Unit 4 Assessment of fish quality

• Most often “quality” refers to aesthetic

appearance and freshness or degree of
spoilage which the fish has under gone (TQC)

• It is important to remember that “quality”

implies different things to different people and
is a term which must be defined in association
with an individual product type
 Assessment of fish quality cont.

• The methods for evaluation of fresh quality

fish can be conveniently divided in to two
categories:

• Sensory and
• Instrumental methods
– Biochemical and chemical
– Physical
– microbiological
 Sensory method of assessment

• Sensory evaluation is defined as the scientific

discipline used to evoke, measure , analyze
and interpret reactions to characteristics of
the food as perceived through the senses of
sight, smell, taste, touch and hearing
 Sensory assessment cont.

In sensory analysis

• Appearance
• Odour
• Flavor
• Color and
• Texture are evaluated using human senses
 Sensory assessment cont.
Scientifically, the process can be divided in to
three steps:
• Detection of a stimulus by the human sense
organs
• Evaluation and interpretation by a mental
process
• The response by the assessor to the stimuli
 Sensory assessment cont.

• Variations among individuals in the response

of the same level of stimuli can vary (response
to color, rancid flavor etc.)

• So, it is important to be aware of the

differences when selecting and training judges
for sensory evaluation
 Sensory assessment cont.
The analytical objective test used in quality control
can be divided in to two groups;

• Discriminative test: used to determine if a

difference exists between two samples (triangle
test, ranking test)
• Descriptive test: used to determine the nature and
intensity of the differences ( there are three types
quality index method, structured scaling and
profiling)
 Sensory assessment cont.

 The Quality Index Method (QIM) is a widely

used approach for fish sensory grading,
based on a structured scaling for freshness
measurements, providing information
concerning the fish freshness status, as a
prediction of the remaining shelf-life for
specific species or products
 Sensory assessment cont.
• Quality index method (QIM): the most
commonly used method and is based on the
significant sensory parameters for raw fish
• it has a score system from 0 to 4
e.g.. general appearance, eyes, gills
• Skin: 0-shining, 1- bright, 2. dull
• Smell: 0-fresh/seaweed, 1-neutral, 2-musty/
sour, rancid
• belly: 0-firm, 1- soft, 2-belly burst
 Characteristics of fresh fish

a. Covered with smooth, shiny skin, clear slim

b. The consistency of the flesh is firm and
elastic
c. The eyes protrude, starring, pupil are black
d. Gills are ink/red colored
e. The abdominal wall is smooth and clear
f. The kidneys are firmly attached , bright red
g. Fresh fish reveals fresh weedy odour
 Characteristics of spoiled fish

a. The skin is greasy and dirty

b. The slime is discolored
c. Flesh: finger print remains when it is pressed
d. The eyes are collapsed and the sclera is dirty
e. The pupil is opaque and non transparent
f. Gills are dirty brownish color
g. The abdomen is smeary and decayed
h. The kidneys are decayed
 Characteristics of sound and stale fish
Parameter Sound fish Stale fish
Odour Pleasant and fresh Production of ammonia & amine
derivatives
Consistency Firm and elastic Doughy, finger print remains
Skin Bright shiny Dry, scales easily removed, slimy
Eyes Clear, firm, transparent Dull, dirty and sunken
Gills Red or reddish brown Grey unpleasant smell,
Body Of normal shape & firm to touch Shrieked or enlarged and doughy
Rectum Closed Protrude
Flesh White rose and fixed to the body Red brown soft and watery
Viscera Clean and fixed to the body Loose and slimy
Rigidity Firm Soft, pulpy, tears easily
Abdominal Of normal color Bluish tinge, slimy and of offensive
cavity smell
 Biochemical and chemical methods
of fish quality assessment
It is measuring of different compounds which are
produced due to autolytic or bacterial action:

• Total volatile basic amines (TVB)

• Ammonia
• Dimethylamine (DMA)
• TMA
• Biogenic amines
• Ethanol
• Oxidative rancidity
 Biochemical and chemical Cont.

 Biogenic amine (BA)s are nitrogenous,

and organic compounds and can be
found in some fermented foods such as
cheese, sausage, fermented vegetable,
wine, and fish

 Main interest in BAs is due to their

potential toxicity to human health and
indicators of food quality
 Biochemical and chemical Cont.

 Oxidative rancidity in foods refers to the

perception of objectionable flavors and odors
caused by oxidation of the unsaturated fatty
acid chains of lipids by atmospheric oxygen

 Because of the 'spontaneous' nature of the

reaction the process is frequently referred to
as autoxidation
 Physical method assessment of fish quality

Electrical properties of skin and tissue changes after death

• Measuring of electrical properties: like the Rafagnataekni

electronics capable of sorting 70 fish per minute over four
channels

• Measuring pH: knowing the pH of the fish meat gives

information about its condition

• Measuring texture: like instron model TM equipped with a

Kramer shear cell
 Microbiological method
of fish quality assessment

• The aim of microbiological examination is to

evaluate the possible presence of bacteria or
organisms of public health significance

• Total Aerobic count (TAC)

• Standard Plate Count (SPC)
 Fish quality assessment in Ethiopia

• In Ethiopia (Yared et al.,2003; Yared, 2007)

• No regulation governing quality and standards
of fish and fish products
• There is no grading fish by quality
• The concept of quality control and inspection
is poorly under stood among different stake
holders
• Consumer relies on his own sensory judgment
 Fish quality assessment in Ethiopia cont.

• There is no government inspection body that

inspects and controls the quality of the fish

• The internal structure and fittings of most fish

shops do not fulfill the required standards

• Personal hygiene of the workers is not

appropriate
 Fish quality assessment in Ethiopia cont.

The country should:

• Emplace national safety and quality assurance system to

protect consumer health
• Emplace government inspection service body
• Harmonize duties and responsibilities of different
institutions
• Constant training and upgrading
• Strengthen extension policies
• Encourage research on product development and PHM
 Unit 5 Fish meal and oil production

• The industry began in the early 1800s

• It was intended for leather and soap factory
• Solid residue used as fertilizer
Raw materials
• Fish caught for the sole purpose
• The by-catch
• Offal and fish waste
 Fish meal and oil production cont.

There are some variations in the production of fish meal but

the common steps are;

• Collection of raw materials

• Heating or cooking to coagulate protein and release water
and oil
• Pressing to separate liquid from solids (screw press or direct
press)
• Press liquor goes to settling tanks
• Press cake goes to drier (air or rotary drier)
• Grinding to produce powder or granular
 Fish meal and oil production cont.

• If the time and temperature of cooking is

insufficient the fluids will not be released from
the protein and pressing will be difficult

• If the material is over cooked the fish become

soft and mush pressure will not build up in the
press to expel the liquids
Fish meal production
 Fish meal and oil production cont.

• Fish meal with high oil content could present problems during
storage

• When it is stacked together the meal will be oxidized and

reaction can lead to raise in temperature

• To allow the oil to be oxidized before packing one should hold the
meal in bulk stacks or spread out on the floor

• To pack the meal in air tight polyethylene laminated sacks

• To use antioxidants
 Fish meal and oil production cont.

Pollution problem
To eliminate these problems, the following
should be considered;

• The freshness of the raw material

• The drying method
• The location of the plant
 Fish meal and oil production cont.

Methods used to solve the problem

• Scrubbing the vapors by passing them through

water
• Chemical inactivation using chlorine or
permanganate
 Fish meal and oil production cont.

• Protein 50- 75%

• Fat 5-10%
• Ash 14- 30%
• Moisture <8%
• It is also rich in vitamin B and zinc
 Food Quality (Degree of Excellence)

It is a sum of attributes (consumer’s satisfaction)

① Compatibility ; food law regulation & standards
② Nutritional quality
③ Safety
④ Sensory quality ; color, size, form, flavor, taste,
rheological properties
⑤ Convenience ; pack size, ease of opening/reclosing of
container, ease of portioning or spreading
⑥ Ecological aspects ; packaging material recycling &
pollution hazards
 Considerations in fish product Design

1.Economic level

2.Available basic food material

3.Distribution system(Climatic condition)

4.Housing and home electronics

5.Consumer’s tendency for the product

 Fish Product Marketing Success

1. Price

2. Quality

3. Brand

4. Advertising

5. Competition

6. Loyalty

7. Economic factors
 Activities for the best use and profitable processing

1) Suitable pretreatments immediately after catching

2) Need facilities of cold or freeze storage to balance the production

and consumption

3) Essential to establish a distribution system

4) Prepare various processing facilities (appealing products for the

consumers)

5) Devise ways to use unutilized resources

Unit 6 Quality control and Assurance of Fish
Quality
• A distinction needs to be drown between
quality control and quality assurance

• Unfortunately these two terms do not get

clear understanding in our country
 Quality Assurance
• ISO 8402:
• Quality Assurance (QA) are all those planned and
systematic actions necessary to provide adequate
confidence that a product or service will satisfy given
requirements for quality

• QA is strategic management function which establishes

polices, adapts programs to meet established goals
• Provides confidence that these measures are being
effectively applied
 Assurance of Fish Quality

• QAP is a preventative strategy based on a

through study of prevailing conditions which is
much more likely to provide a better
guarantee of quality and even at a reduced
cost
 Quality Control
• Quality Control (QC): are the operational
techniques and activities that are used to fulfill
requirements for quality

• QC means to regulate to some standards most

often associated with the processing line, i.e.,
specific processes and operations

• QC relays: heavily on control of end products

 Types of food associated food borne
diseases in USA (1973-1987)
Food No. %
Sea food 753 10.1
Meat (beef and pork) 579 7.8
Poultry 253 3.4
Vegetables 241 3.3
Eggs 38 0.5
Bakery products 100 1.3
Dairy products 158 2.1
Other 1577 21.1
Total known 3699 49.6
Unknown 3759 50.4
Grand total 7458 100
• It became apparent that traditional quality
control is unable to eliminate quality
problems, so a preventative strategy based on
a through analysis of prevailing conditions was
needed and QAP started
 Origins of HACCP

• Pioneered in the 1960’s

• First used when foods were developed for the

space program to make risk-zero foods

• Adopted by many food processors and U. S.

government
 HACCP
• Such strategy was first introduced by the Pillsbury Co.
during its effort to supply food for the US space program in
the early 1960

• In the seventies microbiologists to increase safety of food

products named the Hazard Analysis Critical Control Point
(HACCP)

• A number of national food legislations today are placing

full responsibility for food quality on the producer (e.g.,
EEC Council Directive no.91/493/EEC)
 HACCP con…
HACCP has been endorsed world wide by
organizations such as

• Codex alimentarius (a commission of the UN)

• European union
• USA (that HACCP approach adopted by all
regulatory agencies and it is mandatory for
food processors since 1985)
 HACCP cont.
• Inspection of plants operating under HACCP
plans differ from traditional inspection
methods of food safety control

• TQCM evaluate processing on the day or days

of inspection by applying GMP and GHP
(sanitation of personal hygiene, building,
equipment..)
 HACCP cont.
HACCP:
• Emphasizes process control
• Concentrates on the points in the process that
are critical to the safety of the product
• Stresses communication between the
regulatory and industry
• Regulatory inspections continue to look for
compliance in areas such as sanitation,
economic fraud, food standards…
 HACCP cont.

• HACCP is not a zero-risk system in a real

world.

• It is designed to minimize the risk of food

safety hazards
 HACCP cont.
Seven principles of HACCP are:

• Identify potential hazards

• Assess the risk of occurrence
• Determine the CCPs
• Determine steps that can be controlled to eliminate
or minimize hazards (CCP-1 and CCP-2)
• Establish the criteria (tolerances, target level)that
must be meet to ensure that a CCP is under control
 HACCP cont.
• Establish a monitoring system
• Establish the corrective action when CCP is not
under control
• Establish procedures for verification
• Establish documentation and record keeping
 Hazards

• Hazard: a biological, chemical or physical

property that may cause a food to be unsafe
for consumption
 Biological hazards:

• Bacteria: clostridium botulinum, perfringens,

bacillus cereus, brucella, campylobacter,
salmonella spp., shigella spp., staphylococcus
aureus,vibrio spp….
• Virus: hepitaites A & E, norwalk, rotavirus
• Parasitic protozoa and worms: anasakis,
ascaris, diphylloboyhrium latum ….
 Chemical Hazards

• Naturally occurring chemicals (e.g., Natural

Toxins)

• Intentionally added chemicals (e.g., Food

additives)

• Unintentionally added chemicals (e.g.,

Pesticides
 Types of Naturally Occurring Chemical Hazards

• Mycotoxins (e.g., aflatoxin)

• Scombrotoxin

• Ciguatoxin

• Shellfish toxins

• Paralytic shellfish poisoning (PSP)

• Diarrhetic shellfish poisoning (DSP)

• Neurotoxic shellfish poisoning (NSP)

• Amnesic shellfish poisoning (ASP)/Domoic Acid

 Intentionally Added Chemicals - Food Additives

• Direct (allowable limits under GMPs)

• Preservatives (e.g., nitrite and sulfiting agents)

• Nutritional additives (e.g., niacin, vitamin A)

• Color additives
 Unintentionally or Incidentally Added Chemicals

• Agricultural chemicals e.g., pesticides, fungicides,

herbicides, fertilizers, antibiotics and growth hormones

• Prohibited substances (21 CFR)

• Toxic elements and compounds e.g., lead, zinc, arsenic,

mercury, cyanide

• Secondary direct and indirect chemicals e.g.,

lubricants, cleaning compounds, sanitizers, paint
 Physical Hazard

Refers to any potentially harmful extraneous matter not normally

found in foods

• Glass

• Wood

• Stones

• Metal

• Plastic
 Assurance of Fish Quality cont.

Steps to develop HACCP plan:

• HACCP team assembly
• Description, food and distribution
• Identify intended use of the product
• Develop flow diagram
• Verify flow diagram
 2. Determine the CCPs and steps that can be controlled to eliminate or minimize
hazards

• Location or procedure at which hazards can be

controlled
• CCP- 1: that will ensure full control of hazard
• CCP –2: that will minimize but not assure full
control
3. Establish the criteria (tolerances, target level)that must be meet to ensure that a CCP is under
control

• A detail description of all CCPs

• This includes determination of time,

temperature, concentration, biological nature
which ensure the product is safe and of
acceptable quality
 4. Establish a monitoring system for each CCP

The monitoring should measure accurately and

should be simple and give quick result to be able
detect deviations from specifications or criteria
 5. Establish the corrective action when CCP is not under control

• The system must allow for corrective action to

be taken immediately when the monitoring
results indicate that a particular CCP is not
under control
 6. Establish procedures for verification

• This is the use of supplementary information

to check whether the HACCP system is
working

• Random sampling and analysis can be used

 7. Establish documentation and record keeping

• The approved HACCP plan and associated

records must be on file
• Documentation of HACCP procedures at all
steps is essential
• Documentation and records should be
assembled in a manual and available for
inspection by regulatory agencies
 Example of control procedures
Processing flow Hazard Preventative Degree of control
measure
Live fish Contamination Avoid fishing in CCP- 2
(chemical, bio contaminated areas
toxins) and areas where
biotoxins are
prevalent
Catch handling Growth of bacteria Keep clean boats CCP- 1
and gears, short
handling time, use
ice
Gaping in flesh Avoid rough CCP- 2
handling
Discoloration Proper handling CCP- 2
Physical damage Use fish box CCP- 1
 ISO quality standards

ISO: is a federation of national bodies

representing more than 100 countries
• ISO 9001: Quality systems requirements for
product development, production, delivery and
after sales functions
• ISO 9002: for production and delivery
• ISO 9003: for final inspection and testing
• ISO 9004: guidelines for ISO, quality system
elements
 Advantage of HACCP
The great advantage is that it constitutes of:

• Systematic, Structural, Rational, Multidiscipline,

Adaptable and cost effective approach of
preventative quality assurance

• If Properly applied, there is no other system which

can provide the same degree of safety and assurance
 Problems of HACCP
• Non uniform understanding of HACCP both
nationally and internationally
• New definitions are evolving as a result of extensive
debate
• HACCP needs to be applied from origin of fish to
consumption but this is not always possible
• Requires acceptance of mutual trust
• It requires processors to accept greater responsibility
• It takes long time to train inspectors
 Ethiopian context

• A national committee under Quality and

Standards Authority of Ethiopia developed
recommended code of practice for 21 fish
and fishery products (including fresh fish
handling, salted fish, smoked fish, canned
fish, frozen fish, frozen shrimps etc…)