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pROPER fISH hANDLING pACKAGING

The document outlines proper fish handling and packaging techniques, emphasizing the importance of cleanliness, cooling, and the use of appropriate containers to maintain fish quality. It explains the causes of fish spoilage, including enzymatic action, bacterial decomposition, and chemical reactions after death. Additionally, it provides a quality table for fresh fish and highlights the significance of treating fish as food to prevent deterioration.

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toji2800
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10 views11 pages

pROPER fISH hANDLING pACKAGING

The document outlines proper fish handling and packaging techniques, emphasizing the importance of cleanliness, cooling, and the use of appropriate containers to maintain fish quality. It explains the causes of fish spoilage, including enzymatic action, bacterial decomposition, and chemical reactions after death. Additionally, it provides a quality table for fresh fish and highlights the significance of treating fish as food to prevent deterioration.

Uploaded by

toji2800
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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PROPER FISH HANDLING

AND PACKAGING
Why fish spoils?
1. Enzymes - acts as catalyst in chemically
breaking down the food taken by the live
fish, but as soon as the fish dies, they will
act on the muscles of fish instead to food,
thus causing autolysis

2. Bacteria or Microorganism – plays an


important role in life cycle of fish yet they
are the most destructive spoiler of fish
because their product possess toxin
properties.

3. Chemical Reaction – after fish dies,


there is a chemical reaction in fish
Changes in fish after death

Rigormortis – stiffening of the muscles

Autolysis – softening of the muscles

Bacterial decomposition – begins


after rigormortis ends

Physical decomposition - odor, flavor


&texture changes from fresh to
spoiled fish
QUALITY TABLE FOR FRESH FISH
Clas Gills Eyes Body Texture Quality
s
1 Dark red color; Bright, Natural Firm before Excellen
some thin; clear metallic;clear colors;firm or in rigor t
slime;marine smell pupils; convex scales;little or
no slime;
iridescent;
2 Red color; some Bright metallic; Natural Firm Good
slime; but still thin slightly cloudy colors;firm
& clear; no smell pupils;slightly scales;some
convex slime
3 Red-brown color; Dull;pupils Slight red color; Firm Average
some thick slime; cloudy;flat;so scales
beery/mousy/warm me blood missing;dry skin;
smell a lot of yellow
slime
4 Brown color; a lot Dull;pupils Red/yellow Soft Poor
of slime; slight “off cloudy;slightly color;scales
smell” concave; missing;dry skin;
bloody a lot of yellow
slime
5 Brown color; a lot Dull;pupils Red/yellow Very Very
of slime; very bad cloudy;concav color;few soft;mark poor
smell/ammonia e or bulging scales;dry skin;a of finger
smell out; w/ blood lot of thick left if
HOW TO KEEP THE FISH FRESH
1. Care – the fish you are handling is food
treat it as such
Work on fish as quickly and as promptly as possib
Fish should be properly sorted before
packing
Drain fish before icing
Avoid bruising the fish
Don’t trample on or kick the
fish
2. Cleanliness – should be observed
throughout the fish handling chain
Thoroughly clean the boat, containers
and other equipments
Do not push fish on top of one another
Properly wash fish before packing in ice
3. Cooling – temperature is the most
important single factor affecting the quality
of fish
Use small pieces of ice. Large ice damage the fish
& may not cool them as quickly as small ice

Never use dirty ice

Don’t overfill a box or shelf

Use plenty of ice, put additional layer of ice on


top, bottom,& side of fish in boxes or shelves

Lay the fish belly downward, this prevents dirty


water to lie on them

Don’t pack fish so tightly that melted water can


not flow
Why cool fish in ice?
Ice as cooling medium for fish has very large cooling capacity
for a given weight or volume

Ice is cheap, harmless and easy to handle

It is valuable for preserving fish since very rapid cooling is


possible through intimate contact between fish and small
pieces of ice.
Keeps the chilled fish cold, moist and glossy

Prevents dehydration

Maintains fish at a temperature just slightly above the point at


which the fish would begin to freeze

Lowers the temperature of fish, hence, allows the bacterial


and enzymatic changes
Fish Containers
I. Importance
- Facilitates handling of fish
- Fish can be separated into size, species
and age and can be kept
separated during distribution
- Minimizes physical damages in fish
- Saves space during transport and
storage
- In most cases, help in maintaining
temperature of fish
II. Kinds of Containers for Fish
- Styropore boxes/reinforced
styropore boxes
- Blue box/new box (fiber glass in
between PE layers)
- Plastic isibox (reinforced plastic
PE box)
- Bañera isibox (reinforced plastic
PE box)
- Bañera (aluminum tubs)
III. Qualities of a Good Containers
- Good insulation
- must be robust
- easy to clean
- it should be designed for
stocking & nesting
- provides drainage
- economical
Remember:
Quality of fish can not be
regained once it is lost.

Handle the fish properly at all


times!!!!!

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