264 Questions
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
What is a common characteristic of value-added fish products?
They have added ingredients such as a coating or sauce
Why is value addition important in the fish processing industry?
To increase the convenience of fish products for consumers
What is a benefit of value-added fish products?
They are perceived as having added quality and interest
Why is immediate processing important for fish?
Because fish is a highly perishable commodity
What is a goal of exporters in the fish processing industry?
To process more value-added products to increase their profitability
What types of products can value be added to?
A range of products, from live fish and shellfish to ready to serve convenience products
What is a characteristic of value-added food products?
They are more attractive to buyers and/or more readily usable by consumers
What is the temperature range for air freezing of packaged or unpackaged marine products?
-18 to -40°C
What is the primary difference between sharp freezing and air-blast freezing?
Air circulation speed
What is a common issue with air-blast freezing of unpackaged products?
Excessive dehydration
What is a key advantage of spiral belt freezers?
Flexibility in product size and shape
What is the purpose of the carton freezer's mechanical linkage?
To coordinate different movements
What is the minimum air velocity required for fluidized bed freezing?
2 meter/sec
What is the typical bed depth for fluidized bed freezing of small prawns?
Slightly more than 3 cm
What is the advantage of using a two-stage freezing technique in fluidized bed freezing?
Improved product quality
What determines the ease of fluidization in fluidized bed freezing?
Product shape and uniformity
What is a common application of fluidized bed freezing?
Freezing small prawns
What percentage of India's total exports is accounted for by fish and fish products?
10%
What is the ideal fish to ice ratio for ice storage in tropical countries?
1:1
What is the recommended extra ice to be added to the fish in order to compensate for water loss from melting and bad handling?
12-20%
What is the minimum inside temperature required for refrigerated vehicles used for chilled fish transportation?
7 0C
What is the purpose of using special thermal barrier films in combination with pads for chilling of air shipped fish?
To protect fish from heat
What is the advantage of live transportation of fish and shellfish?
It ensures the consumer is supplied with fresh product
Which type of fish has a better keeping quality in ice storage?
Non-fatty fish
What is the expected yield of high value products from fish processed within 5 days of storage in ice?
35%
What is the main advantage of chilling fish?
It reduces spoilage by cooling the fish quickly
What is the method of preserving fish that is being referred to in the context of 'slow freezing' or 'quick freezing'?
Freezing
What are the materials used in the manufacture of see-through pouches?
Polyester/aluminium oxide/silicon dioxide/cast polypropylene
What is the importance of heat sterilization in retort pouch processing?
To kill bacteria and extend shelf life
What is an advantage of fluidized bed freezing?
Reduces product dehydration
What is a limitation of fluidized bed freezing?
Unsuitable for large or non-uniform products
What is the typical configuration of a retort pouch?
3-ply laminated material (polyester/aluminium foil/cast polypropylene)
What is the advantage of using retort pouches over frozen foods?
Retort pouches do not require refrigeration and have a longer shelf life
What is a characteristic of contact plate freezing?
Minimizes product dehydration
What is a requirement for freezants used in liquid immersion freezing?
Low viscosity, low vapour pressure, and high thermal conductivity
What is the purpose of exhausting in the canning process?
To remove air from the can
What is the traditional method of fish preservation in interior markets and hilly areas?
Curing
What is a characteristic of cryogenic freezing?
Very rapid freezing rate
What is the purpose of heating in the canning process?
To kill bacteria and extend shelf life
What is a common freezant used in cryogenic freezing?
Boiling nitrogen
What is the F0 value of mackerel in curry packed in indigenous retort pouches?
8.43
What is an advantage of contact plate freezing?
Economical and minimizes product dehydration
What is a limitation of liquid immersion freezing?
Requires non-toxic freezants
What is the advantage of using polyester-coated TFS cans?
They can be stored at room temperature for long periods
What is a characteristic of fluidized bed freezing of prawns?
Low dehydration losses
What is the purpose of drying in fish preservation?
To extend the shelf life of the fish by reducing water content
What is a method of cryogenic freezing?
Spraying liquid nitrogen on the product
What is the main difference between traditional sun drying and artificial drying?
Moisture removal mechanism
What is the purpose of salting in fish preservation?
To prevent bacterial growth and enzyme activity
What is the mechanism of smoke curing in fish preservation?
Penetration of smoke into the fish flesh
What is the purpose of radiurization in fish preservation?
To reduce initial microbial loads
What is the temperature range for cold smoking?
Below 35°C
What is the purpose of artificial drying in fish preservation?
To extend the shelf life of the fish
What is the main advantage of mechanical driers?
Control over processing parameters
What is the primary principle behind salting in fish preservation?
Osmotic transfer of water out of the fish
What is the purpose of radicidation in fish preservation?
To sanitize frozen products
What is the main difference between sun drying and mechanical drying?
Method of moisture removal
What is the primary purpose of removing entrapped CO2 before packaging?
To prevent oxidation
What is the main advantage of Crusto Freezer over other freezing systems?
Fast and efficient crust freezing
What is the major factor that influences the quality of frozen-thawed cooked fish?
All of the above
What is the primary cause of toughening and loss of juiciness in frozen fish?
Prolonged storage
What is the primary method of controlling oxidative changes in fish?
All of the above
What is the primary advantage of Individually Quick Frozen (IQF) products over conventional block frozen products?
Better price
What is the primary purpose of applying glaze and protective coatings to frozen fish?
To prevent dehydration
What is the primary advantage of using Thermoform moulded trays for IQF products?
Attractive packaging
What is the primary benefit of canning as a method of food preservation?
All of the above
What is the primary advantage of using polymer coated Tin Free Steel (TFS) cans in the fish canning industry?
Cost-effectiveness
What is the minimum fish component required in battered and breaded products?
50%
What is the primary purpose of incorporating spices, cryoprotectants, and hydrocolloids in fish mince?
To prevent lipid oxidation and protein denaturation
What is the typical storage life of fish mince without appreciable quality deterioration?
6 months
What is the ideal temperature for freezing fish mince?
-40°C
What is the purpose of portioning and forming in battered and breaded products?
To create uniform product sizes
What is the primary advantage of low-dose gamma irradiation in dried fish?
Inactivates pathogens
What is the primary function of breading in battered and breaded products?
To create a crispy exterior
What is the purpose of pre-dusting in the production of battered and breaded products?
To improve adhesion of the batter
What is a common issue with the production of battered and breaded products?
Difficulty in achieving uniform coatings
What is the primary difference between mechanically deboned fish meat and intact muscle tissue?
Susceptibility to quality deterioration
What is the main purpose of washing in surimi production?
To remove fat and undesirable matters
What is the typical manufacturing process involved in producing kneaded products like kamaboko and chikuwa?
Grinding and heat treatment
What is the main advantage of accelerated freeze-drying?
All of the above
What is the primary component of surimi?
Myofibrillar protein
What is the purpose of heat treatment in the processing of fibreized products?
For partial setting of the product
What is the main application of fibreized products?
Surimi-based imitation shellfish
What is the shelf life of sausages prepared from rohu mince treated with potassium sorbate?
16 days
What is the primary material used in the production of fish sausage?
Both a and b
What is the main purpose of adding cryoprotectants in surimi production?
To protect the protein from denaturation
What is the approximate amount of surimi produced in India per annum?
40,000 MT
What is the primary purpose of using O2 scavenger in packaging fish products?
To extend the shelf life of the fish by preventing oxidation
What is the effect of modified atmosphere packaging on sardines?
It reduces the microbiological changes in the sardines
What is the purpose of using polyester-coated tin free steel cans in canning fish?
To prevent corrosion of the cans
What is the effect of nucleotide breakdown products on the quality of fish?
It reduces the shelf life of the fish
What is the purpose of biogenic amines formation in fish?
To indicate the spoilage of the fish
What is the effect of active packaging on fishery products?
It improves the shelf life of the fish
What is driving consumers to seek trusted protein sources?
Rising awareness about healthy nutrition
What is the perceived benefit of seafood in the face of a growing lifestyle disease epidemic?
Its ability to enhance nutritional and wellness benefits
What is the result of higher levels of standardization in seafood production and processing?
Seafood is increasingly perceived as a functional source of protein
What is the goal of seafood marketers in response to evolving consumer expectations?
To optimize the health benefits of seafood
What is driving the growth of high-end and premium seafood?
Rising consumer awareness about healthy nutrition
What is a key driver of change in the global seafood industry?
Rising consumer awareness about healthy nutrition
What is the primary purpose of applying pressure to the plates in accelerated freeze drying?
To promote direct heat contact between the plates and the fish product
What is the main concept of hurdle technology in food preservation?
Using a combination of preservative factors to achieve microbiological safety
What is the benefit of using preservation technologies in seafood production?
To lock in and maximize the benefits of fresh seafood
What is the goal of creating seafood experiences that deliver moments of healthy pleasure?
To optimize the health benefits of seafood
What is the purpose of incorporating fish mince with cereal flours in extrusion technology?
To create a product with a specific texture and shape
What is the benefit of using modified atmospheric packaging (MAP) for fish products?
To slow down the degradation by microorganisms and oxidative rancidity
What is driving the growth of exports of cheaper farmed fish from emerging markets?
Growing disposable incomes in emerging markets
What is the result of the rising popularity of supplements and nutraceuticals?
Seafood is increasingly perceived as a functional source of protein
What is the significance of the temperature of the heating material in accelerated freeze drying?
It is reduced after sublimation to match the surface temperature of the fish
What is the purpose of extruding fish mince with cereal flours in extrusion technology?
To create a product with a specific texture and shape
What is the main advantage of using hurdle technology in food preservation?
It achieves microbiological safety and stability of foods
What is the significance of the pressure applied to the plates in accelerated freeze drying?
It promotes direct heat contact between the plates and the fish product
What is the purpose of using a twin-screw extruder in extrusion technology?
To create a product with a specific texture and shape
What is the benefit of using MAP for fish products in terms of shelf life?
It increases the shelf life by two to three times
What is the main purpose of active packaging systems?
To maintain or extend product quality and shelf-life
What type of packaging systems monitor the condition of packaged foods and communicate information about quality?
Intelligent packaging systems
What is a type of indicator that shows an easily measurable, time-temperature dependent change?
Time Temperature Indicator
What is the primary benefit of seafood as perceived by consumers with a functional attitude?
Convenience
What is the main characteristic of consumers with an experiential attitude towards seafood?
They want seafood to be an experience and are willing to pay more
What is the purpose of scavenging systems in active packaging?
To remove O2, CO2, H2O, ethylene, and taints
What is the advantage of intelligent packaging systems?
They indicate the quality of packaged foods
What is a factor that can play a major role in determining the seafood demand in future market situations?
Consumer attitude towards the benefits of seafood
What is the primary purpose of hurdle technology in food preservation?
To combine multiple preservation methods to prevent spoilage
What is the main advantage of using retort pouches over traditional canned foods?
Improved flavor retention
What is the primary difference between sharp freezing and air-blast freezing?
Speed of freezing
What is the purpose of exhausting in the canning process?
To remove air from the can
What is the main advantage of using fluidized bed freezing?
Faster freezing times
What is the purpose of coating and frying in fish product processing?
To add flavor to the product
What is the primary benefit of using active packaging systems in food processing?
Improved product safety
What is the main advantage of using radiation processing in food preservation?
Improved food safety
What is the primary purpose of using a protein-rich base material in fish product processing?
To create a value-added product
What is the main advantage of using spiral belt freezers in food processing?
Improved freezing efficiency
What is the primary method employed commercially for chilling fish?
Chilling by use of ice
What percentage of India's total exports is accounted for by fish and fish products?
10%
What is the ideal fish to ice ratio for ice storage in tropical countries?
1:1
What determines the keeping quality of fish in ice storage?
Species, size, method of capture, fat content, breeding conditions, and feeding regime
What is the recommended extra ice to be added to the fish in order to compensate for water loss from melting and bad handling?
12-20%
What is the minimum inside temperature required for refrigerated vehicles used for chilled fish transportation?
7°C
What is the purpose of using special thermal barrier films in combination with pads for chilling of air shipped fish?
To protect fish containers from heat
What is the advantage of live transportation of fish and shellfish?
It ensures the consumer receives a fresh product
What is the expected yield of high value products from fish processed within 5 days of storage in ice?
35%
What is the main advantage of chilling fish?
It reduces the risk of spoilage
What is the temperature range for air freezing of packaged or unpackaged marine products?
-18 to -40°C
What is the purpose of the spiral belt freezer's self-staking and self-enclosing belt?
To improve air flow control and compactness
What is the minimum air velocity required for fluidized bed freezing?
2 meter/sec
What is the advantage of air-blast freezing?
It is an economical method
What is the purpose of the carton freezer's mechanical linkage?
To move the carrier shelves
What is the typical bed depth for fluidized bed freezing of small prawns?
slightly more than 3 cm
What is the primary difference between sharp freezing and air-blast freezing?
Air circulation speed
What is a common issue with air-blast freezing of unpackaged products?
Excessive dehydration
What is the advantage of using a two-stage freezing technique in fluidized bed freezing?
Better product quality
What determines the ease of fluidization in fluidized bed freezing?
Product size and shape
What is an advantage of fluidized bed freezing?
Less product dehydration
What is a limitation of contact plate freezing?
It requires uniform product thickness
What is a characteristic of cryogenic freezing?
It involves extremely cold temperatures
What is a requirement for freezants used in liquid immersion freezing?
They should be non-toxic and have low vapour pressure
What is a method of cryogenic freezing?
Spraying liquid nitrogen
What is a common application of fluidized bed freezing?
Freezing of prawns
What is an advantage of contact plate freezing?
It minimizes product dehydration
What is a characteristic of fluidized bed freezing of prawns?
Small loss of moisture
What is a limitation of liquid immersion freezing?
It requires significant volume of void spaces
What is the typical freezing time for packaged products in contact plate freezing?
1-1.5 hours
What is the primary purpose of removing entrapped CO2 from packaged fish?
To prevent oxidative deterioration
What is the main advantage of individually quick frozen (IQF) products over conventional block frozen products?
Higher price fetching ability
What is the primary function of glaze and protective coatings in frozen fish?
To prevent dehydration
Why is storing fish at -18°C or lower important?
To prevent toughening and loss of juiciness
What is the main advantage of canning as a food preservation method?
Ready-to-consume products
Why is the fish canning industry declining in India?
Due to high cost of cans
What is the purpose of using antioxidants in frozen fish?
To prevent oxidative changes
What is the primary benefit of using thermoform moulded trays for IQF products?
Attractive packaging
Why is it necessary to store IQF products at -30°C or below?
To prevent surface melting
What is the primary advantage of IQF products over block frozen products in terms of marketing?
Easier marketing as consumer packs
What is the primary driver of the increasing demand for value-added fish products?
Increased consumer convenience
What is the implication of value addition on the supply chain of fish products?
It increases the culinary attribute of fish products
What is the significance of processing and marketing in the fish industry?
They are becoming increasingly complex and competitive
What is the range of products that can have value added to them?
From live fish and shellfish to ready-to-serve convenience products
What is the primary consideration for fish processing and value addition?
Immediate processing and preservation
What is the implication of value addition on the customer's perception of a product?
It increases the customer's perceived quality and interest
What is the significance of fish as a food product?
It is one of the healthiest foods available
What is the primary goal of adding value to fish and fishery products?
To increase the usability, culinary attribute or economic viability of a product
What is the material used for coating TFS cans used for processing ready to serve fish products?
Polyester
What is the purpose of exhausting in the canning process?
To remove air from the container
What is the typical configuration of a retort pouch?
Polyester/aluminium foil/cast polypropylene
What is the main advantage of using retort pouches over frozen foods?
Longer shelf life
What is the traditional method of fish preservation in interior markets and hilly areas?
Curing
What is the purpose of heat sterilization in retort pouch processing?
To kill bacteria and extend shelf life
What is the F0 value of mackerel in curry packed in indigenous retort pouches?
8.43
What is the purpose of drying in fish preservation?
To reduce water content and preserve the product
What is a characteristic of retort pouches?
They are thermally processed and shelf-stable
What is the advantage of using polyester-coated TFS cans over traditional cans?
They can be stored at room temperature for long periods
What is the purpose of salting in fish preservation?
To prevent bacterial growth and enzyme activity by reducing water content
What is the main difference between traditional sun drying and artificial drying?
Artificial drying uses mechanical driers for removal of moisture under controlled conditions
What is the purpose of smoking in fish preservation?
To add flavor and texture to the fish
What is the purpose of irradiation in fish preservation?
To reduce initial microbial loads and extend shelf life
What is the advantage of mechanical drying over sun drying?
Mechanical drying has better control over the process
What is the purpose of drying in fish preservation?
To remove moisture from the fish to prevent bacterial growth and enzyme activity
What is the advantage of smoking over other preservation methods?
Smoking is a combination of salting, smoking, and drying
What is the purpose of salting in combination with smoking?
To prevent bacterial growth and enzyme activity by reducing water content
What is the advantage of artificial drying over traditional sun drying?
Artificial drying has better control over the process
What is the purpose of radiation processing in fish preservation?
To reduce initial microbial loads and extend shelf life
What is the primary concern regarding the safety of seafood?
Production of lethal botulinum toxin
What is the purpose of gamma irradiation in dried fish?
To prevent development of beetle larvae
What is the minimum fish component required in battered and breaded products?
50%
What is the effect of mincing on fish meat?
It disrupts the tissue and exposes flesh to air
What is the typical frozen storage life of fish mince?
6 months
What is the purpose of incorporating spices, cryoprotectants, and hydrocolloids in fish mince?
To prevent lipid oxidation and protein denaturation
What is the typical method of freezing fish mince?
Plate freezing
What is the primary use of fish mince?
To prepare traditional products such as patties, balls, and wafers
What is the purpose of pre-dusting in the production of battered and breaded fish products?
To increase the pickup of coating
What is the primary advantage of automated batter and breading lines?
Increased productivity
What is the primary purpose of washing in surimi production?
To remove fat and undesirable matters
What is the main characteristic of fibreized products?
They are in great demand among surimi-based imitation shellfish products
What is the purpose of heat treatment in fibreized product processing?
To partially set the product
What is the primary purpose of hurdle technology in food preservation?
To create a series of obstacles to prevent microbial growth
What is the typical composition of fish sausage?
Surimi or fish mince mixed with salt, sugar, starch, and soy protein
What is the advantage of accelerated freeze-drying?
It has a minimum heat induced damage
Which of the following fish species is commonly used for value-added products?
Scomberomorus commersonii
What is the primary application of accelerated freeze-drying in India?
Processing of shrimp and squid rings
What is the primary advantage of using active packaging for food applications?
It increases the shelf life of the product
What is the purpose of radiation processing in food preservation?
To reduce the microbial load of food
What is the purpose of the metal mesh in accelerated freeze-drying?
To allow the water vapour to escape
What is the shelf life of sausages prepared from rohu mince treated with potassium sorbate?
16 days at refrigerated temperatures
Which of the following is a characteristic of traditional Kerala-style fish curry?
It is packaged in indigenous retort pouches
What is the primary advantage of using coated fish products?
It improves the texture and appearance of the fish
What is the primary ingredient in kneaded products like kamaboko and chikuwa?
Surimi
What is the purpose of batter and breading in food processing?
To improve the texture and appearance of the product
What is the production volume of surimi in India per annum?
40,000 MT
Which of the following is a common application of fluidized bed freezing?
Freezing of small prawns
What is the primary advantage of using vacuum packaging in food preservation?
It increases the shelf life of the product
What is the primary purpose of heat sterilization in retort pouch processing?
To reduce the microbial load of the food
What is driving consumers to look for foods that demonstrate enhanced nutritional and wellness benefits?
Rising consumer awareness about healthy nutrition
What is the result of higher levels of standardization in seafood production and processing enabled by new technologies?
Seafood is increasingly perceived by consumers as a functional source of protein
What is the main goal of the seafood industry in terms of innovation?
Optimizing health and building trust
What is a trend in the seafood industry that is driven by consumers' expectations of health benefits?
Reframing seafood as a healthier substitute to other protein sources
What is a challenge faced by the seafood industry in terms of consumer perceptions?
Consumers are increasingly perceiving seafood as a functional source of protein
What is driving the growth of high-end and premium seafood?
Growing disposable incomes in emerging markets
What is a consequence of the rising popularity of supplements and nutraceuticals?
The seafood industry is facing increased competition from alternative protein sources
What is a driver of change for the global seafood industry?
Growing disposable incomes in emerging markets
What is a trend in the seafood industry that is driven by consumers' expectations of convenience?
Diversifying out-of-home and portable solutions by blurring meal and snack formats
What is a challenge faced by the seafood industry in terms of production and processing?
Continuing challenge of cold chain distribution from Ireland
What is the primary goal of active packaging in food products?
To extend the shelf life of a product
Which of the following is an example of an intelligent packaging system?
Time Temperature Indicator (TTI)
What is the primary difference between scavenging systems and releasing systems in active packaging?
Scavenging systems remove additives, while releasing systems add them
What is the focus of consumers in terms of seafood benefits?
Health benefits and convenience
What is the role of indicators in intelligent packaging systems?
To monitor the storage conditions of the product
What is the purpose of freshness indicators in intelligent packaging systems?
To indicate the spoilage or lack of freshness of the product
What is the advantage of using intelligent packaging systems?
Improved quality control during transportation and storage
What is the benefit of using active packaging systems for fishery products?
Extended shelf life of the product
What was the focus of the study by Srinivasa Gopal et al. (2006) on Rohu fish?
Canning of fish in North Indian style curry medium
What was the effect of O2 scavenger on the shelf-life of Catfish (Pangasius sutchi) steaks during chilled storage?
Increased the shelf-life of the fish
What was the focus of the study by Ozogul et al. (2004) on sardines?
The effects of modified atmosphere packaging and vacuum packaging on sardines
What was the focus of the study by Mohan et al. (2009a) on Seer Fish steaks?
Nucleotide breakdown products of Seer Fish steaks during chilled storage
What is the primary purpose of the hydraulic mechanism in accelerated freeze drying?
To apply pressure to the plates and increase heat contact
What was the focus of the study by Mohan et al. (2009b) on Seer Fish steaks?
Biogenic amines formation in Seer Fish steaks during chilled storage
What is the common thread among the studies by Mohan et al. (2008, 2009a, 2009b)?
Effect of O2 scavenger on the shelf-life of fish
What is the main goal of hurdle technology in food preservation?
To achieve microbiological safety and stability of foods
What is the primary benefit of using Modified Atmospheric Packaging (MAP) in fish preservation?
To increase the shelf life of fish
What is the main characteristic of extruded products in food processing?
They are cooked using a combination of pressure, temperature, and mechanical shear
What is the primary advantage of accelerated freeze drying over traditional freeze drying?
It reduces the freeze drying time
What is the primary application of hurdle technology in the fish processing industry?
In the preservation of lightly preserved fish products
What is the primary benefit of using a twin-screw extruder in the production of extruded products?
It forms the desired shape of the product
What is the primary goal of using hurdle technology in the production of convenience products?
To minimize the survival of pathogens in the product
What is the primary advantage of using Modified Atmospheric Packaging (MAP) in the retail industry?
It increases the shelf life of fish
What is the primary characteristic of lightly preserved fish products?
They have a low level of preservatives and are usually eaten raw
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
Explore the global scenario of fish processing and value addition, increasing the usability and economic viability of fish products. Learn about the various value-added products and their demand.
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