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<img src="https://ts2.mm.bing.net/th?q=Spoilage of fish ppt" alt="Spoilage of fish ppt" />Spoilage of fish ppt. The manufacture of fish sauce (patis) and fish paste (bagoong) is an important industry in several regions of the country Fish are presently regarded as a health food because their fish oils consist of fatty acids. Handling live fish: Immediately after catching the fish start to spoil in one way on the other. PoultryPoultry. 6K views • 14 slides. Very often salting is used in combination with drying and smoking . A comprehensive review of the literature on the subject of fish spoilage and modern preservation techniques was carried out. High acid foods: Such as pickled products and fermented foods. 3K views • 28 slides. Contamination • Depends on the microbial content of water in which they live • Common genera are: • Pseudomonas, Acinetobacter, Moraxella, Alcaligens, Micrococcus, Flavobacterium, Corynebacterium,Sarcinae, Serratia, Vibrio, Bacillus. Contamination, Preservation and Spoilage of milk Anil Shrestha. Types Fresh sausage • Not been cured or smoked. • In others, autolysis contributes to varying degrees to the overall quality loss in addition At spoilage, the bacterial level on tropical fish is similar to the levels found on temperate fish species (Gram, 1990; Gram et al. The foods are usually classified as less perishable, moderately perishable and highly perishable in order to understand their perishable nature. K. Soy sauce Microbiological aspects. These processes ensure that only waste and excess water are removed from the body. Cooling should be rapid as possible 0 to -1°C and this low temperature should be maintained. 7 down to 2. Aakriti . 6. Physiological Condition of Fish Fish should be healthy One spoilage characteristic found in fish and not in muscle foods is trimethylamine (TMA) formation. Using low temperature with ice is a popular method for fresh fish preservation. It is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Canning of Fish. • Bacterial spoilage is called as rots. Refrigerate and cool quickly to prevent spoilage. Crab meat is spoiled by PseudomonasAcinetobacter and Moraxella at low temperature and by Proteus at high temperature. putrefaciens strains isolated from fish products have similar spoilage potential (Jorgensen and Huss 1. 104 likes • 72,353 views. 7. Less perishable: Cereals, nuts and grains are more stable category. The spoilage of can could be due to biological or chemical reasons or combination of both. Dec 7, 2012 • 27 likes • 17,497 views. They are aerobic and proteolytic in nature, grows best at 36ºC by decomposing protein and giving out an ammoniacal odour. Also, the rate of spoilage of fish may be reduced by following good handling practices. Vibriosis in fish - Download as a PDF or view online for free. 2. Preservation by canning,sterilisation - Download as a PDF or view online for free. Salting is usually applied in combination with other methods of preservation such as drying, smoking, fermenting, canning and marinating. The physical properties of meat- The amount of exposed surface of the flesh influence on the rate of spoilage. 2016 ISLAND STATES Part 11. 8. Trainee Manager in R&D at NFCL, Hyderabad. Dulanjali M. Foods that are canned on the basis of pH 1) Low acid foods : The foods that fall under th pH 5. metabolites of spoilage bacteria. Spoilage of fish. Eg:Fruits such as pear,oranges,apricots and tomatoes. Nutrition • Recommended: 2-3 servings of protein each day or 1/4 of your plate at each meal • One serving of meat/poultry = 3 oz. 7 are referred to as acids food. 2)Acids food : The foods with pH values between 4. • Example - Bockwurst, country-style sausage and Italian sausages Cooked sausage • made from uncured meats. 5. Types of fish Students Training 08. ShewuneUu putrefaciens is the specific spoilage bacteria of marine temperate-water fish stored aerobically in ice and the number of S. Shelf life of fishes from different environment has been studied by the Division extensively. The main factors that affect the rate of spoilage in chilled fish are: temperature. Usage of good quality salt will avoid this. Spoilage appears on the surface as slimy pink patches. If the fish is small like Dilis, wash and freeze right away. This large group is commonly referred to as the low acid group. The presence of sufficient quantities of common salt (sodium chloride) in fish can drastically reduce bacterial action. Definition of Fish Spoilage. , 1990). SC MICROBIOLOGY 18PY15 AYYA NADAR JANAKI AMMAL COLLEGE. Meat & Poultry Creative Foods. Poultry: Contamination, Preservation and Spoilage. It can be smoked at a temperature of 80-90°C (176-194°F) for 1-2 hours, depending on the size of the fish Herring • Herring is a small, oily fish that is well suited for hot smoking. 5'. FISH-classification, external and internal anatomy, terminologies, types of fishes, muscle anatomy, spoilage mechanism, differentiation between stale and fresh fish, different byproducts like fish meal, fish protein 1. fish spoilage and list of various test for assesment of fish spoilage. • 1 ½ cups salt to 1 gallon water—12 hours in refrigerator. Shell fish are spoiled by Acenetobacter, Moraxella and Vibrio. - Download as a PDF or view online for free. Science 30 set Sample Papers. • Also, they use the protein complexes as a source of nitrogen for growth. The effective way to prevent or delay spoilage of fresh fish is by reducing the activity of spoilage microorganisms which can be achieved by lowering the temperature of holding the harvested fish. At -40 °C, many strains of bacteria are destroyed leading to storage death. and seasoned. 79. 5 and 3. Contamination, preservation, & spoilage of fish M. fish, proteolysis is responsible for degradation of proteins and is followed by a process of solubilization (Lin and Park, 1996). • 4 cups salt to 1 gallon cold water—15 minutes. 8. Canning of Fish. Oxygen. A. Glomerular filtration. physical damage. Read more. putrefaciens and Pseudomonas is often much lower, i Salting ph2. The principle of the drying preservation method is to remove water from the food and lower the water activity level. Adding salt, anesthesia , antibiotics or buffers (if required). Wijethilake. ∗ FISH PRESERVATION ∗ Preservation is the processing of food so that they can be stored for a longer time. 2. If iced fish are stored under anaerobic conditions or if stored in CO 2 containing atmosphere, the number of the normal psychrotrophic bacteria such as S. Spoilage of Fish Process and its Prevention Dr. Rama Rao Department of Zoology Phone: 9010705687. May 29, 2014 •. Heating is the principle factor to destroy the microorganisms and the permanent sealing is to prevent re-infection. At the beginning of spoilage, a sickly sweet odor develops, then a stale-fish odor due to trimethylamine, followed by ammonia odor and finally putrid odors due to H 2 S and indole. Total volatile base N • The most common index of quality used universally for deciding the state of freshness of fish. SOY SAUCE MOKSHA CHIB 13FET1003. Carbon di oxide. Total volatile bases refers to TMA and Ammonia • A level of 35-40 mg TVB-N/100g of muscle is the limit of acceptability • Critical limits of 25, 30 and 35 mg-TVB-N/100g were established for different groups of fish 5. 1 Temperature. Pack cold fish in clean glass jars, adding a few whole spices, a bay leaf, freshly sliced onions, and a slice of lemon. Fruits such as pear, oranges, apricots and tomatoes fall in this class. Fish spoilage. pdf. Represents about 28 % of the weight of the egg and consists of approx. QUALITY AND FRESHNESS: Most often "quality" refers to the aesthetic appearance and freshness or degree of spoilage which the fish has undergone. Factors affecting Transportation: 3. TYPES OF SPOILAGE Two types of Spoilage: • Microbial spoilage • Non- Microbial Based on rate of spoilage: • Highly perishable – Meat, fish, poultry, eggs, milk, most fruits and vegetables. Spoilage of Fresh Aquatic Products Fish and other aquatic products are among the world’s most perishable commodities. Postharvest Handling and Preservation of Fresh Fish and Seafood Presented by Name: Soumen Ghosh 1. 9. ∗ Since fish is very perishable, it is therefore, necessary to preserve fish if not consumed or disposed immediately. The chilling temperature of nearly 0°C can maintain freshness quality for a long time. The spoilage flora of fresh fish is generally dominated by the Gram negative bacteria. Use of nitrite/nitrate 2. if the fish is large like Bangus, remove scales, entails and trim fins and tails and wash. Salting is one of the earliest Microbial spoilage is due to 3 main factors: (1)Inadequate cooling after heating or high-temperature storage, allowing germination and growth of thermophilic sporeformers (2) Inadequate heating, resulting in survival and growth of mesophilic microorganisms (vegetative cells and spores) (3) Leakage (can be microscopic) in the cans, allowing Transfemoral Prosthesis- Suspension, Socket Design. Fish spoilage starts with release of body fluids from fish. The rate of spoilage is temperature dependent and lowing the temperature will reduce the spoilage rate. Meat & Poultry PowerPoint. Strain the vinegar solution, bring to a boil, and pour into jars until fish is covered. 7. c) High temp: it has sterilization effects and destroy the autolytic enzymes. Download Now. Obviously the warmer the temperature, the shorter the storage life of the 1. while chemical spoilage is due to hydrogen produced due to reaction of acid in food and iron on can. Remove fish from liquid, place on a single layer on a flat pan. Now-a-days this term ‘fermentation’ is widely used in food science, biotechnology A wide range of fish and shellfish products varying from whole, headless, peeled gutted, headless gutted fish, fillets, steaks, loins, cubes can be preserved by chilling. POULTRY Poultry is the second most widely eaten meat in the world, accounting for about 30% of meat population worldwide. • The odors include ammonia, triethylamine, H2S and It is commonly found in tropical countries like India. In response to consumer demand for texture, appearance and taste, new methods were developed including: Cooling, freezing and chemical preservation. Acid foods: With pH values between 4. Understanding quality Quality: degree of excellence the totality of features and characteristics of a product or service that bear on its There are three main steps of urine formation: glomerular filtration, reabsorption, and secretion. SRIDEVI II M. This odoriferous amine is responsible for the fish smell associated with spoiling fish. The high fat content (thus low aw) of bacon Instead, spoilage of these products is often caused by molds from several genera including Aspergillus, Fusarium, Mucor, Penicillium, Rhizopus and Botrytis. 3)High acids food : The foods with pH ranges between 3. 1. Later this word was used in organic chemistry. Must be fully cooked before eating. 5C can be achieved . 3 such as 10. Foods that are canned: Low acid foods: Meat, fish, poultry, dairy fall into a pH range of 5. Chilling of fish immediately after harvest is very important part of preservation. ∗ Fish preservation is the method of extending the shelf life of fish and other fishery products by 3. Enzymatic spoilage is caused by the autolytic fish enzymes. Fish - Download as a PDF or view online for free. Business Technology. 1. • Remove from brine, rinse. Lowering water temperature. Fish Quality Assurance and Management VIKAS KUMAR, SCIENTIST (FISH PROCESSING TECHNOLOGY) EMAIL: VIKASFPT@GMAIL. Auxiliary gutting device ( Used to clean fish and their Gut), Filleting machine etc. When Fish Preservation Principle: a) Cleaning: with chlorinated or sea water inhibits spoilage. There are three types of drying are used for fish preservation sun drying, vacuum drying, and freeze-drying. texture. The kind and amount of contamination with microorganisms & the spread of these organisms in the meat. Represents approx. DrLaximan Sawant Graduate Teaching Assistant. FERMENTED FISHERY PRODUCT. • cooked, normally by poaching. During spoilage of white lean fish, one of the major spoilage reactions is the bacteriological reduction of trimethylamine oxide to trimethylamine (Liston, 1980; Hobbs and Hodgkiss, 1982). Contaminated ice may contaminate fish at the time 6. 1 Canning of Fish Introduction Canning means, the preservation of food in permanent, hermetically sealed containers (of metal, glass, thermostable plastic, or a multi-layered flexible pouch) through agency of heat. Spoilage of fish and shellfish. Wrap fish in plastic wrap or put in a container packed tightly to eliminate air. It is well known that high temperatures increase the rate of fish spoilage and low temperatures slow it down. 2016 Island States- Part 2. 4. The biological spoilage is primarily due to microbial growth. Owing to their high nutritive value the spoilage of fish and fishery products proceeds at a faster rate. Poultry is a category of domesticated birds kept by humans for the purpose of collecting their eggs, killing them for their meat and feathers Poultry is the second most widely eaten meat in the world, accounting for about 30% of meat production worldwide. The method has proven to be effective in extending the shelf life of fish. Salting Prepared by: Hero Delarosa john robert franco carmina fabella. 22. Fish. B. 40 likes • 20,750 views. 3. There was a distinct change in the spoilage microflora. Molds are the chief spoilage microorganisms in smoked fish. ppt. • High-protein foods are essential for building and repairing body tissue. Fermentation Originally the word ‘fermentation’ was proposed and used by the botanists to mean the conversion of glucose molecule to alcohol by bacteria in anaerobic condition. Reyes Instructor I PHF 100. Contamination, spoilage & preservation of fish. Three chief ones are green rots, colorless rots & black rots. Reasons Cured meats (bacon, hams) are resistant to spoilage: 1. Introduction Soy sauce is a light brown to black liquid with a meaty-like, salty flavor produced from soybeans with/without wheat by means of fermentation. Food Business Technology. Students Training 08. As indicated in Table 8, microbial identification in recent studies is mainly carried out using culture-independent sequencing or analysis methods. Post-harvest changes • Quality of harvested fish depends on these factors – Intrinsic • Species, size, sex, composition, spawning, presence of parasites, toxins, contaminants with pollutants and cultivation • Biochemical characteristics that influence autolysis, rapid microbial proliferation and spoilage are – Low glycogen – High unsaturated lipids – Soluble nitrogen compds STERILIZATION • Sterilization refers to complete destruction of microorganisms . Temperature Chilling the fish is the most commonly used method for preventing or delaying bacteria growth and hence spoilage until the fish is used or otherwise processed. • Heat treatment-121C • Temperature at sea level is 100C at atmospheric pressure but with 15psi temperature of 121. Fish spoilage can occur due to enzymatic degradation, bacterial degradation, chemical decomposition and mechanical damage. CHAPTER 2 HANDLING OF FRESH (Wet) AQUATIC PRODUCTS Doname A. Intrinsic factors •pH •Water activity (aw) •Redox potential (Eh) •Nutrient content •Antimicrobial constituents •Biological (antimicrobial) structures. The degree of swelling can also be increased by high summer temperature. What is the meaning of Salting of Fish ? • Salting of Fish is a traditional processing method in most countries of the world. b) Low Temp: limits autolysis, enzymatic aitivities and bacterial growth. putrefaciens is inversely linearly related to remaining shelf-life of iced cod (Jorgensen et al. The polluted environment of that processing industry. 8 such as meat,fish,poultry,dairy is referred to as low acid foods. The scientific heritage No 128 (128) (2023) Unit 1 Introduction. 15. These hygienic measures aim at preventing or reducing contamination and microbial growth. Created by: Debojit Ghosh, Sreemayee Chattopadhyay, Utsav Sarkar & Dipshikha Sarkar. These bacteria are not harmful by nature. Smoking or brining of hams 3. On the other hand, peptides and free amino acids can be produced as a result of autolysis of fish muscle proteins, which lead towards the spoilage of fish meat as an outcome of microbial 9. • Fish for smoking must be brined. Steps for safe smoked fish • Use freshly caught, dressed fish, whole or filleted. Ground, seasoned meat and stuffed into casings. The 9. 3. , 1988). • Natural flora of living fish depends on microbial content of the waters in which they live • Slime that covers the outer surface of fish contain bacteria of genera 3) Kind and extend of contamination of the fish flesh with bacteria -Contaminants come from mud, water, handlers, exterior slime or intestinal content Wash fish thoroughly. 2021. • At the point of rejection of a fish by a trained taste panel, the fish samples had The following aerobic plate count at 20 c fish iced immediately, 109 cfu/g; fish iced after 3 hour delay, 107 ; fish iced after a 6 hour delay, 106 and fish iced after 9 and 12 hour delays 105 . • Spoilage of salt- and freshwater fish occurs in similar ways; the most susceptible part of the fish to spoilage is the gill region. Education. It can be smoked at a temperature of 80- 90°C (176-194°F) for 30-60 minutes, depending on the size of the fish 21. • Autolysis is the Self-digestion process • There are at least two types of fish spoilage – Bacterial – Enzymatic • In some species (squid, herring), the enzymatic changes precede and therefore predominate the spoilage of chilled fish. Ammonia. Sep 11, 2013 •. 2/3 fat and 1/3 protein. Salting of Fish. 11. Spoilage of fish and shellfish is the result activities of autolytic enzymes, oxidation and associated microorganisms. It refers to the contamination of fish, resulting in an undesirable change in the colour, texture, flavour, odour, appearance, etc. Therefore, effective quality control strategies against fish spoilage microbiota are important for fish chemical safety. • and the best way to detect spoilage in fresh fish is to sniff this area for off odors produced by Pseudomonas and Acinetobacter-Moraxella bacteria. Download to read offline. • Semi perishable – Potatoes, some apple varieties, nutmeats • Stable or non-perishable – Sugar, flour, dry beans. Spoilage in aquatic products begins soon after death. intrinsic factors. COM. Simple steps for freezing and chilling 1. ∗ Preservation of fish is done to prevent spoilage. Drying. 60 % of the weight of the egg and consists of 88 % water and 12 % dry matter, primarily protein. Salting The method is called salting when salt is the only means of preservation. Introduction Fish is found abundantly in all natural water It is a valuable source of food & has been used by man from ancient times Fish is a valuable source of high quality protein, minerals and vitamins Oily fish are 1. In general yeast and moulds are more acid tolerant than bacteria. When TMAO is reduced to TMA several physical changes occur: the redox-potential decreases, the pH increases and the electrical conductance increases. Follow. 3 Factors affecting the rate of spoilage in fish. Fish meat has high level of polyunsaturated fatty acids, which are unstable. Microbiology and 1 [1]. Physiological condition of fish. The peak of production . Fish hygiene relates to “All conditions and measures necessary to ensure the safety and suitability at all stages of the fish handling". Spoilage of Fresh Aquatic Products ๏ in drying the use of artificial dryers in some localities in the country particularly in ๏ Cagayan and Palawan. However the rate of spoilage is different depending on ambient conditions. Spoilage of fish and sea foods : Halophilic bacteria like Serratia, Micrococcus, Bacillus, Alcaligenes and Pseudomonas cause spoilage of salt fish. CONTENTS: Introduction Objectives and Scope Economic Importance—Fish Production, Trade, and Utilization Contribution of Fish to Human Nutrition Fish and Seafood in Functional Foods The Problem of Postharvest Losses in Fish and Seafood 2. Ground, chopped, diced etc. Post Harvest Spoilage of Fish. were the methods to prevent fish spoilage and extend its shelf life. Seafood Poisoning W. Spoilage of fish is also called “ Putrefaction ”. Spoilage of Fish and other sea foods BANGARU KARTHIK M Sc Micro biology. Hydrogen ion concentration (pH) • Every microorganism has a maximal and an optimal pH for growth. 07. Contamination of fish in fish processing industry: Contamination may occur from- Fish processing instruments Fish collecting ship Fish processing table. Formation of urine is a process important for the whole organism. Select fresh fish for freezing 2. BACTERIAL SPOILAGE OF EGGS • Bacteria need to overcome the anti – bacterial properties of albumen to cause spoilage of eggs. The chemical properties of meat- The moisture content of the meat determine organisms to grow. 0 to 6. Wash fish thoroughly. Shelf life of 12-15 days has been achieved for seer fish and black pomfret. 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