Recent advances in fish processing technology in India. Freezing is commonly used to preserve fish and shrimp, which are frozen in blocks or individually and stored at -20°C. Individually quick frozen products require special care during processing. Value addition includes fish oil capsules containing omega-3 fatty acids and surimi, which is used to make imitation seafood products. New technologies discussed include irradiation and retort pouch processing for sterilization, and extrusion cooking to make ready-to-eat foods. The Central Institute of Fisheries Technology and National Institute of Fisheries Post Harvest Technology conduct research and training to develop technologies and support the fisheries industry.
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.
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.
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.
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.
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 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.
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
The traditional fishery byproducts are fishmeal, fish body and liver oils, fish maw, isinglass etc. Fish protein concentrate, fish albumin, glue, gelatin, pearl essence, peptones, amino acids, protamines, fish skin leather etc. are some other byproducts generally processed out of fish and fish waste.
.DEFINITION OF FISH PHARMACOLOGY:
“Fish pharmacology is essential for undertaking treatment of fishes using any therapeutic chemicals or drugs.”
“Pharmacology is the study of the interaction of chemicals with living system.”
“Pharmacology” is morden science which correlated other biological sciences, eg., Biochemistry , Physiology Microbiology , Medicine , and Genetics.
“Pharmacology is the branch of biology concerned with the study of drug action.”
“Pharmacology is the study of drugs including their origins, history, uses, and properties. It mainly focuses on the actions of drugs on the body.”
“Pharmacology is the study of drugs and theire actions on the body”.
“Pharmacology is the study of substance that interact with living systems through chemical process, especially by binding to regulatory molecules &activating or inhibiting normal body process.
Fig. 1
3. HISTORY OF FISH PHARMACOLGY:
Pharmacology emerged as its own discipline in the 19th Century, branching off from research done in fields of science such as organic chemistry and physiology. Oswald Schmiedeberg, who was born in what is now Latvia in 1838, is considered the father of pharmacology. His doctoral thesis was on the measurement of chloroform levels in blood, and he went on to become a professor of pharmacology at the University of Strasburg, where he ran an institute of pharmacology. There, he studied chloroform, which was used as an anesthetic, chloral hydrate, a sedative and hypnotic, and muscarine, a compound isolated from the mushroom Amanita muscaria that stimulates the parasympathetic nervous system and has been used to treat various diseases such as glaucoma.
In 1890, John Jacob Abel became the first pharmacology chair in the United States, at the University of Michigan. He later went to Johns Hopkins University in Baltimore. Abel was the first to isolate the hormone epinephrine from the adrenal gland, isolate histamine from the pituitary gland, and make pure crystalline insulin. Animals such as dogs, cats, pigeons, and frogs were used to test pharmacological substances. Humans were even used as test subjects. Sometimes they suffered through severe adverse effects from these substances, such as when the German pharmacist Friedrich Serturner and three of his friends had poisoning for several days from an alkaloid that Serturner had isolated from opium. This alkaloid was later named morphine, after the Ancient Greek god of sleep, Morpheus.
Oswald Schmiedeberg was a brilliant scientist. He studied the pharmacology of various compounds, including chloroform, and published an important text called the Outline of Pharmacology. There, he studied chloroform, which was used as an anesthetic, chloral hydrate, a sedative and hypnotic, and muscarine, a compound isolated from the mush to the field, Schmiedeberg is now known as 'the father of pharmacology'.
Fish processing and preservation: A Report based on Kuliarchar Cold Storage L...Md. Atick Chowdhury
Fish processing is a method of preservation for further consumption. Different fish processing industries are engaged in processing and preservation of raw fish and shrimp species. The processed fish are preserved and can also be exported throughout the world if proper quality during processing is maintained.
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 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.
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
The traditional fishery byproducts are fishmeal, fish body and liver oils, fish maw, isinglass etc. Fish protein concentrate, fish albumin, glue, gelatin, pearl essence, peptones, amino acids, protamines, fish skin leather etc. are some other byproducts generally processed out of fish and fish waste.
.DEFINITION OF FISH PHARMACOLOGY:
“Fish pharmacology is essential for undertaking treatment of fishes using any therapeutic chemicals or drugs.”
“Pharmacology is the study of the interaction of chemicals with living system.”
“Pharmacology” is morden science which correlated other biological sciences, eg., Biochemistry , Physiology Microbiology , Medicine , and Genetics.
“Pharmacology is the branch of biology concerned with the study of drug action.”
“Pharmacology is the study of drugs including their origins, history, uses, and properties. It mainly focuses on the actions of drugs on the body.”
“Pharmacology is the study of drugs and theire actions on the body”.
“Pharmacology is the study of substance that interact with living systems through chemical process, especially by binding to regulatory molecules &activating or inhibiting normal body process.
Fig. 1
3. HISTORY OF FISH PHARMACOLGY:
Pharmacology emerged as its own discipline in the 19th Century, branching off from research done in fields of science such as organic chemistry and physiology. Oswald Schmiedeberg, who was born in what is now Latvia in 1838, is considered the father of pharmacology. His doctoral thesis was on the measurement of chloroform levels in blood, and he went on to become a professor of pharmacology at the University of Strasburg, where he ran an institute of pharmacology. There, he studied chloroform, which was used as an anesthetic, chloral hydrate, a sedative and hypnotic, and muscarine, a compound isolated from the mushroom Amanita muscaria that stimulates the parasympathetic nervous system and has been used to treat various diseases such as glaucoma.
In 1890, John Jacob Abel became the first pharmacology chair in the United States, at the University of Michigan. He later went to Johns Hopkins University in Baltimore. Abel was the first to isolate the hormone epinephrine from the adrenal gland, isolate histamine from the pituitary gland, and make pure crystalline insulin. Animals such as dogs, cats, pigeons, and frogs were used to test pharmacological substances. Humans were even used as test subjects. Sometimes they suffered through severe adverse effects from these substances, such as when the German pharmacist Friedrich Serturner and three of his friends had poisoning for several days from an alkaloid that Serturner had isolated from opium. This alkaloid was later named morphine, after the Ancient Greek god of sleep, Morpheus.
Oswald Schmiedeberg was a brilliant scientist. He studied the pharmacology of various compounds, including chloroform, and published an important text called the Outline of Pharmacology. There, he studied chloroform, which was used as an anesthetic, chloral hydrate, a sedative and hypnotic, and muscarine, a compound isolated from the mush to the field, Schmiedeberg is now known as 'the father of pharmacology'.
Fish processing and preservation: A Report based on Kuliarchar Cold Storage L...Md. Atick Chowdhury
Fish processing is a method of preservation for further consumption. Different fish processing industries are engaged in processing and preservation of raw fish and shrimp species. The processed fish are preserved and can also be exported throughout the world if proper quality during processing is maintained.
Assignment on Kuliarchar Cold Storage and Fish Drying Yard.pdfFarhanul Haque
The destination of our study tour was Kuliarchar Cold Storage Ltd in Kishoreganj District, as it was related to our Fishery Products Technology course. cold storage faci Kuliyarchar Cold Storage is a prominent lity located in Bangladesh. It is one of the largest and most technologically advanced cold storage facilities in the country. Throughout our course on Fishery Product Technology, we had learned about various processing and preservation methods. However, this study tour provided us with the opportunity to gain practical knowledge and handson experience with the processing and preservation techniques used in cold storage facilities. This valuable learning experience will undoubtedly benefit us in our futur e careers in the field of Fisheries.
OUR INSTALLATIONS OF PISCICULTURE FACILITY Pisciculture facility ppt final sh...sadhanasemwal
Saveer specializes in manufacturing, designing and installing advanced facility for the commercial production of Fish Fry/Fingerlings in protected conditions.
Provides important environmental factors like temperature, pH, and dissolved oxygen for successful hatching and development of larvae.
Protection of fish seed from harmful external agencies.
Appropriate feed for fish seed.
Production of quality fingerlings in large number year after year.
Timely availability of fingerling to fish farmers and confers good returns to the them.
Production of fish seed by breeding in controlled environment conditions is commercially important.
For rapid expansion and growth of fish production.
For supply of fish seed (fry / fingerlings) to stock the systems.
Need of proper nutrition for production of quality fish seed.
To scientifically monitor their growth and protect the early stages to procure most of them as fingerlings .
To produce quality fingerlings in large number year after year and distribution to fish farmers.
The supply of fish seed is delivered by mid of February that used to be ready by the month of July
Post Harvest Technology Course Tour ReportMishal Roy
Post Harvest Technology course tour report of 2nd year B.Sc. honors student at Department of Fisheries, University of Chittagong, Chattogram 4331, Bangladesh. Submission date: 15th May, 2018.
Seafood processing is the practice of transforming raw seafood materials into various finished products suitable for consumption or further distribution. Tree nut processing involves the post-harvest handling and transformation of tree nuts, into various edible products. Tech-knowledge: Your Gateway to the Digital Frontier! Stay Ahead in the food & beverage industry with articles, Weekly highlights, Industry buzz, and many fun facts in our weekly Newsletter!
This video presents the key of succes and the impact of a simple and cost-effective innovative fish drying technique introiduced in Burundi in 2013 during the implementation of a project named "Support to post-harvest fisheries technology"
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In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
4. Frozen shrimp/fish
In commercial practice, prawns are frozen in different forms -
Whole, Headless shell on, Peeled and deveined, cooked and
peeled, peeled and cooked, peeled deveined and cooked.
The material is frozen in trays at -35°C to 40°C in contact plate
freezers/tunnel freezers, after which it is dipped in ice water to
give a thin coating of ice, wrapped in polythene paper and packed
in waxed duplex cartons.
The shelf life of block frozen glazed prawns at -20°C will vary
from 24 weeks to 40 weeks depending upon the species and type
of pack.
5.
6. IQF products
There is good demand for individually quick frozen (IQF) prawns in international markets.
For preparation of IQF products, belt freezers, fluidized bed freezers or liquid nitrogen
freezers are to be employed.
IQF products require special care during processing, packaging, storage and transport. It is
very difficult to glaze IQF prawns and when packed without glazing, the chances of
desiccation are more.
During storage and transportation too utmost care has to be taken to maintain the proper
temperature otherwise the material will get partially thawed and will stick together forming
a lump.
7. Value addition in fish processing technology:
Fish oil capsules:
Value addition is an expanding sector in the food processing
industry, especially in export markets.
Fish oil is a form of fatty acid that is derived from the tissues of
oily fish.
It contains the omega-3 fatty acids, including eicosapentaenoic
acid (EPA) and docosahexaenoi acid (DHA).
8.
9. Surimi
Surimi is prepared from the mechanically deboned, washed (bleached) and
stabilised flesh of fish.
"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.
Surimi-based products are gaining more prominence worldwide, because of
the emergence of Japanese restaurants and culinary traditions in North
America, Europe and elsewhere.
12. Irradiation
Process in which food products are exposed to a controlled
amount of radiant energy such as gamma rays /electron beams.
Uncharged electromagnetic radiations emitted from exited
nucleus of radioactive elements such as 60Co, 137Cs etc.
Gamma rays have excellent penetration power and penetrate
almost anything -can penetrate food up to a depth of 20 cm and
effective as bactericidal agents.
13.
14. Retort pouch processing
As in canning, retort pouch food is sterilized after packing, but
the sterilizing procedure differs. The pouches are processed in an
over pressure retort.
The time and temperature will be standardized depending on the
product. With the availability of retort pouches it can function as
an excellent import substitute for metallic cans.
15. Extrusion
Extrusion cooking is used in the manufacture of food products such as ready-
to-eat breakfast cereals, expanded snacks, and pasta, fat-bread, soup and drink
bases.
The raw material in the form of powder at ambient temperature is fed into
extruder at a known feeding rate.
The material first gets compacted and then softens and gelatinizes and/or melts
to form a plasticized material, which flows downstream into extruder channel.
Basically an extruder is a pump, heat exchanger and bio-reactor that
simultaneously transfer, mixes, heats, shears, stretches, shapes and transforms
chemically and physically at elevated pressure and temperature in a short time.
16.
17. Institute of fish processing technology
The Central Institute of Fisheries Technology (CIFT) is an autonomous
organization engaged in research related to fishing and fish processing in India.
To conduct basic, strategic and applied research in fishing and fish
processing.
To develop designs for fuel efficient fishing vessels and fishing gear for
responsible fishing.
To develop technologies for commercial isolation of bioactive compounds and
industrially important products from fish and fishery wastes.
To design innovative implements and machineries for fishing and fish
processing and pilot plants for facilitating commercialization of technologies
developed.
To do advanced research in food safety in fish and fishery products.
18. National Institute of fisheries Post
harvest technology and training
The Institute has its Head Quarters in Cochin and a unit in Visakhapatnam.
Technology development and transfer to beneficiaries consisting of rural
fishermen community, small scale industries and Export Processing Houses
through consultancy and job work.
Imparting training in the field of post-harvest technology, refrigeration
technology, Quality control and value added products.
Providing consultancies and training for rural development programmes /
women empowerment programmes in fish processing, supporting local fish
farmers, self-help groups of fisher community, fishermen’s cooperative
societies functioning under Panchayath Raj Institution.
19. CONCLUSION
Providing food security to global population is a challenging task.
Aquatic foods play a vital role in addressing issue of Food &
Nutritional security.
Product diversification, value addition, increasing exports and
reducing post-harvest losses can contribute to economic growth
and to reduce hunger in the world. Consumers demand high
quality processed products with minimal changes in nutritional
and sensory properties.
