This document discusses advances in fish processing technology in India. It describes several technologies used for freezing and preserving fish products, including block freezing, individually quick freezing (IQF), and value-added products like fish oil capsules and surimi. New processing methods are also summarized, such as irradiation, retort pouch processing, and extrusion. The document concludes by mentioning two research institutes in India - the Central Institute of Fisheries Technology and the National Institute of Fisheries Post Harvest Technology and Training - that work to develop technologies and train individuals in fish processing.

1. ADVANCES IN FISH
PROCESSING
TECHNOLOGY IN INDIA
Submitted by:
Sushri Subhasini
M.F.Sc 2nd Sem
Fish Processing Technology
Submitted to:
Prof.A.A.Vyas
Inland Fisheries
Research
Station,JAU,Junagadh

3. History of Food Preservation

4. Frozen shrimp
 In commercial practice, prawns are frozen in different forms -
Whole, Headless shell on, Peeled and deveined, cooked and
peeled, peeled and cooked, peeled deveined and cooked.
 The material is frozen in trays at -35°C to 40°C in contact plate
freezers/tunnel freezers, after which it is dipped in ice water to
give a thin coating of ice, wrapped in polythene paper and packed
in waxed duplex cartons.
 The shelf life of block frozen glazed prawns at -20°C will vary
from 24 weeks to 40 weeks depending upon the species and type
of pack.

5. IQF products
 There is good demand for individually quick frozen (IQF) prawns in international markets.
 For preparation of IQF products, belt freezers, fluidized bed freezers or liquid nitrogen
freezers are to be employed.
 IQF products require special care during processing, packaging, storage and transport. It is
very difficult to glaze IQF prawns and when packed without glazing, the chances of
desiccation are more.
 During storage and transportation too utmost care has to be taken to maintain the proper
temperature otherwise the material will get partially thawed and will stick together forming
a lump.

6. Value addition in fish processing technology:
 Fish oil capsules:
 Value addition is an expanding sector in the food processing
industry, especially in export markets.
 Fish oil is a form of fatty acid that is derived from the tissues of
oily fish.
 It contains the omega-3 fatty acids, including eicosapentaenoic
acid (EPA) and docosahexaenoi acid (DHA).

7. Surimi
 Surimi is prepared from the mechanically deboned, washed (bleached) and
stabilised flesh of fish.
 "It is an intermediate product used in the preparation of a variety of ready to
eat seafood such as kamaboko, fish sausage, crab legs and imitation shrimp
products.
 Surimi-based products are gaining more prominence worldwide, because of
the emergence of Japanese restaurants and culinary traditions in North
America, Europe and elsewhere.

8. Advances in fish Processing technology

9. Irradiation
 Process in which food products are exposed to a controlled
amount of radiant energy such as gamma rays /electron beams.
 Uncharged electromagnetic radiations emitted from exited
nucleus of radioactive elements such as 60Co, 137Cs etc.
 Gamma rays have excellent penetration power and penetrate
almost anything -can penetrate food up to a depth of 20 cm and
effective as bactericidal agents.

10. Retort pouch processing
 As in canning, retort pouch food is sterilized after packing, but
the sterilizing procedure differs. The pouches are processed in an
over pressure retort.
 The time and temperature will be standardized depending on the
product. With the availability of retort pouches it can function as
an excellent import substitute for metallic cans.

11. Extrusion
 Extrusion cooking is used in the manufacture of food products such as ready-to-eat
breakfast cereals, expanded snacks, and pasta, fat-bread, soup and drink bases.
 The raw material in the form of powder at ambient temperature is fed into extruder at a
known feeding rate.
 The material first gets compacted and then softens and gelatinizes and/or melts to form
a plasticized material, which flows downstream into extruder channel. Basically an
extruder is a pump, heat exchanger and bio-reactor that simultaneously transfer, mixes,
heats, shears, stretches, shapes and transforms chemically and physically at elevated
pressure and temperature in a short time.

12. Institute of fish processing technology
 The Central Institute of Fisheries Technology (CIFT) is an autonomous organization
engaged in research related to fishing and fish processing in India.
 To conduct basic, strategic and applied research in fishing and fish processing.
 To develop designs for fuel efficient fishing vessels and fishing gear for responsible
fishing.
 To develop technologies for commercial isolation of bioactive compounds and
industrially important products from fish and fishery wastes.
 To design innovative implements and machineries for fishing and fish processing and
pilot plants for facilitating commercialization of technologies developed.
 To do advanced research in food safety in fish and fishery products.

13. National Institute of fisheries Post
harvest technology and training
 The Institute has its Head Quarters in Cochin and a unit in Visakhapatnam.
 Technology development and transfer to beneficiaries consisting of rural fishermen
community, small scale industries and Export Processing Houses through consultancy
and job work.
 Imparting training in the field of post-harvest technology, refrigeration technology,
Quality control and value added products.
 Providing consultancies and training for rural development programmes / women
empowerment programmes in fish processing, supporting local fish farmers, self-help
groups of fisher community, fishermen’s cooperative societies functioning under
Panchayath Raj Institution.

14. CONCLUSION
 Providing food security to global population of ˃ 7 × 109 is a
challenging task. Aquatic foods play a vital role in addressing
issue of Food & Nutritional security.
 Product diversification, value addition, increasing exports and
reducing post-harvest losses can contribute to economic growth
and to reduce hunger in the world. Consumers demand high
quality processed products with minimal changes in nutritional
and sensory properties.

15. THANK YOU