hygienic practices are not followed. It then explains several preservation methods like chilling, freezing, drying, salting, canning, chemical treatments and irradiation that can be used to control microbial spoilage and extend the shelf life of fishes and eggs.
This document summarizes key aspects of freezing and thawing fish and seafood. It discusses the fundamentals of freezing and thawing processes, including that freezing fish below 0°C stops microbial growth and chemical reactions. Quality changes in frozen fish muscle can include protein denaturation and changes in lipids and fatty acids. The length of safe storage depends on factors like storage temperature, packaging, and the fish's condition prior to freezing. Maintaining high quality from catch to freezer to consumer requires controlling all stages of processing and storage.
Spoilage of fish is a process of deterioration in the quality of fish, which changes its appearance, odour and taste. The breakdown of biomolecules like proteins, amino acids and fats in the fish are the factors responsible for fish spoilage. Thus, a fish can be spoiled by either chemical or biological degradation.
Fish come in a wide variety of shapes and sizes and live in many different habitats around the world. They range from primitive jawless fish to sharks and rays to the over 30,000 species of bony fish. Fish are cold-blooded aquatic vertebrates that breathe through gills and have fins and scales. They can be carnivorous, herbivorous, or omnivorous depending on the species. Proper aquarium management is needed to care for fish and prevent health issues. Some diseases can potentially spread from fish to humans.
This document summarizes various fish food processing techniques. It discusses products like whole fish, fillets, fish sticks and cakes. It covers grading, chilling, freezing and other preservation methods like smoking, pickling, salting and marination. It also describes fish oil extraction from liver and body tissues, used for omega-3 fatty acids. Fish meal is made from whole fish or filleting wastes to use in aquaculture feeds for its high protein content. The document provides details on the composition and uses of these various fish-derived foods and ingredients.
The document discusses food and feeding for aquarium fish. It provides information on the types of foods fish need, including live foods like brine shrimp and bloodworms as well as processed foods like flakes and pellets. It also discusses ingredients that make up quality fish food like proteins, fats, carbohydrates, vitamins and minerals. The document emphasizes the importance of providing the right kind and amount of food, as overfeeding can dirty the tank.
Fish farming involves raising fish commercially, usually for food. The most common fish species raised on farms are salmon, carp, tilapia, seabass, catfish, and cod. There is increasing demand for fish which has resulted in overfishing, so fish farming offers another source. Fish farms can be extensive or intensive. Extensive farms rely on natural food sources while intensive farms require artificial feeding and water treatment. Common fish farm systems include cages, ponds, composites of different fish species, and integrated systems that reuse water. Issues with fish farms include the use of wild fish in feeds and the high densities that can cause disease.
Fresh fish spoils rapidly due to enzymatic and bacterial breakdown. To preserve fish for longer storage and transport to consumers, several methods are used including drying, freezing, salting, smoking, and canning. Drying removes enough water to prevent microbial growth while salting, smoking and canning use salt, smoke or high heat respectively to inhibit enzymes and microbes that cause spoilage. Proper preservation processing and storage extends the shelf life of fish while maintaining quality and safety.
National and international regulations of seafood quality andAbdulrahman Muhammad
This document discusses national and international regulations for seafood quality and safety. It begins by defining seafood and describing its importance as a global commodity. It then outlines various biological, chemical, and physical hazards that can affect seafood quality and safety, such as pathogenic bacteria, viruses, parasites, toxins, heavy metals, and contaminants. The document also discusses factors that influence bacterial growth in seafood and methods to control quality, including cleaning, time and temperature controls, drying, freezing, and more. It provides examples of specific hazards and concludes by listing environmental chemical contaminant tolerances and limits in fish.
There are many diseases of fish which can be troublesome to commercial producers as well as the recreational pond owner. Many disease outbreaks of captive fish stocks are associated with stressful conditions such as poor water quality, excessive crowding or inadequate nutrition.
Seafood includes fish and shellfish that are consumed from bodies of water. Fish are classified by their origin (freshwater or saltwater) and fat content (oily, white, or shellfish). When buying seafood, it should look and smell fresh. To prepare seafood, remove bones from fish fillets and scrub shellfish. Common cooking methods for seafood include dry methods like grilling and broiling as well as moist methods like steaming and poaching. Seafood is done when the flesh is opaque and flakes easily with a fork or reaches 145°F.
Small-scale fisheries face many challenges, including post-harvest losses which can be a significant economic issue. The document discusses factors that influence the spoilage of fish after harvesting, including time, temperature, and handling practices. The main causes of spoilage are biochemical and microbiological changes as the fish's natural defenses stop working after death. Enzymes and bacteria begin to break down proteins and fats in the fish. Proper processing, packaging, storage, and temperature control are important to reduce post-harvest losses and quality deterioration in fish.
Changes in fish after death include rigor mortis and autolysis. During rigor mortis, ATP breaks down and actin and myosin bind tightly, making the muscle rigid. Autolysis involves the breakdown of proteins, fats, and carbohydrates by the fish's own enzymes. As ATP depletes, pH decreases due to lactic acid formation. Bacteria then invade the fish, leading to microbial spoilage through the production of biogenic amines, organic acids, and off-flavors. Spoilage is influenced by factors like temperature, oxygen content, and acidity. Both autolysis and microbial actions break down the fish muscle and render it unfit for consumption.
This document provides information on fish and seafood processing techniques such as grading, chilling, and freezing. It discusses how fish grading involves selectively harvesting the highest quality fish based on size and appearance. Chilling is the process of cooling fish to just above freezing to preserve quality by inhibiting bacterial growth. Freezing allows for long-term storage over a year but requires more advanced technology. The rate of chilling depends on factors like fish size and proper mixing with ice. Chilling preserves fish for up to a month while freezing permits storage for over a year but can reduce quality if not done correctly.
Aquaculture basics module 3 body sistemsAlfonso Ortiz
This document provides an overview of the basic organs and body systems of finfish. It describes the physiology and anatomy of fish, noting there is diversity between species. The external anatomy discussed includes body shape, fins, mouth, opercula, skin, scales, and color. Body shape relates to habitat and can be affected by deformities. Fins aid in movement and stability. Mouth shape depends on feeding method. The opercula protect gills. Skin has mucus and scales. Color plays roles in camouflage, reproduction, and stress. The internal anatomy summarized includes the skeleton, muscles, and digestive system. The skeleton forms the scaffold and determines shape while muscles power movement.
Contamination, preservation, & spoilage of fishsridevi244
Fish is a valuable source of protein and nutrients but can become contaminated or spoiled if not properly handled and preserved. The document discusses several sources of contamination for fish including the water, intestines, handling during catching and transport. It also outlines factors that influence the spoilage of fish like the type of fish, temperature during storage and level of initial contamination. Spoilage is caused by the growth of microbes on the fish which leads to discoloration and changes that make the fish unacceptable for consumption. Maintaining a cold temperature during storage and transport is important for delaying spoilage.
Artificial propagation involves collecting fish eggs or larvae and raising them in a protected environment until they develop into fingerlings. This allows for higher survival rates compared to natural conditions. The key steps are selecting brood fish, inducing spawning through environmental changes or hormones, collecting the eggs, fertilizing them, incubating the eggs, and rearing the larvae. Successful brood fish rearing and spawning requires controlling factors like temperature, oxygen, light, and stocking density. Hormone treatments can induce out-of-season spawning and techniques are described for fertilizing, incubating, and rearing the fish through the larval stages.
The document provides information on different types of fish, including how to select, store, and cook fish. It discusses the classification of fish into various categories like fin fish, shellfish, crustaceans, and molluscs. It also describes optimal methods for cooking different kinds of fish based on their fat content, such as poaching lean fish and baking or broiling fatty fish. Guidelines are provided on properly handling and storing fresh or frozen fish to prevent spoilage.
This document provides an overview of homeostasis in fishes. It discusses four main topics: osmoregulation, endocrine regulation, thermal regulation, and the immune response. For osmoregulation, it describes the four main strategies fishes use to regulate their solute and water concentrations in different environments. It also discusses the roles of gills, kidneys, drinking, and ion exchange in maintaining homeostasis. For endocrine regulation, it outlines the major endocrine tissues like the pituitary gland, thyroid gland, and gonads, and the hormones they produce. It notes fishes use behavior to regulate temperature within their tolerance ranges. Finally, it introduces the non-specific and specific components of the immune system that help protect fishes
Cold plasma technology is a novel non-thermal food processing method that uses reactive gases to inactivate microbes on foods. It works through UV light and reactive chemical products from ionizing gases like air or oxygen without using antimicrobial chemicals. Some benefits are microbial inactivation, improved food safety and quality, extended shelf life, and minimal effects on nutrients. Challenges include immaturity of the technology and potential effects on food properties with over-treatment. Applications show promise for extending the shelf life of fruits like kiwis and oranges without negatively impacting taste or quality.
This document defines key terms related to Hazard Analysis and Critical Control Points (HACCP) and outlines the seven principles of a HACCP system. It describes conducting a hazard analysis to identify food safety hazards, determining critical control points to control hazards, establishing critical limits for control points, monitoring procedures, corrective actions for deviations, recordkeeping, and verification activities to ensure the HACCP system is functioning properly. The seven principles are: conduct hazard analysis, determine critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish recordkeeping, and establish verification procedures.
Fishes and eggs are perishable foods that can spoil if not properly preserved.
Fishes can be contaminated through water, their intestines, during catching, or from equipment. Eggshells become contaminated through hen feces or nesting areas.
Common preservation methods for both include refrigeration, freezing, drying, salting, smoking, and canning to prevent spoilage from bacteria, enzymes, or oxidation. Careful handling and sanitation throughout the process helps ensure safety.
Fishes and eggs are nutritious but highly perishable foods. The document discusses various ways microbes can contaminate fishes and eggs during different stages like catching, processing, storage and transportation if proper hygienic practices are not followed. It then explains several preservation methods like chilling, freezing, drying, salting, canning, chemical treatments and irradiation that can be used to control microbial spoilage and extend the shelf life of fishes and eggs.
This document summarizes key aspects of freezing and thawing fish and seafood. It discusses the fundamentals of freezing and thawing processes, including that freezing fish below 0°C stops microbial growth and chemical reactions. Quality changes in frozen fish muscle can include protein denaturation and changes in lipids and fatty acids. The length of safe storage depends on factors like storage temperature, packaging, and the fish's condition prior to freezing. Maintaining high quality from catch to freezer to consumer requires controlling all stages of processing and storage.
Spoilage of fish is a process of deterioration in the quality of fish, which changes its appearance, odour and taste. The breakdown of biomolecules like proteins, amino acids and fats in the fish are the factors responsible for fish spoilage. Thus, a fish can be spoiled by either chemical or biological degradation.
Fish come in a wide variety of shapes and sizes and live in many different habitats around the world. They range from primitive jawless fish to sharks and rays to the over 30,000 species of bony fish. Fish are cold-blooded aquatic vertebrates that breathe through gills and have fins and scales. They can be carnivorous, herbivorous, or omnivorous depending on the species. Proper aquarium management is needed to care for fish and prevent health issues. Some diseases can potentially spread from fish to humans.
This document summarizes various fish food processing techniques. It discusses products like whole fish, fillets, fish sticks and cakes. It covers grading, chilling, freezing and other preservation methods like smoking, pickling, salting and marination. It also describes fish oil extraction from liver and body tissues, used for omega-3 fatty acids. Fish meal is made from whole fish or filleting wastes to use in aquaculture feeds for its high protein content. The document provides details on the composition and uses of these various fish-derived foods and ingredients.
The document discusses food and feeding for aquarium fish. It provides information on the types of foods fish need, including live foods like brine shrimp and bloodworms as well as processed foods like flakes and pellets. It also discusses ingredients that make up quality fish food like proteins, fats, carbohydrates, vitamins and minerals. The document emphasizes the importance of providing the right kind and amount of food, as overfeeding can dirty the tank.
Fish farming involves raising fish commercially, usually for food. The most common fish species raised on farms are salmon, carp, tilapia, seabass, catfish, and cod. There is increasing demand for fish which has resulted in overfishing, so fish farming offers another source. Fish farms can be extensive or intensive. Extensive farms rely on natural food sources while intensive farms require artificial feeding and water treatment. Common fish farm systems include cages, ponds, composites of different fish species, and integrated systems that reuse water. Issues with fish farms include the use of wild fish in feeds and the high densities that can cause disease.
Fresh fish spoils rapidly due to enzymatic and bacterial breakdown. To preserve fish for longer storage and transport to consumers, several methods are used including drying, freezing, salting, smoking, and canning. Drying removes enough water to prevent microbial growth while salting, smoking and canning use salt, smoke or high heat respectively to inhibit enzymes and microbes that cause spoilage. Proper preservation processing and storage extends the shelf life of fish while maintaining quality and safety.
National and international regulations of seafood quality andAbdulrahman Muhammad
This document discusses national and international regulations for seafood quality and safety. It begins by defining seafood and describing its importance as a global commodity. It then outlines various biological, chemical, and physical hazards that can affect seafood quality and safety, such as pathogenic bacteria, viruses, parasites, toxins, heavy metals, and contaminants. The document also discusses factors that influence bacterial growth in seafood and methods to control quality, including cleaning, time and temperature controls, drying, freezing, and more. It provides examples of specific hazards and concludes by listing environmental chemical contaminant tolerances and limits in fish.
There are many diseases of fish which can be troublesome to commercial producers as well as the recreational pond owner. Many disease outbreaks of captive fish stocks are associated with stressful conditions such as poor water quality, excessive crowding or inadequate nutrition.
Seafood includes fish and shellfish that are consumed from bodies of water. Fish are classified by their origin (freshwater or saltwater) and fat content (oily, white, or shellfish). When buying seafood, it should look and smell fresh. To prepare seafood, remove bones from fish fillets and scrub shellfish. Common cooking methods for seafood include dry methods like grilling and broiling as well as moist methods like steaming and poaching. Seafood is done when the flesh is opaque and flakes easily with a fork or reaches 145°F.
Small-scale fisheries face many challenges, including post-harvest losses which can be a significant economic issue. The document discusses factors that influence the spoilage of fish after harvesting, including time, temperature, and handling practices. The main causes of spoilage are biochemical and microbiological changes as the fish's natural defenses stop working after death. Enzymes and bacteria begin to break down proteins and fats in the fish. Proper processing, packaging, storage, and temperature control are important to reduce post-harvest losses and quality deterioration in fish.
Changes in fish after death include rigor mortis and autolysis. During rigor mortis, ATP breaks down and actin and myosin bind tightly, making the muscle rigid. Autolysis involves the breakdown of proteins, fats, and carbohydrates by the fish's own enzymes. As ATP depletes, pH decreases due to lactic acid formation. Bacteria then invade the fish, leading to microbial spoilage through the production of biogenic amines, organic acids, and off-flavors. Spoilage is influenced by factors like temperature, oxygen content, and acidity. Both autolysis and microbial actions break down the fish muscle and render it unfit for consumption.
This document provides information on fish and seafood processing techniques such as grading, chilling, and freezing. It discusses how fish grading involves selectively harvesting the highest quality fish based on size and appearance. Chilling is the process of cooling fish to just above freezing to preserve quality by inhibiting bacterial growth. Freezing allows for long-term storage over a year but requires more advanced technology. The rate of chilling depends on factors like fish size and proper mixing with ice. Chilling preserves fish for up to a month while freezing permits storage for over a year but can reduce quality if not done correctly.
Aquaculture basics module 3 body sistemsAlfonso Ortiz
This document provides an overview of the basic organs and body systems of finfish. It describes the physiology and anatomy of fish, noting there is diversity between species. The external anatomy discussed includes body shape, fins, mouth, opercula, skin, scales, and color. Body shape relates to habitat and can be affected by deformities. Fins aid in movement and stability. Mouth shape depends on feeding method. The opercula protect gills. Skin has mucus and scales. Color plays roles in camouflage, reproduction, and stress. The internal anatomy summarized includes the skeleton, muscles, and digestive system. The skeleton forms the scaffold and determines shape while muscles power movement.
Contamination, preservation, & spoilage of fishsridevi244
Fish is a valuable source of protein and nutrients but can become contaminated or spoiled if not properly handled and preserved. The document discusses several sources of contamination for fish including the water, intestines, handling during catching and transport. It also outlines factors that influence the spoilage of fish like the type of fish, temperature during storage and level of initial contamination. Spoilage is caused by the growth of microbes on the fish which leads to discoloration and changes that make the fish unacceptable for consumption. Maintaining a cold temperature during storage and transport is important for delaying spoilage.
Artificial propagation involves collecting fish eggs or larvae and raising them in a protected environment until they develop into fingerlings. This allows for higher survival rates compared to natural conditions. The key steps are selecting brood fish, inducing spawning through environmental changes or hormones, collecting the eggs, fertilizing them, incubating the eggs, and rearing the larvae. Successful brood fish rearing and spawning requires controlling factors like temperature, oxygen, light, and stocking density. Hormone treatments can induce out-of-season spawning and techniques are described for fertilizing, incubating, and rearing the fish through the larval stages.
The document provides information on different types of fish, including how to select, store, and cook fish. It discusses the classification of fish into various categories like fin fish, shellfish, crustaceans, and molluscs. It also describes optimal methods for cooking different kinds of fish based on their fat content, such as poaching lean fish and baking or broiling fatty fish. Guidelines are provided on properly handling and storing fresh or frozen fish to prevent spoilage.
This document provides an overview of homeostasis in fishes. It discusses four main topics: osmoregulation, endocrine regulation, thermal regulation, and the immune response. For osmoregulation, it describes the four main strategies fishes use to regulate their solute and water concentrations in different environments. It also discusses the roles of gills, kidneys, drinking, and ion exchange in maintaining homeostasis. For endocrine regulation, it outlines the major endocrine tissues like the pituitary gland, thyroid gland, and gonads, and the hormones they produce. It notes fishes use behavior to regulate temperature within their tolerance ranges. Finally, it introduces the non-specific and specific components of the immune system that help protect fishes
Cold plasma technology is a novel non-thermal food processing method that uses reactive gases to inactivate microbes on foods. It works through UV light and reactive chemical products from ionizing gases like air or oxygen without using antimicrobial chemicals. Some benefits are microbial inactivation, improved food safety and quality, extended shelf life, and minimal effects on nutrients. Challenges include immaturity of the technology and potential effects on food properties with over-treatment. Applications show promise for extending the shelf life of fruits like kiwis and oranges without negatively impacting taste or quality.
This document defines key terms related to Hazard Analysis and Critical Control Points (HACCP) and outlines the seven principles of a HACCP system. It describes conducting a hazard analysis to identify food safety hazards, determining critical control points to control hazards, establishing critical limits for control points, monitoring procedures, corrective actions for deviations, recordkeeping, and verification activities to ensure the HACCP system is functioning properly. The seven principles are: conduct hazard analysis, determine critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish recordkeeping, and establish verification procedures.
The document provides information on the poultry industry and processing in India. It discusses that poultry meat production makes up 50% of India's total meat production. It also outlines the key steps in poultry processing, including receiving, slaughtering, scalding, defeathering, evisceration, washing, chilling, packaging, freezing and preservation. Finally, it discusses important considerations for the layout and design of poultry processing plants, such as adequate space for buildings, drainage, lighting, ventilation and separation of clean and dirty areas.
W.A. Mihiravi Pamuditha gave a presentation on radio frequency (RF) heating technology for food processing. RF heating uses electromagnetic energy to induce volumetric heating within foods. It has advantages over conventional heating like faster and more uniform heating. Some applications of RF heating in food include thawing, baking, drying, pasteurization and using RFID tags for tracking. While it provides benefits, RF equipment has higher costs. The future of RF technology may include its expanded use in continuous food processing and integration with technologies like nanotechnology and smart refrigerators.
This document discusses meat plant hygiene and packaging requirements for meat products. It covers Good Hygienic Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) schemes for ensuring meat safety. GHP involves strict hygiene protocols for personnel, equipment, facilities and operations. HACCP identifies potential hazards and puts controls in place. The document also discusses packaging requirements for fresh meat to prevent moisture loss, maintain a desirable red color, and protect against microbial growth during storage and distribution.
Spirulina is a type of blue-green algae that is high in protein and nutrients. It can be consumed as a dietary supplement or used as an animal feed additive. Spirulina has 50-70% protein, more than beef or chicken, as well as fatty acids, vitamins, minerals, and phycocyanin pigment. It is commercially produced through cultivation in open ponds or closed photobioreactors. Proper temperature, lighting, water, and nutrients are needed for growth. The production process involves inoculation, cultivation, harvesting, dewatering, and drying the algal biomass. Operating parameters like light intensity, pH, and temperature must be carefully controlled.
The document announces a Mega Food Mela celebration on October 19th at Jamia Hamdard's football ground. There will be various food and drink stalls featuring cuisine from around India and other countries. Entertainment activities are also listed such as camel rides, horse cart rides, games, competitions, art, photo booth, and face painting. Visitors are joyfully invited to share in the celebration from 9am to 9pm.
Replication of DNA involves the semi-conservative duplication of DNA during the S phase of the cell cycle. It requires enzymes like DNA polymerase, helicase, primase, ligase and single-stranded DNA binding proteins. Meselson and Stahl's experiment provided evidence that replication is semi-conservative, with the parental DNA strands serving as templates for the production of two new double helix DNA molecules. Replication differs between prokaryotes and eukaryotes in terms of location, enzymes involved, and speed.
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
हिंदी वर्णमाला पीपीटी, hindi alphabet PPT presentation, hindi varnamala PPT, Hindi Varnamala pdf, हिंदी स्वर, हिंदी व्यंजन, sikhiye hindi varnmala, dr. mulla adam ali, hindi language and literature, hindi alphabet with drawing, hindi alphabet pdf, hindi varnamala for childrens, hindi language, hindi varnamala practice for kids, https://www.drmullaadamali.com
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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4th lecture 17.3.22 BFTC-601.pptx
1. MEAT, FISH, AND POULTRY
TECHNOLOGY
BFTC-601
UNIT-4
BY SHIVANI SINGH
PhD RESEARCH SCHOLAR
JAMIA HAMDARD
2. CONTENT
Unit: 4
◦ Fish: structure, rigor mortis (continued) , autolytic
changes, bacteriological changes, rancidity and physical
changes
3. Fish: structure
◦ Preprocessing of fish prepares the raw material for final processing. It is often performed on
shipboard or in a shore-based plant and includes such operations as inspection, washing,
sorting, grading, and butchering of the harvested fish.
◦ The butchering of fish involves the removal of non-edible portions such as the viscera, head,
tail, and fins. Depending on the butchering process, as much as 30 to 70 percent of the fish
may be discarded as waste or reduced to cheap animal feed.
6. Rigor mortis
◦ Rigor in fish usually starts at the tail, and the muscles harden gradually along the
body towards the head until the whole fish is quite stiff.
◦ The fish remains rigid for a period which can vary from an hour or so to three
days, depending on a number of factors, and then the muscles soften again.
How long does a fish stay in rigor?
The time a fish takes to go into, and pass through, rigor depends on the following
factors:
1. The species - some species take longer than others to go into rigor, because of
differences in their chemical composition
2. Its physical condition - the poorer the physical condition of a fish, that is the
less well nourished it is before capture, the shorter will be the time it takes to go
into rigor; this is because there is very little reserve of energy in the muscle to
keep it pliable. Fish that are spent after spawning are an example
7. 3. The degree of exhaustion before death - in the same way, fish that have
struggled in the net for a long time before they are hauled aboard and gutted will
have much less reserve of energy than those that entered the net just before
hauling, and thus will go into rigor more quickly.
4. Its size - small fish usually go into rigor faster than large fish of the same species.
5. The amount of handling during rigor- manipulation of pre-rigor fish does not
appear to affect the time of onset of rigor, but manipulation, or flexing, of the fish
while in rigor can shorten the time they remain stiff.
6. the temperature at which it is kept-This is perhaps the most important factor
governing the time a fish takes to go into, and pass through rigor because the
temperature at which the fish is kept can be controlled.
The warmer the fish, the sooner it will go into rigor and pass through rigor. For
example, gutted cod kept at 32-35°F may take about 60 hours to pass through rigor,
whereas the same fish kept at 87°F may take less than 2 hours
Small fish with low reserves of energy, that is exhausted and in poor condition, and
kept at a high temperature will enter and pass through rigor very quickly.
8. Rigor changes occurring in fish before it is frozen may affect the quality in three
main ways:
• Toughness and high drip loss in frozen whole fish or fillets;
• Gaping in fillets taken from frozen whole fish
• Shrinkage of frozen fillets
These undesirable effects can be reduced or prevented by:
• keeping the fish cool, particularly before it goes into rigor;
• handling it carefully when in rigor;
• freezing fillets taken from pre-rigor fish as soon as they are cut.
• Careful treatment of the fish before and during rigor will result in a higher quality
frozen product with a correspondingly better market value.
9. Autolytic change in Fish
The spoilage of fish can be defined as
“irreversible changes occurring in
postmortem fish muscle making it
unacceptable to consumers”. Such
changes are brought about as a result of
careless handling and faulty pre-
processing or storage.
Spoilage can be broadly classified into
two types; bacterial spoilage and
autolytic spoilage. Bacterial spoilage
results from growth and multiplication of
microorganisms at the expense of
muscle constituents. Even though
bacterial growth is the major cause of
spoilage of fish, it can be effectively
controlled by proper processing methods.
The rate and extent of autolytic spoilage
in fish are considerably less than
bacterial spoilage, but at first, autolysis
plays an important role in flavour
development and the onset of bacterial
spoilage. Absolutely fresh and healthy
fish is impermeable to bacteria due to the
intact skin. Further, the absence of
simple and easily available nutrients in
absolutely fresh fish makes it difficult for
bacteria to grow and multiply. However,
after the death of the fish, autolysis sets
in, making the fish skin permeable to
bacteria and at the same time releasing
simple sugars, free amino acids, free
fatty acids, etc. These nutrients provide a
nutrient rich medium for bacteria to grow
and multiply.
10. ◦ In simple terms, autolysis is defined as the degradation of muscle and skin constituents by
endogenous enzymes. Since the enzymes causing autolysis arise from within the fish
muscle (endogenous), the prevention and control of autolysis is very difficult unless drastic
treatments are used. However, a clear understanding of autolysis would be useful in
devising suitable methods to effectively reduce spoilage, thereby preserving the delicate
flavour.
Role of Enzymes in Autolysis
Live fish contain numerous enzyme systems
required for the complex metabolic reactions
taking place. These enzymes are distributed
both in the intracellular (within the cell) and
extracellular (outside the cell) compartments
throughout the fish muscle. Their individual
concentrations vary with the nature and
function of the tissue. In live fish, all these
enzyme systems are used in metabolic
processes. Consequently, most of the
enzymes occur as some sort of inactive
precursors. In certain other cases, the
enzymes are kept isolated from their
substrates. Once the fish is dead, the ability
of its body to regulate the enzymes is lost.
The absence of blood circulation, depletion
(reduction) of oxygen, depletion of energy
sources such as CTP (creatine
triphosphate) and ATP (adenosine
triphosphate), and the breakdown of the
body’s scavenging mechanism bring an end
to all anabolic or biosynthetic processes. In
effect, in post-mortem fish muscle, only the
catabolic and degrading reactions are active.
These changes lead to the accumulation of
catabolic products..
11. Autolsysis and nucleotide catabolism
• The degradation of nucleotides starts during the rigor mortis stage and continues throughout
the period of autolysis. In the autolytic period the ATP sequentially degrades to adenosine
diphosphate (ADP), adenosine monophosphate (AMP). Inosine monophosphste (IMP) and
hypoxanthine (Hx). The rate of breakdown of ATP is mainly dependent on the type of fish
and condition of storage and the degradation of ATP has been associated with the quality of
fish. It has therefore, been observed that it is possible to assess the freshness of fish from
the relative accumulation of different degraded products of ATP.
12.
13. Bacteriological changes
◦ Even before the autolytic process is over the spoilage bacteria become active.
Though the inside of the live fish muscle is sterile the skin, viscera and gill harbor
a high load of bacteria. About 10² -10⁷ colony forming units (c.f.u.)/square inch of
bacteria are found in the skin and between 10³ -10⁹ c.f.u./g are found in gill and
intestine of a tropical fish. The high variation in the number, however, is due to the
type of water the fish live in. The gill and skin of fish caught from polluted water
show higher load of bacteria in comparison to fish caught from clean waters.
Based on the growth temperature requirements, bacteria can be grouped as
psychrotrophic (cold-tolerant), psychophilic (cold-loving), mesophylic and
thermophylic.
Table 1: Optimum and maximum growth temperature of different categories of
bacteria
14. ◦ Based on temperature tolerance, bacteria are divided into three classes.
i) Mesophilic bacteria- Mesophilic bacteria live in room temperature, 20-45ºC.
Majority of bacteria fall in this group. They grow within the temperature range of
20-45º C with an optimum of 30-37º C. Most pathogenic bacteria fall in this group
e.g. Salmonella, Escherichia, Staphylococcus.
ii)Psychrophilic bacteria- They are cold loving bacteria and grow in temperatures
between 0-20º C. Their optimum growth temperature is 15ºC. This group is the
principal bacteria that cause spoilage of foods kept in refrigerated temperatures.
In actual practice, these types of organisms are not really encountered. Those
bacteria seen growing in cold temperatures are often adapted to grow in elevated
temperatures up to 35ºC. Such bacteria are called Psychrotropic bacteria. Ex.
Pseudomonas, Alteromonas, Acinetobacter.
iii) Thermophilic bacteria- Tolerate high temperatures, normally, 45-70º C. Their
Optimum growth temperature is 55º C. Bacteria belonging to this group are rare.
e.g. Bacillus stearothermophilus.
15. Rancidity
This is caused by the oxidation of fat, which is present in the fishes. Rancidity is
more pronounced in oil rich fishes like mackerel, sardine etc. The unsaturated
fat in the fish reacts with the oxygen in the atmosphere forming peroxides, which
are further broken down into simple and odoriferous compounds like aldehydes,
ketones and hydroxy acids, which impart the characteristic odors. At this stage
the colour of the fish changes from yellowish to brown this is known as rust. This
change results in an unpleasant flavour and odor to the product, thus leading to
consumer rejection. Though a certain degree of rancidity can be accepted, it is
seen that the nutritional value of these fishes are much lower than non-oxidized
ones. These fatty fishes continue to become rancid during storage. Certain
impurities in salt and traces of copper accelerate this.
The two distinct reactions in fish lipids of importance for quality deterioration are:
1. oxidation
2. hydrolysis
16. 1. Lipid hydrolysis
Lipases bring about hydrolysis of lipids producing free fatty acids and resulting in
hydrolytic rancidity. Free fatty acids trigger protein insolubilization and texture
degradation in frozen stored fish.
2. Lipid oxidation
It is a very series problem in fish, in view of the highly unsaturated nature of fish
lipids. The double bonds of unsaturated fatty acids are highly susceptible to
oxidation and this leads to the production of various carbonyls and other
secondary oxidation products, which impart the characteristic rancid off flavour to
the product. These products, besides producing off flavour reduce the shelf life
and nutritional value of the product also. Some of them are toxic in nature. These
reactions are initiated by free radicals generated from unsaturated bonds, which
start chain reactions resulting in the production of various undesirable compounds
like peroxides, hydroperoxides, aldehydes, ketones etc. Finally, the free radicals
form non-radical polymers, which terminate the chain reaction.
17. Oxidised lipids interact with proteins reducing the nutritive value of the proteins
considerably. Melonaldehyde is one of the major oxidation products and estimation of
this compound by forming the thiobarbituric acid (TBA) complex is the accepted
method for monitoring the extent of lipid oxidation. In lipid oxidation, the first step
leads to formation of hydroperoxides, which are tasteless but can cause brown and
yellow discoloration of the fish tissue. The degradation of hydroperoxides gives rise
to formation of aldehydes and ketones. These compounds have a strong rancid
flavour. Lipid oxidation primarily non enzymatic in nature, recently the involvement of
microsomal enzymes and lipoxygenase has been reported. This lipid oxidation takes
place in fishes having more than 2% of the lipids e.g. fatty fishes.
Factors affecting the oxidation
1. Content and composition of unsaturated fatty acid
2. Oxygen availability
3. Light radiation
4. pH
5. Temperature
6. Moisture content
7. Content of pro and anti oxidant.
18. Physical changes
Apart from the chemical effects, growth and multiplication of bacteria also bring
about certain changes which are perceptible by human sense organs. These
changes can also be evaluated to determine the extent of spoilage. Such physical
changes are called ‘organoleptic indices’. The important organoleptic indices of
spoilage are as follows:
1) Texture: In case of fresh fish, the texture of fish meat on pressing with finger will
be firm and elastic. In other words, the distortion created by finger pressing will
be removed immediately and the pressed surface will come back to its original
shape. On spoilage, with extend of spoilage, the texture will gradually change to
soft and flabby with retention of finger impression or distortion of finger pressing.
2) Eyes: In case of fresh fish, the eye balls will be protruding and the eye lens will
be transparent and pupil will be jet black. On spoilage, the eye balls will sink
(Sunken eyes), the eye lens will become opaque and cloudy.
3) Gills: The gills of fresh fish will be bright red and free from mucous deposit. With
spoilage the bright red colour turns brown and then gets bleached. The gills also
get covered with thick mucous. This mucous covering also changes its thin
transparent nature to thick and yellow in colour on spoilage.
19. Physical changes
4. Fish surface: The colour and surface of fish body also undergo changes with spoilage. In
fresh fish, the body surface will show a characteristic colour with metallic sheen. The
surface also will be covered with a thin and transparent layer of slime. On spoilage, the
characteristic colour and metallic sheen will be lost and the surface will get covered with
thick cloudy or yellow slime.
5. Cross-section: A critical observation of the cross-section of the fish is also found to give a
clear indication about the extent of spoilage. In case of fresh fish, the tissue around
backbone at the cross-section of fish will be bluish and transparent without reddish brown
colour. On spoilage, the muscle will turn waxy and opaque with or without reddish brown
discoloration.
During spoilage, the odor changes as follows
Very good : Fresh sea weedy (Fish) or shell fish smell (Shrimp)
Good : Loss of sea weediness or shell fish smell
Fair : No odor
Editor's Notes
Gapping
A fillet is said to be “gapped” when the individual flakes of
muscles come apart, giving the fillet a broken and ragged
appearance. This happens when the material that binds the flakes
together, known as connective tissue, breaks down.