PRESENTATION IN

Fishery product and food analysis

Presented by: Group 1

 Fishery product and food analysis

Fishery product analysis is the process of evaluating and assessing various aspects of
products derived from aquatic sources, primarily fish. Food analysis, in the context of
fisheries and seafood, involves examining these products for quality, safety, and nutritional
content. The safety assurance examination of fish and food products is conducted to ensure
that they are safe for consumption, free from contaminants, and compliant with regulatory
standards.
 Fishery product and food analysis

MICROBIOLOGICAL
TESTING

Microbiological Testing: Identifying and

quantifying microorganisms in fishery
products, which can impact safety and shelf
life.
 Fishery product and food analysis

Chemical Analysis: Measuring chemical

components like moisture, ash, protein, fat, and
carbohydrates in seafood.

CHEMICAL
ANALYSIS
 Fishery product and food analysis

ALLERGEN
DETECTION

Allergen Detection: Identifying and

quantifying allergens (e.g., shellfish,
crustaceans) in processed fish products.
 Fishery product and food analysis

Shelf-Life Testing: Assessing how long a

seafood product remains safe and maintains its
quality under various storage conditions.

SHELF-LIFE
TESTING
 Other fishery product and food analysis

 Residue Analysis: Detecting and quantifying chemical residues, such as antibiotics and pesticides,

to ensure product safety.

 Packaging Analysis: Evaluating the packaging materials and techniques used to preserve and

protect fishery products.

 Regulatory Compliance: Ensuring that fishery products meet local and international food safety

standards and regulations.

 Reasons and Importance of Food Analysis

Quality control is the systematic process of analyzing food to ensure

it maintains consistent quality, taste, and nutritional value, thus ensuring
consumer satisfaction and compliance with regulatory standards.

 Quality Assurance - Ensuring that food products meet the desired

quality standards and specifications.
 Safety Assessment - Identifying and quantifying contaminants to ensure
food safety.
 Nutritional Evaluation - Determining the nutritional composition of
food products.
 Compliance with Regulations - Ensuring that food products

meet local and international food safety standards.

 Shelf-Life Determination - Assessing the shelf life of food

products under different storage conditions.

 Allergen Detection - Identifying and quantifying allergens in

food products.

 Product Development - Using analysis to improve taste, texture,

and nutritional content.

 Food Selection and Evaluation

Nutritional profiling involves assessing the nutritional content of foods to enable individuals
to make informed choices that align with their dietary needs and preferences, ultimately promoting
optimal health.
 Dietary Goals - Consideration of individual dietary objectives for making food choices.
 Nutritional Requirements - Selection of foods based on essential nutrients needed for overall
health.
 Sensory Evaluation - Assessment of taste, aroma, texture, and appearance for meeting personal
preferences.
 Label Reading - Examination of food labels for nutritional information and ingredients.
 Food Safety - Checking for indicators of food safety, like expiration dates and recalls.
 Quality Assessment - Evaluation of freshness and quality of food items.
 5 Types of Evaluation to Check Food Safety

The evaluation process helps identify potential risks, such as contamination,

spoilage, or the presence of harmful substances. The evaluation process also helps
identify the quality of the raw materials and the manufacturing process, ensuring that the
final product is safe for human consumption.
 Appearance – Visual attractiveness, eye appeal and sign of freshness.
 Aroma - The smell or aroma such as tangy, herby, earthy, etc.
 Taste - The basic sweet, sour, bitter, salty, and umami tastes.
 Texture and Consistency - The qualities felt with the finger, tongue, palate, or teeth.
 Temperature - Knowing the right temperature to serve dishes such as hot, cold, and
room temperature.
 Consumer Trends, Supply, and Demand
Market dynamics involve the careful examination of consumer preferences, the availability of goods,
and the delicate balance between what consumers desire and what producers can provide to satisfy those
demands.
 Consumer Trends - The evolving preferences and behaviors of consumers in the food industry.
 Supply and Demand - The relationship between the availability of food products (supply) and consumer
interest (demand).
 Sustainability - Consideration of the environmental impact of food choices.
 Local Sourcing - The practice of obtaining food from nearby sources, often a trend in response to
consumer demand.
 Food Security - Ensuring access to safe and nutritious food for all, especially in the context of global
supply chains.
Thank
You