Fish Processing and Value Addition
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Questions and Answers

What does value addition refer to in the context of food processing?

  • The process of cooking fish
  • The process of transforming fish into fillets
  • Any activity that increases the usability, culinary attribute or economic viability of a food item (correct)
  • The process of adding preservatives to fish

    • What is the primary reason for the increasing demand for value-added fish products?

  • Increased consumer awareness of fish health benefits
  • Availability of cheap labor for fish processing
  • Government subsidies for fish processing industries
  • Consumer preference for convenience food products (correct)

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

  • They are only available in live form
  • They are never pre-processed
  • They are always raw
  • They have added ingredients such as a coating or a sauce (correct)

    • Why is immediate processing necessary for fish?

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

    What is the goal of exporters in processing value-added fish products?

    <p>To increase their profitability</p> Signup and view all the answers

    What is a range of value-added fish products?

    <p>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 the buyer and/or more readily usable by the consumer</p> Signup and view all the answers

    Why is fish considered one of the healthiest foods available?

    <p>It is rich in nutrients</p> Signup and view all the answers

    What is the percentage of agricultural exports accounted for by fish and fish products in India?

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

    What is the primary method of chilling fish employed commercially?

    <p>Using ice</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 minimum inside temperature required for refrigerated vehicles used for transporting chilled fish?

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

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

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

    What is the best method to ensure that the consumer is supplied with fresh fish products?

    <p>Transportation of live fish and shellfish</p> Signup and view all the answers

    What is the percentage of high value products that can be expected from fish processed within 5 days of storage in ice?

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

    What is the primary reason for the increase in seafood exports in India?

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

    What is the primary benefit of using technology developments in fish processing?

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

    What is the primary method of preserving fresh fish?

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

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

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

    What is the main advantage of air-blast freezing?

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

    What is the purpose of the spiral belt freezer design?

    <p>To accommodate different product sizes and shapes</p> Signup and view all the answers

    What is the advantage of using vertical airflow in the spiral belt freezer?

    <p>It is more efficient</p> Signup and view all the answers

    What is the purpose of the carton freezer?

    <p>To automate the freezing process</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>3 cm</p> Signup and view all the answers

    What is the advantage of fluidized bed freezing?

    <p>It can freeze products at a rapid rate</p> Signup and view all the answers

    What is the purpose of the two-stage freezing technique in fluidized bed freezing?

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

    What is the primary function of the Crusto Freezer?

    <p>To freeze extremely wet and sticky products</p> Signup and view all the answers

    What is the disadvantage of air-blast freezing of unpackaged products?

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

    What is the main advantage of Individually Quick Frozen (IQF) products?

    <p>They fetch a better price than conventional block frozen products</p> Signup and view all the answers

    What is the primary problem encountered during the freeze-processing of fish?

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

    How can oxidative changes in fish be minimized?

    <p>By adding antioxidants and eliminating oxygen</p> Signup and view all the answers

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

    <p>It offers consumer safety</p> Signup and view all the answers

    Why is the fish canning industry in India declining?

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

    What is the purpose of applying glaze and suitable protective coatings during freezing?

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

    What type of containers are commonly used for IQF products in western countries?

    <p>Thermoform molded trays</p> Signup and view all the answers

    What is a major problem encountered during the storage of IQF products?

    <p>Surface melting of individual pieces</p> Signup and view all the answers

    What is a distinct advantage of IQF products in marketing?

    <p>They can be easily marketed as consumer packs</p> Signup and view all the answers

    What is one of the advantages of fluidized bed freezing?

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

    What type of containers are used for processing ready to serve fish products?

    <p>Polyester-coated TFS cans</p> Signup and view all the answers

    What is the major disadvantage of fluidized-bed freezing?

    <p>Large or non-uniform products cannot be fluidized at reasonable air velocities</p> Signup and view all the answers

    What is the purpose of the intervening spaces in a double contact plate freezer?

    <p>To facilitate heat transfer and prevent package bulging</p> Signup and view all the answers

    What is the typical composition of a 3-ply laminated retort pouch?

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

    What is the typical thickness of a packaged product that can be frozen in 1 to 1.5 hours using contact plate freezing?

    <p>3 to 4 cm</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 advantage of retort pouches over frozen foods?

    <p>They provide a longer shelf life and do not require refrigeration</p> Signup and view all the answers

    What is a characteristic of a suitable freezant for liquid immersion freezing?

    <p>Low viscosity and vapour pressure</p> Signup and view all the answers

    What is the primary difference between cryogenic freezing and liquid immersion freezing?

    <p>The method of heat removal</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

    Which of the following is a common food grade cryogenic freezant?

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

    What percentage of fish caught in India is preserved by curing?

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

    How long does it take to freeze shrimp in a commercial liquid nitrogen freezer?

    <p>About 9 minutes</p> Signup and view all the answers

    What is the purpose of salting in traditional fish curing?

    <p>To preserve the fish by lowering water content</p> Signup and view all the answers

    What is the main advantage of curing as a method of fish preservation?

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

    What is the typical method of freezing with carbon dioxide?

    <p>Tumbling the product in the presence of powdered or liquid carbon dioxide</p> Signup and view all the answers

    What is the main difference between canning and retort pouch processing?

    <p>The type of container used</p> Signup and view all the answers

    What is the reason for the small loss of moisture during fluidized bed freezing of prawns?

    <p>The short freezing time</p> Signup and view all the answers

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

    <p>Most bacteria are killed</p> Signup and view all the answers

    What is a traditional method of fish preservation?

    <p>Sun drying</p> Signup and view all the answers

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

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

    What is the purpose of salting in fish preservation?

    <p>To preserve the fish by limiting bacterial growth</p> Signup and view all the answers

    What is involved in the process of smoking?

    <p>Combination of salting, smoking, and drying</p> Signup and view all the answers

    What is the purpose of irradiation treatment in fish preservation?

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

    What is the minimum temperature required for hot smoking?

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

    What is the purpose of dehydration in fish preservation?

    <p>To remove moisture from the fish</p> Signup and view all the answers

    What is the advantage of mechanical driers over sun drying?

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

    What is the purpose of salting in the process of smoking?

    <p>To prepare the fish for smoking</p> Signup and view all the answers

    What is the effect of high salt content on bacterial growth?

    <p>It prevents the growth of normal spoilage microflora</p> Signup and view all the answers

    What is the primary goal of gamma irradiation in dried fish?

    <p>To eliminate viruses and Clostridium botulinum type E spores</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 reason for the quality deterioration of fish mince?

    <p>Mincing operation</p> Signup and view all the answers

    What is the range of frozen storage life of fish mince without quality deterioration?

    <p>Up to 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 primary application of fish mince?

    <p>Preparation of traditional products</p> Signup and view all the answers

    What is the benefit of adjusting the consistency of the batter in battered and breaded products?

    <p>To increase the pick-up of coating</p> Signup and view all the answers

    What is the role of portioning/forming in the production of battered and breaded products?

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

    What is the minimum bone content desired in fish mince?

    <p>0.1-0.4%</p> Signup and view all the answers

    What is the benefit of using fully automated batter and breading lines?

    <p>To increase production efficiency</p> Signup and view all the answers

    What is the purpose of washing in surimi production?

    <p>To remove fat and undesirable matters such as blood, pigments and odoriferous substances</p> Signup and view all the answers

    What is the main difference between kneaded products?

    <p>The manufacturing process involved</p> Signup and view all the answers

    What is the purpose of heat treatment in fibreized products?

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

    What is the typical salt content in fish sausage production?

    <p>3-4%</p> Signup and view all the answers

    What is the advantage of accelerated freeze-drying?

    <p>It has absence of shrinkage and quick re-hydration</p> Signup and view all the answers

    What is the temperature range for heating in accelerated freeze-drying?

    <p>60-100°C</p> Signup and view all the answers

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

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

    What is the typical production capacity of surimi in India?

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

    What is the role of potassium sorbate in fish sausage production?

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

    What is the typical 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

    What is the primary aim of active packaging systems?

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

    What type of indicators are attached to the packaging material externally and activated by adhesion of the two materials?

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

    What is the primary benefit of intelligent packaging systems?

    <p>To monitor the condition of packaged foods and communicate information about quality</p> Signup and view all the answers

    What is the primary characteristic of seafood perceived by consumers with an experiential attitude towards seafood?

    <p>Superior source of protein with distinct benefits and rituals of consumption</p> Signup and view all the answers

    What is the primary 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 type of active packaging systems are used to remove oxygen, carbon dioxide, water, ethylene, and taints from the packaging atmosphere?

    <p>Scavenging systems</p> Signup and view all the answers

    What is the primary benefit 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 primary reason for the use of active packaging systems in fishery products?

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

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

    <p>Growing demand for traceability and transparency</p> Signup and view all the answers

    What is a consumer expectation of seafood in terms of health benefits?

    <p>Reliably improving brain health, mood, skin, and fitness</p> Signup and view all the answers

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

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

    What is a growing trend in the seafood industry?

    <p>The rise of unconventional protein sources</p> Signup and view all the answers

    What is a key factor in the growth of the global seafood industry?

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

    What is a benefit of seafood in the context of health and wellness?

    <p>It is a food option that demonstrates enhanced nutritional and wellness benefits</p> Signup and view all the answers

    What is a consequence of the increasing competition from alternative protein sources?

    <p>Seafood increasingly has to compete against new categories of alternative protein sources</p> Signup and view all the answers

    What is a driver of change in the global seafood industry in the context of consumer behavior?

    <p>Growing concern about the negative environmental impact of consumption</p> Signup and view all the answers

    What is a trend in the seafood industry in terms of food culture?

    <p>The increasing sophistication of food culture</p> Signup and view all the answers

    What is a benefit of the seafood industry's innovation in terms of health and wellness?

    <p>It optimizes the health benefits of seafood</p> Signup and view all the answers

    What is the primary advantage of accelerated freeze drying?

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

    What is the purpose of extrusion technology in food processing?

    <p>To cook moistened, starchy, proteinaceous food material by the combined action of temperature and mechanical sheer</p> Signup and view all the answers

    What is the concept of hurdle technology based on?

    <p>The application of combined preservative factors 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 products?

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

    What is the main purpose 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 advantage of using extrusion technology in fish processing?

    <p>To cook moistened, starchy, proteinaceous food material by the combined action of temperature and mechanical sheer</p> Signup and view all the answers

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

    <p>To produce a delicious snack</p> Signup and view all the answers

    What is the primary benefit of using hurdle technology in fish products?

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

    What is the primary purpose of using Modified Atmospheric Packaging (MAP) in fish products?

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

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

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

    What is the primary method of freezing marine products in still air?

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

    What is the typical temperature range for air freezing of marine products?

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

    What is the advantage of spiral belt freezers?

    <p>It is economical and can accommodate products of different sizes and shapes</p> Signup and view all the answers

    What is the purpose of carton freezers?

    <p>To freeze products in cartons</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>3 cm</p> Signup and view all the answers

    What is the advantage of fluidized bed freezing?

    <p>It can freeze products rapidly and efficiently</p> Signup and view all the answers

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

    <p>Sharp freezing is a slow freezing method</p> Signup and view all the answers

    What is the disadvantage of air-blast freezing of unpackaged products?

    <p>It can cause dehydration of products</p> Signup and view all the answers

    What is the purpose of the two-stage freezing technique in fluidized bed freezing?

    <p>To set the surface of the product and then freeze it rapidly</p> Signup and view all the answers

    What is the primary problem encountered during the freeze-processing of fish?

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

    What is the purpose of applying glaze and suitable protective coatings during freezing?

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

    What is the primary advantage of Individually Quick Frozen (IQF) products?

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

    What type of containers are commonly used for IQF products in western countries?

    <p>Thermoform moulded trays</p> Signup and view all the answers

    What is the primary function of the Crusto Freezer?

    <p>Fast and efficient crust freezing of extremely wet products</p> Signup and view all the answers

    Why is the fish canning industry in India declining?

    <p>High cost of cans</p> Signup and view all the answers

    What is the purpose of canning as a method of food preservation?

    <p>To destroy micro-organisms</p> Signup and view all the answers

    What is the primary reason for the increase in demand for value-added fish products?

    <p>Increased demand for convenience food products</p> Signup and view all the answers

    What is a major problem encountered during the storage of IQF products?

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

    What is the main characteristic of value-added fish products?

    <p>Products with added ingredients or processes that make them more attractive to the buyer</p> Signup and view all the answers

    What is a distinct advantage of IQF products in marketing?

    <p>Easy to market as consumer packs</p> Signup and view all the answers

    What is the significance of immediate processing in fish?

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

    How can oxidative changes in fish be minimized?

    <p>By avoiding contamination with heavy metals and using low storage temperature</p> Signup and view all the answers

    What is the goal of exporters in processing value-added fish products?

    <p>To increase their profitability</p> Signup and view all the answers

    What is the range of value-added fish products?

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

    What is the significance of value addition in fish processing?

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

    What is the main driver of the growing demand for fish and fishery products?

    <p>The health benefits of fish consumption</p> Signup and view all the answers

    What is the primary benefit of value addition in fish processing?

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

    What is the current market share of fish and fish products in India's total exports?

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

    What is the primary reason for the increase in shelf life of fish during chilling?

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

    What is the benefit of using technology developments in fish processing?

    <p>Increase in productivity</p> Signup and view all the answers

    What is the primary method of transportation for live fish and shellfish?

    <p>Open earthen containers and metal containers</p> Signup and view all the answers

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

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

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

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

    What is the primary method of preserving fresh fish?

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

    What is the primary advantage of using technology developments in fish processing?

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

    What is the benefit of using chilling in fish processing?

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

    What is the primary method of transportation for chilled fish?

    <p>Insulated or mechanically refrigerated vehicles</p> Signup and view all the answers

    What is the primary purpose of retort pouch processing?

    <p>To preserve fish for longer periods</p> Signup and view all the answers

    What is the typical composition of a 3-ply laminated retort pouch?

    <p>Polyester / Aluminium foil / Cast Polypropylene</p> Signup and view all the answers

    What is the primary benefit of using retort pouches over frozen foods?

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

    What is the primary method of preservation in traditional curing?

    <p>Salting and drying</p> Signup and view all the answers

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

    <p>To kill bacteria and other microorganisms</p> Signup and view all the answers

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

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

    What is the primary benefit of using indigenous retort pouches?

    <p>Cheaper production cost</p> Signup and view all the answers

    What is the primary purpose of exhausting in the canning process?

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

    What is the primary characteristic of cured fish?

    <p>Low water content</p> Signup and view all the answers

    What is the primary method of fish preservation in areas where fresh fish is limited?

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

    What is the main difference between sun drying and artificial drying of fish?

    <p>The control over the drying process</p> Signup and view all the answers

    What is the primary purpose of salting in fish preservation?

    <p>To reduce bacterial growth and enzymatic activity</p> Signup and view all the answers

    What is the typical temperature range for cold smoking of fish?

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

    What is the purpose of irradiation treatment in fish preservation?

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

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

    <p>It provides better control over the drying process</p> Signup and view all the answers

    What is the purpose of salting as a pretreatment to smoking?

    <p>To preserve the fish before smoking</p> Signup and view all the answers

    What is the primary benefit of mechanical drying over sun drying?

    <p>It provides better control over the drying process</p> Signup and view all the answers

    What is the purpose of smoking in fish preservation?

    <p>To preserve the fish by dehydrating it</p> Signup and view all the answers

    What is the effect of salting on the growth of microflora in fish?

    <p>It prevents the growth of microflora</p> Signup and view all the answers

    What is the primary purpose of radicidation in fish preservation?

    <p>To eliminate non-spore forming pathogenic bacteria</p> Signup and view all the answers

    What is the major advantage of fluidized bed freezing?

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

    What is the typical thickness of a packaged product that can be frozen in 1 to 1.5 hours using contact plate freezing?

    <p>3-4 cm</p> Signup and view all the answers

    What is the primary difference between cryogenic freezing and liquid immersion freezing?

    <p>The change of state of the freezant</p> Signup and view all the answers

    What is the major disadvantage of fluidized-bed freezing?

    <p>It is not suitable for large or non-uniform products</p> Signup and view all the answers

    What is the purpose of the intervening spaces in a double contact plate freezer?

    <p>To accommodate single layers of packaged product</p> Signup and view all the answers

    What is a characteristic of a suitable freezant for liquid immersion freezing?

    <p>It should have a low vapour pressure and freezing point</p> Signup and view all the answers

    What is the advantage of contact plate freezing?

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

    What is the primary benefit of using cryogenic freezing?

    <p>It is faster than other methods of freezing</p> Signup and view all the answers

    What is the purpose of liquid immersion freezing?

    <p>To freeze products quickly</p> Signup and view all the answers

    What is the typical rate of freezing obtained with cryogenic methods?

    <p>Much faster than conventional air-blast freezing</p> Signup and view all the answers

    What is the primary aim of active packaging?

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

    What is an example of an intelligent packaging system?

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

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

    <p>Scavenging systems absorb gases, while releasing systems emit gases</p> Signup and view all the answers

    What is the goal of intelligent packaging systems?

    <p>To monitor the condition of packaged foods and communicate information about the quality of the packed food</p> Signup and view all the answers

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

    <p>They extend the shelf-life of fishery products</p> Signup and view all the answers

    What is the primary focus of consumers when purchasing seafood?

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

    What type of indicators are used to monitor the quality of packaged foods?

    <p>Time Temperature Indicators (TTIs)</p> Signup and view all the answers

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

    <p>To detect spoilage or lack of freshness in packaged foods</p> Signup and view all the answers

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

    <p>To reduce the freeze-drying time</p> Signup and view all the answers

    What is the purpose of extrusion technology in food processing?

    <p>To form shapes by forcing a material through a region of high temperature and/or pressure</p> Signup and view all the answers

    What is the concept of hurdle technology based on?

    <p>The application of combined preservative factors to achieve microbiological safety and stability of foods</p> Signup and view all the answers

    What is the purpose of modified atmospheric packaging (MAP) in fish preservation?

    <p>To increase the shelf life of fish by slowing down degradation by microorganisms and oxidative rancidity</p> Signup and view all the answers

    What is the benefit of using hurdle technology in food preservation?

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

    What is the purpose of temperature control in hurdle technology?

    <p>To inhibit the growth of microorganisms</p> Signup and view all the answers

    What is the purpose of acidity control in hurdle technology?

    <p>To decrease the pH of foods</p> Signup and view all the answers

    What is the purpose of redox potential control in hurdle technology?

    <p>To decrease the oxygen levels in foods</p> Signup and view all the answers

    What is the benefit of using MAP in fish preservation?

    <p>It increases the shelf life of fish by up to two-fold</p> Signup and view all the answers

    What is the purpose of extruding fish mince with cereal flours in food processing?

    <p>To create a delicious snack</p> Signup and view all the answers

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

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

    What is the primary limitation of the treatment of seafood through production?

    <p>Eliminating viruses and Clostridium botulinum type E spores</p> Signup and view all the answers

    What is the purpose of gamma irradiation in the processing of dried fish?

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

    What is the consumer expectation from seafood in terms of health benefits?

    <p>Reliable improvement in brain health, mood, skin, and fitness</p> Signup and view all the answers

    What is the impact of new technologies on seafood production and processing?

    <p>Increased standardization and perceived functionality</p> Signup and view all the answers

    What is a characteristic of battered and breaded products?

    <p>They are convenient to consume and have a high fish component</p> Signup and view all the answers

    What is the primary benefit of using automated batter and breading lines in the production of coated seafood products?

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

    What is the significance of seafood in the face of growing 'lifestyle disease epidemics'?

    <p>Natural gravitation towards seafood as a healthy protein source</p> Signup and view all the answers

    What is the result of consumers expecting seafood to 'optimize' its health benefits?

    <p>Increased competition from alternative protein sources</p> Signup and view all the answers

    What is the primary concern during the processing of fish mince?

    <p>Lipid oxidation and protein denaturation</p> Signup and view all the answers

    What is the key driver of growth in the global seafood industry?

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

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

    <p>3-6 months</p> Signup and view all the answers

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

    <p>Prevention of lipid oxidation and protein denaturation</p> Signup and view all the answers

    What is the consequence of consumers perceiving seafood as a functional source of protein?

    <p>Increased competition from alternative protein sources</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 coating pickup</p> Signup and view all the answers

    What is the impact of new technologies on the seafood industry?

    <p>Increased standardization and perceived functionality</p> Signup and view all the answers

    What is the consequence of consumers expecting more from seafood?

    <p>Increased competition from alternative protein sources</p> Signup and view all the answers

    What is the primary benefit of using fully automated batter and breading lines in the production of coated seafood products?

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

    What is the significance of seafood in the context of growing lifestyle diseases?

    <p>Natural gravitation towards seafood as a healthy protein source</p> Signup and view all the answers

    What is the primary concern during the storage of fish mince?

    <p>Lipid oxidation and protein denaturation</p> Signup and view all the answers

    What is the primary function of washing in the surimi production process?

    <p>To increase the concentration of myofibrillar protein</p> Signup and view all the answers

    What is the typical composition of fibreized products?

    <p>Surimi, salt, starch, egg white, and water</p> Signup and view all the answers

    What is the primary purpose of heat treatment in the manufacturing process of kneaded products?

    <p>To achieve partial setting of the products</p> Signup and view all the answers

    What is the primary advantage of accelerated freeze-drying?

    <p>It helps to preserve high-value food products</p> Signup and view all the answers

    What is the typical composition of fish sausage?

    <p>Fish mince, salt, sugar, starch, and sodium glutamate</p> Signup and view all the answers

    What is the primary purpose of the rope corner in the manufacturing process of fibreized products?

    <p>To subdivide the cooled sheet into strings</p> Signup and view all the answers

    What is the primary function of potassium sorbate in the preparation of fish sausage?

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

    What is the primary advantage of using surimi in the production of fabricated products?

    <p>It increases the gel strength and elasticity of the products</p> Signup and view all the answers

    What is the typical production capacity of surimi in India?

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

    What is the primary purpose of heat treatment in the manufacturing process of fish sausage?

    <p>To cook the sausage</p> Signup and view all the answers

    What is the primary advantage of value-added processing?

    <p>Creating safer products and maintaining high-quality characteristics</p> Signup and view all the answers

    What is driving the development of new markets in the seafood industry?

    <p>Value-added concepts and sustainability</p> Signup and view all the answers

    What is a result of the synergy between improved safety and new product development?

    <p>Improved chance of success for new products</p> Signup and view all the answers

    Why is value-added processing important in the seafood industry?

    <p>To meet consumer demands for safe and high-quality seafood</p> Signup and view all the answers

    What is a trend in the seafood industry?

    <p>Increased demand for health-driven products</p> Signup and view all the answers

    What is a result of the growth of aquaculture?

    <p>Increased market opportunities</p> Signup and view all the answers

    What is one of the advantages of value-added processing in the seafood industry?

    <p>Maintaining high-quality characteristics</p> Signup and view all the answers

    What is becoming increasingly important in satisfying the demands for seafood throughout the world?

    <p>Value-added seafood products</p> Signup and view all the answers

    What are 'values' attributes that have become important drivers for maintaining and developing new markets?

    <p>Eco-labelling and sustainability</p> Signup and view all the answers

    What is an emerging trend in the seafood industry driven by consumer demands?

    <p>Health-driven products</p> Signup and view all the answers

    What will play an important role in meeting consumer demands for seafood products?

    <p>Value-added processing</p> Signup and view all the answers

    What is an opportunity arising from the growth of aquaculture and new technologies?

    <p>New market opportunities for a wide array of products</p> Signup and view all the answers

    What is the primary mechanism by which insoluble fibres, such as those from wheat bran, promote regularity in colonic function?

    <p>By increasing fecal bulk and retaining water</p> Signup and view all the answers

    What is the ranking of wheat bran compared to other sources of dietary fibre in terms of fecal bulking?

    <p>Among the highest in fecal bulking</p> Signup and view all the answers

    What is a functional benefit of the range of particle size in commercially available wheat bran from a food processing perspective?

    <p>Many functional benefits</p> Signup and view all the answers

    How do soluble and insoluble fibres promote regularity in colonic function?

    <p>Via different mechanisms</p> Signup and view all the answers

    What is the effect of fibre particle size on its colonic effects?

    <p>May affect its colonic effects</p> Signup and view all the answers

    What is the range of particle size in commercially available wheat bran?

    <p>Coarse bran to very finely ground bran</p> Signup and view all the answers

    What is the definition of functional food?

    <p>A food that has a component incorporated into it to give a specific medical or physiological benefit, other than a purely nutritional benefit</p> Signup and view all the answers

    What is the type of health claim that relates a nutrient of a food product to a particular disease or condition?

    <p>Generic health claim</p> Signup and view all the answers

    What is the purpose of providing scientific evidence in support of health claims?

    <p>To support the beneficial effect of the commodity or ingredient or the product in the prevention or treatment of a condition</p> Signup and view all the answers

    What is the characteristic of a product specific health claim?

    <p>It states that the product on which the claim is placed has a protective effect against a disease</p> Signup and view all the answers

    What is the example of a generic health claim permitted in the USA?

    <p>Diets low in saturated fat and cholesterol and rich in fruits, vegetables and grain products that contain some type of fibre, particularly soluble fibre, may reduce the risk of heart disease</p> Signup and view all the answers

    What is the purpose of a commodity specific health claim?

    <p>To describe the claim for commodities or ingredients</p> Signup and view all the answers

    What is the benefit of providing health claims on food products?

    <p>It informs consumers about the potential health benefits of the product</p> Signup and view all the answers

    What is the essential requirement for all types of health claims?

    <p>Scientific evidence in support of the beneficial effect</p> Signup and view all the answers

    What is the primary attribute of oats that makes it a functional food?

    <p>Being a good source of insoluble dietary fiber</p> Signup and view all the answers

    Which of the following compounds is allowed by the FDA as a health claim for a specific food?

    <p>(1-&gt;3) (1-&gt;4)-β-D-glucan</p> Signup and view all the answers

    What is the primary benefit of consuming oats, according to the FDA?

    <p>Lowered serum cholesterol levels</p> Signup and view all the answers

    What is the role of wheat bran in promoting regularity in colonic function?

    <p>Preventing constipation</p> Signup and view all the answers

    What is the growing research focus on the protective effect of wheat bran?

    <p>Against colon and breast cancers</p> Signup and view all the answers

    What is the function of the soluble fiber (1->3) (1->4)-β-D-glucan in oats?

    <p>Reducing the risk of coronary heart disease</p> Signup and view all the answers

    What is the effect of oats on LDL cholesterol levels?

    <p>Decreasing LDL cholesterol levels</p> Signup and view all the answers

    What is the benefit of consuming diets high in oatmeal, oat bran, or oat flour?

    <p>Reduced risk of coronary heart disease</p> Signup and view all the answers

    What is the purpose of using consumer panels in evaluating the acceptability of a product or a range of products?

    <p>To provide a quota that matches the profile of the target consumer population</p> Signup and view all the answers

    What is the minimum number of people required for an untrained panel to evaluate the acceptability of a product or a range of products?

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

    Why should a trained panel not be used to evaluate the acceptability or preference of a product?

    <p>Because they are diligent in focusing on objective measurement and generating information on the full range of product attributes</p> Signup and view all the answers

    What is the purpose of comparative assessments of acceptability or preference?

    <p>To determine the most preferred product among a range of products</p> Signup and view all the answers

    What is the purpose of reporting preference discussions in a two-tailed test?

    <p>To evaluate the reasons for preference</p> Signup and view all the answers

    What is the basic statistical analysis used in a two-tailed test?

    <p>Two-tailed binomial tables</p> Signup and view all the answers

    Why are codes of practice and guidelines followed when using consumers for acceptance tests?

    <p>To ensure the product is safe for consumption</p> Signup and view all the answers

    What is the purpose of using an untrained panel drawn from an 'in-house' panel of company employees?

    <p>To provide an initial indication of acceptability or as a 'consumer guidance' study</p> Signup and view all the answers

    What is the method of product development known as, which involves changing one variable at a time?

    <p>Trial and error method</p> Signup and view all the answers

    What is a disadvantage of the trial and error method?

    <p>It is a laborious and time-consuming method</p> Signup and view all the answers

    What is the purpose of testing the effect of flavourings on product quality in the one-factor-at-a-time method?

    <p>To determine the optimal level of flavourings</p> Signup and view all the answers

    What is the drawback of the trial and error method in relation to variable interaction effects?

    <p>It does not provide information about variable interaction effects</p> Signup and view all the answers

    Why might the 'overall optimum' achieved through the trial and error method not be the true optimum?

    <p>Because it does not account for variable interaction effects</p> Signup and view all the answers

    What is the advantage of statistical experimental methods over the trial and error method?

    <p>They can test multiple variables at once</p> Signup and view all the answers

    What is the purpose of statistical experimental methods in product development?

    <p>To test the effect of multiple variables at once</p> Signup and view all the answers

    What is the limitation of the trial and error method in terms of achieving the optimum?

    <p>It may not achieve the true optimum</p> Signup and view all the answers

    Study Notes

    Fish Processing and Value Addition

    • Value addition is the process of increasing the usability, culinary attribute, or economic viability of a food item.
    • Value-added fish products include those with added ingredients, coatings, or sauces, or those that provide more convenience to the user.

    Global Fish Processing and Marketing

    • India is a major exporter of fish and fishery products, with 10.51 lakh tonnes exported in 2016-17, worth Rs. 33,442 crores.
    • More than 50 different types of fish and shellfish products are exported to 75 countries around the world.

    Chilling of Fish

    • Chilling is an effective way of reducing spoilage by cooling the fish as quickly as possible without freezing.
    • Immediate chilling of fish ensures high-quality products, and the shelf life of iced fish depends on factors such as species, size, method of capture, and storage conditions.
    • A 1:1 fish to ice ratio is ideal for ice storage in tropical countries.

    Freezing of Fish

    • Freezing is one of the better methods of preserving fresh fish, and can be done using various methods, including:
      • Air freezing: using cold air to freeze the fish
      • Indirect contact freezing: using a cold surface to freeze the fish
      • Liquid immersion freezing: immersing the fish in a cold liquid
      • Cryogenic freezing: using extremely cold gases or liquids to freeze the fish
    • Freezing times vary depending on the method used, with cryogenic freezing being one of the fastest methods.

    Canning of Fish

    • Canning is a method of preserving food by heating it to a high temperature to kill microorganisms, and then sealing it in a sterile container.
    • Canned fish products are popular due to their long shelf life and ease of consumption.

    Retort Pouch Processing

    • Retort pouches are flexible containers made of laminated materials that can be thermally processed like a can, and are shelf-stable for over a year.
    • Examples of fish products packaged in retort pouches include oil sardines, mackerel in curry, and seer fish in curry medium.

    Other Value-Added Products

    • Individually Quick Frozen (IQF) products, such as shrimp, lobster, cuttlefish, and squid, can be packaged in attractive moisture-proof containers and stored at -30°C or below.
    • IQF products fetch a higher price than conventional block-frozen products due to their high quality and convenience.### Fish Processing and Preservation
    • Flexible pouches manufactured indigenously using CIFT configuration open the way for commercialization of fish curry in retortable pouches.
    • Retort pouch provides longer shelf life and does not require refrigeration, energy, expensive methods of distribution and storage.
    • No chemical additives are added, as most bacteria are killed by heat sterilization.

    Fish Curing

    • Traditional methods of processing fish by salting, drying, smoking, and pickling are collectively known as curing.
    • Cured fish consumption is more in areas where the availability of fresh fish is limited, namely interior markets and hilly areas.
    • In India, roughly 20% of the fish caught is preserved by curing.

    Methods of Drying

    • There are two methods of drying fish: traditional sun drying and artificial drying.
    • Sun drying depends heavily on natural weather conditions, while artificial drying uses mechanical driers for controlled removal of moisture.

    Irradiation

    • Irradiation treatment involves controlled exposure of food to radiation sources, such as isotopes of cobalt or cesium, to extend shelf life.
    • Radiation processes can be applied to fishery products, including radurization, radicidation, and disinfestation.

    Battered and Breaded Products

    • Battered and breaded products are widely valued for their convenience.
    • Production of battered and breaded fish products 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.
    • Quality of mince is dependent on the species, season, handling, and processing methods.

    Surimi

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

    Kneaded Products

    • Kneaded products, such as kamaboko, chikuwa, hampen, fish ham, and sausage, are processed using surimi incorporating other ingredients.

    Fibreized Products

    • Fibreized products, like surimi-based imitation shellfish products, are in great demand.
    • Ingredients used in the formulation of fibreized products include surimi, salt, starch, egg white, shellfish flavour, and flavour enhancers.

    Accelerated Freeze Drying

    • Accelerated freeze-drying is used for the preservation of high-value food products.
    • The process involves speeding up the freeze-drying process by modifying the heating mechanism.

    Extrusion Technology

    • Extrusion technology is used to form shapes by forcing a material through a region of high temperature and/or pressure.
    • CIFT has worked on the production of extruded products by incorporating fish mince with cereal flours.

    Hurdle Technology

    • Hurdle technology is based on the application of combined preservative factors to achieve microbiological safety and stability of foods.
    • Hurdles used in food preservation include temperature, water activity, acidity, redox potential, antimicrobials, and competitive microorganisms.

    Innovative Packaging Technologies

    • Modified Atmospheric Packaging (MAP) is a process that increases the shelf life of fish by enclosing it in an altered atmosphere.
    • Active packaging refers to the incorporation of certain additives into packaging systems to alter the packaging atmosphere and maintain it throughout the storage period.
    • Intelligent packaging systems monitor the condition of packaged foods and communicate information about quality during transportation and storage.### 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
    • 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

    Consumer Expectations

    • Consumers want a healthy, trusted protein source they can rely on
    • They expect seafood to be managed in a way that optimizes health benefits
    • They want seafood that will reliably improve their brain health, mood, skin, fitness, etc.

    Fish Processing and Value Addition

    • Value addition is the process of increasing the usability, culinary attribute, or economic viability of a food item.
    • Value-added fish products include those with added ingredients, coatings, or sauces, or those that provide more convenience to the user.

    Global Fish Processing and Marketing

    • India is a major exporter of fish and fishery products, with 10.51 lakh tonnes exported in 2016-17, worth Rs. 33,442 crores.
    • More than 50 different types of fish and shellfish products are exported to 75 countries around the world.

    Chilling of Fish

    • Chilling is an effective way of reducing spoilage by cooling the fish as quickly as possible without freezing.
    • Immediate chilling of fish ensures high-quality products, and the shelf life of iced fish depends on factors such as species, size, method of capture, and storage conditions.
    • A 1:1 fish to ice ratio is ideal for ice storage in tropical countries.

    Freezing of Fish

    • Freezing is one of the better methods of preserving fresh fish, and can be done using various methods, including:
      • Air freezing: using cold air to freeze the fish
      • Indirect contact freezing: using a cold surface to freeze the fish
      • Liquid immersion freezing: immersing the fish in a cold liquid
      • Cryogenic freezing: using extremely cold gases or liquids to freeze the fish
    • Freezing times vary depending on the method used, with cryogenic freezing being one of the fastest methods.

    Canning of Fish

    • Canning is a method of preserving food by heating it to a high temperature to kill microorganisms, and then sealing it in a sterile container.
    • Canned fish products are popular due to their long shelf life and ease of consumption.

    Retort Pouch Processing

    • Retort pouches are flexible containers made of laminated materials that can be thermally processed like a can, and are shelf-stable for over a year.
    • Examples of fish products packaged in retort pouches include oil sardines, mackerel in curry, and seer fish in curry medium.

    Other Value-Added Products

    • Individually Quick Frozen (IQF) products, such as shrimp, lobster, cuttlefish, and squid, can be packaged in attractive moisture-proof containers and stored at -30°C or below.
    • IQF products fetch a higher price than conventional block-frozen products due to their high quality and convenience.### Fish Processing and Preservation
    • Flexible pouches manufactured indigenously using CIFT configuration open the way for commercialization of fish curry in retortable pouches.
    • Retort pouch provides longer shelf life and does not require refrigeration, energy, expensive methods of distribution and storage.
    • No chemical additives are added, as most bacteria are killed by heat sterilization.

    Fish Curing

    • Traditional methods of processing fish by salting, drying, smoking, and pickling are collectively known as curing.
    • Cured fish consumption is more in areas where the availability of fresh fish is limited, namely interior markets and hilly areas.
    • In India, roughly 20% of the fish caught is preserved by curing.

    Methods of Drying

    • There are two methods of drying fish: traditional sun drying and artificial drying.
    • Sun drying depends heavily on natural weather conditions, while artificial drying uses mechanical driers for controlled removal of moisture.

    Irradiation

    • Irradiation treatment involves controlled exposure of food to radiation sources, such as isotopes of cobalt or cesium, to extend shelf life.
    • Radiation processes can be applied to fishery products, including radurization, radicidation, and disinfestation.

    Battered and Breaded Products

    • Battered and breaded products are widely valued for their convenience.
    • Production of battered and breaded fish products 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.
    • Quality of mince is dependent on the species, season, handling, and processing methods.

    Surimi

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

    Kneaded Products

    • Kneaded products, such as kamaboko, chikuwa, hampen, fish ham, and sausage, are processed using surimi incorporating other ingredients.

    Fibreized Products

    • Fibreized products, like surimi-based imitation shellfish products, are in great demand.
    • Ingredients used in the formulation of fibreized products include surimi, salt, starch, egg white, shellfish flavour, and flavour enhancers.

    Accelerated Freeze Drying

    • Accelerated freeze-drying is used for the preservation of high-value food products.
    • The process involves speeding up the freeze-drying process by modifying the heating mechanism.

    Extrusion Technology

    • Extrusion technology is used to form shapes by forcing a material through a region of high temperature and/or pressure.
    • CIFT has worked on the production of extruded products by incorporating fish mince with cereal flours.

    Hurdle Technology

    • Hurdle technology is based on the application of combined preservative factors to achieve microbiological safety and stability of foods.
    • Hurdles used in food preservation include temperature, water activity, acidity, redox potential, antimicrobials, and competitive microorganisms.

    Innovative Packaging Technologies

    • Modified Atmospheric Packaging (MAP) is a process that increases the shelf life of fish by enclosing it in an altered atmosphere.
    • Active packaging refers to the incorporation of certain additives into packaging systems to alter the packaging atmosphere and maintain it throughout the storage period.
    • Intelligent packaging systems monitor the condition of packaged foods and communicate information about quality during transportation and storage.### 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
    • 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

    Consumer Expectations

    • Consumers want a healthy, trusted protein source they can rely on
    • They expect seafood to be managed in a way that optimizes health benefits
    • They want seafood that will reliably improve their brain health, mood, skin, fitness, etc.

    Value-Added Seafood Products

    • Value-added seafood products are increasingly important for meeting global demands for safe, high-quality seafood.
    • Both capture fisheries and aquaculture supply fresh fish and shellfish to markets, but value-added opportunities offer expansion possibilities for the industry.

    Advantages of Value-Added Processing

    • Creates safer products through improved processing and handling.
    • Maintains high-quality characteristics of seafood products.
    • Extends shelf life of seafood products.
    • Enhances economic return to producers and processors.

    New Product Development and Synergy

    • Improved safety and new product development create a synergy, increasing the chance of success.
    • Quality must not be sacrificed in the process of new product development.

    Value-Added Concepts

    • Value-added concepts extend beyond processing and packaging to include attributes like sustainability and eco-labelling.
    • These attributes are important drivers for maintaining and developing new markets.
    • There is a growing demand for health-driven products that accommodate seafood products.
    • New technologies and the growth of aquaculture provide new market opportunities for a wide range of products.
    • Value-added processing will play a crucial role in meeting consumer demands for safe, wholesome, high-quality seafood products.

    Value-Added Seafood Products

    • Value-added seafood products are increasingly important for meeting global demands for safe, high-quality seafood.
    • Both capture fisheries and aquaculture supply fresh fish and shellfish to markets, but value-added opportunities offer expansion possibilities for the industry.

    Advantages of Value-Added Processing

    • Creates safer products through improved processing and handling.
    • Maintains high-quality characteristics of seafood products.
    • Extends shelf life of seafood products.
    • Enhances economic return to producers and processors.

    New Product Development and Synergy

    • Improved safety and new product development create a synergy, increasing the chance of success.
    • Quality must not be sacrificed in the process of new product development.

    Value-Added Concepts

    • Value-added concepts extend beyond processing and packaging to include attributes like sustainability and eco-labelling.
    • These attributes are important drivers for maintaining and developing new markets.
    • There is a growing demand for health-driven products that accommodate seafood products.
    • New technologies and the growth of aquaculture provide new market opportunities for a wide range of products.
    • Value-added processing will play a crucial role in meeting consumer demands for safe, wholesome, high-quality seafood products.

    Product Development Phases

    • The three phases of product development are interrelated, and changes in one phase affect the other two.
    • The simplest methodology in product development is the one-factor-at-a-time method, also known as the trial and error method.

    One-Factor-at-a-Time Method

    • This method involves changing one ingredient at a time while keeping other variables constant.
    • The optimal levels of each variable are determined separately, and then combined to achieve the overall optimal quality.

    Disadvantages of One-Factor-at-a-Time Method

    • It is laborious and time-consuming.
    • It does not provide information about variable interaction effects.
    • The achieved optimum may not be the true optimum.

    Statistical Experimental Methods

    • Statistical experimental methods are used in product development to overcome the drawbacks of the one-factor-at-a-time method.
    • These methods provide a more effective way to optimize product development.

    Acceptance Tests

    • Consumer panels are the best group to use for evaluating the acceptability of a product or range of products.
    • Untrained panels of at least 50 people can be used to provide an initial indication of acceptability.

    Sensory Evaluation

    • Sensory evaluation is an important step in the product development process.
    • Trained panels should not be used to evaluate the acceptability or preference of a product.

    Functional Foods

    • Functional foods are foods that have a component incorporated into them to give a specific medical or physiological benefit.
    • Examples of functional foods include those with oat products, wheat bran, and other ingredients that provide health benefits.

    Health Claims

    • There are three types of health claims: generic, commodity-specific, and product-specific.
    • Health claims must be supported by scientific evidence and require approval from regulatory authorities.

    Oat Products

    • Oats are a functional food that provides a specific health benefit.
    • Oats contain insoluble dietary fiber, which can improve colonic function and reduce the risk of colon cancer.
    • The FDA has allowed a health claim for the association between consumption of oats and reduced risk of coronary heart disease.

    Wheat Bran

    • Wheat bran is a functional food that promotes regularity in colonic function and prevents constipation.
    • Wheat bran has a protective effect against colon and breast cancers.
    • The amount and type of fiber in wheat bran affect its functionality.

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    Unit 14: Product Development and Evaluation PDF

    Description

    This quiz covers the global scenario of fish processing, value-added products, and their culinary attributes. It also explores the economic viability of these products.

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