FISH PROCESSING

SUBMITTED BY: GROUP III

SUBMITTED TO: MR. JOHN MATTHEW PELAYO




Introduction

The term fish processing refers to the processes associated with fish and fish products
between the time fish are caught or harvested, and the time the final product is delivered to the
customer. Although the term refers specifically to fish, in practice it is extended to cover any
aquatic organisms harvested for commercial purposes, whether caught in wild fisheries or
harvested from aquaculture or fish farming.

Fish processing can be subdivided into fish handling, which is the preliminary processing
of raw fish, and the manufacture of fish products. Another natural subdivision is into primary
processing involved in the filleting and freezing of fresh fish for onward distribution to fresh fish
retail and catering outlets, and the secondary processing that produces chilled, frozen and canned
products for the retail and catering trades.










Objectives

The general objective is to know the application of preservation techniques of fish
processing.

Significance of the Study

Fish processing refers to the processes associated with fish and fish products between the
time fish are caught or harvested, and the time the final product is delivered to the customer.

This study is significance to people who are willing to undergo the process of fish
processing especially larger fish processing companies often operate their own fishing fleets or
farming operations whereas the products of the fish industry are usually sold to grocery chains or
to intermediaries. Fish are highly perishable. A central concern of fish processing is to prevent
fish from deteriorating, and this remains an underlying concern during other processing
operations.







Review of Related Literature

The most common use for fisheries resources is food. Fisheries resources are now
producing a record quantity of food and other benefits for humanity. The proportion of global
fish production used for direct human consumption is now over 77 percent -- a significant rise of
the last decades, with consumption of fresh fish outstripping other fish products such as canned
fish.
Fish landed not used for direct human consumption is reduced to fishmeal and oil. The
proportion of world capture production reduced to fish meal has doubled since 1950 and
oscillates around 30-35 million tones. Fishmeal was historically used as feed, mainly for pigs and
chickens. During the last decade a growing part of the production has been used for raising
carnivorous aquatic species (such as salmon, shrimp, sea bass, sea bream, etc.)_representing less
than 10% of world aquaculture production.
Fish represents a valuable source of proteins and nutrients in the diet of many countries
and its importance in contributing to food security is rising significantly. The total food supply
available from fisheries in live weight terms is estimated to be slightly higher than 16 kilos per
year for each of the world's inhabitants. This figure has more than doubled since 1950 (at about 7
kilos per capita) as production has kept pace with population growth. These figures need to be
viewed with some caution as they do not represent individual consumption, which can only
accurately be assessed in countries where food consumption surveys have been carried out.
Post-harvest handling, processing and transportation of fish require particular care in
order to ensure proper quality and safety. Retaining the nutritional value of the fish, preserving
the benefits of its rich composition and avoiding costly and debilitating effects of fish-borne
illnesses are vital.
Processing fish involves primarily the application of preservation techniques in order to
retain quality and increase shelf life. It may also deal with value-adding to produce a wide
variety of products.
The first and most obvious handling technique for preserving the quality of fish is to keep
them alive for as long as possible before cooking and consumption. This has been done for
thousands of years in China for carp, using long-established techniques. Today, a large number
of species are now kept alive to preserve quality prior to consumption.
A number of methods are used to preserve fish. Some employ techniques based on
temperature control, using ice, refrigeration or freezing; others on the control of water activity
and include drying, salting, smoking and freeze-drying. Techniques may rely on the physical
control of microbial fish loads, such as through microwave heating or ionizing irradiation or on
chemical control of microbial activity and loads by adding acids, for example, to fish products.
Techniques are also used that are based on oxydo-reduction, such as vacuum packaging. Most
often a combination of different techniques is used to preserve fish.
Finally, fish processing operations include proper waste management techniques. The
further processing of fish into a wide variety of value-added products is now common with the
increase in demand for food products that are ready to eat or require little preparation before
serving. For the transportation of chilled and frozen fish products by road, rail, sea or air, it is
essential that the cold chain is maintained throughout. This requires the use of insulated
containers or transport vehicles and adequate quantities of coolants or mechanical refrigeration.
Container technology now makes possible the combination of refrigeration combined with a
modified or controlled atmosphere. (FISH AND SEAFOOD UTILIZATION/ PROCESSING
FISH AND FISH PRODUCTS- http://www.fao.org/fishery/topic/736/en)







Definition of Terms

Fish processing- preparation of seafood and freshwater fish for human consumption.
Fishing fleet- is an aggregate of commercial fishing vessels. The term may be used of all vessels
operating out of a particular port, all vessels engaged in a particular type of fishing (as in the
"tuna fishing fleet"), or all fishing vessels of a country or region.
Filleting- is a cutting or slicing the bones of meat or fish.
Freezing- is a phase transition in which a liquid turns into a solid when its temperature is
lowered below its freezing point.
Canned products- food sterilized by heat in a closed, durable container such as tin and
aluminum cans.











Conclusion
Therefore, fish processing is very important with proper handling of live fish,
preservation, automated processes, waste management, good transport and quality-safety check.
Without these procedures, fish processing cannot play great role in fishing industry.


















Reference

https://www.google.com.ph/search?q=fish+processing&oq=fish+processing&aqs=chrome..69i57
.2935j0j7&sourceid=chrome&es_sm=122&ie=UTF-8#q=fish+processing

http://www.lib.noaa.gov/retiredsites/china/processing.htm

http://www.britannica.com/EBchecked/topic/208602/fish-processing.

http://www.fao.org/fishery/topic/736/en

http://en.wikipedia.org/wiki/Fish_processing









Bibliography

Fish Processing
NOAA
http://www.lib.noaa.gov/retiredsites/china/processing.htm
24 June 2014

Fish Processing and Fish Products
Food and Agriculture Organization of the United Nations- Fisheries and Aquaculture
Department
http://www.fao.org/fishery/topic/736/en
24 June 2014

Fish Processing
Wikipedia.Org
http://en.wikipedia.org/wiki/Fish_processing
24 June 2014