Fish Processing
Maria Mojena Gonzales
Define fish
processing
Fish processing technology
Process and market of aquatic
products from the time of
harvesting to final utilization.
Prevent delay of spoilage
brought about by
microorganism, enzyme,
physical or mechanical means.
Importance of FISH PROCESSING
Job opportunity
Source of
Foreign protein
currency
Source of
Food production medicine
Raw material
What are the fish
processing technique
you know or you are
familiar with?
Development in Fish
processing
On board freezing
Immediate refrigeration on
board
On-board processing of fish into
fillet
Meat bone separators
Why there is need
to develop
processing
techniques?
Satisfy customer
Food safety
Food quality
“Heat and eat"
What are the "heat
and eat" foods that
you know?
Traditional processing
techniques in the Philippines
Drying
Smoking
Salting
Food consumption in Southeast
Asia
As years goes by, increase in
food consumption was
observed.
The increase in imported
product were detected
There is a decreasing level of
Source of fish products
Capture
Aquaculture
Fish species
Roundscad Seaweeds Pangasius
Sardines Milkfsh
Skipjack tuna Shrimp/
prawns
Indian
mackerel Tilapia
FISH
Cold blooded vertebrate
animals
Breath using gills
Having limbs (fin or
rudiments)
Classes of Fish
Cephalaspidomorphi (jawless;
lampreys and slime eels)
Chondrichthyes
(cartelaginous; sharks and
rays)
Osteichthyes (bony fishes)
Structure of fish
General
Skeleton
Muscles
Structure of Bony Fish
(general)
Fish skeleton
Bony fish muscles
Fish muscles
Myocommata –
connective tissues
Myotomes – Muscular
tissue
Cartilaginous fish
Cartilaginous fish (muscles)
Nutritive value of fish
Contain PUFA (polyunsaturated fatty
acid)
Omega-3
Contain vit A and B complex
Contain mineral (selenium, iodine,
fouride and zinc)
Iron (oyster and mussels)
Chemical composition of fish
muscles
Lipids
Hemoglobin
Glycogen
vitamins
Fish Protein
16-22% protein content (lysine and
methionine is also present in the
muscles of fish)
Fish uses protein to buildup and
repair muscles, internal organs,
skin, scales.
Lack in protein in the diet lowers
Fish Lipid
0.2-25% - fat content of fish
Rarely exceed 5% for tropical
fishes
Fish meat consists of long chain
fatty acid (14-22 carbon chain)
which are highly unsaturated
EPA and DHA
Eicosapentaenoic acid
Docosahexaenoic acid
Found in tuna, mackerel,
mullets and other aquatic
products.
Fish oil
Decrease blood circulatory
diseases
Decrease serum total
cholesterol levels
Increase high lipoprotein
cholesterol which is useful to
Vitamins
B complex – brain function
Vitamin A – prevent night
blindness
Vitamin D – metabolism of
calcium
Minerals
Iodine (mollusk, seaweeds,
crustacean and fish) – need for proper
thyroid function
Fluorides – protection against tooth
cavities
Selenium – reported to play a role in
preventing heart disease and possibly
cancer.
Other components
Low carbohydrates –
0.5%
High water or moisture
content (66-81%)
Handling of aquatic products
Spoilage- caused by either
bacterial or enzyme
Chemical spoilage –due to
chemical changes occurs
during storage in ice or
frozen condition.
Rate of spoilage from fish
to fish
Fatty fish spoil faster than lean
fish
Small size fish spoil faster than
large fish of the same species
Cold-water fish spoil faster than
warm-water
Bacteria
Microscopic
Single celled organism
Present in the gills, guts and
surface slime
Involved in biodegradation (i.e.,
digestion and decomposition of
Classification of bacteria according
to tolerance in temperature
Psychrophylic-active in lower temperatures up to
55°F (from below zero up to 20°C). Normal
Temperature.
Mesophilic- Gram positive, active in
temperatures ranging from approximately 70° -
90°F (approx. 15°–40°C). Moderate temperature.
Ex. Micrococcus and Bacillus
Thermophyllic- 104–170°F (40–85°C, or even
higher). Extreme temperatures.
Bacillus
Micrococcus
Bacteria secrete enzyme which
break down complex substances in
the flesh into simpler substances
resulting to spoilage.
Rate of spoilage depends upon the
number and types of microorganism
present in the body of fish.
Also depends upon the temperature
at which the fish is being kept.
How does the bacterial
spoilage starts?
Occurs after RIGOR MORTIS.
Rigor mortis- is the stiffening of
muscles shortly after death. Rigor
starts from head or tail until the
whole body become stiff.
Any delay in the Rigor will
Enzymes
Enzyme are protein substance
present in the muscles and in the gut
of fish that initiate or speedup
chemical reactions.
Autolysis – self breakdown or self
digestion
Can be stop by means of salting,
drying, frying and marination.
Chemical spoilage
Oxidative process in the
lipid
Characterize by rancid
odors, flavors and
discoloration of the
muscles.
Prevention
Hygiene and sanitation
Cleanliness
Personal hygiene
Ways of preparing Fish
Drawn Fish(gutted)- has been evicerated or
entrails are removed.
Dressed fish- scales, viscera, fins, head and tail are
removed.
Steak- cross section slices of a large, dressed fish,
usually 2-3 cm thick.
Fillet- meaty side of the fish is being removed.
Boneless
Characteristics of Fresh and
Spoild products
Fresh Spoiled
Color Translucent Brownish
Eyes Clear/ bright Whitish/ cloudy
Scales Intact loose
Odor Fresh, seaweedy Rancid/ ammonia like
smell
Flesh Intact Slightly separated with
each other
Texture If press, meat tend to If press deformation of
go back to its original muscles occur
form
Gills Bright red Yellowish, grayish or
dark brown
Other Aquatic products
Oyster and mussels
Fresh Spoiled
Shell close when Shell opened
touched
Bright meat Dried up and
discolored meat
Fresh and seaweedy Strong off odor
odor
Shrimp and lobster
Fresh Spoiled
Fresh, sweet odor Off odor
Firm flesh and simi Soft, presence of
transparent black spots or
blackening
Carapace are intact Damaged carapace
Squids
Fresh Spoiled
Fresh, sweet odor Off odor
Creamy white color Discolored (with
of the skin black spots)
Transparent quill Transparent quill
intact easy to remove