Fish Processing and Value Addition
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Questions and Answers

What is value addition in the context of food processing?

  • Any activity that increases the usability, culinary attribute or economic viability of a food item (correct)
  • The packaging of a food item
  • The act of cooking a food item
  • The removal of unwanted parts from a food item

    • What is a common characteristic of value-added fish products?

  • They have added ingredients such as a coating or sauce (correct)
  • They are only available in live form
  • They are raw and unprocessed
  • They are only available in frozen form

    • Why is value addition important in the fish processing industry?

  • To increase the convenience of fish products for consumers (correct)
  • To decrease the profitability of fish exports
  • To increase the shelf life of fish products
  • To reduce the demand for fish products

    • What is a benefit of value-added fish products?

    <p>They are perceived as having added quality and interest</p> Signup and view all the answers

    Why is immediate processing important for fish?

    <p>Because fish is a highly perishable commodity</p> Signup and view all the answers

    What is a goal of exporters in the fish processing industry?

    <p>To process more value-added products to increase their profitability</p> Signup and view all the answers

    What types of products can value be added to?

    <p>A range of products, from live fish and shellfish to ready to serve convenience products</p> Signup and view all the answers

    What is a characteristic of value-added food products?

    <p>They are more attractive to buyers and/or more readily usable by consumers</p> Signup and view all the answers

    What is the temperature range for air freezing of packaged or unpackaged marine products?

    <p>-18 to -40°C</p> Signup and view all the answers

    What is the primary difference between sharp freezing and air-blast freezing?

    <p>Air circulation speed</p> Signup and view all the answers

    What is a common issue with air-blast freezing of unpackaged products?

    <p>Excessive dehydration</p> Signup and view all the answers

    What is a key advantage of spiral belt freezers?

    <p>Flexibility in product size and shape</p> Signup and view all the answers

    What is the purpose of the carton freezer's mechanical linkage?

    <p>To coordinate different movements</p> Signup and view all the answers

    What is the minimum air velocity required for fluidized bed freezing?

    <p>2 meter/sec</p> Signup and view all the answers

    What is the typical bed depth for fluidized bed freezing of small prawns?

    <p>Slightly more than 3 cm</p> Signup and view all the answers

    What is the advantage of using a two-stage freezing technique in fluidized bed freezing?

    <p>Improved product quality</p> Signup and view all the answers

    What determines the ease of fluidization in fluidized bed freezing?

    <p>Product shape and uniformity</p> Signup and view all the answers

    What is a common application of fluidized bed freezing?

    <p>Freezing small prawns</p> Signup and view all the answers

    What percentage of India's total exports is accounted for by fish and fish products?

    <p>10%</p> Signup and view all the answers

    What is the ideal fish to ice ratio for ice storage in tropical countries?

    <p>1:1</p> Signup and view all the answers

    What is the recommended extra ice to be added to the fish in order to compensate for water loss from melting and bad handling?

    <p>12-20%</p> Signup and view all the answers

    What is the minimum inside temperature required for refrigerated vehicles used for chilled fish transportation?

    <p>7 0C</p> Signup and view all the answers

    What is the purpose of using special thermal barrier films in combination with pads for chilling of air shipped fish?

    <p>To protect fish from heat</p> Signup and view all the answers

    What is the advantage of live transportation of fish and shellfish?

    <p>It ensures the consumer is supplied with fresh product</p> Signup and view all the answers

    Which type of fish has a better keeping quality in ice storage?

    <p>Non-fatty fish</p> Signup and view all the answers

    What is the expected yield of high value products from fish processed within 5 days of storage in ice?

    <p>35%</p> Signup and view all the answers

    What is the main advantage of chilling fish?

    <p>It reduces spoilage by cooling the fish quickly</p> Signup and view all the answers

    What is the method of preserving fish that is being referred to in the context of 'slow freezing' or 'quick freezing'?

    <p>Freezing</p> Signup and view all the answers

    What are the materials used in the manufacture of see-through pouches?

    <p>Polyester/aluminium oxide/silicon dioxide/cast polypropylene</p> Signup and view all the answers

    What is the importance of heat sterilization in retort pouch processing?

    <p>To kill bacteria and extend shelf life</p> Signup and view all the answers

    What is an advantage of fluidized bed freezing?

    <p>Reduces product dehydration</p> Signup and view all the answers

    What is a limitation of fluidized bed freezing?

    <p>Unsuitable for large or non-uniform products</p> Signup and view all the answers

    What is the typical configuration of a retort pouch?

    <p>3-ply laminated material (polyester/aluminium foil/cast polypropylene)</p> Signup and view all the answers

    What is the advantage of using retort pouches over frozen foods?

    <p>Retort pouches do not require refrigeration and have a longer shelf life</p> Signup and view all the answers

    What is a characteristic of contact plate freezing?

    <p>Minimizes product dehydration</p> Signup and view all the answers

    What is a requirement for freezants used in liquid immersion freezing?

    <p>Low viscosity, low vapour pressure, and high thermal conductivity</p> Signup and view all the answers

    What is the purpose of exhausting in the canning process?

    <p>To remove air from the can</p> Signup and view all the answers

    What is the traditional method of fish preservation in interior markets and hilly areas?

    <p>Curing</p> Signup and view all the answers

    What is a characteristic of cryogenic freezing?

    <p>Very rapid freezing rate</p> Signup and view all the answers

    What is the purpose of heating in the canning process?

    <p>To kill bacteria and extend shelf life</p> Signup and view all the answers

    What is a common freezant used in cryogenic freezing?

    <p>Boiling nitrogen</p> Signup and view all the answers

    What is the F0 value of mackerel in curry packed in indigenous retort pouches?

    <p>8.43</p> Signup and view all the answers

    What is an advantage of contact plate freezing?

    <p>Economical and minimizes product dehydration</p> Signup and view all the answers

    What is a limitation of liquid immersion freezing?

    <p>Requires non-toxic freezants</p> Signup and view all the answers

    What is the advantage of using polyester-coated TFS cans?

    <p>They can be stored at room temperature for long periods</p> Signup and view all the answers

    What is a characteristic of fluidized bed freezing of prawns?

    <p>Low dehydration losses</p> Signup and view all the answers

    What is the purpose of drying in fish preservation?

    <p>To extend the shelf life of the fish by reducing water content</p> Signup and view all the answers

    What is a method of cryogenic freezing?

    <p>Spraying liquid nitrogen on the product</p> Signup and view all the answers

    What is the main difference between traditional sun drying and artificial drying?

    <p>Moisture removal mechanism</p> Signup and view all the answers

    What is the purpose of salting in fish preservation?

    <p>To prevent bacterial growth and enzyme activity</p> Signup and view all the answers

    What is the mechanism of smoke curing in fish preservation?

    <p>Penetration of smoke into the fish flesh</p> Signup and view all the answers

    What is the purpose of radiurization in fish preservation?

    <p>To reduce initial microbial loads</p> Signup and view all the answers

    What is the temperature range for cold smoking?

    <p>Below 35°C</p> Signup and view all the answers

    What is the purpose of artificial drying in fish preservation?

    <p>To extend the shelf life of the fish</p> Signup and view all the answers

    What is the main advantage of mechanical driers?

    <p>Control over processing parameters</p> Signup and view all the answers

    What is the primary principle behind salting in fish preservation?

    <p>Osmotic transfer of water out of the fish</p> Signup and view all the answers

    What is the purpose of radicidation in fish preservation?

    <p>To sanitize frozen products</p> Signup and view all the answers

    What is the main difference between sun drying and mechanical drying?

    <p>Method of moisture removal</p> Signup and view all the answers

    What is the primary purpose of removing entrapped CO2 before packaging?

    <p>To prevent oxidation</p> Signup and view all the answers

    What is the main advantage of Crusto Freezer over other freezing systems?

    <p>Fast and efficient crust freezing</p> Signup and view all the answers

    What is the major factor that influences the quality of frozen-thawed cooked fish?

    <p>All of the above</p> Signup and view all the answers

    What is the primary cause of toughening and loss of juiciness in frozen fish?

    <p>Prolonged storage</p> Signup and view all the answers

    What is the primary method of controlling oxidative changes in fish?

    <p>All of the above</p> Signup and view all the answers

    What is the primary advantage of Individually Quick Frozen (IQF) products over conventional block frozen products?

    <p>Better price</p> Signup and view all the answers

    What is the primary purpose of applying glaze and protective coatings to frozen fish?

    <p>To prevent dehydration</p> Signup and view all the answers

    What is the primary advantage of using Thermoform moulded trays for IQF products?

    <p>Attractive packaging</p> Signup and view all the answers

    What is the primary benefit of canning as a method of food preservation?

    <p>All of the above</p> Signup and view all the answers

    What is the primary advantage of using polymer coated Tin Free Steel (TFS) cans in the fish canning industry?

    <p>Cost-effectiveness</p> Signup and view all the answers

    What is the minimum fish component required in battered and breaded products?

    <p>50%</p> Signup and view all the answers

    What is the primary purpose of incorporating spices, cryoprotectants, and hydrocolloids in fish mince?

    <p>To prevent lipid oxidation and protein denaturation</p> Signup and view all the answers

    What is the typical storage life of fish mince without appreciable quality deterioration?

    <p>6 months</p> Signup and view all the answers

    What is the ideal temperature for freezing fish mince?

    <p>-40°C</p> Signup and view all the answers

    What is the purpose of portioning and forming in battered and breaded products?

    <p>To create uniform product sizes</p> Signup and view all the answers

    What is the primary advantage of low-dose gamma irradiation in dried fish?

    <p>Inactivates pathogens</p> Signup and view all the answers

    What is the primary function of breading in battered and breaded products?

    <p>To create a crispy exterior</p> Signup and view all the answers

    What is the purpose of pre-dusting in the production of battered and breaded products?

    <p>To improve adhesion of the batter</p> Signup and view all the answers

    What is a common issue with the production of battered and breaded products?

    <p>Difficulty in achieving uniform coatings</p> Signup and view all the answers

    What is the primary difference between mechanically deboned fish meat and intact muscle tissue?

    <p>Susceptibility to quality deterioration</p> Signup and view all the answers

    What is the main purpose of washing in surimi production?

    <p>To remove fat and undesirable matters</p> Signup and view all the answers

    What is the typical manufacturing process involved in producing kneaded products like kamaboko and chikuwa?

    <p>Grinding and heat treatment</p> Signup and view all the answers

    What is the main advantage of accelerated freeze-drying?

    <p>All of the above</p> Signup and view all the answers

    What is the primary component of surimi?

    <p>Myofibrillar protein</p> Signup and view all the answers

    What is the purpose of heat treatment in the processing of fibreized products?

    <p>For partial setting of the product</p> Signup and view all the answers

    What is the main application of fibreized products?

    <p>Surimi-based imitation shellfish</p> Signup and view all the answers

    What is the shelf life of sausages prepared from rohu mince treated with potassium sorbate?

    <p>16 days</p> Signup and view all the answers

    What is the primary material used in the production of fish sausage?

    <p>Both a and b</p> Signup and view all the answers

    What is the main purpose of adding cryoprotectants in surimi production?

    <p>To protect the protein from denaturation</p> Signup and view all the answers

    What is the approximate amount of surimi produced in India per annum?

    <p>40,000 MT</p> Signup and view all the answers

    What is the primary purpose of using O2 scavenger in packaging fish products?

    <p>To extend the shelf life of the fish by preventing oxidation</p> Signup and view all the answers

    What is the effect of modified atmosphere packaging on sardines?

    <p>It reduces the microbiological changes in the sardines</p> Signup and view all the answers

    What is the purpose of using polyester-coated tin free steel cans in canning fish?

    <p>To prevent corrosion of the cans</p> Signup and view all the answers

    What is the effect of nucleotide breakdown products on the quality of fish?

    <p>It reduces the shelf life of the fish</p> Signup and view all the answers

    What is the purpose of biogenic amines formation in fish?

    <p>To indicate the spoilage of the fish</p> Signup and view all the answers

    What is the effect of active packaging on fishery products?

    <p>It improves the shelf life of the fish</p> Signup and view all the answers

    What is driving consumers to seek trusted protein sources?

    <p>Rising awareness about healthy nutrition</p> Signup and view all the answers

    What is the perceived benefit of seafood in the face of a growing lifestyle disease epidemic?

    <p>Its ability to enhance nutritional and wellness benefits</p> Signup and view all the answers

    What is the result of higher levels of standardization in seafood production and processing?

    <p>Seafood is increasingly perceived as a functional source of protein</p> Signup and view all the answers

    What is the goal of seafood marketers in response to evolving consumer expectations?

    <p>To optimize the health benefits of seafood</p> Signup and view all the answers

    What is driving the growth of high-end and premium seafood?

    <p>Rising consumer awareness about healthy nutrition</p> Signup and view all the answers

    What is a key driver of change in the global seafood industry?

    <p>Rising consumer awareness about healthy nutrition</p> Signup and view all the answers

    What is the primary purpose of applying pressure to the plates in accelerated freeze drying?

    <p>To promote direct heat contact between the plates and the fish product</p> Signup and view all the answers

    What is the main concept of hurdle technology in food preservation?

    <p>Using a combination of preservative factors to achieve microbiological safety</p> Signup and view all the answers

    What is the benefit of using preservation technologies in seafood production?

    <p>To lock in and maximize the benefits of fresh seafood</p> Signup and view all the answers

    What is the goal of creating seafood experiences that deliver moments of healthy pleasure?

    <p>To optimize the health benefits of seafood</p> Signup and view all the answers

    What is the purpose of incorporating fish mince with cereal flours in extrusion technology?

    <p>To create a product with a specific texture and shape</p> Signup and view all the answers

    What is the benefit of using modified atmospheric packaging (MAP) for fish products?

    <p>To slow down the degradation by microorganisms and oxidative rancidity</p> Signup and view all the answers

    What is driving the growth of exports of cheaper farmed fish from emerging markets?

    <p>Growing disposable incomes in emerging markets</p> Signup and view all the answers

    What is the result of the rising popularity of supplements and nutraceuticals?

    <p>Seafood is increasingly perceived as a functional source of protein</p> Signup and view all the answers

    What is the significance of the temperature of the heating material in accelerated freeze drying?

    <p>It is reduced after sublimation to match the surface temperature of the fish</p> Signup and view all the answers

    What is the purpose of extruding fish mince with cereal flours in extrusion technology?

    <p>To create a product with a specific texture and shape</p> Signup and view all the answers

    What is the main advantage of using hurdle technology in food preservation?

    <p>It achieves microbiological safety and stability of foods</p> Signup and view all the answers

    What is the significance of the pressure applied to the plates in accelerated freeze drying?

    <p>It promotes direct heat contact between the plates and the fish product</p> Signup and view all the answers

    What is the purpose of using a twin-screw extruder in extrusion technology?

    <p>To create a product with a specific texture and shape</p> Signup and view all the answers

    What is the benefit of using MAP for fish products in terms of shelf life?

    <p>It increases the shelf life by two to three times</p> Signup and view all the answers

    What is the main purpose of active packaging systems?

    <p>To maintain or extend product quality and shelf-life</p> Signup and view all the answers

    What type of packaging systems monitor the condition of packaged foods and communicate information about quality?

    <p>Intelligent packaging systems</p> Signup and view all the answers

    What is a type of indicator that shows an easily measurable, time-temperature dependent change?

    <p>Time Temperature Indicator</p> Signup and view all the answers

    What is the primary benefit of seafood as perceived by consumers with a functional attitude?

    <p>Convenience</p> Signup and view all the answers

    What is the main characteristic of consumers with an experiential attitude towards seafood?

    <p>They want seafood to be an experience and are willing to pay more</p> Signup and view all the answers

    What is the purpose of scavenging systems in active packaging?

    <p>To remove O2, CO2, H2O, ethylene, and taints</p> Signup and view all the answers

    What is the advantage of intelligent packaging systems?

    <p>They indicate the quality of packaged foods</p> Signup and view all the answers

    What is a factor that can play a major role in determining the seafood demand in future market situations?

    <p>Consumer attitude towards the benefits of seafood</p> Signup and view all the answers

    What is the primary purpose of hurdle technology in food preservation?

    <p>To combine multiple preservation methods to prevent spoilage</p> Signup and view all the answers

    What is the main advantage of using retort pouches over traditional canned foods?

    <p>Improved flavor retention</p> Signup and view all the answers

    What is the primary difference between sharp freezing and air-blast freezing?

    <p>Speed of freezing</p> Signup and view all the answers

    What is the purpose of exhausting in the canning process?

    <p>To remove air from the can</p> Signup and view all the answers

    What is the main advantage of using fluidized bed freezing?

    <p>Faster freezing times</p> Signup and view all the answers

    What is the purpose of coating and frying in fish product processing?

    <p>To add flavor to the product</p> Signup and view all the answers

    What is the primary benefit of using active packaging systems in food processing?

    <p>Improved product safety</p> Signup and view all the answers

    What is the main advantage of using radiation processing in food preservation?

    <p>Improved food safety</p> Signup and view all the answers

    What is the primary purpose of using a protein-rich base material in fish product processing?

    <p>To create a value-added product</p> Signup and view all the answers

    What is the main advantage of using spiral belt freezers in food processing?

    <p>Improved freezing efficiency</p> Signup and view all the answers

    What is the primary method employed commercially for chilling fish?

    <p>Chilling by use of ice</p> Signup and view all the answers

    What percentage of India's total exports is accounted for by fish and fish products?

    <p>10%</p> Signup and view all the answers

    What is the ideal fish to ice ratio for ice storage in tropical countries?

    <p>1:1</p> Signup and view all the answers

    What determines the keeping quality of fish in ice storage?

    <p>Species, size, method of capture, fat content, breeding conditions, and feeding regime</p> Signup and view all the answers

    What is the recommended extra ice to be added to the fish in order to compensate for water loss from melting and bad handling?

    <p>12-20%</p> Signup and view all the answers

    What is the minimum inside temperature required for refrigerated vehicles used for chilled fish transportation?

    <p>7°C</p> Signup and view all the answers

    What is the purpose of using special thermal barrier films in combination with pads for chilling of air shipped fish?

    <p>To protect fish containers from heat</p> Signup and view all the answers

    What is the advantage of live transportation of fish and shellfish?

    <p>It ensures the consumer receives a fresh product</p> Signup and view all the answers

    What is the expected yield of high value products from fish processed within 5 days of storage in ice?

    <p>35%</p> Signup and view all the answers

    What is the main advantage of chilling fish?

    <p>It reduces the risk of spoilage</p> Signup and view all the answers

    What is the temperature range for air freezing of packaged or unpackaged marine products?

    <p>-18 to -40°C</p> Signup and view all the answers

    What is the purpose of the spiral belt freezer's self-staking and self-enclosing belt?

    <p>To improve air flow control and compactness</p> Signup and view all the answers

    What is the minimum air velocity required for fluidized bed freezing?

    <p>2 meter/sec</p> Signup and view all the answers

    What is the advantage of air-blast freezing?

    <p>It is an economical method</p> Signup and view all the answers

    What is the purpose of the carton freezer's mechanical linkage?

    <p>To move the carrier shelves</p> Signup and view all the answers

    What is the typical bed depth for fluidized bed freezing of small prawns?

    <p>slightly more than 3 cm</p> Signup and view all the answers

    What is the primary difference between sharp freezing and air-blast freezing?

    <p>Air circulation speed</p> Signup and view all the answers

    What is a common issue with air-blast freezing of unpackaged products?

    <p>Excessive dehydration</p> Signup and view all the answers

    What is the advantage of using a two-stage freezing technique in fluidized bed freezing?

    <p>Better product quality</p> Signup and view all the answers

    What determines the ease of fluidization in fluidized bed freezing?

    <p>Product size and shape</p> Signup and view all the answers

    What is an advantage of fluidized bed freezing?

    <p>Less product dehydration</p> Signup and view all the answers

    What is a limitation of contact plate freezing?

    <p>It requires uniform product thickness</p> Signup and view all the answers

    What is a characteristic of cryogenic freezing?

    <p>It involves extremely cold temperatures</p> Signup and view all the answers

    What is a requirement for freezants used in liquid immersion freezing?

    <p>They should be non-toxic and have low vapour pressure</p> Signup and view all the answers

    What is a method of cryogenic freezing?

    <p>Spraying liquid nitrogen</p> Signup and view all the answers

    What is a common application of fluidized bed freezing?

    <p>Freezing of prawns</p> Signup and view all the answers

    What is an advantage of contact plate freezing?

    <p>It minimizes product dehydration</p> Signup and view all the answers

    What is a characteristic of fluidized bed freezing of prawns?

    <p>Small loss of moisture</p> Signup and view all the answers

    What is a limitation of liquid immersion freezing?

    <p>It requires significant volume of void spaces</p> Signup and view all the answers

    What is the typical freezing time for packaged products in contact plate freezing?

    <p>1-1.5 hours</p> Signup and view all the answers

    What is the primary purpose of removing entrapped CO2 from packaged fish?

    <p>To prevent oxidative deterioration</p> Signup and view all the answers

    What is the main advantage of individually quick frozen (IQF) products over conventional block frozen products?

    <p>Higher price fetching ability</p> Signup and view all the answers

    What is the primary function of glaze and protective coatings in frozen fish?

    <p>To prevent dehydration</p> Signup and view all the answers

    Why is storing fish at -18°C or lower important?

    <p>To prevent toughening and loss of juiciness</p> Signup and view all the answers

    What is the main advantage of canning as a food preservation method?

    <p>Ready-to-consume products</p> Signup and view all the answers

    Why is the fish canning industry declining in India?

    <p>Due to high cost of cans</p> Signup and view all the answers

    What is the purpose of using antioxidants in frozen fish?

    <p>To prevent oxidative changes</p> Signup and view all the answers

    What is the primary benefit of using thermoform moulded trays for IQF products?

    <p>Attractive packaging</p> Signup and view all the answers

    Why is it necessary to store IQF products at -30°C or below?

    <p>To prevent surface melting</p> Signup and view all the answers

    What is the primary advantage of IQF products over block frozen products in terms of marketing?

    <p>Easier marketing as consumer packs</p> Signup and view all the answers

    What is the primary driver of the increasing demand for value-added fish products?

    <p>Increased consumer convenience</p> Signup and view all the answers

    What is the implication of value addition on the supply chain of fish products?

    <p>It increases the culinary attribute of fish products</p> Signup and view all the answers

    What is the significance of processing and marketing in the fish industry?

    <p>They are becoming increasingly complex and competitive</p> Signup and view all the answers

    What is the range of products that can have value added to them?

    <p>From live fish and shellfish to ready-to-serve convenience products</p> Signup and view all the answers

    What is the primary consideration for fish processing and value addition?

    <p>Immediate processing and preservation</p> Signup and view all the answers

    What is the implication of value addition on the customer's perception of a product?

    <p>It increases the customer's perceived quality and interest</p> Signup and view all the answers

    What is the significance of fish as a food product?

    <p>It is one of the healthiest foods available</p> Signup and view all the answers

    What is the primary goal of adding value to fish and fishery products?

    <p>To increase the usability, culinary attribute or economic viability of a product</p> Signup and view all the answers

    What is the material used for coating TFS cans used for processing ready to serve fish products?

    <p>Polyester</p> Signup and view all the answers

    What is the purpose of exhausting in the canning process?

    <p>To remove air from the container</p> Signup and view all the answers

    What is the typical configuration of a retort pouch?

    <p>Polyester/aluminium foil/cast polypropylene</p> Signup and view all the answers

    What is the main advantage of using retort pouches over frozen foods?

    <p>Longer shelf life</p> Signup and view all the answers

    What is the traditional method of fish preservation in interior markets and hilly areas?

    <p>Curing</p> Signup and view all the answers

    What is the purpose of heat sterilization in retort pouch processing?

    <p>To kill bacteria and extend shelf life</p> Signup and view all the answers

    What is the F0 value of mackerel in curry packed in indigenous retort pouches?

    <p>8.43</p> Signup and view all the answers

    What is the purpose of drying in fish preservation?

    <p>To reduce water content and preserve the product</p> Signup and view all the answers

    What is a characteristic of retort pouches?

    <p>They are thermally processed and shelf-stable</p> Signup and view all the answers

    What is the advantage of using polyester-coated TFS cans over traditional cans?

    <p>They can be stored at room temperature for long periods</p> Signup and view all the answers

    What is the purpose of salting in fish preservation?

    <p>To prevent bacterial growth and enzyme activity by reducing water content</p> Signup and view all the answers

    What is the main difference between traditional sun drying and artificial drying?

    <p>Artificial drying uses mechanical driers for removal of moisture under controlled conditions</p> Signup and view all the answers

    What is the purpose of smoking in fish preservation?

    <p>To add flavor and texture to the fish</p> Signup and view all the answers

    What is the purpose of irradiation in fish preservation?

    <p>To reduce initial microbial loads and extend shelf life</p> Signup and view all the answers

    What is the advantage of mechanical drying over sun drying?

    <p>Mechanical drying has better control over the process</p> Signup and view all the answers

    What is the purpose of drying in fish preservation?

    <p>To remove moisture from the fish to prevent bacterial growth and enzyme activity</p> Signup and view all the answers

    What is the advantage of smoking over other preservation methods?

    <p>Smoking is a combination of salting, smoking, and drying</p> Signup and view all the answers

    What is the purpose of salting in combination with smoking?

    <p>To prevent bacterial growth and enzyme activity by reducing water content</p> Signup and view all the answers

    What is the advantage of artificial drying over traditional sun drying?

    <p>Artificial drying has better control over the process</p> Signup and view all the answers

    What is the purpose of radiation processing in fish preservation?

    <p>To reduce initial microbial loads and extend shelf life</p> Signup and view all the answers

    What is the primary concern regarding the safety of seafood?

    <p>Production of lethal botulinum toxin</p> Signup and view all the answers

    What is the purpose of gamma irradiation in dried fish?

    <p>To prevent development of beetle larvae</p> Signup and view all the answers

    What is the minimum fish component required in battered and breaded products?

    <p>50%</p> Signup and view all the answers

    What is the effect of mincing on fish meat?

    <p>It disrupts the tissue and exposes flesh to air</p> Signup and view all the answers

    What is the typical frozen storage life of fish mince?

    <p>6 months</p> Signup and view all the answers

    What is the purpose of incorporating spices, cryoprotectants, and hydrocolloids in fish mince?

    <p>To prevent lipid oxidation and protein denaturation</p> Signup and view all the answers

    What is the typical method of freezing fish mince?

    <p>Plate freezing</p> Signup and view all the answers

    What is the primary use of fish mince?

    <p>To prepare traditional products such as patties, balls, and wafers</p> Signup and view all the answers

    What is the purpose of pre-dusting in the production of battered and breaded fish products?

    <p>To increase the pickup of coating</p> Signup and view all the answers

    What is the primary advantage of automated batter and breading lines?

    <p>Increased productivity</p> Signup and view all the answers

    What is the primary purpose of washing in surimi production?

    <p>To remove fat and undesirable matters</p> Signup and view all the answers

    What is the main characteristic of fibreized products?

    <p>They are in great demand among surimi-based imitation shellfish products</p> Signup and view all the answers

    What is the purpose of heat treatment in fibreized product processing?

    <p>To partially set the product</p> Signup and view all the answers

    What is the primary purpose of hurdle technology in food preservation?

    <p>To create a series of obstacles to prevent microbial growth</p> Signup and view all the answers

    What is the typical composition of fish sausage?

    <p>Surimi or fish mince mixed with salt, sugar, starch, and soy protein</p> Signup and view all the answers

    What is the advantage of accelerated freeze-drying?

    <p>It has a minimum heat induced damage</p> Signup and view all the answers

    Which of the following fish species is commonly used for value-added products?

    <p>Scomberomorus commersonii</p> Signup and view all the answers

    What is the primary application of accelerated freeze-drying in India?

    <p>Processing of shrimp and squid rings</p> Signup and view all the answers

    What is the primary advantage of using active packaging for food applications?

    <p>It increases the shelf life of the product</p> Signup and view all the answers

    What is the purpose of radiation processing in food preservation?

    <p>To reduce the microbial load of food</p> Signup and view all the answers

    What is the purpose of the metal mesh in accelerated freeze-drying?

    <p>To allow the water vapour to escape</p> Signup and view all the answers

    What is the shelf life of sausages prepared from rohu mince treated with potassium sorbate?

    <p>16 days at refrigerated temperatures</p> Signup and view all the answers

    Which of the following is a characteristic of traditional Kerala-style fish curry?

    <p>It is packaged in indigenous retort pouches</p> Signup and view all the answers

    What is the primary advantage of using coated fish products?

    <p>It improves the texture and appearance of the fish</p> Signup and view all the answers

    What is the primary ingredient in kneaded products like kamaboko and chikuwa?

    <p>Surimi</p> Signup and view all the answers

    What is the purpose of batter and breading in food processing?

    <p>To improve the texture and appearance of the product</p> Signup and view all the answers

    What is the production volume of surimi in India per annum?

    <p>40,000 MT</p> Signup and view all the answers

    Which of the following is a common application of fluidized bed freezing?

    <p>Freezing of small prawns</p> Signup and view all the answers

    What is the primary advantage of using vacuum packaging in food preservation?

    <p>It increases the shelf life of the product</p> Signup and view all the answers

    What is the primary purpose of heat sterilization in retort pouch processing?

    <p>To reduce the microbial load of the food</p> Signup and view all the answers

    What is driving consumers to look for foods that demonstrate enhanced nutritional and wellness benefits?

    <p>Rising consumer awareness about healthy nutrition</p> Signup and view all the answers

    What is the result of higher levels of standardization in seafood production and processing enabled by new technologies?

    <p>Seafood is increasingly perceived by consumers as a functional source of protein</p> Signup and view all the answers

    What is the main goal of the seafood industry in terms of innovation?

    <p>Optimizing health and building trust</p> Signup and view all the answers

    What is a trend in the seafood industry that is driven by consumers' expectations of health benefits?

    <p>Reframing seafood as a healthier substitute to other protein sources</p> Signup and view all the answers

    What is a challenge faced by the seafood industry in terms of consumer perceptions?

    <p>Consumers are increasingly perceiving seafood as a functional source of protein</p> Signup and view all the answers

    What is driving the growth of high-end and premium seafood?

    <p>Growing disposable incomes in emerging markets</p> Signup and view all the answers

    What is a consequence of the rising popularity of supplements and nutraceuticals?

    <p>The seafood industry is facing increased competition from alternative protein sources</p> Signup and view all the answers

    What is a driver of change for the global seafood industry?

    <p>Growing disposable incomes in emerging markets</p> Signup and view all the answers

    What is a trend in the seafood industry that is driven by consumers' expectations of convenience?

    <p>Diversifying out-of-home and portable solutions by blurring meal and snack formats</p> Signup and view all the answers

    What is a challenge faced by the seafood industry in terms of production and processing?

    <p>Continuing challenge of cold chain distribution from Ireland</p> Signup and view all the answers

    What is the primary goal of active packaging in food products?

    <p>To extend the shelf life of a product</p> Signup and view all the answers

    Which of the following is an example of an intelligent packaging system?

    <p>Time Temperature Indicator (TTI)</p> Signup and view all the answers

    What is the primary difference between scavenging systems and releasing systems in active packaging?

    <p>Scavenging systems remove additives, while releasing systems add them</p> Signup and view all the answers

    What is the focus of consumers in terms of seafood benefits?

    <p>Health benefits and convenience</p> Signup and view all the answers

    What is the role of indicators in intelligent packaging systems?

    <p>To monitor the storage conditions of the product</p> Signup and view all the answers

    What is the purpose of freshness indicators in intelligent packaging systems?

    <p>To indicate the spoilage or lack of freshness of the product</p> Signup and view all the answers

    What is the advantage of using intelligent packaging systems?

    <p>Improved quality control during transportation and storage</p> Signup and view all the answers

    What is the benefit of using active packaging systems for fishery products?

    <p>Extended shelf life of the product</p> Signup and view all the answers

    What was the focus of the study by Srinivasa Gopal et al. (2006) on Rohu fish?

    <p>Canning of fish in North Indian style curry medium</p> Signup and view all the answers

    What was the effect of O2 scavenger on the shelf-life of Catfish (Pangasius sutchi) steaks during chilled storage?

    <p>Increased the shelf-life of the fish</p> Signup and view all the answers

    What was the focus of the study by Ozogul et al. (2004) on sardines?

    <p>The effects of modified atmosphere packaging and vacuum packaging on sardines</p> Signup and view all the answers

    What was the focus of the study by Mohan et al. (2009a) on Seer Fish steaks?

    <p>Nucleotide breakdown products of Seer Fish steaks during chilled storage</p> Signup and view all the answers

    What is the primary purpose of the hydraulic mechanism in accelerated freeze drying?

    <p>To apply pressure to the plates and increase heat contact</p> Signup and view all the answers

    What was the focus of the study by Mohan et al. (2009b) on Seer Fish steaks?

    <p>Biogenic amines formation in Seer Fish steaks during chilled storage</p> Signup and view all the answers

    What is the common thread among the studies by Mohan et al. (2008, 2009a, 2009b)?

    <p>Effect of O2 scavenger on the shelf-life of fish</p> Signup and view all the answers

    What is the main goal of hurdle technology in food preservation?

    <p>To achieve microbiological safety and stability of foods</p> Signup and view all the answers

    What is the primary benefit of using Modified Atmospheric Packaging (MAP) in fish preservation?

    <p>To increase the shelf life of fish</p> Signup and view all the answers

    What is the main characteristic of extruded products in food processing?

    <p>They are cooked using a combination of pressure, temperature, and mechanical shear</p> Signup and view all the answers

    What is the primary advantage of accelerated freeze drying over traditional freeze drying?

    <p>It reduces the freeze drying time</p> Signup and view all the answers

    What is the primary application of hurdle technology in the fish processing industry?

    <p>In the preservation of lightly preserved fish products</p> Signup and view all the answers

    What is the primary benefit of using a twin-screw extruder in the production of extruded products?

    <p>It forms the desired shape of the product</p> Signup and view all the answers

    What is the primary goal of using hurdle technology in the production of convenience products?

    <p>To minimize the survival of pathogens in the product</p> Signup and view all the answers

    What is the primary advantage of using Modified Atmospheric Packaging (MAP) in the retail industry?

    <p>It increases the shelf life of fish</p> Signup and view all the answers

    What is the primary characteristic of lightly preserved fish products?

    <p>They have a low level of preservatives and are usually eaten raw</p> Signup and view all the answers

    Study Notes

    Fish Processing and Value Addition

    • Value addition is any activity that increases the usability, culinary attribute, or economic viability of a food item.
    • Fish processing involves transforming fish fillets into products with added quality and interest, increasing their value.
    • India is a significant exporter of fish and fishery products, with 10.51 lakh tonnes in quantity and Rs. 33,442 crores in value, accounting for 10% of the country's total exports.

    Chilling

    • Chilling is an effective way to reduce spoilage by cooling fish quickly without freezing.
    • Immediate chilling ensures high-quality products.
    • Storage life of iced fish depends on factors like species, size, method of capture, fat content, and method of killing.
    • A 1:1 fish-to-ice ratio is ideal for ice storage in tropical countries.

    Freezing

    • Freezing is a method to preserve fresh fish, either by slow freezing or quick freezing.
    • Types of freezing include air freezing, air-blast freezing, spiral belt freezing, carton freezer, fluidized bed freezing, contact plate freezing, and liquid immersion freezing.
    • Fluidized bed freezing is a rapid and efficient method, with advantages like more efficient heat transfer, less product dehydration, and less frequent defrosting of equipment.

    Freezing Methods

    • Air freezing: slow freezing in still air, often used for packaged or unpackaged marine products.
    • Air-blast freezing: moderately rapid freezing using circulating cold air.
    • Spiral belt freezing: a modern design of belt freezers with a continuous belt for compactness and improved air flow control.
    • Carton freezer: used for large or non-uniform products.
    • Fluidized bed freezing: rapid freezing by fluidizing small products like prawns.
    • Contact plate freezing: economical method minimizing product dehydration and defrosting of equipment.
    • Liquid immersion freezing: moderately rapid freezing by immersing products in a freezant.
    • Cryogenic freezing: rapid freezing using extremely cold freezants like liquid nitrogen or carbon dioxide.

    Individually Quick Frozen (IQF) Products

    • IQF products, like lobster, squid, and finfish, fetch better prices than conventional block-frozen products.
    • Requires high-quality raw materials and strict hygienic conditions.
    • Products must be packed in attractive, moisture-proof containers and stored at -30°C or below.

    Canning

    • Canning is a method of food preservation by destroying microorganisms through heat, achieving consumer safety and ready-to-consume products.
    • The fish canning industry in India is declining due to the high cost of cans, but innovations like polymer-coated Tin Free Steel (TFS) cans provide a cheaper alternative.

    Retort Pouch Processing

    • Retort pouches are laminate structures that are thermally processed like cans, are shelf-stable, and can be stored at room temperature for over a year.
    • The manufacture of retort pouch packs involves filling, air removal, sealing, traying, and heat processing in an over-pressure autoclave.### Fish Processing and Preservation
    • The flexible pouches manufactured in India use a configuration recommended by CIFT, allowing for heat sterilization and a longer shelf life without refrigeration.
    • The process of heat sterilization is similar to canning, but uses a cheaper, indigenous heat-resistant flexible pouch instead of a tin can.

    Traditional Methods of Fish Preservation

    • Curing is a traditional method of processing fish, involving salting, drying, smoking, and pickling to preserve the fish.
    • Cured fish consumption is higher in areas where fresh fish is scarce, such as interior markets and hilly areas.
    • India preserves around 20% of its caught fish through curing.

    Drying Methods

    • Two methods of drying fish exist: natural sun drying and artificial dehydration using mechanical driers.
    • Sun drying is a traditional method that relies on natural weather conditions, while mechanical driers control the drying process and produce a product with better keeping quality.

    Salting

    • Salting is one of the oldest methods of preserving fish, where salt penetrates the fish flesh to preserve it.
    • Salting limits bacterial growth and enzyme activity, preserving the fish.

    Smoking

    • Smoking is a traditional method of preserving fish, often used in combination with salting and drying.
    • Smoking can be done at low temperatures (cold smoking) or high temperatures (hot smoking).

    Irradiation

    • Irradiation treatment involves exposing food to radiation sources to extend shelf life and safety.
    • Radurization and radicidation are two types of irradiation treatments that reduce initial microbial loads and eliminate non-spore forming pathogenic bacteria.

    Battered and Breaded Products

    • Battered and breaded products are value-added products that use a variety of fish and shellfish.
    • The production process involves several stages, including portioning, pre-dusting, battering, breading, pre-frying, freezing, and packaging.

    Fish Mince and Mince-Based Products

    • Fish mince is mechanically deboned fish meat that is susceptible to quality deterioration.
    • Fish mince can be used to prepare various products, such as patties, balls, wafers, and loaves.

    Surimi

    • Surimi is stabilized myofibrillar protein obtained from mechanically deboned flesh that is washed with water and blended with cryoprotectants.
    • Surimi can be used to develop a variety of fabricated products, such as shellfish analogues.

    Kneaded Products

    • Kneaded products, such as kamaboko and chikuwa, are processed using surimi and other ingredients.
    • The method of processing involves grinding ingredients together, heat treatment, and shaping the final product.

    Fiberized Products

    • Fiberized products are surimi-based products that use a combination of surimi, starch, egg white, and other ingredients.
    • The production process involves mixing, extruding, and heat treating the product.

    Fish Sausage

    • Fish sausage is a surimi or fish mince mixed with additives, stuffed into casings, and heat processed.
    • The production process involves mixing ingredients, stuffing into casings, and heating to achieve a shelf life of around 16 days.

    Accelerated Freeze Drying

    • Accelerated freeze drying is a preservation method that uses modified heating mechanisms to speed up the freeze-drying process.
    • This method has advantages, such as minimal heat-induced damage and quick re-hydration.

    Extrusion Technology

    • Extrusion technology is used to form shapes by forcing a material through a region of high temperature and pressure, and then through a die to form the desired shape.
    • CIFT has worked on producing extruded products using fish mince mixed with cereal flours and spices.

    Hurdle Technology

    • Hurdle technology involves applying combined preservative factors to achieve microbiological safety and stability of foods.
    • The hurdles used include temperature, water activity, acidity, redox potential, antimicrobials, and competitive microorganisms.

    Innovative Packaging Technologies

    • Modified Atmospheric Packaging (MAP) involves enclosing fish in an altered atmosphere to slow down degradation and extend shelf life.
    • Active packaging systems incorporate additives into packaging to maintain or extend product quality and shelf life.
    • Intelligent packaging systems monitor the condition of packaged foods and communicate information about quality during transportation and storage.### Key Factors Influencing Seafood Demand
    • Reframing seafood as a healthier substitute to other protein sources
    • Targeting individual dietary needs and aspirations through seafood
    • Creating seafood experiences that deliver moments of healthy pleasure
    • Redefining long-life seafood as a smart shortcut for busy gourmands
    • Using preservation technologies to lock in and maximize the benefits of fresh seafood
    • Making new trends instantly accessible to all
    • Extracting the essence of seafood to reinvent recipes
    • Extracting the vital essence of seafood from offcuts
    • Unlocking the power of seafood by pairing with marine and land ‘super foods’
    • Diversifying out-of-home and portable solutions by blurring meal and snack formats
    • Creating high engagement with seafood through no-contact preparation
    • Providing universal building blocks that can be easily customized to local tastes

    Drivers of Change in the Global Seafood Industry

    • Growing disposable incomes in emerging markets
    • Rising and more volatile fish prices
    • Increasing scope of fishing regulations
    • Growth of high-end and premium seafood
    • Rising consumer awareness about healthy nutrition
    • Growing demand for traceability and transparency
    • Increasing desire for convenience
    • Depleting wild fish stocks
    • Growing exports of cheaper farmed fish from emerging markets
    • Rising oil prices
    • Growing population: 7 billion mouths to feed
    • Rapid aging of the global population
    • Growing concern about processed foods and additives
    • Stagnant to moderate growth in Europe
    • Growing concern about the negative environmental impact of consumption
    • Growth of climate change impacts and extreme weather
    • Rising levels of sea pollution
    • Rise of ‘quantified self’ and data-driven diets
    • Development of unconventional protein sources
    • Growing development of aquaculture technologies
    • Development of marine biotechnology
    • Continuing challenge of cold chain distribution from Ireland
    • Growing consolidation of the global seafood industry
    • Growing resurgence of ‘from scratch’ cooking
    • Increasing sophistication of food culture
    • The rising popularity of supplements and nutraceuticals
    • Growing interest in 'mood food'
    • Continuing negative attitudes towards fish preparation
    • New retail models combining foodservice
    • Growing influence of NGOs
    • Growth of fast casual foodservice

    Fish Processing and Value Addition

    • Value addition is any activity that increases the usability, culinary attribute, or economic viability of a food item.
    • Fish processing involves transforming fish fillets into products with added quality and interest, increasing their value.
    • India is a significant exporter of fish and fishery products, with 10.51 lakh tonnes in quantity and Rs. 33,442 crores in value, accounting for 10% of the country's total exports.

    Chilling

    • Chilling is an effective way to reduce spoilage by cooling fish quickly without freezing.
    • Immediate chilling ensures high-quality products.
    • Storage life of iced fish depends on factors like species, size, method of capture, fat content, and method of killing.
    • A 1:1 fish-to-ice ratio is ideal for ice storage in tropical countries.

    Freezing

    • Freezing is a method to preserve fresh fish, either by slow freezing or quick freezing.
    • Types of freezing include air freezing, air-blast freezing, spiral belt freezing, carton freezer, fluidized bed freezing, contact plate freezing, and liquid immersion freezing.
    • Fluidized bed freezing is a rapid and efficient method, with advantages like more efficient heat transfer, less product dehydration, and less frequent defrosting of equipment.

    Freezing Methods

    • Air freezing: slow freezing in still air, often used for packaged or unpackaged marine products.
    • Air-blast freezing: moderately rapid freezing using circulating cold air.
    • Spiral belt freezing: a modern design of belt freezers with a continuous belt for compactness and improved air flow control.
    • Carton freezer: used for large or non-uniform products.
    • Fluidized bed freezing: rapid freezing by fluidizing small products like prawns.
    • Contact plate freezing: economical method minimizing product dehydration and defrosting of equipment.
    • Liquid immersion freezing: moderately rapid freezing by immersing products in a freezant.
    • Cryogenic freezing: rapid freezing using extremely cold freezants like liquid nitrogen or carbon dioxide.

    Individually Quick Frozen (IQF) Products

    • IQF products, like lobster, squid, and finfish, fetch better prices than conventional block-frozen products.
    • Requires high-quality raw materials and strict hygienic conditions.
    • Products must be packed in attractive, moisture-proof containers and stored at -30°C or below.

    Canning

    • Canning is a method of food preservation by destroying microorganisms through heat, achieving consumer safety and ready-to-consume products.
    • The fish canning industry in India is declining due to the high cost of cans, but innovations like polymer-coated Tin Free Steel (TFS) cans provide a cheaper alternative.

    Retort Pouch Processing

    • Retort pouches are laminate structures that are thermally processed like cans, are shelf-stable, and can be stored at room temperature for over a year.
    • The manufacture of retort pouch packs involves filling, air removal, sealing, traying, and heat processing in an over-pressure autoclave.### Fish Processing and Preservation
    • The flexible pouches manufactured in India use a configuration recommended by CIFT, allowing for heat sterilization and a longer shelf life without refrigeration.
    • The process of heat sterilization is similar to canning, but uses a cheaper, indigenous heat-resistant flexible pouch instead of a tin can.

    Traditional Methods of Fish Preservation

    • Curing is a traditional method of processing fish, involving salting, drying, smoking, and pickling to preserve the fish.
    • Cured fish consumption is higher in areas where fresh fish is scarce, such as interior markets and hilly areas.
    • India preserves around 20% of its caught fish through curing.

    Drying Methods

    • Two methods of drying fish exist: natural sun drying and artificial dehydration using mechanical driers.
    • Sun drying is a traditional method that relies on natural weather conditions, while mechanical driers control the drying process and produce a product with better keeping quality.

    Salting

    • Salting is one of the oldest methods of preserving fish, where salt penetrates the fish flesh to preserve it.
    • Salting limits bacterial growth and enzyme activity, preserving the fish.

    Smoking

    • Smoking is a traditional method of preserving fish, often used in combination with salting and drying.
    • Smoking can be done at low temperatures (cold smoking) or high temperatures (hot smoking).

    Irradiation

    • Irradiation treatment involves exposing food to radiation sources to extend shelf life and safety.
    • Radurization and radicidation are two types of irradiation treatments that reduce initial microbial loads and eliminate non-spore forming pathogenic bacteria.

    Battered and Breaded Products

    • Battered and breaded products are value-added products that use a variety of fish and shellfish.
    • The production process involves several stages, including portioning, pre-dusting, battering, breading, pre-frying, freezing, and packaging.

    Fish Mince and Mince-Based Products

    • Fish mince is mechanically deboned fish meat that is susceptible to quality deterioration.
    • Fish mince can be used to prepare various products, such as patties, balls, wafers, and loaves.

    Surimi

    • Surimi is stabilized myofibrillar protein obtained from mechanically deboned flesh that is washed with water and blended with cryoprotectants.
    • Surimi can be used to develop a variety of fabricated products, such as shellfish analogues.

    Kneaded Products

    • Kneaded products, such as kamaboko and chikuwa, are processed using surimi and other ingredients.
    • The method of processing involves grinding ingredients together, heat treatment, and shaping the final product.

    Fiberized Products

    • Fiberized products are surimi-based products that use a combination of surimi, starch, egg white, and other ingredients.
    • The production process involves mixing, extruding, and heat treating the product.

    Fish Sausage

    • Fish sausage is a surimi or fish mince mixed with additives, stuffed into casings, and heat processed.
    • The production process involves mixing ingredients, stuffing into casings, and heating to achieve a shelf life of around 16 days.

    Accelerated Freeze Drying

    • Accelerated freeze drying is a preservation method that uses modified heating mechanisms to speed up the freeze-drying process.
    • This method has advantages, such as minimal heat-induced damage and quick re-hydration.

    Extrusion Technology

    • Extrusion technology is used to form shapes by forcing a material through a region of high temperature and pressure, and then through a die to form the desired shape.
    • CIFT has worked on producing extruded products using fish mince mixed with cereal flours and spices.

    Hurdle Technology

    • Hurdle technology involves applying combined preservative factors to achieve microbiological safety and stability of foods.
    • The hurdles used include temperature, water activity, acidity, redox potential, antimicrobials, and competitive microorganisms.

    Innovative Packaging Technologies

    • Modified Atmospheric Packaging (MAP) involves enclosing fish in an altered atmosphere to slow down degradation and extend shelf life.
    • Active packaging systems incorporate additives into packaging to maintain or extend product quality and shelf life.
    • Intelligent packaging systems monitor the condition of packaged foods and communicate information about quality during transportation and storage.### Key Factors Influencing Seafood Demand
    • Reframing seafood as a healthier substitute to other protein sources
    • Targeting individual dietary needs and aspirations through seafood
    • Creating seafood experiences that deliver moments of healthy pleasure
    • Redefining long-life seafood as a smart shortcut for busy gourmands
    • Using preservation technologies to lock in and maximize the benefits of fresh seafood
    • Making new trends instantly accessible to all
    • Extracting the essence of seafood to reinvent recipes
    • Extracting the vital essence of seafood from offcuts
    • Unlocking the power of seafood by pairing with marine and land ‘super foods’
    • Diversifying out-of-home and portable solutions by blurring meal and snack formats
    • Creating high engagement with seafood through no-contact preparation
    • Providing universal building blocks that can be easily customized to local tastes

    Drivers of Change in the Global Seafood Industry

    • Growing disposable incomes in emerging markets
    • Rising and more volatile fish prices
    • Increasing scope of fishing regulations
    • Growth of high-end and premium seafood
    • Rising consumer awareness about healthy nutrition
    • Growing demand for traceability and transparency
    • Increasing desire for convenience
    • Depleting wild fish stocks
    • Growing exports of cheaper farmed fish from emerging markets
    • Rising oil prices
    • Growing population: 7 billion mouths to feed
    • Rapid aging of the global population
    • Growing concern about processed foods and additives
    • Stagnant to moderate growth in Europe
    • Growing concern about the negative environmental impact of consumption
    • Growth of climate change impacts and extreme weather
    • Rising levels of sea pollution
    • Rise of ‘quantified self’ and data-driven diets
    • Development of unconventional protein sources
    • Growing development of aquaculture technologies
    • Development of marine biotechnology
    • Continuing challenge of cold chain distribution from Ireland
    • Growing consolidation of the global seafood industry
    • Growing resurgence of ‘from scratch’ cooking
    • Increasing sophistication of food culture
    • The rising popularity of supplements and nutraceuticals
    • Growing interest in 'mood food'
    • Continuing negative attitudes towards fish preparation
    • New retail models combining foodservice
    • Growing influence of NGOs
    • Growth of fast casual foodservice

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