Introduction to Post-Harvest Fisheries PDF

Introduction to Post- Harvest Fisheries FSH135- Post Harvest Fisheries I Prepared by: RM Sargadillos F a c u l t y M e m b e r, S c h o o l o f M a r i n e F i s h e r i e s a n d Te c h n o l o g y Mindanao State University at Naawan Content: World fish utilization: Southeast Asia; Philippines Po...

Introduction to Post- Harvest Fisheries FSH135- Post Harvest Fisheries I Prepared by: RM Sargadillos F a c u l t y M e m b e r, S c h o o l o f M a r i n e F i s h e r i e s a n d Te c h n o l o g y Mindanao State University at Naawan Content: World fish utilization: Southeast Asia; Philippines Post-harvest and its importance Nutritive value of fish Fish muscle structure Fish chemical composition Retrieved from: https://www.franciscoblaha.info/blog/2016/7/8/the-state-of-the-world-fisheries-and-aquaculture-2016 Retrieved from: https://thefishsite.com/articles/fish-consumption-patterns-in-asia-and-europe  What are the impacts of increasing fish consumption or demand to the limited fishery resources? ✓Pressure ✓Food security Retrieved from: https://seasia.co/infographic/fish-and-seafood-consumption-in- ✓Livelihood southeast-asia-2020 How does post-harvest fisheries implicate in the ever- increasing consumption or demand of fish?  The increasing fish consumption or demand, may also correspond to increasing food loss and food waste. Food loss - occurs before the food reaches the consumer as a result of issues in the supply chain (production, processing, storage, and distribution phases) (FSSC 22000 Scheme V6, Appendix 1) Food waste - refers to food that is fit for consumption but consciously discarded at the retail or consumption levels (FSSC 22000 Scheme V6, Appendix 1) What is post-harvest fisheries? How important is this field of fisheries? Post-harvest fisheries method of processing fish and other fishery products after harvesting to lengthen shelf-life  Food shelf-life period which a material may be stored and remain suitable for use; length of time a commodity may be stored without becoming unfit for use or consumption Post-harvest fisheries the activities, processes, and steps after harvesting, handling, processing, distributing, marketing, and consumption  a) temperature control- use of low temp, use of high temp, Post-harvest b) removal of moisture- preservation salting, drying, smoking, methods: c) others - marinating, fermentation, minced fish processing Importance of Post- harvest Fisheries  Post-harvest fisheries lengthen shelf-life of fish and fishery products  Post-harvest fisheries retains or improves the nutritive values  Post-harvest fisheries utilizes fish wastes https://www.researchgate.net/figure/Silage-preparations-A- biological-fish-silage-BFS-and-B-chemical-fish-silage- CFS_fig1_324254711  Post-harvest fisheries alleviates malnutrition problem  Post-harvest fisheries alleviates poverty  Post-harvest fisheries lessen food problem in times of scarcity  Post-harvest fisheries reduces importation of canned fishery products  Post-harvest fisheries solves unemployment problem  Post-harvest fisheries makes country self- sufficient through exportation  Post-harvest fisheries makes country self- sufficient through exportation  Post-harvest fisheries helps in socio- economic and austerity measures of the country  Post-harvest fisheries encourages Filipinos as protein-, calcium-eaters rather than fat eaters  Post-harvest fisheries helps country's waste management program by recycling-reusing- reducing fish wastes (value addition) Fish muscle structure and the composition Source: Espejo-Hermes, 1998 Retrieved from: https://www.researchgate.net/figure/Muscle-structure-of-a-fish- Credit-Rose-Omidvar-and-Razieh-Farzad-UF-IFAS_fig1_378086187 Source: Espejo-Hermes, 1998 Fish chemical composition Composition of fish Proteins Fats (lipids) Vitamins Minerals Others Proteins Amino acids are the building blocks 16-22% Needed for building and repair of muscles, internal organs, skin, and hair Essential amino acids: lysine and methionine Lack of protein in human diet => illness, hinders growth Lipids 0.2-25%; tropical species rarely exceeds 5% Proportion of fat is reflected in water percentage since fat and water make up around 80% of flesh Differ from mammalian lipids as it has long chain fatty acids (10-22 carbon atoms), which are highly unsaturated Contains fatty acids with five or six double bonds Fish lipids Decrease blood circulatory diseases, decrease serum total cholesterol levels, increase high density lipoprotein cholesterol useful for human health Contains omega-3 – high grade PUFA; prevent heart disease by suppressing blood clot formation, prevent other diseases; found in tuna, mackerel, mullets, others Eicosapentanoic acid (EPA) Docosahexanoic acid (DHA)  Vitamins Vitamin A (retinol), B group (B1 thiamine, B12 cyanocobalamin), Vitamin D3 (cholecalciferol) Retinol, thiamine, riboflavin – more in fish skin than in flesh Guts, liver are rich in Vitamin A, vitamin D3 Molluscs and crustaceans –contains Vit. B- complex (pyridoxine (Vit. B6) and niacin Vitamin A prevents blindness, promotes growth, reduces infections susceptibility, dry skin, dry hair Vitamin B group prevents mental depression, convulsions, irritability, anemia, nerve damage, skin rashes, tissue generation, and weight loss  Minerals Fish, seaweeds, molluscs, crustaceans are richest source of iodine for thyroid function and mental development Fluorides – respectable amounts from fish; for protection against tooth decay Selenium- prevents heart disease and cancer Fish are low in salt content thus good for health conscious.  66-81% - water or moisture Other components Taurine, sulphonic amino acid - nitrogenous extractives from marine invertebrates; helps to decrease cholesterol level, helps in brain fetal development, assists in vision and olfactory bulbs References Espejo-Hermes, J., (1998). Fish Processing in the Tropics. Tawid Publications. Paler-Calmorin, L. (2006). Post Harvest Fisheries. National Book Store. Thank you!