This document discusses packaging for various types of fish and fishery products. It begins by classifying fish broadly and providing background on India's fisheries sector. It then discusses packaging needs and options for different product categories like fresh/iced fish, frozen fish, dried fish, canned fish, value-added products, and live fish fry/fingerlings. Key requirements addressed are insulation, barrier properties, strength and preventing quality deterioration from factors like moisture loss, oxidation and microbial growth. Recent advances discussed include modified atmospheric packaging, active packaging and vacuum packaging.
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.
This document discusses methods of preserving fish, focusing on freezing as the most common modern technique. It provides details on the freezing process, including that it involves lowering the temperature of fish to -40°C or below to solidify water inside tissues. The key steps for freezing fish at home are to select fresh fish, clean and package it, label with name and date, and freeze immediately. Freezing fish slows spoilage by stopping microbial growth and bacterial activity while increasing shelf life. Proper freezing and storage below -20°C for a week eliminates potential parasite hazards in fish. Maintaining hygienic conditions during freezing prevents contamination.
Fish packaging
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Modified atmosphere packaging (MAP) for fish requires a high barrier to carbon dioxide (CO2), oxygen (O2) and nitrogen (N2). The pre-determined gas mixture has to stay inside the package and remain the same. Therefore, packaging films or layers with a high gas barrier are applied
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.
Freezing and chilling fish involves reducing the temperature to preserve it. Chilling means reducing temperature without freezing, while freezing occurs below 0°C. Freezing and chilling fish simply and safely avoids spoilage. The steps are selecting fresh fish, washing or removing scales, wrapping tightly, labeling, and freezing immediately. Freezing slows spoilage so fish maintains quality when thawed. During freezing, heat is removed until water turns to ice. Proper freezing methods and cold storage at -30°C maximize quality and safe storage time.
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.
This document discusses fresh fish packaging. It describes the chemical composition and biochemical changes in fresh fish that make it highly perishable. Proper packaging is needed to reduce dehydration, oxidation, and bacterial/chemical spoilage. Common packaging methods for fresh fish include modified atmosphere packaging using gases like CO2 and O2, vacuum packaging, and active packaging using absorbers or emitters. The appropriate packaging materials and methods can extend the shelf-life of fresh fish while maintaining quality.
This document discusses methods of chilling fish to maintain freshness. It begins by introducing chilling as the key factor for maintaining fish quality. The main methods of chilling discussed are wet icing, chilled seawater, refrigerated air, dry ice, and gel ice mats. Specific considerations for wet icing fish and different types of containers and insulation used in chilling are also covered.
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.
This document discusses methods of preserving fish, focusing on freezing as the most common modern technique. It provides details on the freezing process, including that it involves lowering the temperature of fish to -40°C or below to solidify water inside tissues. The key steps for freezing fish at home are to select fresh fish, clean and package it, label with name and date, and freeze immediately. Freezing fish slows spoilage by stopping microbial growth and bacterial activity while increasing shelf life. Proper freezing and storage below -20°C for a week eliminates potential parasite hazards in fish. Maintaining hygienic conditions during freezing prevents contamination.
Fish packaging
Featured snippet from the web
Modified atmosphere packaging (MAP) for fish requires a high barrier to carbon dioxide (CO2), oxygen (O2) and nitrogen (N2). The pre-determined gas mixture has to stay inside the package and remain the same. Therefore, packaging films or layers with a high gas barrier are applied
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.
Freezing and chilling fish involves reducing the temperature to preserve it. Chilling means reducing temperature without freezing, while freezing occurs below 0°C. Freezing and chilling fish simply and safely avoids spoilage. The steps are selecting fresh fish, washing or removing scales, wrapping tightly, labeling, and freezing immediately. Freezing slows spoilage so fish maintains quality when thawed. During freezing, heat is removed until water turns to ice. Proper freezing methods and cold storage at -30°C maximize quality and safe storage time.
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.
This document discusses fresh fish packaging. It describes the chemical composition and biochemical changes in fresh fish that make it highly perishable. Proper packaging is needed to reduce dehydration, oxidation, and bacterial/chemical spoilage. Common packaging methods for fresh fish include modified atmosphere packaging using gases like CO2 and O2, vacuum packaging, and active packaging using absorbers or emitters. The appropriate packaging materials and methods can extend the shelf-life of fresh fish while maintaining quality.
This document discusses methods of chilling fish to maintain freshness. It begins by introducing chilling as the key factor for maintaining fish quality. The main methods of chilling discussed are wet icing, chilled seawater, refrigerated air, dry ice, and gel ice mats. Specific considerations for wet icing fish and different types of containers and insulation used in chilling are also covered.
This document discusses fish plant sanitation. It outlines that fish plant sanitation aims to process fish free of disease and foreign matter. An effective sanitation program requires management awareness, proper construction, ample water, clean-up policies, hygienic surfaces and facilities, rodent/insect control, and ventilation near fishing harbors. Hygienic practices for employees include restrictions for illnesses, clean appearance, no nail polish, no jewelry during processing, no smoking/spitting, proper hand washing and head gear, and clean outer garments.
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.
Vacuum packaging and modified atmosphere packaging are common fish packaging methods that help extend shelf life. Vacuum packaging removes oxygen which inhibits bacterial growth but risks anaerobic bacteria growth. Modified atmosphere packaging replaces air with gas mixtures like carbon dioxide to control microbes. Other packaging methods discussed include shrink packaging, aseptic packaging, and active and intelligent packaging technologies that absorb or release substances to further prolong shelf life and food quality. Active indicators can also provide information on food freshness and safety conditions.
Fish protein concentrates are produced by removing water and fat from fish through solvent extraction, usually using isopropyl alcohol. There are three main types of FPC defined by their fat content and flavor. Type A has virtually no odor or taste with a maximum 0.75% fat. Type B has a fishy flavor and up to 3% fat. Type C is normal fish meal. A typical production process involves three extraction stages using heated isopropyl alcohol to reduce the fish's moisture, fat, and fishy compounds. The resulting FPC powder is 75-95% protein and can be incorporated into foods like bread, cereals, and infant formula at levels that don't affect properties. FPC provides a highly nut
1. Canning involves hermetically sealing food in containers, applying heat to sterilize the contents, and cooling for long-term storage.
2. The fish canning process involves selecting suitable fish, treating and packing them into cans, exhausting the cans, sealing, washing, heat processing, cooling, and labeling for distribution.
3. Key steps include brining fish to add flavor, packing cans tightly, creating a vacuum through exhausting, fully sealing cans, applying precise heat treatment to achieve commercial sterility, and labeling for identification.
Fish sausage can be made from various types of fish by grinding and mixing the fish meat with salt, spices, and other ingredients like pork fat or vegetable oil. The mixture is then stuffed into casings and cooked. Fish sausage provides nutritional benefits and can be stored refrigerated for up to 14 weeks. Various meats and fillers may be added to fish sausage to improve texture and bind the sausage. The processing involves grinding, mixing, stuffing, cooking, and storage. Common bacteria grown during fermentation include Pediococcus and Lactobacillus.
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.
The document summarizes the composition of fish. It discusses that fish have a skeletal structure that provides support, and muscles that form the edible part. The skin covers the fish and secretes a slimy mucus. The gills are the main breathing organ and take in oxygen from water. The internal organs like stomach and intestines are known as guts. Water makes up 70-80% of the fish, while protein content is typically 15-20%. Fat content varies widely between species and seasons. Vitamins and minerals are also present in fish.
The document discusses different methods for preserving fish in the Philippines. It begins by noting that fisherfolk often have abundant catches but fish spoils easily, so preservation is needed. It then outlines several common preservation methods: freezing, smoking, drying/dehydration, and canning. For each method, it provides details on the basic steps and procedures involved to preserve and improve the quality of fish. The overall summary is that the document outlines and compares various fish preservation methods used in the Philippines.
1. Fresh fish quality is assessed using sensory and non-sensory methods to determine freshness and detect spoilage. Sensory methods rely on human panels while non-sensory methods include biochemical, biological, and physical tests.
2. Processing fresh fish prevents spoilage through methods like removal of scales, filleting, and packaging. Common fish products include fish sauce, fish paste, fish oil, and fish protein concentrate created through various extraction and fermentation processes.
3. Fish protein concentrate is created through a multi-step extraction process using solvents to remove oils and concentrate proteins from fish or fishery waste to over 85% protein content.
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.
Principles of fish preservation and processingSameer Chebbi
This document provides information on various methods for preserving fish, including salting, drying, smoking, chilling, freezing, canning, and pickling. It describes the basic processes for each method, such as using saltwater brine for wet salting, hanging fish to dry in sunlight, building smoking sheds and controlling fires for long smoking. The goal of preservation is to prevent spoilage and extend the shelf life of fish using techniques from chemistry, engineering and other sciences to maintain quality. Safety considerations for methods like pickled fish are also outlined.
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...!
Value addition in seafood involves processing methods, specialized ingredients, and novel packaging to enhance the nutritional, sensory, and shelf life properties of seafood products. It provides benefits to consumers through convenience and time savings, and benefits industry through higher incomes and employment. Value can be added through innovation, product differentiation, and better marketing. Examples of value-added seafood products include fish oil, fish silage, delicatessen products, and non-food products like fish skin crafts. Advantages include meeting consumer demand, income generation, and variety, while disadvantages include potentially higher costs and need for quality control.
This document provides information on fish meal, including:
- Fish meal is made from fish processing byproducts and some whole fish through cooking, pressing, drying, and grinding. It is high in protein and used mainly in animal feed.
- Major producers of fish meal include Peru, Norway, South Africa, and China, who source from anchovies, herring, capelin, and various small marine fish.
- The manufacturing process involves cooking, pressing to remove oil and water, drying the remaining solid, and grinding it into a powder. Precautions are taken to prevent contamination and spontaneous combustion during storage and transport.
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
Fish products can be categorized into several types based on the part of the fish used and processing method. These include fish liver oil, body oil, fish meal, fish oil, surimi, fish ham, fish sausage, and kamaboko. Fish liver oil is extracted from fish livers and is an important source of vitamins A and D. Body oil is extracted from whole fish or fish offal and can be used for human consumption or in paints and varnishes. Fish meal is produced from whole fish or fish offal and is rich in protein and minerals, primarily used in animal feed. Surimi is a paste made from ground white fish flesh used to make products like kamaboko in Asia.
This document discusses various methods for assessing the quality of fish, including sensory and non-sensory methods. Sensory methods involve using human senses to evaluate characteristics like appearance, odor, flavor, and texture. The three main sensory methods described are the European Union scheme, Quality Index Method (QIM), and Torry scoring system. Non-sensory or instrumental methods involve chemical analysis and measuring values like pH, trimethylamine, histamine content, and peroxide value to objectively determine quality. Both sensory and non-sensory methods are used to evaluate freshness and identify spoilage in order to ensure fish safety for consumers.
This document provides information on fish handling, processing, and preservation methods. It discusses:
- The importance of proper handling and processing of fish to maintain quality as it is a highly perishable commodity. Fresh fish characteristics and signs of spoilage are outlined.
- Common preservation methods like refrigeration, freezing, salting, smoking, drying and canning are summarized. Proper storage temperatures and packaging are emphasized.
- Freezing methods include double wrapping, freezing in ice blocks, and glazing. Smoking can be cold or hot. Canning involves high heat treatment and sealing in jars to kill bacteria.
- Salting involves layering fish and salt in vats and leaving for 12-15
Conditioning and packaging of ornamental fish for transportation.pdfDr. Rohitash Yadav
Conditioning and packaging of ornamental fish for transportation is important to minimize mortality during transport. Conditioning involves holding fish for several days prior to transport, providing treatments, removing dead fish, grading by size, and starving fish. Proper packaging uses oxygenated bags filled with treated water, and zeolite to remove ammonia. Fish are packaged individually or by size and the bags are placed in insulated boxes for transport. Attention to conditioning, water quality, stocking density and packaging helps ensure fish arrive alive at their destination.
1. The document discusses various fish products including smoked fish, frozen fish, dried fish, and canned fish.
2. For canned fish specifically, it outlines the requirements for raw materials, handling and processing steps such as gutting, washing, pre-cooking, filling cans, sealing, heat processing and cooling, and labeling finished products.
3. Proper handling and processing is important at each step to prevent contamination and ensure the safety of canned fish products.
This document discusses fish plant sanitation. It outlines that fish plant sanitation aims to process fish free of disease and foreign matter. An effective sanitation program requires management awareness, proper construction, ample water, clean-up policies, hygienic surfaces and facilities, rodent/insect control, and ventilation near fishing harbors. Hygienic practices for employees include restrictions for illnesses, clean appearance, no nail polish, no jewelry during processing, no smoking/spitting, proper hand washing and head gear, and clean outer garments.
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.
Vacuum packaging and modified atmosphere packaging are common fish packaging methods that help extend shelf life. Vacuum packaging removes oxygen which inhibits bacterial growth but risks anaerobic bacteria growth. Modified atmosphere packaging replaces air with gas mixtures like carbon dioxide to control microbes. Other packaging methods discussed include shrink packaging, aseptic packaging, and active and intelligent packaging technologies that absorb or release substances to further prolong shelf life and food quality. Active indicators can also provide information on food freshness and safety conditions.
Fish protein concentrates are produced by removing water and fat from fish through solvent extraction, usually using isopropyl alcohol. There are three main types of FPC defined by their fat content and flavor. Type A has virtually no odor or taste with a maximum 0.75% fat. Type B has a fishy flavor and up to 3% fat. Type C is normal fish meal. A typical production process involves three extraction stages using heated isopropyl alcohol to reduce the fish's moisture, fat, and fishy compounds. The resulting FPC powder is 75-95% protein and can be incorporated into foods like bread, cereals, and infant formula at levels that don't affect properties. FPC provides a highly nut
1. Canning involves hermetically sealing food in containers, applying heat to sterilize the contents, and cooling for long-term storage.
2. The fish canning process involves selecting suitable fish, treating and packing them into cans, exhausting the cans, sealing, washing, heat processing, cooling, and labeling for distribution.
3. Key steps include brining fish to add flavor, packing cans tightly, creating a vacuum through exhausting, fully sealing cans, applying precise heat treatment to achieve commercial sterility, and labeling for identification.
Fish sausage can be made from various types of fish by grinding and mixing the fish meat with salt, spices, and other ingredients like pork fat or vegetable oil. The mixture is then stuffed into casings and cooked. Fish sausage provides nutritional benefits and can be stored refrigerated for up to 14 weeks. Various meats and fillers may be added to fish sausage to improve texture and bind the sausage. The processing involves grinding, mixing, stuffing, cooking, and storage. Common bacteria grown during fermentation include Pediococcus and Lactobacillus.
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.
The document summarizes the composition of fish. It discusses that fish have a skeletal structure that provides support, and muscles that form the edible part. The skin covers the fish and secretes a slimy mucus. The gills are the main breathing organ and take in oxygen from water. The internal organs like stomach and intestines are known as guts. Water makes up 70-80% of the fish, while protein content is typically 15-20%. Fat content varies widely between species and seasons. Vitamins and minerals are also present in fish.
The document discusses different methods for preserving fish in the Philippines. It begins by noting that fisherfolk often have abundant catches but fish spoils easily, so preservation is needed. It then outlines several common preservation methods: freezing, smoking, drying/dehydration, and canning. For each method, it provides details on the basic steps and procedures involved to preserve and improve the quality of fish. The overall summary is that the document outlines and compares various fish preservation methods used in the Philippines.
1. Fresh fish quality is assessed using sensory and non-sensory methods to determine freshness and detect spoilage. Sensory methods rely on human panels while non-sensory methods include biochemical, biological, and physical tests.
2. Processing fresh fish prevents spoilage through methods like removal of scales, filleting, and packaging. Common fish products include fish sauce, fish paste, fish oil, and fish protein concentrate created through various extraction and fermentation processes.
3. Fish protein concentrate is created through a multi-step extraction process using solvents to remove oils and concentrate proteins from fish or fishery waste to over 85% protein content.
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.
Principles of fish preservation and processingSameer Chebbi
This document provides information on various methods for preserving fish, including salting, drying, smoking, chilling, freezing, canning, and pickling. It describes the basic processes for each method, such as using saltwater brine for wet salting, hanging fish to dry in sunlight, building smoking sheds and controlling fires for long smoking. The goal of preservation is to prevent spoilage and extend the shelf life of fish using techniques from chemistry, engineering and other sciences to maintain quality. Safety considerations for methods like pickled fish are also outlined.
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...!
Value addition in seafood involves processing methods, specialized ingredients, and novel packaging to enhance the nutritional, sensory, and shelf life properties of seafood products. It provides benefits to consumers through convenience and time savings, and benefits industry through higher incomes and employment. Value can be added through innovation, product differentiation, and better marketing. Examples of value-added seafood products include fish oil, fish silage, delicatessen products, and non-food products like fish skin crafts. Advantages include meeting consumer demand, income generation, and variety, while disadvantages include potentially higher costs and need for quality control.
This document provides information on fish meal, including:
- Fish meal is made from fish processing byproducts and some whole fish through cooking, pressing, drying, and grinding. It is high in protein and used mainly in animal feed.
- Major producers of fish meal include Peru, Norway, South Africa, and China, who source from anchovies, herring, capelin, and various small marine fish.
- The manufacturing process involves cooking, pressing to remove oil and water, drying the remaining solid, and grinding it into a powder. Precautions are taken to prevent contamination and spontaneous combustion during storage and transport.
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
Fish products can be categorized into several types based on the part of the fish used and processing method. These include fish liver oil, body oil, fish meal, fish oil, surimi, fish ham, fish sausage, and kamaboko. Fish liver oil is extracted from fish livers and is an important source of vitamins A and D. Body oil is extracted from whole fish or fish offal and can be used for human consumption or in paints and varnishes. Fish meal is produced from whole fish or fish offal and is rich in protein and minerals, primarily used in animal feed. Surimi is a paste made from ground white fish flesh used to make products like kamaboko in Asia.
This document discusses various methods for assessing the quality of fish, including sensory and non-sensory methods. Sensory methods involve using human senses to evaluate characteristics like appearance, odor, flavor, and texture. The three main sensory methods described are the European Union scheme, Quality Index Method (QIM), and Torry scoring system. Non-sensory or instrumental methods involve chemical analysis and measuring values like pH, trimethylamine, histamine content, and peroxide value to objectively determine quality. Both sensory and non-sensory methods are used to evaluate freshness and identify spoilage in order to ensure fish safety for consumers.
This document provides information on fish handling, processing, and preservation methods. It discusses:
- The importance of proper handling and processing of fish to maintain quality as it is a highly perishable commodity. Fresh fish characteristics and signs of spoilage are outlined.
- Common preservation methods like refrigeration, freezing, salting, smoking, drying and canning are summarized. Proper storage temperatures and packaging are emphasized.
- Freezing methods include double wrapping, freezing in ice blocks, and glazing. Smoking can be cold or hot. Canning involves high heat treatment and sealing in jars to kill bacteria.
- Salting involves layering fish and salt in vats and leaving for 12-15
Conditioning and packaging of ornamental fish for transportation.pdfDr. Rohitash Yadav
Conditioning and packaging of ornamental fish for transportation is important to minimize mortality during transport. Conditioning involves holding fish for several days prior to transport, providing treatments, removing dead fish, grading by size, and starving fish. Proper packaging uses oxygenated bags filled with treated water, and zeolite to remove ammonia. Fish are packaged individually or by size and the bags are placed in insulated boxes for transport. Attention to conditioning, water quality, stocking density and packaging helps ensure fish arrive alive at their destination.
1. The document discusses various fish products including smoked fish, frozen fish, dried fish, and canned fish.
2. For canned fish specifically, it outlines the requirements for raw materials, handling and processing steps such as gutting, washing, pre-cooking, filling cans, sealing, heat processing and cooling, and labeling finished products.
3. Proper handling and processing is important at each step to prevent contamination and ensure the safety of canned fish products.
Fertilized fish eggs are known as Fish seeds. In simple words, they are the baby fishes used for seeding new Ponds in fisheries. Fish seed transportation is a process by which transfer of fish seed from the hatchery or place of collection to the rearing ponds.
The document summarizes the key steps in processing fish and seafood:
1. Fish are kept on ice before being processed, which may include removing ice, washing, grading by size, and removing heads.
2. Filleting is typically done by machine to cut fillets from the backbone and remove bones, and some fillets may be skinned.
3. Trimming removes remaining pin bones, and inspection removes any defects from the fillets. Portions are cut according to requirements.
Fresh products are packaged on ice and frozen individually or in blocks for cold storage. Canning, pickling, freezing, drying, and smoking are also described as preservation methods.
Chilling fish involves reducing the temperature below 0°C to slow spoilage. Common chilling methods include wet icing, which uses direct contact between melted ice and fish; and chilled seawater icing, which uses a seawater-ice slurry. Fish are typically stored using shelving, boxing, or bulking in containers like plastic boxes, wooden boxes, or galvanized tubs insulated with materials that resist heat transfer and water. Proper handling of chilled fish considers temperature, time, contamination, and damage.
Insulated Fish Tubs & Ice Box Storage, Transport & ProcessingAllwin Roto Plast
Keep your fish fresh and safe with insulated tubs and ice boxes. Read the blog to learn how to choose, store, transport, and process fish in your ice box effectively.
Intrinsic and extrinsic factors affect the quality and spoilage of fresh fish and shellfish. Intrinsic factors include the species, size, sex, condition and composition of the fish. Extrinsic factors involve the location and season of catch, handling during and after catch, and storage conditions. Together, these factors determine the microbial growth and biochemical changes that lead to spoilage. Proper handling and cooling after catch, as well as clean and chilled storage conditions, can help maximize the freshness and quality of fish and shellfish.
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.
Handling is very important if fishing activity from catching to deliver it at consumer level. In this assignment i tried to give some appropriate information about good handling practice in fisheries
This document discusses methods for chilling and preserving fresh fish, including chilling, superchilling, and freezing. Chilling involves cooling fish to near-freezing temperatures using ice to extend shelf-life up to 30 days for some fish. Superchilling involves lowering temperatures slightly below the freezing point of fish between -0.5 to -2.4°C to further preserve quality and reduce spoilage compared to conventional chilling. The document describes the original Portuguese method for superchilling aboard fishing vessels using refrigerated brine circulated through metal shelves and packaging to achieve superchilling temperatures throughout the catch.
Canning fish provides a shelf life of 1-5 years by processing and sealing the fish in airtight containers. It involves selecting high quality fresh or frozen fish, removing organs and bones, and packing the fillets or whole fish into jars. Canning methods include hot packing for most fish and raw packing for fatty fish. As fish are low acid, they must be pressure canned at temperatures above boiling to destroy bacterial spores, with processing times varying by altitude to safely reach high enough temperatures throughout the jars.
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 document provides information on handling fresh aquatic products. It discusses how fish and other seafood are highly perishable and begin to spoil soon after death due to bacterial and enzymatic activity that is accelerated by higher temperatures. It outlines different types of fish preparation including drawn, dressed, steaks, and fillets. The document also compares characteristics of fresh versus spoiled seafood and provides handling guidelines for different types of seafood to maintain quality like sorting, cleaning, and chilling at low temperatures.
Introduction
Definition
Principle of drying
Importance
Types
Drying procedure of SIS
Drying procedure of large fishes
Advantage of dried fish
Disadvantage of dried fish
Uses
Feasibility study
Recommendations
Conclusion
References
distribution,biology,seed collection,nursery rearing and culture techniques o...Kavitha Cingam
This document discusses culture techniques for groupers, including important species, distribution, biology, habitat, nursery rearing, and grow-out. It describes experiments conducted to develop grouper broodstock in sea cages off Visakhapatnam, India. Broodfish were stocked and grown in cages and tanks, achieving higher survival and maturity in cages. Induced spawning trials were conducted, leading to the conclusion that sea cages are better than tanks for broodstock development and domestication of greasy groupers. This represents progress toward commercial grouper seed production and farming in India.
distribution,biology,seed collection,nursery rearing and culture techniques o...Salmashaik26
This document discusses culture techniques for grouper species, including distribution, biology, nursery rearing, and grow-out. It summarizes techniques for broodstock development using wild-caught groupers in sea cages, induced spawning trials, and successful maturation of groupers within one year when reared in open sea cages compared to indoor tanks. The document concludes that continuous supply of grouper seeds is needed to develop grouper aquaculture in India and that broodstock development in sea cages is an important step towards captive seed production.
Goliath Tubs have the strongest containers available on the market of USA. Fish tubs guarantee the highest standards of hygiene and product safety. Goliath tubs offer cost-effective and highly innovative packaging solutions. Visit our website www.goliathtubs.com to know more.
Fish and Marine Foods : Quality of fishUmesh Maskare
Fish quality is influenced by species, season, catching method, and fishing grounds. Fresh fish has a shiny surface and flesh that is soft and flabby. As fish spoils, its structure loses brightness and slime thickens. To prevent spoilage, fish must be cleaned, gutted, chilled or frozen promptly. It should be stored at temperatures below 40°F and packaged to prevent freezer burn. Proper handling and storage help preserve fish quality and extend shelf life.
The document discusses various packaging methods for meat. It covers factors like color and microbiology that are important in meat packaging. Common retail packages for fresh cuts include trays wrapped in transparent film, which can keep meat for around 10 days at 0°C. Vacuum packaging extends shelf life by maintaining a low-oxygen environment that inhibits spoilage bacteria. Frozen meat is typically packaged in bags or pouches and stored between -10°C and 0°C to prevent microbial growth. Processed meat products for short or long-term storage are packaged in pouches, cans or retort pouches, with retort pouches using thermal processing to produce commercially sterile products.
1. The document discusses the processing of various seafoods including prawns, shrimp, crabs, lobster, and the steps involved such as catching, transporting, washing, sorting by size, packaging, and freezing.
2. Key steps in processing prawns include washing, sorting by size, weighing, freezing in containers, and packaging in bags. Processing of crabs involves boiling, butchering, picking, and storage.
3. Processing of shrimp involves handling at sea and on shore, grading, peeling, cooking, freezing, glazing, and cold storage. Only legal sized lobsters above 3.25 inches are harvested to allow undersized lobsters to grow and spawn
Similar to Packaging of fish and fishery products (20)
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
1. Packaging of Fish and Fishery Products
(Packaging of Fresh Iced Fish, Ornamental Fish
and Fingerlings)
VIKAS KUMAR
Scientist (Fish Processing Technology)
TOT Div., ICAR-CIPHET, Ludhiana
2. Fish
• Any aquatic organisms harvested for commercial purposes,
whether caught in wild fisheries or harvested from aquaculture or
fish farming.
• Whether of freshwater, estuarine/ brackish water or marine/ salt
water; include (Sachindra and Mahendrakar, 2015)
– finfish,
– crustaceans (cray fish, crab, prawn/shrimp, lobster) and
– mollusks (bivalves- mussel, oyster, scallop; univalves- abalone, snail,
conch; cephalopods-squid cuttlefish, octopus)
• Has significant dietary contribution in terms of high-quality, easily
digested proteins and micronutrients.
– Accounted for 17 % of animal protein and 7 % of all proteins consumed
by the global population (SOFIA, 2018).
– Provided about 3.2 billion people with almost 20 % of their
average per capita intake of animal protein (SOFIA, 2018).
• Globally fish and fish products provide an average of 34 calories
per capita per day (SOFIA, 2018).
3. Fish
Broad Classification of Fish
Finfish Shellfish
Based on water body Major category taken
Freshwater Brackishwater Saltwater Molluscans
Crustaceans
4. Rohu- Labeo rohita
Catla- Catla catla
Mahseer- Tor tor
Tilapia- Orechromis
Pink Perch
Murrels
Pangas
Milk fish
Indian Seabass
Fish base
(www.fishbase.org) has
listed 2384 finfish species
from Indian subcontinent
that includes 1704 marine,
762 fresh water, 202
endemic and 258
commercially exploited
species. The marine
fisheries resources of India
comprises of more than 200
species of commercial
finfish and shellfish.
https://mpeda.gov.in/MPED
A/important_species.php#
5. Fisheries- Leveraging the Diverse Indian Opportunity
• Total Production= 12.61 MMT(3.58 MMT for marine and
7.21MMT inland fisheries) in 2017-18.
– 2nd in world; share to global fish production: 6.3%.
– GDP contribution: 1%; Average annual growth rate:7%
• During 2018-19, India has exported fish and products of Rs.
47,620.59 crore. Vision for 2024: 1,00,000 crores.
• Coastline (8,118 kms), Exclusive economic zone (EEZ) (2.02
million Km2), Continental shelf (0.506 million Km2)
• River and canals-1,91,024 Km; Reservoirs 3.15 million ha; ponds
and tanks-2.35 million ha; oxbow lakes and derelict water-1.3
million ha),
• Brackish waters (1.24 million ha) and estuaries (0.29 million ha).
6. Packaging
• An essential requirement for virtually any product
whether food or manufactured item.
• sells the product and therefore must reach the product
in presentable form.
• protects the product from contamination and prevents
it from spoilage.
• extends shelf life of a product,
• facilitates distribution and display, gives the product
greater consumer appeal and
• facilitates the display of information on the product.
7. Need for Packaging of Fish and Fishery Products
• Fish is highly perishable food
• Fish quality deteriorates rapidly and potential life is
reduced if it is not handled and stored properly.
• Fish must be refrigerated or frozen immediately after
landing to prevent microbial deterioration.
• Usually, the fish is caught from places where it is
processed or marketed and they need to be
transported over long distances.
• Fish and fishery products can be grouped into fresh
fish, frozen fish, canned fish, dried fish and other value
added fish products. Each category requires special
packaging.
8. Packaging of fresh/iced fish
• Fish remains fresh 4-6 hours depending on environmental
conditions and types of fish.
• Journey <16 hrs.- non-returnable, inexpensive bamboo
basket- ideal; 16-60 hrs. corrugated polypropyelene
boxes/rigid HDPE box-ideal
• Corrugated boxes-cheaper, lighter and better insulating than
wooden boxes.
• Foamed polystyrene/polyurethane slabs-good insulation
• Shallow, thermoformed tray of polystyrene with transparent
film over-wrap for retail marketing under refrigeration in
supermarkets
9. Container should
have insulating properties
to reduce the rate of melting of ice,
reduce dehydration,
reduce fat oxidation,
eliminate drip,
prevent odour permeation,
be adequate mechanical strength to reduce handling
damages,
be light in weight
be capable of being washed reasonably free of bacteria
10. Frozen fish
• Export of marine products is mostly in the frozen form.
• Most popular items: shrimp, squid, cuttlefish, lobster
• Factors affecting quality of frozen fish:
– moisture loss/dehydration,
– oxidation/rancidity,
– flavour loss,
– heat radiation and light
• Package should have
– good barrier properties i.e. low water vapour and oxygen
permeability rates
– retain the odour inside the package
– withstand sub-zero temperatures.
11. • Inner wrap: LDPE or high molecular weight HDPE or linear LDPE
film
• Unit Carton- Waxed duplex cartons
• Film bags-LDPE or high molecular weight HDPE or linear LDPE
• Master Cartons- Wax corrugated fibre board cartons with high
bursting strength, puncture resistance and compression strength.
12. Dried Fish
• In India, mackerels, shrimps, bombay ducks and tuna are the fishes
generally sun dried, sometimes after application of salt.
• Hygroscopic in nature and absorbs moisture during humid climate.
• Prone to rancidity and attacks of insects.
• Traditionally, dried fish is packed in baskets made of “palmyra”
leaves with a hessian lining on the outside. However, such packages
do not provide protection from moisture absorption, oxygen or
insects and therefore not suitable for exports.
• Modern plastic based films /laminates are the better alternatives
and the possibility of vacuum packing can have potential
application.
13. Smoked/Salted Fish
• Products are preferred mainly for improved/modified
smoke flavour.
• It develops rancidity during frozen storage.
• Polyamide polyethylene laminates and polyester
polystyrene laminated film
Fish Pickle
• Contains spices, vinegar and oil.
• Requires grease-proof, inert, heat sealable packaging
with low WVTR and impermeabilty to volatile flavour
• Bottle/ flexible plastic
• Polyester laminated with LDPE/HDPE co-extruded film
with HDPE contact inside or Nylon-surylyn co-extruded
film or LD/Nylon/primacore co-extruded film
14. Value Added Fishery Products
Battered and Breaded Products
• Desiccation, discolouration and development of rancidity
• Thermoformed trays made from food-grade plastics
– Materials used for thermoformed trays are Poly Vinyl Chloride
(PVC), High Impact Polystyrene (HIPS) and High Density
Polyethylene (HDPE) which remain stable and unaffected during
prolonged frozen storage.
– Plastic films alone are not suitable for these products as they
provide little mechanical protection to the products and as a
result, the products get damaged or broken during handling and
transportation.
15. Fish Curry
‘Ready to Serve’
Canned curry- Retortable flexible pouches - ideal
choice
• offers advantage of low cost, boil-in-bag facility, ease of
opening and reduced weight.
• Suitable flexible laminate is polyester / aluminium foil / cast
polypropylene.
• Laminates of polyester / cast PP can also be adopted
Frozen curry- Themoformed trays made of
polystyrene or PVC with a transparent over-wrap
16. Canned Fish
• Packaging material should be
– hermetically sealable,
– thermally conductive,
– inert to the contents and
– withstand heat processing at high temperature and
pressure and not affect colour, odour, flavor, texture and
food value of the product.
• Tinplate cans with sulphur-resistant lacquer coating on the
food contact side,
• Aluminium cans made of aluminium alloyed with
maganesium/manganese and inside coated with lacquer,
• Cans made of tin-free steel and
• Retortable pouches of 3-ply material, polyester/aluminium
foil/polypropylene.
17. Surimi
• Suirimi (Japanese term): mechanically deboned fish mince
from white fleshed fish which is generally frozen as
rectangular blocks.
• To prevent spoilage like dehydration and oxidative rancidity
during storage, the packaging materials used should be a
good barrier of water vapour, gases and odour.
• The material should also have good mechanical strength
and should be stable at sub-zero temperature.
• Packaging adopted for block frozen shrimps is considered
suitable for surimi blocks as well.
18. Fish Sausage
• A surimi-based product, identical to the popular pork sausage.
• Homogenized mass is stuffed into PVC casing using stuffer and
ringed at the ends. Cooling follows heating to avoid shrinkage.
• Paperboard carton lined with a plastic film is ideal for short-
term storage at refrigerated conditions, but for longer storage
it is best kept frozen.
• The packaging used for block frozen shrimp can also be used
for packaging fish sausages.
19. Accelerated Freeze Dried (AFD) Products
• Has low moisture content, generally <2%.
• Is very fragile
• prone to deterioration due to
– moisture absorption, oxidation and colour changes.
• The packaging should have
• low water vapour and oxygen permeabilities
• sufficient mechanical strength.
• Laminates of paper / aluminium foil / polyethylene or
metallised polyester / polyethylene pouches -suitable.
Fish Soup Powder
• Highly hygroscopic
• 12μ polyester laminated with co-extruded LD-HDPE or a five
layered co-extruded film of 90-100μ LD-BA-Nylon-BA-Primocor
identified suitable
• Ensures a safe storage of the product up to 180 days.
20. Shark Fin Rays
• Dried shark fin is a traditionally exported item from India.
• Moisture resistant packaging having good puncture resistance
and sufficient mechanical strength to withstand the hazards
of transportation
• Polyester/polyethylene laminates or nylon based five-layered
co-extruded films having good puncture resistance are
suitable.
22. Modified atmospheric packaging
• Flexible films of nylon/surlyn laminates, PVC moulded trays
laminated with polythene, polyester/low density polythene film
• For lean fish, 30 % (Oxygen): 40 % (Carbon dioxide): 30 %
(Nitrogen) is recommended.
• More CO2 is used for fatty and oily fish with a comparable
reduction in O2 in mixture leading to 40-60 % N2.
– Development of oxidative rancidity in fatty fish is slowed by exclusion of O2
• Oxygen can inhibit the growth of
strictly anaerobic bacteria like C.
botulinum although there is a very
wide variation in the sensitivity of
anaerobes to O2
.
23. Active Packaging
• A type of packaging that changes the condition of the packaging
and maintains these conditions throughout the storage period
to extend shelf-life or to improve safety or sensory properties
while maintaining the quality of packaged food.
• Scavenging or emitting systems added to emit (e.g., N2, CO2,
ethanol, antimicrobials, antioxidants) and/or to remove (e.g.,
O2, CO2, odour, ethylene) gases during packaging, storage and
distribution.
• Active packaging systems with dual functionality (combination
of oxygen scavengers with carbon dioxide and/or
antimicrobial/antioxidant substances are available.
• There is potential of colour containing films, light absorbing or
regulating system, gas permeable/breathable films, anti-fogging
films and insect repellant package.
24. Vacuum packaging
• Removal of air from the package and the application of
a hermetic seal.
• Vacuum packed foods
– maintain their freshness and flavor 3-5 times longer than with
conventional storage methods as they don't come in contact with
oxygen.
– maintain their texture and appearance, because microorganisms
such as bacteria mold and yeast cannot grow in a vacuum.
– freezer burn is eliminated, because foods no longer become
dehydrated from contact with cold, dry air.
– Fatty fish won't become rancid, as there is no available oxygen