Fish processing technology
- 1. RECENT ADVANCES IN FISH PROCESSING TECHNOLOGY IN INDIA Presented by: Sushri Subhasini PhD research scholar Fish Processing Technology
- 3. History of Food Preservation
- 4. Frozen shrimp/fish In commercial practice, prawns are frozen in different forms - Whole, Headless shell on, Peeled and deveined, cooked and peeled, peeled and cooked, peeled deveined and cooked. The material is frozen in trays at -35°C to 40°C in contact plate freezers/tunnel freezers, after which it is dipped in ice water to give a thin coating of ice, wrapped in polythene paper and packed in waxed duplex cartons. The shelf life of block frozen glazed prawns at -20°C will vary from 24 weeks to 40 weeks depending upon the species and type of pack.
- 6. IQF products There is good demand for individually quick frozen (IQF) prawns in international markets. For preparation of IQF products, belt freezers, fluidized bed freezers or liquid nitrogen freezers are to be employed. IQF products require special care during processing, packaging, storage and transport. It is very difficult to glaze IQF prawns and when packed without glazing, the chances of desiccation are more. During storage and transportation too utmost care has to be taken to maintain the proper temperature otherwise the material will get partially thawed and will stick together forming a lump.
- 7. Value addition in fish processing technology: Fish oil capsules: Value addition is an expanding sector in the food processing industry, especially in export markets. Fish oil is a form of fatty acid that is derived from the tissues of oily fish. It contains the omega-3 fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoi acid (DHA).
- 9. Surimi Surimi is prepared from the mechanically deboned, washed (bleached) and stabilised flesh of fish. "It is an intermediate product used in the preparation of a variety of ready to eat seafood such as kamaboko, fish sausage, crab legs and imitation shrimp products. Surimi-based products are gaining more prominence worldwide, because of the emergence of Japanese restaurants and culinary traditions in North America, Europe and elsewhere.
- 10. Advances in fish Processing technology
- 12. Irradiation Process in which food products are exposed to a controlled amount of radiant energy such as gamma rays /electron beams. Uncharged electromagnetic radiations emitted from exited nucleus of radioactive elements such as 60Co, 137Cs etc. Gamma rays have excellent penetration power and penetrate almost anything -can penetrate food up to a depth of 20 cm and effective as bactericidal agents.
- 14. Retort pouch processing As in canning, retort pouch food is sterilized after packing, but the sterilizing procedure differs. The pouches are processed in an over pressure retort. The time and temperature will be standardized depending on the product. With the availability of retort pouches it can function as an excellent import substitute for metallic cans.
- 15. Extrusion Extrusion cooking is used in the manufacture of food products such as ready- to-eat breakfast cereals, expanded snacks, and pasta, fat-bread, soup and drink bases. The raw material in the form of powder at ambient temperature is fed into extruder at a known feeding rate. The material first gets compacted and then softens and gelatinizes and/or melts to form a plasticized material, which flows downstream into extruder channel. Basically an extruder is a pump, heat exchanger and bio-reactor that simultaneously transfer, mixes, heats, shears, stretches, shapes and transforms chemically and physically at elevated pressure and temperature in a short time.
- 17. Institute of fish processing technology The Central Institute of Fisheries Technology (CIFT) is an autonomous organization engaged in research related to fishing and fish processing in India. To conduct basic, strategic and applied research in fishing and fish processing. To develop designs for fuel efficient fishing vessels and fishing gear for responsible fishing. To develop technologies for commercial isolation of bioactive compounds and industrially important products from fish and fishery wastes. To design innovative implements and machineries for fishing and fish processing and pilot plants for facilitating commercialization of technologies developed. To do advanced research in food safety in fish and fishery products.
- 18. National Institute of fisheries Post harvest technology and training The Institute has its Head Quarters in Cochin and a unit in Visakhapatnam. Technology development and transfer to beneficiaries consisting of rural fishermen community, small scale industries and Export Processing Houses through consultancy and job work. Imparting training in the field of post-harvest technology, refrigeration technology, Quality control and value added products. Providing consultancies and training for rural development programmes / women empowerment programmes in fish processing, supporting local fish farmers, self-help groups of fisher community, fishermen’s cooperative societies functioning under Panchayath Raj Institution.
- 19. CONCLUSION Providing food security to global population is a challenging task. Aquatic foods play a vital role in addressing issue of Food & Nutritional security. Product diversification, value addition, increasing exports and reducing post-harvest losses can contribute to economic growth and to reduce hunger in the world. Consumers demand high quality processed products with minimal changes in nutritional and sensory properties.
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