MAP involves removing air from a fish product package and filling it with gas or creating a vacuum. There are two main types - gas packaging, where a gas mixture is used, and vacuum packaging, with no gas. Factors like the fish species, fat content, storage temperature, and gas composition affect shelf life. MAP can extend shelf life by inhibiting spoilage microbes but also poses food safety risks if not properly controlled for pathogens like Listeria monocytogenes and Clostridium botulinum. Advantages include longer shelf life and quality, while disadvantages include temperature sensitivity and safety risks if not handled correctly.
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.
INTRODUCTION
Several method of employed for preservation and extension of self life of fish ranging from primitive drying/smoking to freezing and freez drying. Another important step forward is the development of technology for transportation of live fish. A notable and conceptual difference from all these method is utilization of ionizing radiation for food preservation.
Preservation of foods using ionizing radiation is called irradiation. Preservation of food by irradiation is on of the truly peaceful uses of atomic energy irradiation of foods has been found useful and effective to:
• Inhibit sprouting or reducing weight losses in vegetable such as potato, onion etc. during storage.
• Delay the ripening of fruits.
• Kill insect pests in fruits, grains or spices.
• Reduce or eliminate food spoiling microorganisms in meat and seafood 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.
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.
INTRODUCTION
Several method of employed for preservation and extension of self life of fish ranging from primitive drying/smoking to freezing and freez drying. Another important step forward is the development of technology for transportation of live fish. A notable and conceptual difference from all these method is utilization of ionizing radiation for food preservation.
Preservation of foods using ionizing radiation is called irradiation. Preservation of food by irradiation is on of the truly peaceful uses of atomic energy irradiation of foods has been found useful and effective to:
• Inhibit sprouting or reducing weight losses in vegetable such as potato, onion etc. during storage.
• Delay the ripening of fruits.
• Kill insect pests in fruits, grains or spices.
• Reduce or eliminate food spoiling microorganisms in meat and seafood 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.
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.
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.
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 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.
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.
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.
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 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.
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.
Novel approaches in seafood preservation techniques_Dr. Irshad A., LPT Divisi...Dr. IRSHAD A
Fish are highly susceptible to spoilage, which is caused mainly by microbial growth and metabolism that produce amines, sulphides, alcohols, aldehydes, ketones, and organic acids. Spoiled products have unpleasant and unacceptable off-flavours, making fish that is not well protected unsuitable for human consumption. Improving the safety and quality of seafood is important for both the consumers and the seafood industry. Ancient preservation techniques are not much effective in the large scale production of sea foods, its product processing and storage. Also these techniques have certain limitations such as loss of texture, favour, colour etc. So advance methods like irradiation, ultrasound, high intensity light etc are used for preservation, processing of fish and seafood product. Even though these are costly methods, they are cost effective in mass production and marketing.
irshad2k6@gmail.com
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
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
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Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
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Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
Food Processing and Preservation Presentation.pptxdengejnr13
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
3. Introduction
It is a form of packaging involving the removal of
air from package and either gases is filled in the
pack or without any gas, pack is sealed.
4. Introduction
Types of MAP for fish products
1. Gas packaging
2. Vacuum packaging
Gas packaging:
In this type of MAP, the pack is filled with mixture of gases or single
gas.
Vacuum packaging:
In this type of MAP system in which air is evacuated from pack and
no gas mixture is filled .
5. MODIFIED ATMOSPHERE PACKAGING OF FISH: Gas packaging
The principle in MAP of fish product is to reduce or retard the
growth of selective spoilage organisms (SSO).
6. Factors affecting the shelf life of fish under MAP :
1. Initial Microbial load on the fish and fish product
7. Factors affecting the shelf life of fish under MAP :
2. The species of the fish – temperate water fish and
tropical water fish, Enzyme activity
8. Factors affecting the shelf life of fish under MAP :
3. Fat content of fish - Autolysis
11. Non-microbial effects of MAP
• Carbon dioxide in the MAP may cause bleaching of the fishery
products specially the carotenoid containing fish like salmon.
• Texture and exudate losses may also be affected when using MAP.
Increasing the concentrations in MAP enhances exudation by
acidifying fish muscle, so that the water holding capacity of fish
proteins is reduced.
• The MAP gas composition may also influence the perceived odour
and flavour of the fisheries product. It is assumed that O2
concentrations higher than 50% also provide a fresh odour to the
packaged product
Effect on sensorial quality
12. Effect on oxidative rancidity
• O2 concentration in the MAP gas mixtures influenced the oxidation level
of MAP rainbow trout fillets (fatty fish species) during storage at 1±1 ◦C.
Significant differences were obtained in thiobarbituric acid (TBA) values
towards the end of shelf life, between vacuum packaged fillets and those
packaged with 10% O2.
13. Effect on MAP on fish spoilage
• Shewanella putrefaciens and Pseudomonas spp. are considered to be
the main SSOs for iced marine fish regardless of the origin of the fish
(Gram and Huss, 1996). The use of CO2 in MAP inhibits the growth of
Pseudomonas spp. and Shewanella spp.
• The use of CO2 favours the growth of gram-positive bacteria (e.g. LAB,
Brochothrix thermosphacta) or the CO2 resistant P. phosphoreum
• Although the presence of oxygen in the MAP gas mixture reduced the
growth rate of P. phosphoreum, it is still the dominant spoilage
microflora of cod fillets stored in oxygen containing modified
atmospheres
Effect of MAP on the spoilage microbiota of marine fish:
14. • MAP also favours the development of LAB in fresh fish. Numerous
studies on MAP of fatty and lean fish species have shown that total LAB
counts were relevant in fresh MAP fish
Effect of MAP on the spoilage microbiota of fresh water fish
• High level of CO2 inhibits the growth of aerobic microorganism. Carbon
dioxide and vacuum packaging of fish caught in freshwater results in
gram-positive bacteria, mainly LAB, dominating the microflora
Effect MAP on the spoilage mechanism
• As TMAO reductase is pH sensitive, using CO2 inside the package
indirectly inhibits TMA production. Packaging for marine fish that
contains a low concentration of or no oxygen, enhances this
metabolism
15. • hydrogen sulphide is a spoilage characteristic for aerobic chilled fish but
is not detected in CO2 packaged spoiled cod
• Ammonia production is also found to be lower in MAP fish products
compared with aerobically stored fish products
• High CO2 concentrations in MAP appear to have a repressing effect on
biogenic amine production. Santos (1996) reported that histidine
decarboxylase activity is inhibited in atmospheres of 80%CO2.
Effect of MAP on the microbial safety of fish products (Risks)
Listeria monocytogenes
• Cause illness if digested active cells.
• L. monocytogenes must not be allowed to exceed the limit of 2 log cfu/g
or to reach infectious doses in unspoiled products.
16. • Found in lightly preserved fish.
• Vacuum packaging or MAP with enhanced CO2 concentrations will delay
the growth of L. monocytogenes but is not enough to control the
growth of this pathogen completely.
• Can be killed by heat treatment before packaging
Clostridium botulinum
• The single most important concern for MAP.
• Potential for the outgrowth and toxins production
• Non-proteolytic, psychrotrophic (grow at a low as 3.3 °C)
• Grows and produces toxin without the sign of spoilage
17. • If the package is contaminated with this microorganism initial stages of
processing, with in the 10-12 days the product will be toxic
Recommendation for controlling the growth of Clostridium botulinum
(Betts. 1995)
• A heat treatment of 90°C for 10 min or equivalent (thermal processing)
• A pH value of 5 or less
• A minimum salt level of 3.5% NaCl in the aqueous phase
• A water activity or less throughout all parts of food
• A combination of heat and preservative factor or components – Nitrite
18. Application of MAP on fish and fisher products
Type of fish CO2% O2% N2%
White non-processed fish/non-
fatty fish
40 30 30
Smoked fish 40 60
Fatty fish 40 60
Because of the risks already discussed, it would appear reasonable to
aim for a target shelf life of 10–14 days at 3◦C.
19. Packaging material used for MAP
For trays – PVC, APET/PE, HDPE, EPS/EVOH/PE
For lidding – PET/PE-EVOH-PE
For bulk packaging – PA/PE and PA/EVOH/PE
Vacuum Packaging:
• Used for delicate products such as smoked or pickled fish, shucked
scallops, and soft shells crabs
• Films with low oxygen permeability are used
• VP has high shelf-life of product compare to gas packaging, when stored
at 3°C
20. • Success factor for VP-
• Initial quality of fish – before packaging the microbial load and damage
of fish should be very less. The fish should be of very high quality.
• Temperature control throughout the storage period.
21. Potential problem of MAP and VP of Fish
Pack collapse
• Pack collapse occurs
• CO2 permeates through packing films up to 30 times faster than N2
• CO2 is fat and water soluble
• Solubility increases when temperature decreases
To minimise pack collapse
• Reducing CO2 content
• Increasing the product to gas ratio
• Injecting gas with a slight overpressure
• Pre-treating product with CO2 saturated water or bicarbonate solutions
22. Increased exudates/drip loss
• Fish loses about 1-3% drip during normal storage
• Drip levels up to 14% have been found for prawns
• Decrease in water holding capacity of proteins due to a decrease in pH
Discolouration
• The precipitations of sarcoplasmic proteins at low pH
• Fading and browning have been attributed to packing in 100% CO2
TMA production
• TMA is produced only in fish in which contain adequate amounts of
TAMO
• TMA production has been shown to be inhibited by MAP
• Released when the consumer opens the pack
23. Histamine production
• Produced by microbial decarboxylation of histidine
• Numerous different bacterial species to possess histadine
decarboxylation activity
• Vibrio, Proteus, Morgnella morganii, Klebsiella pneumoniae, Hafnia
alvei, etc.
• FDA legal limit of Histamine is 5mg/100 fish (1996)
24. Advantages of MAP
• Increased shelf life of products
• High quality products and reduced economic loss
• Products can be distributed longer distances, resulting in a decreasing in
distributing cost
• Clear view of products
• Hygienic stackable pack, sealed and free from product drip
25. Disadvantages of MAP
• High Temperature sensitivity
• Specialized training and equipment required
• Different gas formulation required for each product
• Potential growth of food-borne pathogens C. botulinum
• Benefits of MAP are lost once the pack is opened