Surimi and surimi based products
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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.
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Preparation of surimi and minced based fishery products
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.
Surimi technology and its property
This seminar presentation discusses surimi technology and its properties. It begins with an introduction that defines surimi as a crude myofibrillar protein concentrate made from minced fish muscle that has been washed to remove components like fat and blood. The document then discusses suitable fish species for surimi production, the processing steps of washing, dewatering, refining, and adding cryoprotectants like sucrose and sorbitol. Key properties of quality surimi are also outlined, such as strong gel-forming ability and good water holding capacity.
Surimi
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 Value Added Fish Product: Fish Ball
This document provides instructions for making fish balls. It details cleaning and scaling two whole mackerels, removing the head and bones, chopping the fish flesh and adding salt. The chopped fish is then pounded into a paste and cornstarch is added. Small balls of the paste are formed and cooked when they float in boiling water. The fish balls can be frozen for later use. The conclusion notes that fish balls make use of fish that may otherwise go unused due to problems with color, flavor, size or fat content.
Freezing Method Of Preservation
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.
Smoking of Fish. Ppt
Smoking is an ancient method of food preservation that involves exposing fish to wood smoke. There are two main smoking methods - traditional hot smoking involves hanging fish over smoldering wood at temperatures over 120°F, while cold smoking is done below 90°F. Both methods preserve fish through moisture removal, addition of smoke compounds that inhibit bacteria, and imparting a smoky flavor. Hot smoking allows for longer storage times of several weeks in the refrigerator or months in the freezer. Cold smoking provides preservation without cooking but requires additional safety steps. While smoking adds flavor and nutrients, it can also produce carcinogens if consumed in large amounts.
Fish processing technology
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.
Fish meal
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.
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Preparation of surimi and minced based fishery products
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.
Surimi technology and its property
This seminar presentation discusses surimi technology and its properties. It begins with an introduction that defines surimi as a crude myofibrillar protein concentrate made from minced fish muscle that has been washed to remove components like fat and blood. The document then discusses suitable fish species for surimi production, the processing steps of washing, dewatering, refining, and adding cryoprotectants like sucrose and sorbitol. Key properties of quality surimi are also outlined, such as strong gel-forming ability and good water holding capacity.
Surimi
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 Value Added Fish Product: Fish Ball
This document provides instructions for making fish balls. It details cleaning and scaling two whole mackerels, removing the head and bones, chopping the fish flesh and adding salt. The chopped fish is then pounded into a paste and cornstarch is added. Small balls of the paste are formed and cooked when they float in boiling water. The fish balls can be frozen for later use. The conclusion notes that fish balls make use of fish that may otherwise go unused due to problems with color, flavor, size or fat content.
Freezing Method Of Preservation
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.
Smoking of Fish. Ppt
Smoking is an ancient method of food preservation that involves exposing fish to wood smoke. There are two main smoking methods - traditional hot smoking involves hanging fish over smoldering wood at temperatures over 120°F, while cold smoking is done below 90°F. Both methods preserve fish through moisture removal, addition of smoke compounds that inhibit bacteria, and imparting a smoky flavor. Hot smoking allows for longer storage times of several weeks in the refrigerator or months in the freezer. Cold smoking provides preservation without cooking but requires additional safety steps. While smoking adds flavor and nutrients, it can also produce carcinogens if consumed in large amounts.
Fish processing technology
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.
Fish meal
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.
Chapter3 Chilling
The document provides information about proper chilling methods for fish. It discusses:
1) Chilling is the most common practice for maintaining fish freshness by reducing the temperature slightly below or above freezing. Several chilling methods are discussed including wet icing, chilled seawater, refrigerated air, dry ice, and gel ice mats.
2) Proper handling practices are important from harvesting to consumption. Sufficient ice, drainage of water, and preventing damage during transport are key considerations.
3) Common storage methods like bulking, shelfing, and boxing are described. Insulated containers made from plastic, wood, or metal can be used depending on properties like insulation and ease of handling.
Chilling
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.
Quality of fresh fish
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.
Fish as food
This document summarizes the biochemical composition and nutritional value of raw fish. It notes that fish are primarily composed of protein (15-28%), fat (1-8%), and water (55-83%). Fish protein provides essential amino acids and minerals like calcium, magnesium, and iron. While cooking, canning, and preserving methods can impact vitamin and mineral content, fish overall provide a nutrient-dense food that is higher in protein and lower in fat than meat. The document also outlines several fish byproducts used for human consumption or other purposes, including fish protein concentrate, fish maws, isinglass, fish body oil, fish liver oil, chitosan, and shark fin rays.
Fish canning
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.
Value added products of fishes
This document provides recipes and instructions for making three types of value-added fish products: fish pickle, prawn pickle, and fish wafers. For fish pickle, ingredients include fish, spices, herbs, vinegar and oil which are mixed and stored in bottles. Prawn pickle uses a similar method with peeled prawns as the main ingredient. Fish wafers are made from processed fish meat, corn flour, tapioca starch and other ingredients which are formed into sheets, dried and stored for later frying. The document also provides a brief overview of surimi, its properties and use in manufactured seafood products shaped to resemble crab, shrimp and other shellfish.
Canning of Fish
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.
Fish by products ; by UMAIYA FAROOQ
Fish byproducts are secondary products derived from fish processing that are used for various purposes. Approximately 1/3 of the world's fish catch is used to produce byproducts rather than direct human consumption. Major fish byproducts include fish oil, fish meal, fish silage, fish glue, fish fertilizer, tatami iwashi, isin glass, fish skin, and fish protein hydrolysates. These byproducts provide benefits such as omega-3 fatty acids from fish oil, protein for aquaculture feed from fish meal, fertilizer for agriculture from fish waste, and gelatin and collagen from fish skin processing. Fish byproducts are a valuable utilization of fish parts that would otherwise be wasted.
Post Harvest Spoilage of Fish
1. Fish spoilage begins immediately after death due to enzymatic and microbial action. Enzymes cause changes like glycolysis producing lactic acid and nucleotide degradation impacting flavor.
2. Microbes proliferate in dead fish and produce undesirable compounds like histamine, indoles, ammonia, and TMA that lead to spoilage. Both saprophytic and pathogenic bacteria can grow.
3. Oxidation of lipids in fatty fish causes rancidity and discoloration, a major form of chemical spoilage.
Fish sausages
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.
Surimi based products fishery products, B
Surimi is a highly processed fish product made by removing water soluble proteins, lipids, pigments and odors from fish flesh. This results in a bland white paste that forms the basis for traditional Japanese products like kamaboko after the addition of cryoprotectants and various heating processes. Surimi processing involves mincing, repeated washing, dewatering and refining fish meat to stabilize the myofibrillar proteins and improve gel strength. Common surimi products include kamaboko, chikuwa, hanpen and imitation crab made by shaping the surimi paste and applying heat treatment.
Fish protein concentrate.ppt
Fish protein concentrate is produced by processing fish to remove moisture and lipids, concentrating the protein content. There are three main types defined by their protein, moisture, and fat contents. Type A has the lowest fat level below 1% and is produced through solvent extraction. Type B and C have higher fat limits and can be produced through non-defatted processing. Functional properties like solubility and texture need improvement for use as a food additive. FPC provides a nutritious protein supplement but its acceptance has been limited by flavors and properties. It differs from fish meal which is used for animal feed due to potential safety issues for human consumption.
Fish packaging
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
Factors considered for designing or selection fishing gear,
The document discusses factors to consider when designing or selecting fishing gear. It states that the choice of fishing gear depends primarily on the biological, behavioral, and distribution characteristics of the target species. The gear must be selected based on attributes suitable for the specific fishing conditions and resources. Some key factors discussed are the biology, behavior, distribution, fishing depth, currents, visibility, sea bottom conditions, and other practical considerations. No single gear is suitable for all conditions, and trade-offs may be necessary.
Modified atmosphere packaging of fish
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.
Products of fish
Fish is the major economically exported source. There are various products are there based on fish. The major products are exported to other countries than utilizing in India such as oyster which are more preferred for eaten by Germans and Italians.
National and international regulations of seafood quality and
This document discusses national and international regulations for seafood quality and safety. It begins by defining seafood and describing its importance as a global commodity. It then outlines various biological, chemical, and physical hazards that can affect seafood quality and safety, such as pathogenic bacteria, viruses, parasites, toxins, heavy metals, and contaminants. The document also discusses factors that influence bacterial growth in seafood and methods to control quality, including cleaning, time and temperature controls, drying, freezing, and more. It provides examples of specific hazards and concludes by listing environmental chemical contaminant tolerances and limits in fish.
3.1 Postmortem changes - 1.pdf
Post-mortem changes in fish include rigor mortis and autolysis. Rigor mortis occurs when blood circulation stops after death, causing muscle stiffening. It starts in the tail and progresses towards the head. Autolysis is the self-digestion of tissues by the fish's own enzymes after death. Both rigor mortis and autolysis contribute to quality loss over time. The rate of these changes depends on factors like species, size, handling, and storage temperature.
Value addition in seafood
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.
Freezing Method of Fish and Shrimp
Freezing Method of Fish and ShrimpBangabandhu Sheikh Mujibur Rahman Agricultural University, Salna , Gazipur-1706, Bangladesh
Freezing fish and shrimp slows spoilage, increases shelf life, and prevents microbial growth and bacterial activity. There are two main freezing methods - slow freezing over 3-72 hours at -15°C to -29°C, and quick freezing within 30 minutes to 1 hour at -40°C. Freezing involves lowering the temperature through specific heat removal until most water in the fish tissue freezes into ice. Problems during freezing include desiccation, discoloration, toughness, and drip when thawed. Freezer types used include air blast, contact, immersion, and spray freezers.Surimi and surimi based products fit 401
Ideally, surimi should be made from low-value, white-fleshed fish with excellent gelling ability and which are abundant and available year-round. At present, Alaskan pollack accounts for a large proportion of the surimi supply. Other species, such as sardine, mackerel, barracuda, striped mullet have been successfully used for surimi production.
Fish products
The document discusses the examination of caviar. It describes caviar as consisting of processed, salted sturgeon roe. It provides details on the acceptable color, odor, consistency, taste, dirtiness, size, pH, salt content, and results of bacteriological and chemical examinations of fresh caviar. Any abnormal results would indicate decomposed or contaminated caviar.
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Chapter3 Chilling
The document provides information about proper chilling methods for fish. It discusses:
1) Chilling is the most common practice for maintaining fish freshness by reducing the temperature slightly below or above freezing. Several chilling methods are discussed including wet icing, chilled seawater, refrigerated air, dry ice, and gel ice mats.
2) Proper handling practices are important from harvesting to consumption. Sufficient ice, drainage of water, and preventing damage during transport are key considerations.
3) Common storage methods like bulking, shelfing, and boxing are described. Insulated containers made from plastic, wood, or metal can be used depending on properties like insulation and ease of handling.
Chilling
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.
Quality of fresh fish
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.
Fish as food
This document summarizes the biochemical composition and nutritional value of raw fish. It notes that fish are primarily composed of protein (15-28%), fat (1-8%), and water (55-83%). Fish protein provides essential amino acids and minerals like calcium, magnesium, and iron. While cooking, canning, and preserving methods can impact vitamin and mineral content, fish overall provide a nutrient-dense food that is higher in protein and lower in fat than meat. The document also outlines several fish byproducts used for human consumption or other purposes, including fish protein concentrate, fish maws, isinglass, fish body oil, fish liver oil, chitosan, and shark fin rays.
Fish canning
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.
Value added products of fishes
This document provides recipes and instructions for making three types of value-added fish products: fish pickle, prawn pickle, and fish wafers. For fish pickle, ingredients include fish, spices, herbs, vinegar and oil which are mixed and stored in bottles. Prawn pickle uses a similar method with peeled prawns as the main ingredient. Fish wafers are made from processed fish meat, corn flour, tapioca starch and other ingredients which are formed into sheets, dried and stored for later frying. The document also provides a brief overview of surimi, its properties and use in manufactured seafood products shaped to resemble crab, shrimp and other shellfish.
Canning of Fish
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.
Fish by products ; by UMAIYA FAROOQ
Fish byproducts are secondary products derived from fish processing that are used for various purposes. Approximately 1/3 of the world's fish catch is used to produce byproducts rather than direct human consumption. Major fish byproducts include fish oil, fish meal, fish silage, fish glue, fish fertilizer, tatami iwashi, isin glass, fish skin, and fish protein hydrolysates. These byproducts provide benefits such as omega-3 fatty acids from fish oil, protein for aquaculture feed from fish meal, fertilizer for agriculture from fish waste, and gelatin and collagen from fish skin processing. Fish byproducts are a valuable utilization of fish parts that would otherwise be wasted.
Post Harvest Spoilage of Fish
1. Fish spoilage begins immediately after death due to enzymatic and microbial action. Enzymes cause changes like glycolysis producing lactic acid and nucleotide degradation impacting flavor.
2. Microbes proliferate in dead fish and produce undesirable compounds like histamine, indoles, ammonia, and TMA that lead to spoilage. Both saprophytic and pathogenic bacteria can grow.
3. Oxidation of lipids in fatty fish causes rancidity and discoloration, a major form of chemical spoilage.
Fish sausages
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.
Surimi based products fishery products, B
Surimi is a highly processed fish product made by removing water soluble proteins, lipids, pigments and odors from fish flesh. This results in a bland white paste that forms the basis for traditional Japanese products like kamaboko after the addition of cryoprotectants and various heating processes. Surimi processing involves mincing, repeated washing, dewatering and refining fish meat to stabilize the myofibrillar proteins and improve gel strength. Common surimi products include kamaboko, chikuwa, hanpen and imitation crab made by shaping the surimi paste and applying heat treatment.
Fish protein concentrate.ppt
Fish protein concentrate is produced by processing fish to remove moisture and lipids, concentrating the protein content. There are three main types defined by their protein, moisture, and fat contents. Type A has the lowest fat level below 1% and is produced through solvent extraction. Type B and C have higher fat limits and can be produced through non-defatted processing. Functional properties like solubility and texture need improvement for use as a food additive. FPC provides a nutritious protein supplement but its acceptance has been limited by flavors and properties. It differs from fish meal which is used for animal feed due to potential safety issues for human consumption.
Fish packaging
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
Factors considered for designing or selection fishing gear,
The document discusses factors to consider when designing or selecting fishing gear. It states that the choice of fishing gear depends primarily on the biological, behavioral, and distribution characteristics of the target species. The gear must be selected based on attributes suitable for the specific fishing conditions and resources. Some key factors discussed are the biology, behavior, distribution, fishing depth, currents, visibility, sea bottom conditions, and other practical considerations. No single gear is suitable for all conditions, and trade-offs may be necessary.
Modified atmosphere packaging of fish
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.
Products of fish
Fish is the major economically exported source. There are various products are there based on fish. The major products are exported to other countries than utilizing in India such as oyster which are more preferred for eaten by Germans and Italians.
National and international regulations of seafood quality and
This document discusses national and international regulations for seafood quality and safety. It begins by defining seafood and describing its importance as a global commodity. It then outlines various biological, chemical, and physical hazards that can affect seafood quality and safety, such as pathogenic bacteria, viruses, parasites, toxins, heavy metals, and contaminants. The document also discusses factors that influence bacterial growth in seafood and methods to control quality, including cleaning, time and temperature controls, drying, freezing, and more. It provides examples of specific hazards and concludes by listing environmental chemical contaminant tolerances and limits in fish.
3.1 Postmortem changes - 1.pdf
Post-mortem changes in fish include rigor mortis and autolysis. Rigor mortis occurs when blood circulation stops after death, causing muscle stiffening. It starts in the tail and progresses towards the head. Autolysis is the self-digestion of tissues by the fish's own enzymes after death. Both rigor mortis and autolysis contribute to quality loss over time. The rate of these changes depends on factors like species, size, handling, and storage temperature.
Value addition in seafood
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.
Freezing Method of Fish and Shrimp
Freezing Method of Fish and ShrimpBangabandhu Sheikh Mujibur Rahman Agricultural University, Salna , Gazipur-1706, Bangladesh
Freezing fish and shrimp slows spoilage, increases shelf life, and prevents microbial growth and bacterial activity. There are two main freezing methods - slow freezing over 3-72 hours at -15°C to -29°C, and quick freezing within 30 minutes to 1 hour at -40°C. Freezing involves lowering the temperature through specific heat removal until most water in the fish tissue freezes into ice. Problems during freezing include desiccation, discoloration, toughness, and drip when thawed. Freezer types used include air blast, contact, immersion, and spray freezers.What's hot (20)
Factors considered for designing or selection fishing gear,
Factors considered for designing or selection fishing gear,
National and international regulations of seafood quality and
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The document discusses the examination of caviar. It describes caviar as consisting of processed, salted sturgeon roe. It provides details on the acceptable color, odor, consistency, taste, dirtiness, size, pH, salt content, and results of bacteriological and chemical examinations of fresh caviar. Any abnormal results would indicate decomposed or contaminated caviar.
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Here are the key points to remember about the parts and functions of a can sealer:
- Clamps hold the sealer in place during operation.
- The base plate holds the can base. It has grooves to fit different can sizes.
- The can lifter handle raises and lowers the base plate during sealing.
- The crank is turned to perform the first and second sealing operations.
- The first operation roll partially seals the can seam.
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Asia-Pacific Fishery Commission Regional overview of capture fisheries in Asia and the Pacific (2012)
Surimi
Surimi merupakan daging ikan yang telah dilumatkan dan dicuci berulang-kali untuk menghilangkan bau, darah, pigmen, dan lemak, sehingga menghasilkan bahan yang putih dan memiliki sifat elastisitas gel yang tinggi. Surimi dapat digunakan sebagai bahan baku untuk berbagai produk olahan seperti bakso, sosis, dan kamaboko. Ikan yang baik untuk dijadikan bahan baku surimi antara lain ikan remang, tenggiri
Contamination, spoilage & preservation of fish.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms for those who already suffer from conditions like anxiety and depression.
05a surimi seafood products (kamaboko dll)
This document discusses surimi seafood products in Japan. It begins by classifying surimi seafood products based on heating methods and shape. Typical products discussed include kamaboko (steamed or roasted fish cake), chikuwa (fish sausage), tempura (deep fried kamaboko), and hanpen (boiled fish cake). The document then provides a brief history of the development of these products in Japan over centuries. It notes that kamaboko processing was developed to both preserve fish and create new textures and flavors. Finally, the document outlines the production of various types of kamaboko and notes that surimi seafood processing relies on heat-induced gelation of fish proteins.
Surimi School 2011 - South America
Jack mackerel surimi production from Chile was damaged by an earthquake and tsunami in 2010 and is expected to be zero in 2011. Southern blue whiting surimi production from Chile and Argentina is approximately 3,200 tons annually. The total allowable catch of southern blue whiting in Chile was 27,000 tons in 2010 and 25,000 tons in 2011, while in Argentina it was 45,000 tons in both 2010 and 2011. Hoki is a stable resource fished year-round in Chile and Argentina, where it is managed through a total allowable catch system. Hoki surimi production is expected to remain stable.
Surimi
El documento define surimi como una pasta de pescado con las impurezas, grasas y proteínas solubles retiradas que permite elaborar una gran variedad de alimentos. Explica que el surimi está formado por desechos de pescado y ahora también de pollo y cerdo. Señala que proporciona una gran cantidad de proteínas pero ha perdido la mayoría de las vitaminas del pescado original y contiene alto contenido de sodio, por lo que debe consumirse con moderación. Da como ejemplos de surimi palitos de cangrejo y delicias
Presentatie topsector agri&food
This document discusses plans and strategies for the Topsector Agri&Food initiative in the Netherlands to strengthen its leading position in the global agriculture and food market. It aims to (1) maintain its second position in export value, (2) increase internationally operating SMEs from 10% to 15%, (3) increase added value from integrated chain projects to €3 billion, and (4) increase development aid investments to €75 million by 2020. To achieve these goals, it plans to shift export focus from stagnating EU markets to growing markets in other European countries, Africa, and Asia. It also outlines strategies to increase exports of food processing SMEs, develop public-private partnerships around global challenges and business opportunities, and
Seajoco pre_fried_seafood_spring_roll
Seajoco is a seafood processing company established in 1988 in Vietnam with over 1000 skilled employees. It processes over 250 types of high value seafood including shrimp, fish, squid, and octopus. Seajoco exports its seafood products to over 25 countries including Japan, the US, Canada, and members of the EU. Some of its largest customers include companies in Singapore importing about 10 tons per year, a company in Japan importing around 20 tons annually, and a company in Korea importing approximately 125 tons per year.
Added Value
Presentation of Dmitriy Khlebnikov to his speach on business-branch in GOODMAN 08.09.2009 (for ZUBRY.RU)
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Asia-Pacific Fishery Commission Regional overview of capture fisheries in As...
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Similar to Surimi and surimi based products
SURIMI and surimi based analogue products
Surimi is a widely used seafood product made from minced or pulverized fish meat, which is then mixed with additives to improve its texture, flavor, and stability. Surimi has a distinctive chewy texture and can be used as an ingredient in various dishes, including sushi, crab sticks, and other seafood-based products.
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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.
Kamaboko
Kamaboko is a type of cured surimi product that originated in Japan. It is made from white fish proteins that are refined, washed, and frozen into a paste called "surimi." Surimi is mixed with salt, sugar, and egg whites and shaped into traditional semi-cylindrical forms before being steamed. Kamaboko is commonly eaten in Japan and Southeast Asia, and comes in various textures and colors. It is often used to mimic shellfish and is incorporated into soups, rice dishes, and noodles. Kamaboko is high in nutrients, low in fat, and contains all essential amino acids.
Finfish
Fish is a nutritious food rich in protein, fat, vitamins, and minerals. It can be substituted for meat in meals. Fish quality is best determined by clear eyes, bright shiny skin, tight scales, bright red gills, and firm flesh. There are many types of fish classified by fat content and market forms including whole, fillets, steaks, and more. Preservation methods help extend shelf life and include drying, smoking, freezing, and canning.
Fish
The document provides information on different types of fish, including how to select, store, and cook fish. It discusses the classification of fish into various categories like fin fish, shellfish, crustaceans, and molluscs. It also describes optimal methods for cooking different kinds of fish based on their fat content, such as poaching lean fish and baking or broiling fatty fish. Guidelines are provided on properly handling and storing fresh or frozen fish to prevent spoilage.
Fish mongery
This document discusses fish mongery, which involves purchasing, storing, selecting, and processing fish. It classifies fish into categories like white fish, oily fish, shellfish, crustaceans, and mollusks. Common cuts of fish like fillets, paupiette, and supreme are described. The document provides tips for purchasing, storing, and cooking fresh fish and shellfish, as well as methods for preserving fish through smoking, pickling, canning, drying, and other processed forms.
Fish meal
Fish meal has been used as a feedstuff since the 19th century in Northern Europe and is now used worldwide. Global production of fish meal has been stable for the past two decades at around 5 to 6 million tons, Peru and Chile being the main producers.
A major portion (more than 60%) of fish meal produced globally is used for aquaculture (farming of finfish and shrimp). The intensification of aquaculture in Asia, and particularly in China, is increasing the demand for fish meal even though the supply cannot grow accordingly. Natural phenomena such as the El Niño-Southern Oscillation affect the fisheries along Central American Pacific coasts, leading to seasonal scarcities and increased prices. Due to these factors, the fish meal market is volatile and prices often shoot up. The search for suitable and cost-effective alternative protein sources for use in industrial aqua feeds will be the most critical factor in the development of intensive aquaculture in Asia (Kaushik, 2010; Steinfeld et al., 2006).
Fish and shellfish
Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.
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Fish 1
This document provides information on fish classification, nutrition, storage, processing, cooking and buying. It notes that fish are classified as white, oily or shellfish. They are high in protein, vitamins and minerals. Storage and buying tips aim to prevent spoilage. Cooking destroys bacteria while preserving nutrients. Processing methods include canning, freezing and smoking.
Fish meal
This document provides information about fish meal, including:
1. Fish meal is made from fish processing byproducts and whole fish that are dried, ground, and used mainly to feed poultry, pigs, and farmed fish.
2. The manufacturing process involves cooking, pressing, and drying fish to remove water and oil. The oil is extracted and the remaining solid press cake is dried into fish meal.
3. Major sources of fish used for fish meal include anchovies, herring, mackerel, and menhaden. The environmental impact of large-scale fish meal production includes overfishing and risks to fishery sustainability.
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This document summarizes various by-products obtained from fish processing, including fish liver oil, fish body oil, fish meal, fish manure, fish flour, fish silage, fish solubles, fish sausage, fish biscuits, fish glue, isinglass, fish skin, artificial pearls, fish fins, and fish roe. Some key by-products are fish liver oil and fish body oil which are extracted for their high vitamin and nutrient content, and fish meal which is a nutritious animal and aquaculture feed obtained from cooked and dried fish bodies.
Introduction to Meat Cookery
This document provides information on types of knives used in meat cookery, the composition and structure of meat, basic meat preparation techniques, different cuts and sources of meat, doneness levels, nutrient content, and forms of preserved and processed meat. It also discusses marinating meat, including common marinade types and general marinating guidelines.
Chapter 14 sausages
Sausage is ground meat that is salted and seasoned for preservation. It comes in many varieties worldwide defined by their meat, seasoning, casing, and preparation method. Common casings include natural intestines, collagen from cattle hide, and fibrous cellulose. The meat filling consists of ground pork and fat with optional variety meats and binders. Non-meat ingredients like salt, curing agents, spices, and extenders are added to flavor and preserve the sausage. Famous varieties include salami, chorizo, bratwurst, andouille, and hot dogs.
Form5 fishhandoutoct2017
Seafood includes fish and shellfish that are consumed from bodies of water. Fish are classified by their origin (freshwater or saltwater) and fat content (oily, white, or shellfish). When buying seafood, it should look and smell fresh. To prepare seafood, remove bones from fish fillets and scrub shellfish. Common cooking methods for seafood include dry methods like grilling and broiling as well as moist methods like steaming and poaching. Seafood is done when the flesh is opaque and flakes easily with a fork or reaches 145°F.
ch_6_ppp_pt_2.ppt
This document discusses meat, poultry, and seafood. It covers the grading of meats based on quality and yield. It describes the cuts of meat and explains how muscles and connective tissues affect texture. It discusses purchasing, fabricating, cooking, and determining doneness for meat, poultry, and seafood. It also covers charcuterie items like sausages, pates, and forcemeats made from meat and fat emulsions.
Final Coverage PHT 2.pptx
This document provides information on different types of salt and meat. It discusses table salt, kosher salt, sea salt, Himalayan pink salt, fleur de sel, and smoked salt among other varieties of salt. For each type of salt, the document outlines where it is harvested, its properties, and uses in cooking. It also covers various meats like pork, beef, lamb, chicken, turkey and venison, outlining the benefits and potential concerns of consuming each meat.
Fish food processing indu
This document summarizes various fish food processing techniques. It discusses products like whole fish, fillets, fish sticks and cakes. It covers grading, chilling, freezing and other preservation methods like smoking, pickling, salting and marination. It also describes fish oil extraction from liver and body tissues, used for omega-3 fatty acids. Fish meal is made from whole fish or filleting wastes to use in aquaculture feeds for its high protein content. The document provides details on the composition and uses of these various fish-derived foods and ingredients.
Fish cookery
The document discusses fish cooking theory and provides guidelines for cooking different types of fish based on their fat content. It explains that lean fish with low fat, such as cod and haddock, are best poached, deep fried or baked in a sauce, while fattier fish like salmon and tuna can be baked, grilled or pan fried. The fat content of fish determines the best cooking method. It also classifies fish according to habitat and fat storage location.
Chapter 18-sausages
Sausage is made from ground or minced meat that is seasoned and often cured. There are over 1200 varieties of sausage worldwide. Sausage consists of two parts - the casing and the filling. Casings can be natural, collagen, fibrous cellulose or protein lined and serve to hold the meat mixture. The filling contains meat such as pork, beef or poultry along with fat and variety meats. Non-meat ingredients like water, curing agents, spices and sensory enhancers are added to enhance flavor, color and preservation.
Chapter 18 sausages
Sausage is made from ground or chopped meat that is seasoned and stuffed into a casing. There are many types of casings including natural casings from animal intestines, collagen casings from cattle hide, fibrous cellulose casings from plant materials, and protein lined casings. The sausage filling contains meat such as pork and fat as well as non-meat ingredients like salt, curing agents, spices, and other flavorings. These non-meat ingredients enhance flavor, preserve the sausage, and improve qualities like color, texture and shelf life. Proper sausage production requires selecting the appropriate casings and balancing the meat and non-meat components of the filling.
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Impacts of Climate Change in Coastal Aquaculture in Bangladesh : A Seminar Paper
Climate change is a change in the statistical distribution of weather over periods of time that range from decades to millions of years. It can be a change in the average weather or a change in the distribution of weather events around an average. Climate change may be limited to a specific region, or may occur across the whole Earth. Climate change may be qualified as anthropogenic climate change, more generally known as "global warming" or "anthropogenic global warming”. Climate change has both direct and indirect impacts on fish stocks which are exploited commercially. Direct effects act on physiology and behavior and alter growth, reproductive capacity, mortality and distribution. Indirect effects alter the productivity, structure and composition of the marine ecosystems on which fish depend for food. However, even though the year-on-year rate of anthropogenic climate change may seem slow, this is very rapid compared with previous natural change and the accumulative value produces a significant difference from the "natural" state quite quickly. Climate change impacts such as more frequent and severe floods and droughts will affect the food and water security of many people.
Bangladesh is thought to be one of the most vulnerable countries of the world to climate change and sea level rise (CCSLR). IPCC estimates predict that due to the impact of climate change, sea level in Bangladesh may rise by 14 cm by 2025, 32cm by 2050 and 88 cm by 2100. There are a number of environmental issues and problems that are hindering development of Bangladesh. Salinity is a current problem, which is expected to exacerbate by climate change and sea level rise. Salinity intrusion due to reduction of freshwater flow from upstream, salinization of groundwater and fluctuation of soil salinity are major concern of Bangladesh. Cyclones and tidal surge is adding to the problem. Tidal surge brings in saline water inside the polders in the coastal area. Due to drainage congestion, the area remains waterlogged, increasing the salinity (Abedin, 2010).
Bangladesh in general is highly vulnerable to predicted climate changes that are already occurring and are expected to continue over the next century. Bangladesh is recognized worldwide as one of the most vulnerable to the impact of global warming and climate change.
Impacts of Climate Change in Coastal Aquaculture in Bangladesh
Climate change is a change in the statistical distribution of weather over periods of time that range from decades to millions of years. It can be a change in the average weather or a change in the distribution of weather events around an average. Climate change may be limited to a specific region, or may occur across the whole Earth. Climate change may be qualified as anthropogenic climate change, more generally known as "global warming" or "anthropogenic global warming”. Climate change has both direct and indirect impacts on fish stocks which are exploited commercially. Direct effects act on physiology and behavior and alter growth, reproductive capacity, mortality and distribution. Indirect effects alter the productivity, structure and composition of the marine ecosystems on which fish depend for food. However, even though the year-on-year rate of anthropogenic climate change may seem slow, this is very rapid compared with previous natural change and the accumulative value produces a significant difference from the "natural" state quite quickly. Climate change impacts such as more frequent and severe floods and droughts will affect the food and water security of many people.
Bangladesh is thought to be one of the most vulnerable countries of the world to climate change and sea level rise (CCSLR). IPCC estimates predict that due to the impact of climate change, sea level in Bangladesh may rise by 14 cm by 2025, 32cm by 2050 and 88 cm by 2100. There are a number of environmental issues and problems that are hindering development of Bangladesh. Salinity is a current problem, which is expected to exacerbate by climate change and sea level rise. Salinity intrusion due to reduction of freshwater flow from upstream, salinization of groundwater and fluctuation of soil salinity are major concern of Bangladesh. Cyclones and tidal surge is adding to the problem. Tidal surge brings in saline water inside the polders in the coastal area. Due to drainage congestion, the area remains waterlogged, increasing the salinity (Abedin, 2010).
Bangladesh in general is highly vulnerable to predicted climate changes that are already occurring and are expected to continue over the next century. Bangladesh is recognized worldwide as one of the most vulnerable to the impact of global warming and climate change.
Sustainability in shrimp culture in bangladesh
The term “sustainability” or also “sustainable development”, often used as nothing more than a catch-phrase, has much more to offer. It is a concept to guarantee a livable environment for all people in the long term, encompassing at least three fundamental components of sustainable development, preservation of a functional environment, economic welfare and social equity. Accordingly, also in the field of aquaculture, aiming for sustainability requires not only the achievement of environmental objectives, but also to provide clear economic advantages for aquaculture farmers in the long term. However, the term “sustainability” is often diluted and weakened , being used by politicians, entrepreneurs and the public, in a general way on numerous occasions, very often in a superficial or misleading way and with an incorrect definition, just to exploit the positive , connotations of the term.
Marine Resources: Physical and biological resources, marine energy
Marine resources are physical and biological entities that are found in seas and oceans that are beneficial to man. They include fish, coral reefs and crabs, fungi, etc. A lot of conservation effort is required to protect these resources from human destruction activities like pollution and over fishing. Marine natural resources include both biological and physical sources. Biological sources include anything attributed to life forms whereas physical sources are considered to be those things that are not part of life processes. In a few instances some resources are both biological and physical. In considering the outlook of our oceans it is important to first identify the main natural resources and their status.
Use of rotifer in aquaculture of bangladesh
Rotifers are popularly called as wheel animalcules. They are an important group of live food organisms for use in aqua hatcheries. Brachionus, which is the most known form of all rotifers, serve as an ideal starter diet for early larval stages of many fish and prawn species in marine as well as freshwater. Species of the genus Brachionus (Brachionidae: Rotifera) are well represented in different water bodies worldwide (Pejler, 1977). Depending on the mouth size of the cultured organisms, small (50 to 110 micron length) or large (100 to 200 micron length) rotifers are used. There are about 2,500 species of rotifers have been known from global freshwater, brackish water, and seawater. B. plicatilis is the species used most commonly to feed fish larvae in hatcheries around the world. It is a euryhaline species, small and slow swimming, with good nutritional value. It is well suited to mass culture because it is prolific and tolerates a wide variety of environmental conditions. The rotifer, B. plicatilis and B. rotundiformis, have been indispensable as a live food for mass larval rearing of many aquatic organisms (Maruyama et al., 1997). By way of significant developments in larval rearing technology of fishes, demand for the rotifer is further increasing.
Rice fish integrated farming presentation
Rice-fish integrated farming is a system where fish are grown concurrently or alternately with rice in rice fields or rice field/pond complexes. This integrated system offers a solution for Bangladesh, one of the most densely populated countries in the world, to increase food production. Rice-fish farming has a long history originating in ancient China and provides advantages such as additional crop production, pest control, and fertilization. Proper management of water levels, irrigation, and prevention of fish theft and predation are important challenges to rice-fish farming.
Rice fish integrated farming
A rice-fish system is an integrated rice field or rice field/pond complex, where fish are grown concurrently or alternately with rice. Fish may be deliberately stocked (fish culture), or may enter fields naturally from surrounding water ways when flooding occurs (rice field fisheries), or a bit of both. Fish yields can range widely from of 1.5 to 174 kg/ha/season depending on the type of rice fish system, the species present, and the management employed.
Goat cum fish farming
In a country like Bangladesh where land is scarce, effort should be taken to increase production through integration of various production system like animal-cum-fish or rice-cum-fish culture for efficient utilization of available meagre resources and maximization of production of diversified products, from a minimum area, which will increase the income of the farmers and would enhance food production. A multi-commodity farming system presents more advantages to a mono-cropping system. But the commodity-integration must fit into the particular farmer's capability, resources and need as well as the social, economic and environmental factors around him.
Goat cum Fish Farming - Present Status and Prospect in Bangladesh
In a country like Bangladesh where land is scarce, effort should be taken to increase production through integration of various production system like animal-cum-fish or rice-cum-fish culture for efficient utilization of available meagre resources and maximization of production of diversified products, from a minimum area, which will increase the income of the farmers and would enhance food production. A multi-commodity farming system presents more advantages to a mono-cropping system. But the commodity-integration must fit into the particular farmer's capability, resources and need as well as the social, economic and environmental factors around him.
Growth Performance of Catla (Catla catla) Fed Diets Containing Different Leve...
Carp culture has attained commercial culture status.
Feed has become the most important component.
Fish meal induce good growth but it is expensive.
Due to the scarcity of fish meal ; alternative protein sources is gaining importance.
Spirulina platensis (blue green algae) ; A Cyanobacterium.
Spirulina as the replacement of fish meal.
How to write a project proposal ? (*For bd students only)
Stinging catfish (Heteropneustes fossilis) is one of the commercially farmed fish in Bangladesh and it has gained rapid popularity because of its fast growth and high yields. The species is important for its nutritional and medicinal value. However, the absence of a readily available starter feed in commercial hatcheries remains a major problem in its production. Fish larvae rely on the yolk sac for its nutritional requirements during early stages of growth. Then larvae require live foods such as Artemia nauplii, yeast, unicellular algae, rotifers, copepods, cladocerans as the most appropriate starter foods because the larvae have difficulty in assimilating dry prepared diets due to their incomplete development of the digestive system (Arimoro, 2006; Olurin et al. 2012). These live foods offer an appropriate size ingestible by a wide range of larval fish species and are rich carriers of digestive enzymes (Kolkvoski, 2001). Live foods also affect the fatty acid profile of larvae (Kainz, 2004; Das, 2006; Tocher, 2010). However, information on appropriate live foods for the larviculture of stinging catfish are scarcely available.
What is the stocking density of fish in semi intensive culture
Semi-intensive fish culture systems involve stocking densities of 1500-3000 fish per hectare for species like silver carp, catla, rohu, grass carp, and bighead carp. The document provides a table listing the typical stocking sizes and densities for these and other fish species commonly used in polyculture in semi-intensive systems in India. Cage aquaculture involves even higher stocking densities that vary based on the size of the cage and fish species, with examples given for tilapia, carp, Thai koi, and pangas.
Blue economy in bangladesh
The increased production of marine fish has come primarily through the motorization of traditional craft, the introduction of new craft and the introduction and popularization of new’ types of synthetic gear, which have replaced the traditional gear. In almost every country, this process has been either instituted or actively supported by the governments in the form of generous subsidies and credit schemes. Blue Economy could play an important role in the economic upliftment of the country in the context of poverty alleviation, ensuring food and nutrition security, combating climate change impacts. Blue Economy requires a balanced approach between conservation, development and utilization of marine and coastal eco-systems, all oceanic resources and services with a view to enhancing their value and generates decent employment, secure productive marine economy and healthy marine eco-systems.
Open water management of Bangladesh
Fisheries and aquatic resources are economically, ecologically, culturally and aesthetically important to the nation. From the global perspectives, the main issues facing by the international fishing community generally are over fishing, overcapacity, by-catch management as well as environmental degradation. The combined effect of these factors that have made 60-70% of the major world fisheries resources are in urgent need of management action to restrict the increase in fishing capacity and to rehabilitate damaged resources (FAO,1991). In Bangladesh, fisheries is one of the major subsectors of agriculture, which play a dominant role in nutrition, employment, earning foreign currency and other areas of economy. Many of our open waterbody are polluted with various pollutants and harmful chemicals. Water Resources Planning Organization (WARPO) has prepared the National Water Management Plan (NWMP) for Bangladesh in December 2001. The goal of the NWMP is to implement the National Water Policy (NWPo) and contribute to national economic development through rational management of open water resources, in a way that protects the natural environment and improves the quality of life for the people of Bangladesh. Open water fisheries are major aquatic common property resources in Bangladesh covering over four million hectares. Around ten percent of the population of 120 million depend for their livelihoods on fisheries.
Guidance on good hygiene practices
Hygiene standards and procedures usually described as Good Hygienic Practices (GHP) or Good Manufacturing Practices (GMP), have been in place for many years and constituted an essential tool in traditional food control. These concepts are still essential in a modern food control system by providing the basic environmental and operating conditions for production of safe food and thus being a requisite or foundation for HACCP in an overall food safety management program. What is new is the concept of formalizing the prerequisite program alongside HACCP and the legal requirement in some countries (USA) of documented monitoring of certain sanitation areas.
Non infectious diseases of fish
Non-Infectious Disease
Not caused by pathogens
Cannot be transmitted to other species
Malnutrition, Avitaminoses, Heavy Metals etc. are responsible
Risk factors:
Genetics
Life-style
Environmental factors
Genetic Risk Factors
Determined by genes
Familial Disease Tendency
Disease runs in species
Recessive gene disorders
Down syndrome
Born with extra chromosome
Sex-linked disorders
Linked to x chromosome (female)
Can be recessive in females
Color blindness, hemophilia, & muscular dystrophy
Hilsa shad conservation and economic incentives
A popular food fish in South Asia. Five types of ilish can be found worldwide.
Yearly ilish caught are 5,000,000 tons. Among them, 50%-60% are caught by Bangladesh.
About 450,000 people are directly involved with the catching for livelihood; around four to five million people are indirectly involved with the trade.
Hatchery Management of Oyster, Mud crab and Mussel
Any aquatic invertebrate animals having a cutaneous or calcareous shell surrounding there body and belonging to the phylum Mollusca, the class Crustacea (phylum Arthropoda), or phylum Echinodermata is known as shellfish. The term is often used for the edible species of the groups, especially those that are fished or raised commercially. The most commercially important shellfish are:
• Mollusk: Oysters, mussels, scallops and clams
• Crustacean: Shrimp, prawn, lobster, crab and crayfish
• Echinoderm: sea urchins and sea cucumbers
Shellfish hatchery is a place where shellfish seeds are produced in a controlled way. Hatchery management is a branch of science which deals with the activities including from collection of brood shellfish to seed production. Culturing of shellfish has occurred since ancient times. Although controlled rearing of young shell has long existed, hatchery production is a more recent advancement. Producing seed under controlled conditions in a hatchery will disconnect its production from environmental factors and provide a reliable supply of seed. Oysters, mussels and mud crabs are the most important groups of shellfish after shrimp and prawn. These are popular among the western countries and becoming more popular all over the world. So hatchery management of oyster, mussel and crab is crucial.
Warm Blooded Animals ( Homeotherms ) Dominate The Terrestrial Environment, Bu...
The homeotherms are otherwise known as warm blooded animals. Their body temperature remains constant irrespective of change in environmental temperature e.g. birds and mammals. The poikilotherms are otherwise known as cold blooded animals. Their body temperature fluctuates according to change of the temperature in the surroundings e.g. fishes, amphibians, reptiles and invertebrates.
Transportation of 2kg fish seed from jessore to gazipur
Transport of hatchlings, fry and fingerlings of culturable species is a common necessity in aquaculture. Generally the fry trading season starts in April and continues until the end of September in Bangladesh. Nevertheless, mortality is the major problem of our traditional transportation system of fish fry. In Bangladesh, fish seed production hatcheries are typically situated far away from fish rearing ponds. I went to jessore to purchase 2kg fish seed. I bought 2kg fish seed from kappothakko nod hatchery in Jessore. The distance of Jessore to Gazipur is approximately 242 km away.The price of fish seed is 2000 to 3000Tk in case of Indian major carp.I have bought 2kg fish seed from Jessore to Gazipur by pick up. Approximately 2kg fish seed contain 7to 8 lac fry.The traditional fish seed transportation methods result in heavy mortality due to accumulation of toxic wastes such as ammonia, decrease in pH due to increase of carbon dioxide (pCO2), depletion of oxygen in the water, thermal tolerance hyperactivity, stress and tiredness of the fry and infection contracted during transportation.
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Impacts of Climate Change in Coastal Aquaculture in Bangladesh : A Seminar Paper
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Goat cum Fish Farming - Present Status and Prospect in Bangladesh
Goat cum Fish Farming - Present Status and Prospect in Bangladesh
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What is the stocking density of fish in semi intensive culture
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This will be used as part of your Personal Professional Portfolio once graded.
Objective:
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A Strategic Approach: GenAI in Education
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Surimi and surimi based products
- 1. Surimi and Surimi based Products
- 2. Surimi 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.
- 3. What are Surimi products? "Surimi" is a Japanese term literally meaning "minced meat" derived from fish This high protein paste is often used as the primary ingredient in a variety of ways to make "Surimi- based products". The fish balls, crabsticks, fish cake, chikuwa, narutomaki, satsuma age, hanpen are the examples of surimi based products.
- 4. Fish Ball
- 6. Satsuma-age
- 7. Hanpen
- 8. Kamaboko
- 9. Narutomaki
- 10. i Fish Cake
- 11. Nutritional Facts According to the United States Department of Agriculture National Nutrient Database, fish surimi contains about 76% water, 15% protein, 6.85% carbohydrate, and 0.9% fat.
- 13. The fishes used to make surimi include: Alaska pollock Atlantic cod Big-head pennah croaker Golden threadfin bream Various shark species Swordfish Tilapia Florida black bass
- 14. Uses and Products In Asian cultures, surimi is eaten as a food in its own right and seldom used to imitate other foods. In Japan fish cakes (kamaboko) and fish sausages, as well as other extruded fish products, are commonly sold as cured surimi. In Chinese cuisine, fish surimi, often called "fish paste", is used directly as stuffing or made into balls. Balls made from lean beef and pork surimi often are seen in Chinese cuisine.
- 15. Common Misconceptions about Surimi 1.100% Fish Surimi products always has better texture & flavour- Surimi-based products made from 100% fish will be tough and chewy. 2. Frozen Surimi products cannot last for a long period- Frozen Surimi-based products can last longer than fresh fish. 3. Surimi products has low production standards & quality ingredients- Technology for the production of Surimi-based products has progressed over the years in compliance to higher standards in hygiene and meat quality.
- 16. What We need to know about Surimi : Surimi is a Japanese word that literally means “ground meat”. To make surimi, the lean meat from white fleshed fish such as pollock is pulverized into a thick paste. The assortment of additives may include other fish products, but it is usually egg whites, oils, salt, starches, and spices. Food manufacturers love Surimi because it enables them to take cheap fish and upgrade it to a taste and mouthfeel of the most expensive fish meats – crab and lobster. Approximately 2% of the world’s fish catch is processed into some sort of surimi paste.
- 18. Originating in Japan several centuries ago, surimi is a uniquely functional food ingredient made of fish proteins and used in surimi seafood products. Surimi consists of fish proteins that are refined through heading, gutting and mincing the fish, then washing, removing water, and freezing the remaining protein.