The document provides information about proper chilling methods for fish. It discusses:
1) Chilling is the most common practice for maintaining fish freshness by reducing the temperature slightly below or above freezing. Several chilling methods are discussed including wet icing, chilled seawater, refrigerated air, dry ice, and gel ice mats.
2) Proper handling practices are important from harvesting to consumption. Sufficient ice, drainage of water, and preventing damage during transport are key considerations.
3) Common storage methods like bulking, shelfing, and boxing are described. Insulated containers made from plastic, wood, or metal can be used depending on properties like insulation and ease of handling.
Post harvest handling and preservation of fresh fish and seafoodMaya Sharma
It describes about economic importance of fish production, trade and utilization, contribution of fish to human health, postharvest losses in fish and seafood
Preparation of surimi and minced based fishery productsAshish sahu
Surimi processing involves processing whole or gutted fish into mince, repeated washing of the mince (at mince and water ratio of 1:3 for 2-3 cycles), dewatering (done by manual press, nylon mesh bag method, Centrifugation and screw press till the moisture content of the meat, ranges between 80% and 84%) and refining.
Surimi is a Japanese word that literally means "ground meat". 2. To make surimi, the lean meat from white fleshed fish such as pollock is pulverized into a thick paste. The gelatinous paste can then be combined with various additives to become fake crab, fake lobster, and whatnot.
Quality assessment is a part of quality assurance that focuses on assessment of fulfilling quality requirements. The quality of fish and fishery products has become a major concern in fish industry all over the world. Fish, being one of the exceptionally perishable foods and as a result of globalization of food trade fish products tend to be more susceptible to rejection due to poor quality especially if the initial raw materials are of poor quality despite the technological developments in fish production. Furthermore, various outbreaks of food-borne illnesses, among which fish has been implicated as one of the vehicle foods, in various countries in the past years have led to strict food quality/safety rules and regulatory system worldwide. Most often "quality" refers to the aesthetic appearance and freshness or degree of spoilage which the fish has undergone.. To maximize the value of the fishes, freshness quality must be maintained. To increase the acceptability of the fish product, the method of quality assessment must be known. Essentially, the objective of fish and fish product assessment is to avoid the ingestion of contaminated food; to evaluate the nutritive value of food by detecting the presence of biological, chemical and physical hazards and in the end to ensure the safety of the consumer. To assess the safety of fish and fish products both instrumental and sensory methods are used. Sensory methods are the most satisfactory way of assessing the spoilage and freshness of fish and fishery products.
Post harvest handling and preservation of fresh fish and seafoodMaya Sharma
It describes about economic importance of fish production, trade and utilization, contribution of fish to human health, postharvest losses in fish and seafood
Preparation of surimi and minced based fishery productsAshish sahu
Surimi processing involves processing whole or gutted fish into mince, repeated washing of the mince (at mince and water ratio of 1:3 for 2-3 cycles), dewatering (done by manual press, nylon mesh bag method, Centrifugation and screw press till the moisture content of the meat, ranges between 80% and 84%) and refining.
Surimi is a Japanese word that literally means "ground meat". 2. To make surimi, the lean meat from white fleshed fish such as pollock is pulverized into a thick paste. The gelatinous paste can then be combined with various additives to become fake crab, fake lobster, and whatnot.
Quality assessment is a part of quality assurance that focuses on assessment of fulfilling quality requirements. The quality of fish and fishery products has become a major concern in fish industry all over the world. Fish, being one of the exceptionally perishable foods and as a result of globalization of food trade fish products tend to be more susceptible to rejection due to poor quality especially if the initial raw materials are of poor quality despite the technological developments in fish production. Furthermore, various outbreaks of food-borne illnesses, among which fish has been implicated as one of the vehicle foods, in various countries in the past years have led to strict food quality/safety rules and regulatory system worldwide. Most often "quality" refers to the aesthetic appearance and freshness or degree of spoilage which the fish has undergone.. To maximize the value of the fishes, freshness quality must be maintained. To increase the acceptability of the fish product, the method of quality assessment must be known. Essentially, the objective of fish and fish product assessment is to avoid the ingestion of contaminated food; to evaluate the nutritive value of food by detecting the presence of biological, chemical and physical hazards and in the end to ensure the safety of the consumer. To assess the safety of fish and fish products both instrumental and sensory methods are used. Sensory methods are the most satisfactory way of assessing the spoilage and freshness of fish and fishery products.
Surimi is a mechanically deboned, washed (bleached) and stabilised fish flesh.
It is an intermediate product used in the preparation of a variety of ready to eat seafood such as Kamaboko, fish sausage, crab legs and imitation shrimp products.
Ideally, surimi should be made from low-value, white-fleshed fish with excellent gelling ability and which are abundant and available year-round.
There are different fish processing system in the world among them canning is a well known system where fish is preserved by permanent, hermetically sealed containers through agency of heat.
Presentation on fish processing, preservation and trasportingMuhammad Leaque
In this presentation, the information of fishes as well as methods are described to preserve fishes, i.e how to process them, how to preserve them and how to transport them.
Transportation of aquarium or ornamental fish is an area every ornamental fish exporter should pay senior attention to. This brochure elaborates on how you can pack them with water and oxygen essential for their health and survival.
Find out more about Sri Lankan Aquarium Fish - https://goo.gl/wDcsbo
Surimi is a mechanically deboned, washed (bleached) and stabilised fish flesh.
It is an intermediate product used in the preparation of a variety of ready to eat seafood such as Kamaboko, fish sausage, crab legs and imitation shrimp products.
Ideally, surimi should be made from low-value, white-fleshed fish with excellent gelling ability and which are abundant and available year-round.
There are different fish processing system in the world among them canning is a well known system where fish is preserved by permanent, hermetically sealed containers through agency of heat.
Presentation on fish processing, preservation and trasportingMuhammad Leaque
In this presentation, the information of fishes as well as methods are described to preserve fishes, i.e how to process them, how to preserve them and how to transport them.
Transportation of aquarium or ornamental fish is an area every ornamental fish exporter should pay senior attention to. This brochure elaborates on how you can pack them with water and oxygen essential for their health and survival.
Find out more about Sri Lankan Aquarium Fish - https://goo.gl/wDcsbo
Development of the Idea of using the Intermittent Solar Ammonia Absorption Cy...Bruno B Garcia
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Refrigeration and freezing play vital roles in the fish industry, ensuring the preservation of fish products while maintaining their quality and extending their shelf life. As highly perishable commodities, fish and seafood require immediate cooling and storage at low temperatures to inhibit bacterial growth and enzymatic reactions that lead to spoilage. With the global demand for fish products on the rise, efficient refrigeration and freezing techniques have become essential in the fish industry to meet consumer expectations for fresh and safe seafood.
The TLE module about Cookery for Grade 10 students is a comprehensive course that provides learners with the basic knowledge and skills in food preparation and cooking. The module covers a wide range of topics including food safety and sanitation, kitchen tools and equipment, principles of cooking, and recipe preparation.
Students will have the opportunity to learn about different cooking techniques and methods such as boiling, frying, baking, and grilling. They will also discover the importance of proper nutrition and how to prepare healthy and balanced meals.
Throughout the module, students will be engaged in hands-on activities and practical exercises to develop their cooking skills. They will also be challenged to apply their knowledge in creating their own recipes and dishes.
By the end of the module, students will have gained a solid foundation in cookery, including the ability to plan, prepare, and present a variety of meals. They will have also developed important life skills such as teamwork, communication, and problem-solving that will serve them well in any future career or endeavor.
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2. Fish alone among the major food
commodities is subject to virtually no control
before harvesting or catching.
Since fish is highly perishable, proper handling
must start from the moment it is harvested until
it reaches the consumer's table
The fisher, the middleman (wholesaler and retailer) and the
consumer all have important roles in keeping fish as
fresh as possible.
Lowering the temperature (chilling, refrigeration
and freezing) is the key factor in maintaining
the quality of fresh fish.
3. Chilling is the most common practice in keeping the freshness of fish. Chilling
means the reduction of temperature to some point below (-1.1 to -2.2°C) or
above (0°C) the freezing point of the fish muscle.
Chilling does not stop spoilage but slows it down considerably.
Methods of Chilling:
There are several ways of chilling fish, but only the few
methods which are relevant in the fishing industry will be
discussed here.
1. Wet Ice (Icing)
4. Icing is by far the most common and useful way of chilling the fish
catch. Cooling is effected by the direct contact between the melted
ice and the fish.
When ice is placed in close contact with the fish, heat is
transferred from the warm fish to the ice resulting to the melting
of ice; in tum the fish is cooled down by the melted ice.
5. considerations during icing the fish:
Sufficient ice must be used to maintain fish temperature at 0°C.
For longer trips more ice than fish is needed, more than the usual
1: 1 ice : fish ratio.
The arrangement of ice and fish must be in such a way that
accumulated water, blood and slime can be drained easily.
6. Ice and fish should be placed alternately to avoid localized heating.
Fish must be sufficiently surrounded with ice on the sides, top and
bottom
When packing mixed fish, big fish must be placed at the bottom
and small fish on top. Fish with delicate skin should be packed on
top of fish with scales.
7. Gutted fish must be filled up with ice in the belly cavity and must be arranged with
belly down in a slanting position inside the container.
2. Chilled Seawater (CSW)or Jee Slurry:
This is also termed as "slush ice" which is a mixture of
seawater and crushed ice used for the chilling of fish catch.
The amount of ice depends on the initial temperature of the water and
the fish, the size of the container and the quality of its insulation, and
the length of the trip.
8. The advantages of CSW over icing are:
1. CSW chills fish much faster than wet ice.
2. Fish in CSW do not suffer from physical damage
due to crushing or pressure from other fish.
3. Fish in CSW are washed in the slurry.
In spite of the advantages mentioned above, CSW chilled fish do not
necessarily keep longer than wet iced fish.
Other Methods:
There are other ways of chilling fish such as:
9. Refrigerated Air:
Air chilling is commonly employed in big commercial
boats. Chilled air is circulated by a finned evaporator
and fan situated at one end of the fish room.
These units are often referred to as air blowers
The cooling time generally exceeds 24 hours which is a reflection of the
slow heat transfer between the chilled air and the
stacked cases of fish.
10. 3. Dry Ice
Dry ice is solid carbon dioxide. Cooling is effected by the evaporation of the dry
ice.
Due to its very low temperature (-78.9 °C), dry ice should not be used in direct
contact with fish to avoid cold bums.
This method of chilling is preferred for air shipment of fish as this
does not cause leakage.
However, the use of dry ice is subject to restrictions because it expands from
a solid form into a gas and it may expel oxygen, posing a hazard to the safety
of airplanes.
11. 4. Gel Ice Mat
Gel ice is made by freezing a water-based gel.
The advantage of gel ice is that all water is bound with no chance
of water leakage during thawing.
Gel mat chilling is suitable for air transport of fish.
o Types of Ice
The water used for the manufacture of ice must be fit for drinking.
Depending on the temperature and length of storage, appreciable
numbers of bacteria can build up in the ice
Used ice will be heavily contaminated with spoilage bacteria and
must be discarded
12. Spoilage of the fish will be more rapid when old or dirty ice is used.
The most common types of ice used in fisheries are the following:
1. Block Ice
• Block ice is made by freezing water in forms (cans or moulder) of the
desired size.
• The size of the block produced can vary depending on the
requirement
• Ice blocks are rarely used directly for cooling fish because of their
size and weight.
• They must be crushed into smaller pieces. Block ice melts slowly
but is easy to transport in insulated containers to the villages
15. Crushed ice usually comes from blocks or slabs broken down through
mechanical crushers or manually.
3. Flake Ice or "Scale"
16. Flake ice is commonly produced from fresh water as thin flakes, formed instantly
on cold metallic surfaces such as the inside of a fixed, vertical cylinder.
The cylinder wall is kept below-20°C by constant refrigeration.
The ice formed is removed from cylinder by "sudden" heating and is collected
by a rotary scraper as firm and dry flakes.
17. The flakes fall directly into a storage bin, which is maintained about -6°C
Flake ice has the advantage of small particles which give good ice-fish
contact because of a large surface area.
The disadvantages of flake ice:
1. It is denser than crushed ice so more flake ice has to be used to
achieve the same cooling as crushed ice.
2. It tends to clump and it melts very rapidly making it less practical
for longer transport.
19. Tube ice is made by freezing water on the inside surface of a tube.
Tube ice lasts longer and melts more evenly than other shaped ice and is useful for
transporting fish in uninsulated containers.
The bulk density is midway between that of flake ice and crushed ice;
however, due to its cylindrical shape, it is not practical for icing.
It can also bruise the fish because of its relatively large size.
Methods of Storing Iced Fish:
1. Bulking
2. shelfing
3. boxing
20. Bulking
In bulking, the ice and the fish are layered to achieve intimate
contact, which will ensure the maximum storage life in ice.
This method of storing fish is usually utilized in the hold of
fishing boats to economize on space
Bulking has disadvantages when a very large volume of fish
needs to be stored
21. 1. Fish can be physically damaged through the pressure of fish above and the
pressure of ice.
2. Bulked fish are in general of poorer quality than shelved or boxed fish after
the same storage time.
3. The unloading of the catch is difficult which could result to rough handling.
22.
23. Shelfing
Shelfing is applicable to larger species, which are gutted. In this
method, the fish is stored in single layers, gut cavity down on a
bed of ice; sometimes a little ice spread on top.
This is designed to ensure bleeding through the cut
surface of the fish to retard spoilage by chilling
24. Shelved fish, if well iced on top, are of better or
at least of equal quality to bulked fish. The fish
can be separated easily into different catches.
25.
26. Boxing
Boxing is the preferred method of storing fish in ice. Fish and ice
are layered m specially made boxes.
The boxes can easily be moved for transport to market
or permanently fixed on board the fishing vessel.
27. Several advantages of boxing:
1. The segregation of first-caught fish from last-caught fish, small from large, one·
species from another can be easily achieved.
2. Handling is kept to a minimum and, with a good boxing practice, fish will not
be damaged physically.
A disadvantage of boxing in some cases is that the space occupied in
storing fish is greater than that for bulking.
28. Types of Containers:
The choice of containers for keeping fish will greatly determine the end
quality of the iced product.
In the selection of a fish container, the following should be taken into
consideration:
1. insulating properties
2. proper shape and dimensions for the fishery product concerned
3. easy to handle, fill and empty
4. easy to clean and stack securely one on top of the other
5. constructed from non-poisonous materials
6. adequate provision for drainage of melt-water
29. Plastic Box
Plastic is the term used to describe a wide range of materials such as polyethylene
(PE) and polypropylene (PP).
Polyethylene box
polypropylene box
30. Plastics are composed of very large molecules (chains or lattices called
polymers).
Polymers are made up of links or building blocks of distinct molecular structure called monomers.
High density polyethylene (HDPE) and polypropylene are widely used in
the manufacture of modern day containers.
Polyethylene:
Polyethylene (PE) is made by subjecting gaseous ethylene
monomer to heat and pressure in the presence of a metallic
catalyst.
PE is classified into low density (0.910 to 0.925 g/cm3),
medium density (0.926 to 0.940 g/cm3) and high density
31. High density polyethylene is divided into type Ill (density 0.94 l to 0.959 g/ cm3)
and type lV which has a density of 0.960 g/cm3 and above
In general, polyethylene has excellent toughness; it is resistant to chemicals,
oil and grease; inert to food; and has extremely low water vapor
transmission properties.
High density or rigid polyethylene (HDPE) containers have proven to be very
useful in the chilling of fish.
They are expensive but will last long. Furthermore, these containers can
withstand extreme heat or cold and are easy to clean because of their smooth
and non-absorbent surface.
They are usually built with proper drains. The container can very well retain
coldness inside.
32. Polypropylene (PP):
Polypropylene is a homo-polymer of propylene. It has a low density (around
0.902 g/cm3) and superior processability.
lt is one of the lightest plastics, has a good resistance to grease and most
chemicals, provides a good barrier to water vapor and can withstand high
temperatures due to its high softening point.
Polypropylene is more rigid, stronger and lighter than polyethylene
Polystyrene (Styrophore)
33. Polystyrene monomer is polymerized into high molecular weight poly• styrene through a free radical
mechanism.
Styrene chemically resembles ethylene, except it has a benzene ring attached.
34. Polystyrene resin normally has a density of 1.0 to 1.1 g/cm3• Chemically, polystyrenes are
resistant to weak acids and bases, vegetable oils and others.
Polystyrene boxes are becoming popular locally for transporting fish from the
landing place to the market or fish plant.
However, the boxes are difficult to clean, do not last long and do not have
drainage for melt-water.
Further• more, they are difficult to move because they lack hand-grip.
The boxes must have additional wooden frames to make them durable and in
order to make handling of the containers easier.
The containers are difficult to clean especially if the pores are damaged. Dirt
is easily accumulated in the damaged pores
36. Tubs made from GI sheets (baiiera) are conical in shape and so far the most
commonly used container by fishers in the Philippines.
These tubs are not provided with drains; they easily corrode they have poor
insulating property and are quite difficult to handle due to their fill capacity,
around 40-50 kg.
Baheras are becoming Jess popular locally and are slowly being replaced by
polystyrene boxes.
Wooden Boxes:
Wooden boxes can withstand rough handling and have relatively good
insulating property
However, they are not easy to clean, and are slightly difficult to handle
because of their weight
They become a hazard to handlers (splinters can cause injury) when they
are not properly maintained
39. These baskets are cheap and easy to handle due to light material but difficult to clean
and do not last long.
Ice will easily melt in these baskets since they are loosely woven.
Pointers in Handling Chilled Fish
The choice of insulating material“ will depend on its thermal conductivity or
resistance and permeability to water vapor (waterproof), density and
compressive strength.
40. The following must be taken into consideration when handling
chilled fish:
1. Temperature
Low temperatures (around 0°C) must be maintained until the
commodity reaches the consumer
The fish must be chilled as soon as possible and kept chilled before
processing and during al I stages of fish preparation.
2. Time
All delays must be kept to a minimum. The length of time the
fish can be kept in a chilling medium must also be known to the
fish handler.
41. 3. Contamination.
Care must be taken that no contamination occurs during chilling and
during the storage of chilled fish. Good hygiene and sanitation (good
housekeeping) must be observed at all times.
4. Damage.
Physical damage such as bruises, cuts, punctures, etc.
must be avoided when handling chilled fish.
42. Title: SITE VISITATION /Laboratory Activity
Date: March 2-6, 2020
Time: 3:00 to 6:00 AM
Venue: Placer Fish Port, Placer Surigao del Norte
Participants: BAT second year students and BTLED-AFA Second year students
Responsible Person: ARMAN N. BERMON, LPT subject teacher/in-charge
43. Rationale:
The SSCT Mainit Campus offered Bachelor of Agricultural
Technology BAT and Bachelor of Technology in Livelihood Education Major
in Agri-Fishery Arts BTLEd-AFA, the said programs was in accordance to
the CHED approved curriculum which was focusing on the Agriculture and
Fishery, to address the agricultural sector of the Philippines, for further
learnings of the learners, the course designed to have an actual
observation to the local fish ports of the region, as one of the
requirements of the curriculum and to attain the vision and mission of the
institution.
44. Objectives:
1.To know the different types of ice use by the
fisherman of the Placer Fish port.
2.To know how to apply the proper storage using
different storage boxes and proper handling.
3.To know the methods of proper handling in fresh
fish.
4. To deal with the fishermen’s and middle men.
45. Date and
Time
Course
Section
Activity Persons involved
March 2, 2020
3:00 to 6:00 AM
BAT 2A 1. Assembly at SSCT-Mainit Campus
gate
2. Arrival at Placer Fish port
3. Courtesy call to the Placer Fish
Port Authorities
4. Interview and observation to the
fishermen’s and middle men’s
5. Ice plant observation
6. Departure
1. BAT 2A Students
2. Arman N. Bermon
3. Fish port authorities
4. Fishermen’s
5. Middlemen’s
6. Fish Vendor’s
Proposed Activity:
46. March 3, 2020
3:00 to 6:00
AM
BAT 2B 1. Assembly at SSCT-
Mainit Campus gate
2. Arrival at Placer Fish
port
3. Courtesy call to the
Placer Fish Port
Authorities
4. Interview and
observation to the
fishermen’s and middle
men’s
5. Ice plant observation
6. Departure
1. BAT 2B Students
2. Arman N. Bermon
3. Fish port authorities
4. Fishermen’s
5. Middlemen’s
6. Fish Vendor’s
47. March 4, 2020
3:00 to 6:00
AM
BAT 2C 1. Assembly at SSCT-
Mainit Campus gate
2. Arrival at Placer Fish
port
3. Courtesy call to the
Placer Fish Port
Authorities
4. Interview and
observation to the
fishermen’s and middle
men’s
5. Ice plant observation
6. Departure
1. BAT 2C Students
2. Arman N. Bermon
3. Fish port authorities
4. Fishermen’s
5. Middlemen’s
Fish Vendor’s
48. March 5, 2020
3:00 to 6:00
AM
BAT 2D 1. Assembly at SSCT-
Mainit Campus gate
2. Arrival at Placer Fish
port
3. Courtesy call to the
Placer Fish Port
Authorities
4. Interview and
observation to the
fishermen’s and middle
men’s
5. Ice plant observation
6. Departure
1. BAT 2D Students
2. Arman N. Bermon
3. Fish port authorities
4. Fishermen’s
5. Middlemen’s
6. Fish Vendor’s
49. March 6, 2020
3:00 to 6:00
AM
BTLED
AFA 2
1. Assembly at SSCT-
Mainit Campus gate
2. Arrival at Placer Fish
port
3. Courtesy call to the
Placer Fish Port
Authorities
4. Interview and
observation to the
fishermen’s and middle
men’s
5. Ice plant observation
6. Departure
1. BTLED-AFA 2 Students
2. Arman N. Bermon
3. Fish port authorities
4. Fishermen’s
5. Middlemen’s
6. Fish Vendor’s
50. What to observed:
1.Chilling, refrigeration and freezing methods
2.Different types of ice
3.Methods of Storing Iced Fish
4.Types of Containers
5.Types of fish.