Food Processing

Republic of the Philippines
ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS
COLLEGE OF EDUCATION
Fish Processing
Reporter:
Lilibeth Geronimo
Shaina Ibarra
Justin Andre Joson
Joshua M. Juan
Fish Processing
Topic: ________________________________
Introduction
Fish is an essential source of nutrition for billions of people throughout the world,
and demand for processed fish products is increasing as consumer preferences change.
There are several methods for processing fish to make it more accessible, appetizing,
and long-lasting, ranging from traditional methods of drying and salting to modern
technologies like freezing and canning. In addition to the technical aspects of fish
processing, we will look into the tools and equipment needed for safe and efficient
processing. Understanding the significance of these tools and machinery in facilitating the
processing workflow, ensuring exact cuts, and preserving the quality and integrity of the
fish at various stages of processing is important.
Throughout this module, we will delve into the different aspects of fish processing,
from the initial handling of freshly caught fish to the final packaging of processed products.
We will examine the key principles of fish handling, preservation, and transformation, as
well as the significance of maintaining hygiene and sanitation in processing fish.
Objective
Lesson Proper
Fish Products Processing

What is Fish Processing?
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.
Fish is a highly perishable food which needs proper handling and preservation if it is
to have a long shelf life and retain a desirable quality and nutritional value.
Types of Fish Product Processing

Canning/sardines
is one of the most popular type of fish processing and provides a typical shelf life
range from 1 to 5 years. Canned fish are processed at about 113–160 °C, sealed in
airtight containers (sealed tin can) and heated with a specific temperature for a
determined time.
Smoking
a method of preservation effected by the combination of drying, deposition of naturally

produced chemicals resulting from thermal breakdown of wood and salting.
Types of Fish Smoking
1. Hot smoking
The temperature should be maintained above 30oc and the normal range is 70-80oc. In
hot smoking fish is completely cooked and consumer can take it without further cooking.
2. Cold smoking
Temperature should be maintained below 30oc. Here meat will not be cooked and it is
used to impart flavor in the meat. So, it has to be cooked before consumption.
3. Liquid smoking
Liquid smoking extract is prepared by dry distillation of wood and then it is concentrated
to a particular degree and later it is used in proper dilution. Dilute smoke is concentrated,
fishes are dipped into it for required time and then it is dried.
Drying
a method of food preservation that works by removing water from the food, which
inhibits the growth of microorganisms. Open air-drying using sun and wind has been
practiced since ancient times to preserve food.
Cold storage
are meant to preserve the perishable commodities of food items for a longer period with
retention of the original color, flavor and taste.
2 Ways of Cold Storage Processing
1. Refrigeration is a common method used to preserve foods. It is effective because

it significantly slows down the growth rate of bacteria and enzymatic reactions that
will cause spoilage. Temperatures for refrigeration ranges between 40oF to 45oF
(4.5oC to 7oC).
2. Freezing is a way to hold foods for much longer periods at low temperatures. The
temperature range for freezing is generally 32oF to 0oF (0oC to -18oC), although
foods can be frozen at even lower temperatures. Biological activity comes almost
to a halt during freezing, although some enzymatic activity can still occur leading
to quality changes during freezing.
Curing and Salting
Curing and salting reduces water activity through the addition of chemicals, such
as salt, sugars, or acids. There are two main types of salt-curing used in the fish industry:
dry salting and pickle-curing
In dry salting the butchered fish is split along the backbone and buried in salt
(called a wet stack).
In pickle-curing, fish are preserved in airtight barrels in a strong pickle solution

formed by the dissolving of salt in the body fluids.
Fermentation
Involves the breakdown of proteins in the raw fish to simpler substances which are
themselves stable at normal temperatures of storage. In some processes where it is
controlled by adding salt, only a partial breakdown of the protein takes place so that a
desired type of flavor is produced simultaneously ensuring preservation of the product.
Methods of fish processing
There are four basic methods used for preserving the final products of fish such as
Heating, Freezing, Controlling water activity, Irradiating. These methods help to prevent fish
from spoilage and degradation.
Heating
Heating changes the quality and nutritional value of fish. Fish is heated during both
the cooking and canning process. Fish is cooked to get changes in the texture and taste
of the product and to kill disease causing microorganisms.
Freezing
Though we have different processing methods to preserve fish, only freezing can
maintain the flavor and quality of fresh fish. Freezing to maximum extend reduces or
breaks the biochemical reactions in fish flesh. In the absence of free water, enzymes
cannot react to soften and spoil the flesh.
Controlling water activity
This method stops the growth of microorganisms and reduces the chemical
reactions that are harmful to the quality of the fish product. The control of water activity in
fish is done by drying, adding chemicals or both.
Irradiating
Irradiation offers a means of pasteurizing or sterilizing a variety of food products

by radiation. This process is not accepted by many of the food industries.
Tools, Equipment and Utensils
Tools
Handheld kitchen tools are referred to as kitchen tools. Kitchen tools are
everything you can handle in your hand. Because kitchen utensils are portable, they might
be classified as kitchen tools.
Measuring Devices
a. Weighing scales
The triple beam balance is for measuring small

quantities like spices, preservatives, etc., while the
heavy-duty scale is for measuring fish, salt, etc.
Checkweigher scale is a digital weigher scale used

to get the weight of food like meat, fish, vegetables,
fruits, etc.
Clock Type weighing scale for food
b. Measuring spoons
A measuring cup is a kitchen utensil used primarily to measure the volume of liquid or
powder-form cooking ingredients such as water, milk, juice, flour, etc. Measuring cups
can be in plastic, glass and stainless. From mini shot measure to measuring pitcher and
batter bowl.
Measuring cups for measuring liquid ingredients like milk, vinegar, fish sauce, etc
Measuring cups for solid ingredients like flour, salt, minced garlic, etc
A measuring spoon is a spoon used to measure an amount of a substance, either

liquid or dry, when cooking. Measuring spoons may be made of plastic, metal, etc.
c. Thermometer
Thermometers indicate the degree of hotness or coldness of a thing or body. It

measures how high or how low the temperature is.
Glass Tube Thermometer
d. Salinometer It is used to measure the salinity of a brine
e. Psychrometer It is used to measure the relative humidity of the air when sun drying
Digital Psychrometer
f. Anemometer - It is used to determine the velocity of the wind in sun drying
g. Refractometer – used to measure the sugar concentration of sap and syrup for food.
2. Cutting Implements
KNIVES
For cutting or slicing fish or meat; for scaling fish
FILLETING KNIVES
For filleting fish
SCISSORS
For trimming off fins of fish.
3. Descaler or scalers
They are used in removing the scales of a fish.
Equipment
Kitchen equipment typically refers to the larger, either manual or automatic, implements
in your kitchen. These are appliances that aid in processing, cooking, baking, and freezing food.
The Can Sealer

The can sealer is an equipment used to seal tin cans with
its first and second operation rolls.
The Pressure Cooker

A pressure cooker is an important canning equipment
used to process fish packed in a hermetically sealed container at
a high controlled temperature and pressure for a certain period of
time.
A SMOKEHOUSE is a device used in treating the fish or meat with smoke. It can
be a cold smoke house or a hot smokehouse.
The Drier Smokehouse

It is a hot smokehouse if the fish is in close proximity to the source of smoke and
a temperature of 66 C to 88 C is produced.
Torry Smokehouse
If the source of smoke is 2 meters away from the fish and the temperature of
smoke is 32C – 43C, then it is a cold smokehouse.
Smokehouse uses for Dry Smoking Smokehouse uses for Cold Smoking
The Freezer and Refrigerator

The freezer and refrigerator are used in maintaining the freshness of raw
materials and in providing an ideal low or ambient temperature for storing processed
foods.
Smoking Equipment
Baklad
made of bamboo used in drying the fish prior to
smoking
Bakol
is a bamboo basket used to transport smoked fish.
Bistay
is a bamboo basket for collecting sun dried fish.
Dinarayan
is a smoking tray made of wood
Panakip
is a bamboo cover used to keep fish submerged in the
brine while boiling
Panandok
a big metal ladle to scoop up the cooked fish from the boiling
brine
Bamboo Poles
used to hold the baklad with brine cooked fish while
drying.
Pugon
is a concrete heat source used when pre-cooking fish in
a brine
Others
Tong
For picking up or handling food
Chopping Board
It is where fish or meat are cut; ingredients are sliced or
minced.
Basic Conversion and Mensuration

Historically, many different systems of units have been used. A system unit is
defined as a collection of units of measurement with rules that relate to each other. A unit
of measurement also is defined magnitude of a quantity that is used as a standard for
measurement for the same kind of quantity, such as measurements of length, weight and
volume.
Conversion of units is the conversion between different units of measurement for
the same quantity, typically through multiplicative conversion factors. A conversion factor
is used to change the units of a measured quantity.
It is important to weigh or measure all ingredients accurately, especially for
beginners. There are cooks and chefs who seem to be able to produce good results by
guesswork and intuition because of their long experience in cooking. However, that
should not be the case. What generally matter is using precise measurement. When
weighing things, it is essential to buy a good brand of weighing scale that would longer
use. A good selection of measuring cups and spoons (as listed below) can be very handy.
A clear glass measuring cup is necessary to get precise liquid measurements.
Dry Ingredients - The most important thing to know about measuring dry
ingredients is that they should be leveled with the top of your measuring cup using
spatula.
MEASUREMENTS AND CONVERSIONS
HEAT FAHRENHEIT CENTIGRADE
Very cool 230 110
Cool or slow 275-300 135-150
Moderate 350 175
Hot 425 220

Very Hot 450 230
Conversion of Temperature Measurement
CENTIGRADE= 5/9 (◦F-32) or (◦F-32)x 5

9
FAHRENHEIT = 9 x ◦C)/5 + 32 or 1.8 x ◦C – 32
Plan for Fish Processing

I. RECEIVING
This activity includes sorting and grading of the raw materials according to size,
species, and quality.
Raw materials refer to the fresh fishes newly caught, chilled or frozen that are not yet
subjected to the treatment with preservatives likes salt and vinegar. Prior to processing
of fish, the raw materials must be efficiently prepared to achieve top quality processed
products, maximum yield and highest possible profits.
Characteristics of a fresh and spoiled fish

Grading of fishery products

The grading of fishery products is based on the organoleptic characteristics as
shown in the grading of tuna. Organoleptic characteristics refers to the characteristics of
a fish obtained through the use of the sense organs like the color, odor, texture and etc.
GRADING OF TUNA
GRADE I. This consist of strictly fresh fish possessing the following characteristics:
a. Eyes, clear, and bright
b. Gills, bright red – colored
c. Fresh odor
d. Firm flesh and intact belly walls
e. Color of the body must be bright
f. Absence of discoloration, loose scales, abrasions, cuts, punctures or other injuries
GRADE II.
This consists of chilled or frozen ( quick or sharp ) fish which failed to meet the
requirements for Grade I.
a. Eyes, clear, and bright
b. Gills, bright red – colored
c. Fresh odor
d. Firm flesh And intact belly walls
e. Normal body color characteristics of the species
f. Absence of discoloration, loose scales, abrasions, cuts, punctures or other injuries
GRADE III.
This consists of fish which failed to meet the requirements of Grade I and II, but
which has the following characteristics:
a. Eyes, slightly sunken; pupil, grayish
b. Gills, slightly discolored and shiny
c. Body, covered with somewhat milky slime

d. Abdomen and belly walls, slightly soft
e. Flesh and backbone, slightly soft
f. Odor, slightly sour and somewhat like bread or weak acetic acid.
OFF-GRADE: This consists of fish which failed to meet the requirements if Grade III
and therefore must rejected.
II. PREPARATION
This includes the preparatory steps such as scaling, eviscerating, washing,
cutting, brining, and pre-cooking the fish by steaming, blanching, or broiling
STEPS IN CLEANING FRESH FISH
1. SCALING
Removal of the scales from a fish using a blunt knife. A sharp knife is not used
because it might injure the fish.
2. EVISCERATING/GUTTING
Means the removal of the internal organs, viscera or guts through the operculum.
3. WASHING
Fish are washed using running water from a faucet or with strong jets of water from a
water sprayer.
III. PROCESSING/STERILIZING
This activity involves the final processing and complete sterilization of the
processed finished product.
IV. STORING
Store room is provided for storing finished product such as canned/ bottled fish, salted
fish, smoked fish, pickled fish and other processed fishery products. Proper storage will
also extend the shelf life of the product.
V. PACKAGING
This processing activity involves the wrapping or enclosing food and fish products
in bottles or in cans for the purpose of protecting and preserving the finished products.
IV. LABELING
The purpose of this activity is to give the correct information about the product.
Fish Products Packaging

Packaging of foodstuffs/products has evolved from the simplest materials like
leaves and nut shells, to the sophisticated laminated films and rigid containers.
Some packages like glass jar become useful table appointment after emptying them.
Other rigid metal or plastic containers can be used for storing left- overs in the
refrigerator or freezer.
Packing of fish and other products is defined as a wrapping or enclosure of fish

and other products in attractive and colorful materials for the purpose of protection and
preservation of products as well as to give eye appeal to the consumers/ buyers.
Good packaging materials serves as a medium of communication to the consumer/
buyer specially the complete information stated on the label about the product.
Flexible or soft packaging material

1. HARD PLASTICS
Are not flexible or elastic which are used for retail
packaging in the production of trays and form-fill packs of
fishery products.
Likewise hard plastics are light, durable and resistant to
corrosive substance and water.
2. Aluminum foil
Are tasteless, odorless and non-toxic, they do not support
mold growth. Foils are hygienic and afford first class production
enclosed food, it is highly suitable for convenience foods, frozen
and fresh baked foods.
USES OF FOILS
a. Tubes – Condensed milk
b. Trays – Frozen foods
c. Product seals – Sour cream, butter, and yogurt
d. Wrapper – covering chocolate block
3. RETORTABLE POUCHES
• Have a thickness up to 0.375mm
• Alternative to metal cans and glass containers
• Used for thermally processed fruits, vegetables, meat and fish products.
4. Pliofilm/cling wrap
Is a rubber hydrochloride and is good for fresh, smoked
and frozen meats, and dairy products.
5. Polyethylene, polypropylene, and polystyrene

A. Polyethylene (pe)
Used commonly due to its low cost, relative strength and
flexibility even at low temperature. PE is heat sealable but
cannot be utilized in the manufacture of boil in bag pouches.
B. Polypropylene (pp)
Has better protection properties because it is resistant to
high temperature. Likewise, polypropylene is lighter, stronger
and more rigid than polyethylene.
C. Polystyrene or styrophore
Locally, polystyrene boxes are popular for transporting of fish
to the market or processing place. But they are difficult to clean
because of the trapped container water in the ridges and are
not durable especially if pores are damaged.
6. Vacuum packaging
May be defined as taking off oxygen from the container during
sealing in order to preserve the products.
RIGID PACKAGES
1. GLASS CONTAINERS
Is strong and non-porous and has long shelf life. It can be
sterilized, reusable and being chemically inert, does not alter the
flavor of the contents. This transparency of glass allows light to
affect the color of the food.
2. METAL CANS
Mostly steel with tin plating, low carbon steel covered with tin on
both side, light weight, rigid and strong and corrosion resistant.
FOOD LABELING
Food labeling contains information provided by food businesses about their
products. It covers all food that is sold to the consumer directly as well as food sold to
cafes, restaurants, and other catering establishments. It is controlled by law so it is
accurate, not misleading and safe.
I. PRESENTING INFORMATION
A minimum font size has been set for all mandatory information on most food labels.
Minimum font size is 1.2 mm (height), 0.9 mm largest surface less than 80cm².
II. MANDATORY INFORMATION

1. Products name or identity name
The name should distinguish the product from other products of the same type.
2. The list of ingredients
The list if ingredients on a food label must have a heading that includes the word
“ingredients”. In most cases, ingredients have to be listed in descending order if weight
when the product was prepared.
3. Net quantity
This is the weight or volume of the product without the packaging. It must be
provided in metric units (kilos and grams or liters and centiliters)
4. Instructions for use
There are the manufacturer’s instructions for preparing the food.
5. Open-date marking specific food
This information is about indicating a date on food labels/packages for the
purpose of informing the consumer about the expected quality of product at a given
period of time, provided that it has been properly stored.
6. Storage condition and/or condition for use
Following these instructions make sure the food will last as long as the date
shown that it remains safe after opening
7. The name or business name and address of food operation
The label should contain the name of business name and address of the food
business operator in the European union.
if a consumer is not satisfied with how a food is labelled, they should contact the
food business operator.
8. County of origin or plave of provenance
Country of origin or place if provenance becomes mandatory on a label if the
name implies that the food comes from or has been made in a different country to
where it was produced.
9. Food allergens
Food allergy, food intolerances can cause some people to become ill, it is
important that food labels help people with a food allergy, or food intolerance to make
safe food choices.
10. Nutritional labeling
If a nutrition or health claim is made about a food examples high fiber or low in
fat, nutrition information has to be provided.
11. Barcode
An article numbering system for increased productivity.
Personal Hygiene and Safety Precautions in Food Processing

Personal Hygiene
Includes washing your hands, taking a bath every day, brushing and flossing
your teeth and good grooming includes showering and having neat hair, trimmed
fingernails and many more
Many people get sick due to improper hygiene and poor grooming. They tend to
forget the importance of taking care of their health. This is actually the main reason why
personal hygiene and proper grooming is taught for the people to realize that it helps
prevent any kind of diseases and illnesses, it is also essential.
GMP (Good Manufacturing Practices)

● Is a system for ensuring the products are consistently produced and controlled to
quality standards
● is the aspect of quality assurance that ensures that medicinal products are
consistently produced and controlled to the quality standards appropriate to their
intended use and as required by the product specification.
GMP Requirements on Personal Hygiene

1. Health Status
People known, or suspected, to be suffering from, or to be a carrier of a disease should
not be allowed to enter any food handling area. It’s likely that they will contaminate food.
Any person affected should immediately report illness or symptoms of illness to
management. Medical examination of a food handler should be carried out, if clinically
indicated.
2. Illnesses and injuries
The following conditions should be reported to management so that any afflicted
persons need to subject themselves to medical examination and excluded from
handling food.
a. Any Respiratory Tract diseases.
Common colds, sore throat, pneumonia, scarlet fever, tuberculosis, and trench mouth
are some examples. Respiratory tract infections spread microorganisms such as
staphylococci, which are indigenous to most of respiratory tract illnesses.
b. Intestinal Disorders
Dysentery, Typhoid Fever, LBM, and infectious Hepatitis are some examples. People
suffering from intestinal disorders usually shed a lot of intestinal bacteria which may be
transmitted to foods by dirty hands. A person suffering from salmonellosis for example,
may shed as many as 10 cells per gram of feces, during illness.
c. Personal Cleanliness
Food handlers should maintain a high degree of personal cleanliness. They should wear
suitable protective clothing, head covers, gloves, facial masks, and footwear. Suitable
waterproof should cover cuts and wounds, wherein personnel are permitted to continue
working.
Food Processor’s PPE as part of Personal Hygiene
Apron Gloves Hairnet
Mask Shield Safety Shoes
Personnel should always wash their hands when personal cleanliness may affect food
safety, shown in the following practices:
a. At the beginning of food handling activities
b. Immediately after using the toilet
c. After handling raw food
d. After handling materials which may risk cross contamination
People engaged in food handling activities should refrain from doing anything that could
result in food contamination, such as:
a. Smoking
b. Spitting
c. Chewing or eating
d. Sneezing or coughing over unprotected food
Workers must also refrain from wearing any jewelry or any wristwatch during food
processing as they pose a threat to the safety and sustainability of the food.
Visitors
Should any visitor come in food manufacturing, processing or handling areas, they must
wear protective clothing and adhere to proper personal hygiene provisions
Entrance and Exits in a Workplace

To avoid confusion where to enter and exit, there should be signs where to enter and
exit in the workplace.
CHEMICAL SPILL (Hazard of Laboratory Work)
One of the hazards of laboratory work is chemical spill. It becomes hazardous

when students come in contact with poisonous or dangerous chemicals.
Preparedness and Mitigation
1. Take precaution when handling chemicals.
2. Educate students on proper handling of chemicals.
3. Keep safe storage of chemicals.
4. Dispose chemicals properly.
5. Use gloves and mask when handling chemicals.
6. Close drawers of storage cabinet.
7. Maintain a stable environment. Strengthen laboratory capabilities. Provide fire

extinguishers.
Response (What to do during chemical spills)
1. Vacate the room.
2. Avoid throwing water or touching the chemicals with bare hands.
3. Inform proper authorities.
4. Cover nose with wet cloth then transfer casualty to a safer place.
5. Give milk and starch for ingested chemical.
6. Ensure adequate air circulation around the victim.
Rehabilitation Phase
After Chemical Spill Call 117 0r local counterparts for paramedic
Food Poisoning
It is a contamination of food with biological contaminants such as bacteria,

fungi,viruses, and parasites. Chemical contaminants can take the form of agricultural
chemicals(pesticides, insecticides, herbicides, fungicides; environmental pollutants
(mercury, lead).veterinary products (antibiotics, growth enhancers), and additives (food
additives, food coloring).
Preparedness and Mitigation
1. Discourage children's patronage of processed food.
2. Wash raw food thoroughly.
3. Cook food properly.
4. Eat cooked food immediately.
5. Store cooked food properly.
6. Avoid contact between raw and cooked food.
7. Wash your hands as often as possible.
8. Keep all kitchen surfaces meticulously clean.
9. Protect food from insects, rodents, and other animals.
10. Ensure that the school clinic is operational.
11. Ensure that policies related to canteen operation are strictly enforced.
12. Store dangerous chemicals out of children's reach.
Response (What to do during food poisoning?)
1. Do not panic.
2. Increase fluid intake to prevent dehydration, but if not tolerated orally, may be
brought to the hospital for intravenous fluid treatment.
3. Induce vomiting.
4. Seek medical assistance in case of complications that may result in hepatitis,

typhoid fever, diarrhea, cholera, dysentery, amoebiasis, etc.
Rehabilitation Phase
1. Encourage regular vendors selling outside the school to observe proper food
handling and preparation
2. Authorize guards to station outside the school to check and remind street vendors
to cover prepared food.
3. Require the students to bring their own eating utensils such as plates, spoon and
forks, and glasses when they buy street food.
4. Have regular checking by authorized sanitary inspectors of the facilities and food
handlers in the school canteen.
Abstraction of the topic

Conclusion
Quiz Questions with answers and Assignment

References (use bitly to shorten your link of references) in APA & format (use
mybib.com to get the APA 7 format of references).
Fish processing | Definition, Equipment, & Methods. (2023, November 22).

Encyclopedia Britannica. https://bit.ly/48YPmR7
Fish processing | Definition, Equipment, & Methods. (2023b, November 22).

Encyclopedia Britannica. https://bit.ly/48TeIzQ
Haneefa, H. (2023, October 18). Smoke drying technology in fish

preservation. https://bit.ly/47BnYYe
Mul, C. (n.d.). Fish processing types and preservation methods.

https://bit.ly/420gz3u
Nazlan, M. (2020, January 15). Dried fish. Pinterest. https://bit.ly/4aQlrMy
Simons, B. C. (n.d.). 2017 - Page 3 of 8 - Food Science Toolbox. Food Science

Toolbox. https://bit.ly/47BKb8n
Simons, C. (2022, December 30). Refrigeration and freezing. Food Science

Toolbox. https://bit.ly/4aVqADb
Smoking preservative of fish. (n.d.). https://bit.ly/3SiaUTe
Wikipedia contributors. (2023, December 10). Dried fish.

Wikipedia. https://bit.ly/4aUt6tf

Food Processing

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Food Processing

Uploaded by

Copyright:

Available Formats

Republic of the Philippines

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

Justin Andre Joson

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

Fish Products Processing

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

Types of Fish Product Processing

a method of preservation effected by the combination of drying, deposition of naturally

Types of Fish Smoking

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

2 Ways of Cold Storage Processing

1. Refrigeration is a common method used to preserve foods. It is effective because

Curing and Salting

In pickle-curing, fish are preserved in airtight barrels in a strong pickle solution

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

Methods of fish processing

Controlling water activity

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

Irradiation offers a means of pasteurizing or sterilizing a variety of food products

Tools, Equipment and Utensils

The triple beam balance is for measuring small

Checkweigher scale is a digital weigher scale used

Clock Type weighing scale for food

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

A measuring spoon is a spoon used to measure an amount of a substance, either

Thermometers indicate the degree of hotness or coldness of a thing or body. It

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

Glass Tube Thermometer

d. Salinometer It is used to measure the salinity of a brine

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

f. Anemometer - It is used to determine the velocity of the wind in sun drying

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

The Can Sealer

The Pressure Cooker

The Drier Smokehouse

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

The Freezer and Refrigerator

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

Basic Conversion and Mensuration

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

MEASUREMENTS AND CONVERSIONS

HEAT FAHRENHEIT CENTIGRADE

Very cool 230 110

Cool or slow 275-300 135-150

Moderate 350 175

Hot 425 220

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

Very Hot 450 230

Conversion of Temperature Measurement

CENTIGRADE= 5/9 (◦F-32) or (◦F-32)x 5

Plan for Fish Processing

Characteristics of a fresh and spoiled fish

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

Grading of fishery products

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

c. Body, covered with somewhat milky slime

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

Fish Products Packaging

ISABELA STATE UNIVERSITY- CITY OF ILAGAN CAMPUS

Packing of fish and other products is defined as a wrapping or enclosure of fish