FRESH FISH

CHILLING
FAT I M A L . S U S T E N T O R O U S E L L V. A N D R A D A
C O U R S E FA C I L I TAT O R MAIED IA
INTRODUCTION
• Fresh fish and shellfish are highly perishable products
due to their biological composition. Under normal
refrigerated storage conditions, the shelf life of these
products is limited by enzymatic and microbiological
spoilage.
• This high perishability is attributable to the protein-
decomposing enzymes which are still active at low
temperatures and the large proportion of psychrophilic
microorganisms associated with fish.
• One of the key challenges in the food industry is the effective
control or – even better – elimination of bacterial activity. And
one of the most effective weapons in the fight against bacteria
is chilling and freezing.
When the temperature is lowered below freezing point, the
growth of microorganisms decreases rapidly. This is due not
only to the lowering of the product temperature, but also to the
reduction in free liquid water activity – thus depriving
microorganisms of the water they need to metabolize.
All species of fish, when properly chilled, will stay fresh for longer
periods than those that are not preserved in any way. The use of chilling
techniques such as ice, therefore, effectively prolongs the length of time
available for fishing trips and makes it possible to increase the catch
with economic benefits for the vessel and crew. Products brought to
market in a well-preserved condition will generally command higher
prices, both at wholesale and retail levels, and thus give better returns to
the fishing operation.
Given the above, it might be assumed that all types and sizes of fishing
vessels would benefit from the use of ice for catch preservation. However,
in practice there are limitations. On the smallest types of vessels, such as
small rafts and the smallest dugout canoes, there is no space to keep ice
until it is needed. However, this may not be a problem as the fishery
undertaken by these very small craft usually only lasts a few hours and
fish is consumed or sold on a daily basis. In some of these very small
fishing craft, owners are aware of the problems of catch deterioration and
often use wet sacking or palm leaves to cover the catch, lower the
temperature and so reduce spoilage.
Many larger vessels capable
of spending a day or more in
fishing operations will benefit
from the use of some form of
on-board preservation, such
as ice or chilled seawater
(CSW). This category might
include artisanal fishing
vessels, such as larger
dugout canoes, outboard-
motor-powered launches and
larger inboard-engine-
powered vessels up to 20 m
long.
With increasing demand for good-quality fresh fish, globalization of the
market for these products and increasing awareness of fishermen, the
use of ice on board boats is growing. Increase in the use of ice creates a
need to ensure that it is used efficiently. Ice production consumes a lot of
energy, so unnecessary waste is to be avoided. The most economic way
of reducing this waste on board fishing vessels is by using proper
storage, such as adequately insulated ice boxes, containers and fish
holds where ice is stored and used to preserve the catch.
The most common means of chilling is by the use of ice. Other means are chilled
water, ice slurries (of both seawater and freshwater), and refrigerated seawater (RSW).
For the full benefits of chilling to be realized, it is essential to maintain chill
temperatures throughout the different fish-handling operations.
Although ice can preserve fish for some time, it is still a relatively short-term means of
preservation when compared to freezing, canning, salting or drying, for instance.
When used properly it can keep fish fresh so that it is attractive in the market place.
TH E US E OF I CE F OR P R ESER V IN G FI SH A N D FI SH ER Y P R OD UC TS H A S PR O VED TO BE A N
EFF EC TI V E HA ND L I NG M ET H OD O N BO A R D F IS H ING VESS EL S FO R TH E FOL L O W I NG
R EA SO NS:

1 . I CE I S A VA I L A BL E I N M A NY FI S HI NG A R EA S O R P O R TS .

2 . P U R CH A SI NG P A TT ER NS C A N BE V A R I ED A C CO R DI NG T O NEED (E. G . B L OC K IC E OF
DI FF ER ENT S I ZES I S FR EQ UENT LY M A NUFA CT UR ED, A ND CR USH ED, SM AL L O R
FR A G M ENT A R Y I CE R EA D Y FOR U SE I S SOL D BY W EI G HT ).

3 . I C E H A S A VER Y H IG H COO L ING C A PA CI T Y.

4 . I CE I S H A R M L ESS , A N D I N GENER A L R E LA T I VEL Y CH EA P .

5 . I C E CA N M A INT A I N A VER Y D EFI NI TE TEM P ER A TU R E.

6. I C E CA N K EEP FI SH M O IS T A ND A S I T M EL T S I T C A N W A S H S UR FA CE B A CT ER IA FR OM
TH E FI SH .

7. I C E CA N B E M OV ED FR O M P L A CE T O P L A CE A N D I TS R EF R I GER A T I ON EFF EC T CA N B E
TA K EN TO WHER EV ER I T I S NEED ED.

8 . I C E C A N BE M A DE ON S HO R E A ND U SED A T SEA .
However, packing fish in ice on board small fishing vessels, whether in
boxes, shelves or pounds, is a labour-intensive task and other methods have
been introduced to reduce the time and labour required. Among these, the
most widely used are RSW and CSW. RSW is labour saving and an
acceptable chilling method, but requires onboard mechanical refrigeration,
pumping and filtering systems. It is also a relatively costly system. In CSW
systems, sufficient ice is carried on a fishing voyage and mixed first with
seawater before fish are added to the ice and water slurry.

CSW(CHILLED SEA WATER)

RSW(REFRIGERATED SEA
WATER)
Both these systems offer the advantages of quick chilling, reduced
physical damage to the fish and quicker handling with less labour.
However, they require more specialized installations on board and have
usually only been found suitable where large volumes of fish need to be
handled in a short time period, for instance when handling small pelagics
on board purse seine vessels.

The rate of chilling is governed by:

•the size, shape and thickness of fish;
•the method of stowage;
•adequate mixing of ice, water and fish (in ice
slurries);
•adequate contact of ice with the fish;
•the size of the ice particles.
However, there are other means of preserving fish that enable it to be
stored for periods of time before marketing. One of the methods closely
allied to chilling is freezing. There are many factors to be taken into
account when considering the differences between chilling and freezing
of fish products for various markets. Both chilling and freezing
operations can produce stable products and the choice of one or the
other depends on many factors.

CHILLING

FREEZING
CHILLING

Chilling is the process of cooling fish or

fish products to a temperature approaching
that of melting ice. The purpose of chilling
is to prolong the shelf-life of fish, which it
does by slowing the action of enzymes and
bacteria, and the chemical and physical
processes that can affect quality.
FREEZING POINT OF
FISH

The freezing point for different fish

species varies between -0.6 and
-2.2˚C and depends on the
concentration of the cell fluids. It is
usually taken as equal to -1˚C. Fish
and fishery products processed in
this way are called as chilled
products.
SUPER CHILLING
 Supper chilling is a word used for fishing industry to describe
the condition of the fish stored at temperature just below
freezing point where the fish flesh begins to freeze. Supper
chilled fish are held at even one degree lower than -2.2˚C. The
optimal temperature for supper chilling is about -2.2˚C, but
varies from -2.0 to -5.0˚C, at which point half of the water is
frozen in fish. From the quality control stand point, supper
chilled fish have a shelf life extending from 2 to 3 weeks
beyond that of normal ice-stored fish.
 METHODS OF CHILLING
 WET ICE (ICING)
 CHILLED BY ICE SLURRY
 REFRIGERATED AIR
 DRY ICE
 GEL ICE MAT
 WET ICE(ICING)
ICING BY FAR IS THE MOST COMMON AND USEFUL WAY
OF CHILLING THE FISH CATCH

COOLING IS AFFECTED BY THE DIRECT CONTACT BETWEEN

THE MELTED ICE AND THE FISH
WHEN IS PLACED ON THE CLOSE CONTACT WITH THE FISH

HEAT TRANSFERRED FROM THE WARM FISH TO THE ICE

RESULTING TO THE MELTING OF ICE; IN TURN THE FISH IS
COOLED DOWN BY THE MELTED ICE.
WET ICE(ICING)
CONSIDERATIONS WHEN ICING FISH
 SUFFICIENT ICE MUST BE USED TO MAINTAIN FISH TEMPERATURE AT 0°C

FOR LONG TERM PRESERVATION MORE ICE THAN FISH IS NEEDED AT LEAST
USUAL 1:1 ICE FISH RATION
 THE ARRANGEMENT OF ICE AND FISH MUST BE IN SUCH A WAY THAT
ACCUMULATED WATER,BLOOD AND SLIME CAN BE DRAINED EASILY.
 ICE AND FISH SHOULD BE PLACED ALTERNATELY TO AVOID LOCALIZED
HEATING.FISH MUST BE SUFFICIENTLY SORROUNDED WITH ICE ON SIDE,TOP
AND BOTTOMS.
 WHEN PACKING MIXED FISH,BIG FISH ON THE BOTTOM AND SMALL FISH AT
THE TOP.
FISH WITH DELICATE SKIN SHOULD BE PACKED ON TOP OF FISH WITH
SCALES/
 GUTTED FISH MUST BE FILLED UP WITH ICE IN THE BELLY CAVITY
MUST BE ARRANGED WITH BELLY DOWN IN A SLANTING POSITION INSIDE
THE CONTAINER
THE ARRANGEMENT OF ICE AND FISH
MUST BE IN SUCH A WAY THAT PACKING MIXED FISH,BIG FISH ON THE BOTTOM
ACCUMULATED WATER,BLOOD AND AND SMALL FISH AT THE TOP.
SLIME CAN BE DRAINED EASILY.
 CHILLED BY ICE SLURRY
THIS IS ALSO TERMED AS SLUSH ICE .
IT IS A MIXTURE OF SEAWATER AND CRUSHED ICE USE FOR
THE CHILLING OF FRESH CATCH

THE ADVATAGES OF CHILLED SEAWATER OVER ICING

 CSW CHILLS MUCH FASTER THAN WET ICE
 FISH FROM CSW DOES NOT SUFFER FROM PHYSICAL DAMAGE DUE
TO CRUSHING OR PRESSURE FROM OTHER FISH.
 Fish in the CSW ARE WASH IN THE SLURRY.
 CSW CHILLED FISH DO NOT NECESSARILY KEPT LONGER THAN
WET ICE FISH
ICE SLURRY
 REFRIGERATED AIR
AIR CHILLING IS USUALLY EMPLOYED IN BIG COMMERCIAL
PRODUCTION.CHILLED AIR IS CIRCULATED BY A FINNED
EVAPORATOR AND FAN SITUATED AT ONE END OF THE FISH
ROOM.

THIS REFERS TO AIR BLOWER

REFRIGERATED AIR
 DRY ICE
-DRY ICE IS A SOLID CARBON DIOXIDE.COOLING IS EFFECTED BY THE
EVAPORATION OF DRY ICE
-DUE TO ITS LOW TEMPERATURE(-78.9°C,DRY ICE SHOULD NOT BE USED
IN DIRECT CONTACT WITH FISH TO AVOID COLD BURNS.

-THIS METHOD OF CHILLING IS PREFFERED,FOR AIR SHIPMENT OF FISH,AS

THIS DOES NOT CAUSE LEAKAGE.

-THE USE OF DRY ICE IS SUBJECT FOR RESTRICTION BECAUSE ITS EXPAND
FROM A SOLID FORM OF GAS AND IT MAY EXPEL OXYGEN,POSING A
HAZARD TO THE SAFETY OF AIRPLANES
DRY ICE BURN
 GEL ICE MAT
-GEL ICE MAT IS MADE BY FREEZING A WATER BASED GEL.
-THE ADVANTAGE OF WATER GEL ICE IS THAT ALL WATER IS BOUND WITH
NO CHANCE OF WATER LEAKAGE DURING THAWING.GEL MAT IS SUITABLE
FOR AIR TRANSPORT OF FISH
EFFECTS ON FOOD
• CHILLING FOODS TO CORRECT STORAGE TEMPERATURE CAUSES LITTLE
OR NO REDUCTION OF EATING QUALITY OR NUTRITIONAL PROPERTIES.

• THE MOST SIGNIFICANT EFFECT OF CHILLING

• 1.FOOD IS HARDENED DUE TO SOLIDIFICATION OF FATS AND OILS.
• 2.LIPID OXIDATION IS ONE OF THE MAIN CAUSES OF QUALITY LOSS IN
COOKED-CHILLED PRODUCTS
• 3.COOKED MEATS RAPIDLY DEVELOPED OXIDISED FLAVOUR TERM
WARM OVER FLAVOURED
 QUESTIONS
1. Why do we need to arranged with belly down
and in a slanting position when placing the
fresh fish in a container?
2.Why is that packing fish in ice on board small
fishing vessels, whether in boxes, shelves or
pounds, is a labour-intensive task? what other
methods have been introduced to reduce the time
and labour required?
THANK YOU FOR
LISTENING!