This document discusses analytical chemistry as it relates to fish safety. It explains that fish must be analyzed to set quality standards, establish tolerance levels for chemicals, and eliminate subjective personal opinions from decisions about product quality. It then outlines various biological, chemical, and physical hazards that can contaminate fish, including naturally occurring toxins, intentionally added food additives, allergens, and unintentionally added chemicals. Finally, it lists some common chemical indices used to assess seafood quality and safety, such as total volatile base-nitrogen and ammonia levels.

1. Fish Analytical
Chemistry
Prepared by:
RODNEY L.
PEÑAFIEL

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.

3. FOOD SAFETY AND
QUALITY CONTROL

4. Food Safety
Hazards
-Biological
-Chemical
- Physical

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

7. Chemical Hazards
• Naturally Occurring
• Intentionally added
• Unintentionally added

8. Types of Naturally Occurring
Chemicals Hazards
 Mycotoxins (e.g., aflatoxin)
 Scombrotoxin (histamine)
 Ciguatera fish poisoning ( algae toxins)
 Shellfish toxins
- Paralytic shellfish poisoning (PSP)
- Diarrhetic shellfish poisoning (DSP)
- Neurotoxic shellfish poisoning (NSP)
- Amnesic shellfish poisoning (ASP)/
Domoic Acid

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

15. FIN…

Thank You
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