The document discusses quality-related changes in frozen fish muscle. It explains that the quality of frozen fish is directly related to the quality of the fresh fish before freezing. Several factors can affect quality during freezing and storage, including fish species, handling and storage temperatures, and freezing and thawing methods. Over time in frozen storage, proteins in the muscle can denature and enzymes can break down compounds like TMAO, affecting texture, moisture content, and flavor. Maintaining consistently low freezing temperatures is key to minimizing quality changes over the maximum recommended storage period for a given fish species.
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.
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 meal or fishmeal, is a commercial product made from fish and the bones and offal from processed fish.
In the UK the term fish meal means a product obtained by drying and grinding or otherwise treating fish or fish waste to which no other matter has been added.
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.
There are different methods of commercial freezing available, but they are all based on two principles.
1) Very low temperatures inhibit growth of micro-organisms and limit enzyme and chemical activity.
2) The formation of ice crystals draws available water from the food, also preventing growth of micro-organisms.
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
Design Of Freezing Equipments in Food Industry.Shahnaz Mol. S
Freezing, or solidification, is a phase transition in which a liquid turns into a solid when its temperature is lowered below its freezing point. Food freezing equipments can be classified depending on the heat transfer medium
The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
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.
Fish meal or fishmeal, is a commercial product made from fish and the bones and offal from processed fish.
In the UK the term fish meal means a product obtained by drying and grinding or otherwise treating fish or fish waste to which no other matter has been added.
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.
There are different methods of commercial freezing available, but they are all based on two principles.
1) Very low temperatures inhibit growth of micro-organisms and limit enzyme and chemical activity.
2) The formation of ice crystals draws available water from the food, also preventing growth of micro-organisms.
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
Design Of Freezing Equipments in Food Industry.Shahnaz Mol. S
Freezing, or solidification, is a phase transition in which a liquid turns into a solid when its temperature is lowered below its freezing point. Food freezing equipments can be classified depending on the heat transfer medium
The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
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.
Refrigeration and freezing of foods (control of microorganisms) Ihsan Wassan
It is necessary to avoid the contamination of microorganisms in food products and the storage life of fresh perishable foods such as meats, fish, vegetables, and fruits can be extended by cooling or by reducing temperature.here are two important method to avoid the growth of microorganisms one is Refrigeration and other one is Freezing.
Freezing-thawing processes study with numerical modelsRiccardo Rigon
This is the presentation given by Niccolò Tubini at the Carleton University last October 6th. Niccolò in his Master Thesis is working for a new implementation of the theory of freezing and thawing already covered by Matteo Dall'Amico in his Ph.D. Thesis and in Dall'Amico et al., 2001.
Freezing helps to Inhibit the growth of microorganisms hence help in preservation of foods. So, freezing is a very easy and effective method for the preservation of fruits and vegetables and to retain them for longer duration.
Quality Control in Concrete and Durability factors : An overviewbybyRAJESH PRASAD,IRSE, CPM/M, RVNL. KOLKATA. An interesting and informative presentation....
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.
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.
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
2. Content
Introduction
Fish muscle
Fundamentals of Freezing and
Thawing of fishes and seafood
Quality-related changes in
frozen fish muscle
The length of storage time for
fish
2
3. Know about fish
Pelagic fish are
fish that live in
surface / center,
not at the
bottom,
generally
consisting of
small-sized fish
such as
anchovies,
mackerel, and
other screens.
3
4. Know about fish (Cont’)
Demersal fish,
such as cod,
haddock and
pollock, and
flatfishes live
near or at the
bottom of the
seas. They feed
mostly on other
fish and
organisms.
4
6. Let you know about TMAO
TMAO is formed by biosynthesis in
certain zooplankton species.
These organisms possess an enzyme
(TMA mono-oxygenase) which oxidizes
TMA to TMAO.
TMA is commonly found in marine plants
as are many other methylated amines
(monomethylamine and dimethylamine).
6
7. Structure of fish muscle
Fish muscle is composed
of striated muscle fibers
arranged in a parallel,
longitudinal shape.
Fish has muscle cells
running in parallel and
connected to sheaths of
connective tissue
(myocommata), which
are anchored to the
skeleton and the skin.
The bundles of parallel
muscle cells are called
myotomes
7
8. Post mortem changes in fish muscle
Directly after death of the fish, a series
of biochemical reactions starts, which is
importance for the quality and shelf life
of products. It’s depend on
The type of fish species,
The physiological condition of the fish,
The environmental influences (for
example water temperature, salinity) the
living fish
8
11. Fundamentals of Freezing of fishes
General Freezing temperature
Use temperature < 32 F (0 C)
Change in water from liquid to solid.
General Freezing theory
lower temperature. Will reduce spoilage.
Water is unavailable for microorganisms
and chemical reactions.
11
12. FREEZING/SUPERFREEZING OF FISH
Freezing is the process by which
temperatures of fish or seafood are
reduced to -20oC
Super freezing is the process by which
temperatures of fish are mechanically
reduced to -40oC
12
13. Freezing point depression
In fish muscle the freezing point is
depressed below that of pure water
because of small solutes present in the
muscle water.
The freezing point is often referred to as
‘the equilibrium freezing point’
13
14. Ice crystal formation
in pre- and post-rigor muscle
In pre-rigor muscle, the cell fluids are
associated to intra-cellular proteins and the
diffusivity from inside to outside the cell is
therefore limited resulting in the formation of
the intracellular ice crystals independent of
freezing rate.
If very slow freezing rates are used the
muscle can go into rigor mortis during the
freezing process, and ice crystal formation
will then be extra-cellular
(Love, 1970).
14
15. Fundamentals of Thawing of fishes
Thawing is the process of changing the state
of a product from frozen to unfrozen.
It involves transferring “heat” to a frozen
product to melt the ice that was formed
within the flesh during the freezing process.
Like freezing, thawing should be carried out
as quickly as possible to maintain the quality
of the product.
15
16. Fundamentals of Thawing of fishes
If the thawing process is carried out
correctly there should be little effect on the
quality of the product.
The final quality of thawed seafood will
depend not only on the thawing process but
also on factors such as frozen storage
conditions and the length of time that it has
been frozen, packaging, product form and
product type.
16
17. Over Thawing Under Thawing
The flesh may soften Fish may be difficult
& discolor or dangerous to fillet
Poor filleting will
Loss of flavor
result in a lower yield
Lower yield
Possible growth of
bacteria
Possible increase in
enzyme spoilage
17
19. A mistake that many
people make
when freezing fish and other seafood
products is to assume that, once it has
been frozen, it will not change.
19
20. The quality of frozen fish or seafood is directly related
to the quality of the starting material.
21. If the seafood you freeze is of poor quality, the
seafood you thaw will be of poor quality or even
poorer.
22. Care should be taken to ensure that only high-quality
fish are considered for freezing.
23. Factors that effected on Quality-related
changes in frozen fish muscle
Fish species
Temperature and Handling before slaughter
Slaughter stress
Temperature of the pre-rigor storage
Freezing rate
Frozen storage temperature and time
Thawing procedure
Prevention against oxidation (light,oxygen)
(Sørensen et al., 1995)
23
24. Affecting protein changes
in fish muscle
Dehydration and the effect of inorganic salts
Changes in lipids and fatty acids
Enzymatic breakdown of TMAO
(Autolytic changes)
24
26. Changes in lipids and fatty acids
Oxidation of unsaturated
fatty acids or triglycerides
in fish results in the
formation of free radicals
produced through
decomposition of lipid
hydroperoxides via a free-
Off
flavors
radical mechanism.
and
ordors
Mackie, 1993
26
27. Enzymatic breakdown of TMAO
(Autolytic changes)
Fishes, like cod, hake (Merluccius spp.) or
Alaska pollack (Theragra
chalcogramma), contain the enzyme
trimethylamine oxide demethylase
(TMAOase), which catalyses the cleavage of
trimethylamine oxide (TMAO) into
dimethylamine (DMA) and formaldehyde (FA).
27
28. Changes in functional properties
caused by protein changes
The main changes are reported to occur in
myosin light-chain, but actin and actinin also
degrade during frozen storage.
Some of the changes reported are increases
in ß-sheet at the expense of -helix structure.
As the main part of muscle water is located
within the myofibrillar structure, changes in
this typically result in reduced WHC.
28
29. Reasons for Quality Loss in Frozen
Fishery Products during Storage
Source from, Huss (1995)
29
30. The length of storage time for fish in
a freezer depends
Fish species
On storage temperature,
Temperature fluctuations in the freezer,
Method of packaging and packaging
materials,
Moisture and fat content of the fish and
The condition of the fish at the time of
freezing.
30
31. Conclusion
The quality of fishery products is influenced by both
intrinsic and extrinsic factors.
Species, size, sex, composition, toxins, contamination
with pollutants, and cultivation conditions are the factors
responsible for changes in intrinsic quality.
The biochemical characteristics of fish muscle such as
low collagen, comparatively higher contents of
unsaturated lipids as well as soluble nitrogen
compounds influence autolysis, rapid microbial
proliferation, and spoilage.
Low-temperature processing, including freezing, is
probably the most widely used method to slow
safety and quality deterioration of aquatic foods.
31
32. References
Aubourg, S.P. and Medina, I. (1999).
Journal of the Science of Food and
Agriculture, 79(13):1943-1948.
Cappeln, G., Nielsen, J., and Jessen, F.
(1999). Journal of the Science of Food and
Agriculture, 79(8): 1099-1104.
Huss, H.H.(1995).Quality and quality
changes in fresh fish.FAO Fisheries
Technical paper 348. Rome,Italy.195 p.
…..ETC……. 32