This document discusses fish spoilage, including the key signs of spoilage to look for, factors that contribute to spoilage, and the three main stages of spoilage: rigor mortis, autolysis, and bacterial invasion/putrefaction. It also outlines the main causes of spoilage: enzymatic, mechanical, and bacterial action as well as chemical decomposition like oxidation. Methods for assessing and limiting spoilage are also summarized.
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.
Fish is the major economically exported source. There are various products are there based on fish. The major products are exported to other countries than utilizing in India such as oyster which are more preferred for eaten by Germans and Italians.
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.
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.
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.
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.
Fish is the major economically exported source. There are various products are there based on fish. The major products are exported to other countries than utilizing in India such as oyster which are more preferred for eaten by Germans and Italians.
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.
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.
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.
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
Hurdle technology in Fish PreservationShubham Soni
Hurdle Technology is a kind of combination of Mechanisms to preserve the perishable commodity like Fish and the Fish Products, its even useful in other Industries like Poultry, Agri-Industries etc.
Just Keep Creating Hurdles for Microbes and we all we have a healthy and Hygienic Life...!
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.
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.
Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years.
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.
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
Hurdle technology in Fish PreservationShubham Soni
Hurdle Technology is a kind of combination of Mechanisms to preserve the perishable commodity like Fish and the Fish Products, its even useful in other Industries like Poultry, Agri-Industries etc.
Just Keep Creating Hurdles for Microbes and we all we have a healthy and Hygienic Life...!
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.
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.
Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years.
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.
This presentation is contain about what is fermentation, types of fermentation, different types of fish fermentation products in asian countries. It is all connected with how we can add different products using fermentation. In India there are plenty of fermented fish products available in different states. Which microorganisms used in fermentation, detection techniques all things is covered in this presentation. Then the media preparation and how to use fermented media is also there. And last about starter culture, what is starter culture is all mentioned here.
WHAT IS SPOILAGE? • Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced OR • Any change which renders a product unacceptable for human consumption. • Complex event in which a combination of microbial and biochemical activities may interact. • One of the major reason that led to preservation.
FACTORS DETERMINING THE SPOILAGE • Microbial colonization depends on – characteristics of product – The way processed – The way stored • Factors are characterized into four: – Intrinsic parameters – Extrinsic parameters – Modes of preservation and processing – Implicit parameters
INTRINSIC PARAMETERS • Physical, chemical and structural properties. • Inherent in the food itself. • Important factors include water activity, acidity, redox potential, available nutrients and natural antimicrobial substances. EXTRINSIC PARAMETERS • Factors in the environment where food is stored • Temperature, humidity and atmosphere conditions.
MODES OF PRESERVATION AND PROCESSING • Physical or chemical treatment • Change characteristics of food product • Determine the micro flora associated with the product IMPLICIT PARAMETERS OR MICROBIAL INTERFERENCE • These are the result of the development of synergistic or antagonistic microbes • It can be said as the destruction of one organism by another species releasing H2 O2 , bacteriocin and other di-acetyl compounds.
• Synergistic: Production or availability of essential nutrients due to the growth of certain organisms, which allow the growth of another group which were otherwise unable to grow. • Antagonistic : Competition for essential nutrients, changes in pH value or redox potential or formation of antimicrobial substances.
TYPES OF SPOILAGE Two types of Spoilage: • Microbial spoilage • Non- Microbial Based on rate of spoilage: • Highly perishable – Meat, fish, poultry, eggs, milk, most fruits and vegetables. • Semi perishable – Potatoes, some apple varieties, nutmeats • Stable or non-perishable – Sugar, flour, dry beans
SPOILAGE OF FRUITS AND VEGETABLES • The organism responsible for taints are acid tolerant bacteria: – Lactobacillus spp. • Deterioration can be caused by action of animals, birds, bruising, wounding, cutting, freezing, dessication or other mishandling and growth of microorganisms; environmental conditions, contact with spoiled foods. • Microbial spoilage maybe due to: – Plant pathogens acting on stems, leaves, flowers or roots – Saprophytic organisms
• Types of spoilages: – Bacterial soft rot • Caused by Erwinia carotovora, ferment pectins • Pseudomonas marginalis, Bacillus and Clostridium cause water soaked appearance, a soft, mushy consistency and bad odour. – Anthracnose • Caused by Collectotrichum lindemuthianum. • Spotting of leaves and fruits – Black mold rot • Caused by Aspergillus niger • Dark brown to black masses of spores of the mold termed as smut
• Rhizopus soft rot – Caused by species of Rhizopus – Soft and mu
Ceg Test House Accredited by NABL, BIS, FSSAI, OHSAS and MoEF; CEGTH is at the forefront of expertise in the field of Geotechnical Investigations, Construction Material Testing, Environmental Monitoring, Water Testing and Food and Drug Testing.
http://cegtesthouse.com/
Business Valuation Principles for EntrepreneursBen Wann
This insightful presentation is designed to equip entrepreneurs with the essential knowledge and tools needed to accurately value their businesses. Understanding business valuation is crucial for making informed decisions, whether you're seeking investment, planning to sell, or simply want to gauge your company's worth.
RMD24 | Retail media: hoe zet je dit in als je geen AH of Unilever bent? Heid...BBPMedia1
Grote partijen zijn al een tijdje onderweg met retail media. Ondertussen worden in dit domein ook de kansen zichtbaar voor andere spelers in de markt. Maar met die kansen ontstaan ook vragen: Zelf retail media worden of erop adverteren? In welke fase van de funnel past het en hoe integreer je het in een mediaplan? Wat is nu precies het verschil met marketplaces en Programmatic ads? In dit half uur beslechten we de dilemma's en krijg je antwoorden op wanneer het voor jou tijd is om de volgende stap te zetten.
What is the TDS Return Filing Due Date for FY 2024-25.pdfseoforlegalpillers
It is crucial for the taxpayers to understand about the TDS Return Filing Due Date, so that they can fulfill your TDS obligations efficiently. Taxpayers can avoid penalties by sticking to the deadlines and by accurate filing of TDS. Timely filing of TDS will make sure about the availability of tax credits. You can also seek the professional guidance of experts like Legal Pillers for timely filing of the TDS Return.
Unveiling the Secrets How Does Generative AI Work.pdfSam H
At its core, generative artificial intelligence relies on the concept of generative models, which serve as engines that churn out entirely new data resembling their training data. It is like a sculptor who has studied so many forms found in nature and then uses this knowledge to create sculptures from his imagination that have never been seen before anywhere else. If taken to cyberspace, gans work almost the same way.
Digital Transformation and IT Strategy Toolkit and TemplatesAurelien Domont, MBA
This Digital Transformation and IT Strategy Toolkit was created by ex-McKinsey, Deloitte and BCG Management Consultants, after more than 5,000 hours of work. It is considered the world's best & most comprehensive Digital Transformation and IT Strategy Toolkit. It includes all the Frameworks, Best Practices & Templates required to successfully undertake the Digital Transformation of your organization and define a robust IT Strategy.
Editable Toolkit to help you reuse our content: 700 Powerpoint slides | 35 Excel sheets | 84 minutes of Video training
This PowerPoint presentation is only a small preview of our Toolkits. For more details, visit www.domontconsulting.com
VAT Registration Outlined In UAE: Benefits and Requirementsuae taxgpt
Vat Registration is a legal obligation for businesses meeting the threshold requirement, helping companies avoid fines and ramifications. Contact now!
https://viralsocialtrends.com/vat-registration-outlined-in-uae/
3.0 Project 2_ Developing My Brand Identity Kit.pptxtanyjahb
A personal brand exploration presentation summarizes an individual's unique qualities and goals, covering strengths, values, passions, and target audience. It helps individuals understand what makes them stand out, their desired image, and how they aim to achieve it.
"𝑩𝑬𝑮𝑼𝑵 𝑾𝑰𝑻𝑯 𝑻𝑱 𝑰𝑺 𝑯𝑨𝑳𝑭 𝑫𝑶𝑵𝑬"
𝐓𝐉 𝐂𝐨𝐦𝐬 (𝐓𝐉 𝐂𝐨𝐦𝐦𝐮𝐧𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬) is a professional event agency that includes experts in the event-organizing market in Vietnam, Korea, and ASEAN countries. We provide unlimited types of events from Music concerts, Fan meetings, and Culture festivals to Corporate events, Internal company events, Golf tournaments, MICE events, and Exhibitions.
𝐓𝐉 𝐂𝐨𝐦𝐬 provides unlimited package services including such as Event organizing, Event planning, Event production, Manpower, PR marketing, Design 2D/3D, VIP protocols, Interpreter agency, etc.
Sports events - Golf competitions/billiards competitions/company sports events: dynamic and challenging
⭐ 𝐅𝐞𝐚𝐭𝐮𝐫𝐞𝐝 𝐩𝐫𝐨𝐣𝐞𝐜𝐭𝐬:
➢ 2024 BAEKHYUN [Lonsdaleite] IN HO CHI MINH
➢ SUPER JUNIOR-L.S.S. THE SHOW : Th3ee Guys in HO CHI MINH
➢FreenBecky 1st Fan Meeting in Vietnam
➢CHILDREN ART EXHIBITION 2024: BEYOND BARRIERS
➢ WOW K-Music Festival 2023
➢ Winner [CROSS] Tour in HCM
➢ Super Show 9 in HCM with Super Junior
➢ HCMC - Gyeongsangbuk-do Culture and Tourism Festival
➢ Korean Vietnam Partnership - Fair with LG
➢ Korean President visits Samsung Electronics R&D Center
➢ Vietnam Food Expo with Lotte Wellfood
"𝐄𝐯𝐞𝐫𝐲 𝐞𝐯𝐞𝐧𝐭 𝐢𝐬 𝐚 𝐬𝐭𝐨𝐫𝐲, 𝐚 𝐬𝐩𝐞𝐜𝐢𝐚𝐥 𝐣𝐨𝐮𝐫𝐧𝐞𝐲. 𝐖𝐞 𝐚𝐥𝐰𝐚𝐲𝐬 𝐛𝐞𝐥𝐢𝐞𝐯𝐞 𝐭𝐡𝐚𝐭 𝐬𝐡𝐨𝐫𝐭𝐥𝐲 𝐲𝐨𝐮 𝐰𝐢𝐥𝐥 𝐛𝐞 𝐚 𝐩𝐚𝐫𝐭 𝐨𝐟 𝐨𝐮𝐫 𝐬𝐭𝐨𝐫𝐢𝐞𝐬."
[Note: This is a partial preview. To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
Sustainability has become an increasingly critical topic as the world recognizes the need to protect our planet and its resources for future generations. Sustainability means meeting our current needs without compromising the ability of future generations to meet theirs. It involves long-term planning and consideration of the consequences of our actions. The goal is to create strategies that ensure the long-term viability of People, Planet, and Profit.
Leading companies such as Nike, Toyota, and Siemens are prioritizing sustainable innovation in their business models, setting an example for others to follow. In this Sustainability training presentation, you will learn key concepts, principles, and practices of sustainability applicable across industries. This training aims to create awareness and educate employees, senior executives, consultants, and other key stakeholders, including investors, policymakers, and supply chain partners, on the importance and implementation of sustainability.
LEARNING OBJECTIVES
1. Develop a comprehensive understanding of the fundamental principles and concepts that form the foundation of sustainability within corporate environments.
2. Explore the sustainability implementation model, focusing on effective measures and reporting strategies to track and communicate sustainability efforts.
3. Identify and define best practices and critical success factors essential for achieving sustainability goals within organizations.
CONTENTS
1. Introduction and Key Concepts of Sustainability
2. Principles and Practices of Sustainability
3. Measures and Reporting in Sustainability
4. Sustainability Implementation & Best Practices
To download the complete presentation, visit: https://www.oeconsulting.com.sg/training-presentations
Buy Verified PayPal Account | Buy Google 5 Star Reviewsusawebmarket
Buy Verified PayPal Account
Looking to buy verified PayPal accounts? Discover 7 expert tips for safely purchasing a verified PayPal account in 2024. Ensure security and reliability for your transactions.
PayPal Services Features-
🟢 Email Access
🟢 Bank Added
🟢 Card Verified
🟢 Full SSN Provided
🟢 Phone Number Access
🟢 Driving License Copy
🟢 Fasted Delivery
Client Satisfaction is Our First priority. Our services is very appropriate to buy. We assume that the first-rate way to purchase our offerings is to order on the website. If you have any worry in our cooperation usually You can order us on Skype or Telegram.
24/7 Hours Reply/Please Contact
usawebmarketEmail: support@usawebmarket.com
Skype: usawebmarket
Telegram: @usawebmarket
WhatsApp: +1(218) 203-5951
USA WEB MARKET is the Best Verified PayPal, Payoneer, Cash App, Skrill, Neteller, Stripe Account and SEO, SMM Service provider.100%Satisfection granted.100% replacement Granted.
Tata Group Dials Taiwan for Its Chipmaking Ambition in Gujarat’s DholeraAvirahi City Dholera
The Tata Group, a titan of Indian industry, is making waves with its advanced talks with Taiwanese chipmakers Powerchip Semiconductor Manufacturing Corporation (PSMC) and UMC Group. The goal? Establishing a cutting-edge semiconductor fabrication unit (fab) in Dholera, Gujarat. This isn’t just any project; it’s a potential game changer for India’s chipmaking aspirations and a boon for investors seeking promising residential projects in dholera sir.
Visit : https://www.avirahi.com/blog/tata-group-dials-taiwan-for-its-chipmaking-ambition-in-gujarats-dholera/
RMD24 | Debunking the non-endemic revenue myth Marvin Vacquier Droop | First ...BBPMedia1
Marvin neemt je in deze presentatie mee in de voordelen van non-endemic advertising op retail media netwerken. Hij brengt ook de uitdagingen in beeld die de markt op dit moment heeft op het gebied van retail media voor niet-leveranciers.
Retail media wordt gezien als het nieuwe advertising-medium en ook mediabureaus richten massaal retail media-afdelingen op. Merken die niet in de betreffende winkel liggen staan ook nog niet in de rij om op de retail media netwerken te adverteren. Marvin belicht de uitdagingen die er zijn om echt aansluiting te vinden op die markt van non-endemic advertising.
1. FISH SPOILAGE AND METHOD
OF DETECTION
Dr. Babasaheb Kumbhar
M.V.Sc scholar
College of Veterinary Sciences, Hyderabad
bobbyvph11@gmail.com
2. The most important things to look for the
freshness of fish are:
The general appearance eyes, gills, surface slime and
scales and the firmness or softness of the flesh.
The appearance, particularly the presence and absence of
discoloration along the underside, of the backbone.
The appearance of the belly walls.
The odor of the gills and belly cavity
Presence or Absence of rigor mortis or death stiffening
3. FISH SPOILAGE
FISH
POSINIGN
In addition, the following factors contribute to spoilage of fish.
High fat content
High protein content
Weak muscle tissue
Extent of bacterial contamination
Ambient temperature
High moisture content
Unhygienic handling
Rigor mortis hastened-- struggling of fish, lack of oxygen, warm temp.
Use of an antibiotic, ice or dip
RANCID ODOR
4. The process involves three stages:
1. Rigor mortis
2. Autolysis
3. Bacterial invasion and putrefaction
Spoilage is a result of 3 separate processes
These are:
– Enzymatic Spoilage
– Mechanical damage
– Bacterial Action
– Chemical Decomposition--Oxidation
5. ENZYMATIC SPOILAGE
Careless handling of fish
Fish cell broken
Release of autolytic enzymes
Production of spoilage substances
These substance create the very good environment
Favours growth of micro organisms
Spoilage
substances are
1. Cathepsin
2. Calpain
3. Trypsin
4. Chymotrypsin
6. Protenase
Digest muscle protein of fish
Result into production AA & nitrogenous compounds
Further decomposition produce
Production of NH3 + CO2 + volatile basic compound like Amines
and Fatty acids
Production of Indole, skatole etc
Foul smell of fish
7. MECHANICAL SPOILAGE
Bruised flesh The darkening is caused by burst
blood vessels.
Broken skin bacteria to enter the flesh
Burst guts bacteria and enzymes to contaminate
the flesh.
8. Factor responsible for microbial spoilage
These are:
– Suitable temperatures (Bacteria grow much
faster in the warmth);
– The presence of water;
– Suitable chemical substances present in the
flesh as a source of food.
9. BACTRIOLOGICAL SPOILAGE
Millions of bacterial present on outer surface and
inside the fish
Healthy fish natural protection against the harmful
bacteria
Live fish bacteria present on skin & gills, intestine
but can not attack the fish muscle
10. Died fish bacteria penetrate the fish muscle
more rapid for thin skin fish
Bacteria & enzymes changes fish odour, flavour
to sour, gassy, fruity &
finally ammonia &faecal odour
Multiply quickly and produce its metabolites that are
responsible for the causes of spoilage
When fish died some of the bacteria enters in the
flesh
13. BACTERIA CAUSING SPOILAGE
At chilling temperature – Pseudomonas, Achromobacter,
Flavobacterium
At ordinary atmospheric temp.- Escherichia, Proteus,
Serratia, Sarcina & Clostridium
At higher temperature- Micrococcus & Bacillus
14. Discolorations of fish
Yellow to greenish- Pseudomonas
fluorescence, micrococcus & others
Red or pink- Sarcina, Micrococcus, or Bacillus
species, or by molds & yeasts
Chocolate-brown- Asporogenous yeast
15. iii) Breakdown in Urea
The high concentration of urea degraded to ammonia by the
microorganisms--- offensive odour.
i) Reduction of TMAO to TMA
Marine fish contains a small percentage of odorless TMAO which is
reduced to an offensive smelling TMA by the action of bacteria.
ii) Breakdown of Amino Acids & formation of Primary Amines
The bacterial action of amino acids present in the fish muscle
leads to formation of primary amines.
e.g. Formation of Histamine from Histidine,
Arginine from Glutamic acid etc.
This bacterial action may cause food poisoning in extreme cases.
16. CHEMICAL SPOILAGE
The chemicals present in living things are able to
change due to them either splitting up or joining
together.
In both cases new chemicals are formed.
It is more pronounced in fat fishes
e.g. oil sardine, mackerels, catla, trout, grass carp etc.
Depends upon
•Temperature:- high temperature – rapid spoilage
•Water availability
•Enzymes
17. Fat oxidation occurs after autolysis & bacterial
spoilage
High Lipid concentration contribute spoilage
Fat mainly unsaturated fatty acid easily
oxidised by atm.O2
Increase temperature & exposure to light
increase oxidation rate bad & unpleasant odour
& rancid taste. (sour or stale smell or taste )
Rancidity
e.g. Herring & Mackerel
18. Samplepreparation For proximate/BACTERIOLOGICAL analysis of fish first place
in plastic bags Cold chain by in ice
Thaw by immersion in a agitated water bath approx. at 20 C
Judge the completion of thawing by gently squeezing the
bag until no hard core or ice crystal can be left
Render the thawed or wet fish into uniform mass either by
double mincing or used of an electrical driven rotary
chopper
store the sample in a air tight container. Analyse as
quickly as possible
If storage is necessary keep at a temperature not
exceeding 4C
For estimation of amines and total volatile bases for frozen fish, thaw
at a temp not exceeding 4C, mince or chop in rotary homogenizer
Ensure that the product remains at or about 4C by pre-cooling the
equipment. Mix the sample and analyze immediately
19. Assessment of fish spoilage
Physical method- instrumental test piercing a Torrymeter on the skin of
about 16 randomly selected fish and picking 1 of the result as
representing the entire lot.
Subjective method-
involves the use of human sense organs and not machines, chemicals or
reagents. called “Sensory tests”, may be biased but its represent the
customers view
Organoleptic test – utilizing the sense of touch, smell, sight and taste for
quality assessment of fish.
Sight- gill colour, presence/absence of indentation
Flavour- for degree of freshness
Texture- state of the muscles firmly held condition of the belly, or
soft presence of blemishes and parasites on fish.
Visual exam – in cured fish – general appearance, degree of insect/
mould infestation intensity of smoking from appearance bulging
cans, broken fishes.
20. Touch- texture of fish, elastic firm, soft or
flabby, fragmentation in dried whole fish if fish end
without breaking it is flexible
Smell – Good and bad flavour, smoke or cooked.
Taste – Sweet, bitter, salt and sour,(salty or acidic)
fermented and marinades
Flavour – a combination of taste and odour cause by
volatile organic compounds. Mostly use objective test
rather than taste panel evaluation eventhough too
expensive (chromatograph which measure a flavour at a
time). Thus they often train taste panel to prevent
21. Physicochemical:
Determination of pH:
Method of pH determination :
A. Using digital pH meter
B. Indicator pH strips (just give an indication of pH but not
accurate),
C. Litmus test (gives an idea of range but not actual pH)
D. Chemical indicator method (Nitrazine yellow, indicates pH
range).
22. Evaluation of putrefaction/
decomposition :
denote the end product of the spoilage (indicator) and do
not give any idea about the degree of spoilage.
Chemical indicators of spoilage (late)
Chemical tests
1 Trimethylamine (TMA)
2 Total volatile basic nitrogen (TVBN)
3 Volatile reducing substance (VRS)
4 Indole
5 Skatole
6 Hydrogen sulphide
23. iv. Evaluation of spoilage based on lipid markers:
Lipid as indicator of spoilage
Parameter
1 Peroxide index
2 Thiobarbitanic acid test (TBA)
3 Rancidity
4 Texture
5 Refractive index
6 Electrical conductivity
24. LIMITING SPOILAGE
There are three main substances which, if
reduced, would limit the spoilage processes
They are:
Water content;
Enzymes;
Fat content.
1. if the water content reduced:
– The chemical decomposition- reduce
– The bacteria present would be deprived of one
of the substances needed for their survival.
25. LIMITING SPOILAGE
2. Reduction in the concentration of enzymes reduce
chemical decomposition.
3. If the fat content of the fish is reduced, there is less
possibility of oxidation occurring.
This means that there is less chance of the taste of the
fish being spoilt due to rancidity of the fat.
Handling and Storage
– Careful handling of the fish means that, at all stages, it is
important to prevent damage to the fish.
– Careless handling can result in damage