‡ ³seafood´ generally refers to a variety of groups of biologically divergent ‡ animals consisting not only of fish, whether of freshwater, estuarine, or marine ‡ habitats, but also of shellfish which include crustacea and mollusks. The crustacea ‡ comprises of crayfish, crab, shrimp, and lobster, while the mollusks could be ‡ bivalves such as mussel, oyster, and scallop, univalve creatures such as abalone, ‡ snail, and conch, and cephalopods which include squid, cuttlefish, and octopus.

‡ Fisheries provide a vital source of food, employment, trade, and economic wellbeing ‡ for people throughout the world. In the early 1970s fish was considered as ‡ a resource against hunger in the world. Presently, fish has gained importance as a ‡ health food, because several species have been identified as rich in easily digestible ‡ proteins containing all the essential amino acids, therapeutically important ‡ polyunsaturated fatty acids, in addition to calcium, iodine, vitamins, and many ‡ other nutrients.

‡ Fisheries sector enjoys some advantages over other animal production systems. ‡ First, fish is the cheapest source of animal protein and a health food. Second, ‡ high fecundity (up to 1 million eggs) and fast growth rate of fishes have no parallel ‡ among other animal protein sources, like livestock including poultry. These biological ‡ advantages offer considerable benefits to fish as a tool to achieve nutritional ‡ and social security. While contribution of agriculture to gross domestic product ‡ (GDP) is decreasing all over the world, that of fisheries is increasing in most ‡ countries.

Seafood Processing: Value Addition Techniques
‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Species group Carps, barbels, and other cyprinids Tilapia and other cichlids Salmons, trouts, smelts Flounders, halibuts, soles Cods, hakes, haddocks Miscellaneous coastal fishes Herring, sardines, anchovies Tunas, bonitos, billifishes Sharks, rays, chimaeras Freshwater crustaceans 2000(tons) 570,965 680,066 805,139 1,008,471 8,673,042 6,039,972 20,628,706 5,828,375 857,749 568,469 2002(tons) 592,962 682,639 806,998 918,840 8,392,479 6,471,124 22,472,563 6,088,337 818,542 818,993

052 2. United Nations. 2002.647 276. octopuses Freshwater mollusks Miscellaneous marine mollusks 222.700 798. cuttlefish.849 ‡ ‡ ‡ ‡ Source: Adapted from FAO.949. FAO Yearbook. Food and Agriculture Organization.561 1.516 825. Fishery Statistics.699 264.‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Lobsters.101 747.660.173. Rome.272 633. prawns Oysters Mussels Scallops Clams Squids. spiny-rock lobsters Shrimps. parts . Capture Production.276 660.351 222.132 2.714 249.497.979. Vol. With permission.336 186. 94/1.651 3.286 1.339 3. Italy.491.404 595.

Furthermore.1 Major reasons for overfishing are use of sophisticated techniques. . ‡ which adversely affect breeding of the species and large government subsidies in ‡ this sector facilitating overexploitation and limitation of resources. overexploited. are either ‡ fully exploited. depleted. about 69% of the world¶s fisheries. or slowly recovering from the effects of ‡ overfishing.*** OVERFISHING ‡ The FAO has estimated that 19% of the ‡ world¶s major fishing grounds have either reached or exceeded their natural limits ‡ and that at least nine fishing areas. ‡ pollution and overfishing have severely depleted fish population affecting several ‡ maritime countries.

4 The recent decline in salmon stocks in that ‡ country has led to conservation measures. a highly ‡ preferred fish in the Indian subcontinent.Over fishing ‡ There are specific examples for diminishing fish stocks. ‡ Canada had to close down many processing plants that depended on a few selected ‡ species such as cod and salmon. and development of value-added products. Several years ago. India. ‡ improvements in handling. which included selective harvesting. the landing of the fish in the western coast of India has fallen alarmingly. augmentation through aquaculture. ‡ Another example is that of white pomfret. .3. According to the Central Marine Fisheries ‡ Research Institute. Mumbai.

while skipjack stocks appear to be unaffected. Of these. . as a result of intensive trawling and introduction of gears such as purse seines. Thiswas chiefly due to overfishing. Another example is of tuna stocks in the Indian Ocean. dominated by yellowfin and skipjack tuna. which caused destruction of juveniles as well as the trampling of the bottom habitat. yellowfin and big eye tuna stocks are fully exploited.Over fishing ‡ ‡ ‡ ‡ ‡ ‡ Introduction of mechanized bottom trawling in the late 1950s resulted in a 2. resources in the 0 to 50 m depth zone were significantly exploited. ‡ nearly a third of world total. However.7-fold increase in the catch of demersal fish from the Indian Ocean.

Indonesia. Japan. ‡ India. ‡ freshwater fish is cheaper and is an indispensable source of animal protein. as it ‡ is preferred among the lower income groups in the Asian countries.Aquaculture ‡ Asia produced about 91% of the world¶s total cultured fish.1 As many as 39 and 52 species are cultured in China and Korea. respectively. Republic of Korea. and Thailand topping the ‡ list. Among the . Philippines. ‡ 6 Seafood Processing: Value Addition Techniques ‡ Freshwater aquaculture is a major source of growth in world fisheries. with China. In general.

20 Norway. and accounted for about 65% of the total production. ranked first in the total aquaculture output in 2000. Consumer demand for white. mainly. Because of its diminishing wild stock. China and India. Chile.4. Atlantic salmon (Salmo salar) is important among various species cultured worldwide. easy-to-prepare fillets was the reason for rapid rise in farming of catfish and tilapia in the United States. The major share was carps (68%).39% to the total aquaculture production. .‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Finfish. with a share of 23 mt. the United Kingdom. with a contribution 1 mt or 2. and the United States are the major producers of farmed salmon. consumed mostly in the producing countries.

and Malaysia. Bangladesh. Since 1990.‡ Shrimp farming is one of the most rapidly developing areas of the international ‡ seafood industries.000 t of this shellfish. but the average harvest size is ‡ between 9 and 11 inches in length. The shellfish can grow up to 13 inches. Farmed black tiger has a mild or almost bland ‡ flavor. out of a total world production close to . compared with the prominent taste of its marine counterpart. Thailand ‡ farmed about 300. black tiger (Penaeus monodon) is the main shrimp ‡ farmed. Important ‡ suppliers include Thailand. India. Indonesia.

the ‡ white spot virus caused dramatic drop in production of shrimp making significant ‡ financial losses to Asian farmers.1 Table 1.3 shows world production of some ‡ major aquacultured fishery items in 2000. and is often used in pasta dishes with vegetables.000 t. There is a large variety of black tiger shrimp products in the ‡ world markets. .‡ 570. During the last decade. in 2000. The shellfish is often an ingredient in combination dishes with ‡ fish. predominated by individually quick-frozen (IQF) or block-frozen ‡ headless shrimp.

21 . ‡ and Thailand 724. Indonesia (864. producing 26 mt (worth US$26 ‡ billion) of fish and shellfish in 2001.000 t). Other major producing countries in 2001 were ‡ India (2.000 t). Japan (802.‡ Asian countries.000 t).2 mt).000 t). Indonesia (864. China ranks first in fish farming.

2002.Production of Some Major Fishery Items through Aquaculture in the Year 2000 ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Species Freshwater fish Salmon Catfish Trout Mollusks Aquatic plants Diadromous fishes Crustacea Marine fishes Source: Adapted from State ofWorld Fisheries and Aquaculture.000 280 140 10. Rome. Italy.010 .801 1. Production(1000 t) 19.732 10.130 2.257 1. With permission. Food and Agriculture Organization of the United Nations. Japan.648 1.

increasing environmental awareness all over the world ‡ has resulted in demand for quality products and services.000 t of the shellfish from aquaculture operations. exporters to Europe ‡ have been required to comply with environmental legislation and regulations in ‡ order to be able to export to Europe. and Europe with more than 600. Spain. ‡ Over the past years. and the United Kingdom are other major shrimp importing countries. France. . As a consequence.‡ Japan. The farmed shrimp has ‡ received a negative image in Europe because of occasional presence of antibiotic ‡ residues and other hazardous substances. The international shrimp suppliers annually serve the United States. ‡ Japan.

These new products supplement the market through ‡ variations in package. New products that provide similar performance at lower ‡ cost than the original product . New products that provide improved ‡ performance and greater perceived value ‡ ‡ Repositioned products. These involve high cost and risk to the company. ‡ ‡ Improved and revised existing products.** Classification of New Products ‡ Classically innovative products. etc. recipes. if successful ‡ ‡ Product line extensions. ‡ but can be highly beneficial. These are existing products that are targeted for new ‡ markets or market segments ‡ ‡ Cost-reduced products.

canned stretched meat/soup. Seafood stew Accelerated freeze boil-in-bag Seafood salad dried Scallop: live. breaded fritters. Grilled steaks . frozen. cooked/uncooked Fish fillets. fresh.‡ Crustacea Mollusk Finfish ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Live Mussel: live. fresh: half shell. head-on in Raw steaks shrimp boil-in-bag. vacuum Cooked tuna light meat Head-on. double skinned. IQF. half shell. Fish burger shrimp Cuttlefish: fillets. Live Fresh/frozen: shucked meat Fresh: whole/dressed (IQF/block frozen) Frozen: whole. entries Composite fillets from (Nobashi) Squid: peeled. mince Butterfly tail-on frozen blocks or IQF. vacuum Peeled tail on Value added: smoked. tail-on. shucked Frozen: Bulk/IQF Peeled tail-on shrimp meat. canned packed. skin tray-packed. breaded.

fried. battered ‡ Shrimp delights Clam: live. soups. chowders. juice. with shell/half ‡ Cooked head-on shell stuffed. smoked. Cooked light meat ‡ shrimp shucked meat in sauce. ‡ Cooked.‡ Breaded butterfly block-frozen with or without roe. smoked. peeled. cakes etc. fresh: shell on. uncooked. canned. ‡ deveined tail-off breaded. breaded. half ‡ shrimp shell. ‡ Breaded round shrimp breaded. IQF. ‡ deveined tail-on Oyster: live. fritters ‡ Shrimp rings ‡ Shrimp-based meals ‡ Breaded baby clams ‡ Cooked lobster .

soup and stew. cooked and uncooked meat Value added Smoked. block frozen without shells.** Main Product Forms of Bivalves in International Trade ‡ ‡ ‡ ‡ ‡ Musel Live Shell on Fresh Half shell. shucked meat in sauce . canned meat. entrees ‡ ‡ ‡ ‡ ‡ ‡ Oysters Live Shell on Fresh Half shell. half shell. shucked meat. shell on Fresh Meat Frozen IQF. canned. breaded and battered (frozen). shucked meat Frozen Whole. shucked meat Frozen Whole. shucked meat. fritters. with or without roe Value added Smoked meat. breaded. stews. Entrees ‡ ‡ ‡ ‡ ‡ ‡ Scallop Live Rinsed. fritters. cooked and uncooked Value added Smoked. half shell. breaded. soups.

stuffed. raw and steamed Value added Canned meat. chopped or minced. breaded. shell on Fresh Meat. biscuits. whole with shell meat. whole steamed Frozen IQF half shell. Pre-fried strips. chowders. clam juice. cakes .Main Product Forms of Bivalves in International Trade ‡ Clams ‡ ‡ ‡ ‡ ‡ Live Rinsed. fried.

squid. cuttlefish ‡ ball. canned shrimp. canned tuna in oil Comminuted products ‡ Comminuted breaded fish finger. fish cake. minced fish. breaded squid ring. baby clam. prawn burger . sardine in tomato sauce. octopus. milk fish in tomato sauce. milk fish in oil. comminuted cuttlefish sausage. fish (mackerel) in tomato sauce. crab meat. cuttlefish.Major Fish and Shellfish Product Forms Traded by ASEAN Countries Canned products: ‡ ‡ ‡ ‡ Anchovy. comminuted fish noodle. ‡ fish ball.

shrimp. dried under varied conditions ‡ Fermented products Fermented sauce. ‡ cuttlefish. eel. muscle. pickled prawn.Major Fish and Shellfish Product Forms Traded by ASEAN Countries Dried products ‡ Several fish and shellfish. squid ring . fish paste. shrimp Paste Frozen products ‡ Several products including IQF fish fillets.

fishing techniques. enhanced. and scientists. Unlike all other major food supplies. This is particularly so with respect to seafood. . the inherent nature of seafood makes them more susceptible to food-borne hazards. types of products. In addition.Post harvest Quality Changes and Safety Hazards 2nd lecture 20Jan ‡ Freshness and quality are perceived differently by consumers. and location. processors. ‡ There is an unusual diversity in the seafood industry depending on the types of harvest. the production of ‡ seafood cannot be directly controlled. or accurately predicted. Maintenance of the quality of both wild and aqua cultured fish is more difficult than in the case of other muscle foods. ‡ the freshness and quality of which are subject to wide interpretations. regulatory officials. production volumes.

contamination with pollutants. Small fish that have been feeding heavily prior to being caught may undergo tissue softening and break easily after death due to autolysis. size. composition. rapid microbial proliferation. comparatively higher contents of unsaturated lipids as well as soluble nitrogen compounds influence autolysis. and cultivation conditions are the factors responsible for changes in intrinsic quality.‡ ‡ ‡ ‡ The quality of fishery products is influenced by both intrinsic and extrinsic factors. ‡ ‡ . Larger fish have higher marketability and value because of the higher yield of edible material and longer shelf life. Species. the presence of parasites. Fatty fish such as sardines and herrings deteriorate more quickly than lean fish. spawning. toxins. and spoilage. sex. The biochemical characteristics of fish muscle such as low collagen.

. methods of catch (gill net.‡ The extrinsic factors influencing the quality of harvested fish are: ‡ 1.). nutritional deficiencies. ‡ 2. or trap. ‡ 3. Developing high quality seafood products begins with the consideration of the condition of the animal in water. the location of catch. hygienic conditions on the fishing vessel. or seasonal changes on the intrinsic quality and the effect of the method of capture on the natural state. and storage conditions. longline. on-board handling. etc. season. processing. handline. the impact of environmental stresses.

Very soft muscle. spoilage *** Schematic representation of the postmortem event occurring in fish muscle .Pre-rigor Rigor Ca ++ Post-rigor Death ATP Ph Bacteria Time Most similar to live tissue. degradation of proteins. Tende of muscle. fats. Fresh flovor and aroma Stiff tissue. and nucleic acids.

then the whole body becomes inflexible and rigid.5.8±6. particularly on the difference of temperatures between that of water and storage. . Aerobic respiration ceases and anaerobic oxidation of glycogen leads to accumulation of lactic acid. the shorter the time from death to rigor and vice versa. The onset of rigor depends upon the temperature of the fish. resulting in a drop in the muscle pH from about 6. The final pH depends upon the species and composition of the animal. Most fish and crustaceans. whereas its content is higher in bivalve and mollusk shellfish. have a lower carbohydrate content. The greater the difference.SPOILAGE OF FRESH FISH ** Postmortem Changes Live fish muscle is relaxed and elastic. however. Immediately after death rigor mortis sets in.

fish should be filleted postrigor. .During rigor. the loss of adenosine triphosphate (ATP) due to autolytic degradation (about 1 M/g tissue) results in a stiffening of the muscle as a result of the irreversible association of myosin and actin molecules. Fillets prepared in rigor will be stiff with poor yields. Rigor mortis of fish has technological significance since the process influences the quality of fillets.1 depicts a schematic representation of the postmortem events that occurs in fish muscle. which secrete slime to the extent of 2±3% of the fish mass that creates problems in processing. Slime is formed in certain cells of fish skin and the process becomes very active just after death. If the fillets are removed from the bone Figure 2. This is particularly so in most freshwater fish. Ideally. Resolution of the rigor is a slow process essentially due to the low pH-favored hydrolysis of actomyosin by acid proteases such as cathepsins that are present in the muscle. Slime contains large amounts of nitrogenous compounds and these provide good nourishment for microorganisms contaminating the fish from the environments.

. On the other hand.Pre-rigor. the fillets absorbed 3% salt showing a 6. The texture may also become firm and dry if stressed fish is processed before rigor mortis. the muscle can contract freely and the fillets will shorten following the onset of rigor. 10. the pre-rigor fillets lost 7% in weight in 3 h and absorbed the same amount of salt. Furthermore. and 20 C. It has been shown that when the post-rigor fish.5% increase in weight within a period of 1 h. Maximum contraction of salmon fillets was attained after 12 h of storage at 20 C. Figure 2. and post-rigor conditions cod fillets. and this phenomenon is called gaping. Figure 2. was immersed in saturated brine. in-. the behavior of the fillets during processing also differs depending upon whether they are collected from pre-rigor or post-rigor fish. Fillets also undergo changes in length depending upon rigor state and storage temperature.3 shows reduction in the length of pre-rigor salmon fillets during storage at 0. the shortened fillets were less shiny and hence had a poor appearance as compared with the post-rigor filleted product.7 The influence of rigor on the salt absorption behavior of salmon and cod fillets have been reported. The contracted fillets never regained its original length during different handling conditions.4. while at 0 and 10 C a maximum contraction was attained after about 40 h of storage.2 depicts the influence of brining on pre-. Further.

the initial biochemical quality of the muscle is prone to rapid changes due to cessation of respiration. and inosine (HxR) by autolytic enzymes . oxidation of lipids. inosine monophosphate (IMP).The biochemical changes during fish spoilage and the role of intrinsic and extrinsic factors on the phenomenon have been reviewed by several scientists. Immediately after death. breakdown of cellular ATP. autolysis action of photolytic enzymes on the muscle. adenosine monophosphate (AMP). and the metabolic activities of microorganisms. The ATP is sequentially degraded to adenosine diphosphate (ADP).

and 3 hour . 2. and post-rigor cod fillets during brining for 1. in-.Weight changes (%) Pre-rigor 6 4 In-rigor 2 o 1 -2 Post-rigor Hours 2 3 -4 -6 Average weight changes of pre-.

The result is an increase in the level of muscle-derived nitrogen. trypsin. that result in the enhancement of spoilage.23 .21 The autolytic reactions nevertheless can support invasion of the muscle by organisms present in the intestines.20 The changes in the fish muscle as a result of these reactions may provide favorable conditions for bacterial proliferation. chymotrypsin. One of the most adverse effects of autolytic proteolysis is the belly bursting of pelagic species such as herring and capelin. Rough handling can damage cellular structures that result in the release of autolytic enzymes including proteases. suggesting the role of microorganisms in spoilage. However.22 The contribution of autolysis and microbial reactions in change of nonprotein-nitrogen compounds of Antarctic krill stored at 3 and 20 C has been studied.19. favoring proliferation of degenerative microflora and hence a shorter shelf life. Presence of a cathepsin D like proteinase of lysosomal origin can play a vital role in the degradation of squid mantle muscle. and peptidases that also act on the muscle during postmortem storage. the reactions per se do not cause significant spoilage of the muscle.3 It was found that nonprotein-nitrogen formation as an indicator of autolytic reactions varied with respect to the harvesting season of the fish.7.11 The spoilage of cephalopods is dominated more by autolysis.Action of Muscle Proteases Fish muscle contains several proteases including cathepsins.

. 1-octen-3-ol. These compounds include cis-4-heptenal. Cellular phospholipases are known to hydrolyze the lipids. probably due to the involvement of lipases present in the digestive enzymes.5-octadien-3-ol.24 Fish lipids are also prone to hydrolysis by lipases with the formation of free fatty acids.24.27 The pro-oxidative activity due to haem proteins continued longer than that due to lipoxygenase. rich in n-3 polyunsaturated fatty acids. ketones. and hexanal. and alcohols causes development of off-flavors.25 The formation of fluorescent compounds resulting from the interaction between lipid oxidation products and biological amino constituents has been noticed during chilled storage. The breakdown of hydroperoxides into aldehydes. which are inactive in the oxidative chain propagating mechanism. The most abundant degradation products of the hydroperoxides formed from arachidonic and docosahexaenoic acids are 12.and microsomal enzymes from animal tissues can also potentially initiate lipid peroxidation producing hydroperoxides. particularly. which remove superoxides from the peroxidation mechanism. Fish lipids. trans-2-heptenal.24±27 Lipoxygenases are concentrated in the skin tissue and remain active for upto 48 h of chilled storage. Other enzymes useful in this respect are superoxide dismutase and catalase. Lipid hydrolysis is more in ungutted than in gutted fish.27 The extent of lipid oxidation can be reduced by glutathione peroxidase. stable products. and also 1. giving rise to n-3 aldehydes that cause distinctive oxidative off-flavors. are very susceptible to oxidation. etc. phospholipids that leads to increased oxidation of the hydrolyzed lipids. Lipoxygenase-dependent oxidative activity has been detected during chilled storage of fatty fish species such as sardine (Sardina pilchardus) and herring (Clupea harengus).24. which reduces unstable lipid hydroperoxides to nonradical. trans-2-cis-4-heptadienal.and 16-hydroxy acids.25.

and humans during handling and processing. but becomes quickly contaminated by surface as well as intestinal bacteria. Moraxella. Shewanella. Microorganisms are found on the outer surfaces (skin and gills) and in the intestines of live and newly caught fish. and bacteria from water. The fish muscle is sterile at the time of catch. and Brochothrix. rodshaped bacteria and in particular Psuedomonas. aerobic or facultative anaerobic Gram negative. Photobacterium. Microorganisms associated with fishery products generally reflect the microbial population in their aquatic environment. high numbers of Enterobacteriaceae may be found. Lactobacillus. with psychotrophic Pseudomonas and Shewanella spp. and Aeromonas spp. Coryneforms. Dominating after 1 to 2 weeks of storage. The microflora of fish from temperate waters is dominated by psychrotrophic. for example. equipment. Flavobacterium. At higher storage temperatures. 28 Microbial activity is responsible for spoilage of most fresh and several lightly preserved seafood. Acinetobacter. there is a shift in bacterial types. During chilled storage. Micrococcus.Microbial Spoilage It has been estimated that about one-third of the world¶s food production is lost annually due to microbial spoilage. Vibrio. In polluted waters. Clostridium. . The Gram positive organisms that are isolated from fish include Bacillus.

The latter reacts quickly with atmospheric oxygen making a peroxy-radical (LOO·). are very susceptible to oxidation. Lipid oxidation is comparatively more during frozen storage than during chilling (0 to 2 C) storage. giving rise to n-3 aldehydes that cause distinctive oxidative off-flavors. The process is initiated by removal of a proton from the central carbon of the unsaturated fatty acid. These compounds include cis-4-heptenal. usually a pentadiene moiety of the fatty acid. and microsomal enzymes from animal tissues can also potentially initiate lipid peroxidation producing hydroperoxides. Fish lipids. and formation of a lipid radical. etc. trans-2-cis-4-heptadienal.Lipid Oxidation Lipid oxidation is associated with early postmortem changes in the fish tissue. ketones. The reactions are favored by activation of haemoproteins and increase in free iron. trans-2-heptenal. Enzymes such as lipoxygenase.24±27 . and alcohols causes development of off-flavors. while antioxidants negatively influence the oxidation. The breakdown of hydroperoxides into aldehydes. The chain reaction involving the peroxy-radical results in the formation of hydroperoxides that are readily broken down and catalyzed by heavy metal ions to secondary products. and also 1. and can be both nonenzymatic as well as enzymatic. peroxidase. and hexanal. rich in n-3 polyunsaturated fatty acids.5-octadien-3-ol. 1-octen-3-ol.

and Alteromonas putrefaciens.37 Bacteria initially grow at the expense of soluble. Instead.35 The role of Aeromonas hydrophila in the spoilage of tropical fish has been recognized. are mesophilic ones including Bacillus and Micrococcus spp. . P. for example.36 Some of the other major microbial spoilers include Pseudomonas fluorescens. and Proteus spp. Aeromonas. Organisms belonging to Pseudomonas spp. all the contaminant organisms are not equally responsible in the spoilage process. Therefore. perolens.30 Although the level of bacterial contamination influences fish spoilage. a count of organisms producing hydrogen sulfide (H2S) has been found to be a better indicator of fish quality. 20 C. the microflora. total viable count can be a poor indicator of both the quality and the remaining shelf life of chilled fish. bacterial spoilage of fish was essentially caused by organisms belonging to Pseudomonas and Alteromonas spp. which will ultimately grow on the products. low molecular weight compounds present in the fish muscle and slime that serve as nutrients.33. were found to cause proteolysis in shrimp..At higher storage temperatures.

Thereafter. and other volatile compounds. This stage is also marked by adverse changes in the organoleptic quality of the fish. be taken as a general index of the extent of proteolysis and hence.The bacterial spoilage reactions in chilled fish have been elucidated. The contaminant organisms initially utilize lactic acid and nonprotein-nitrogen compounds. such as mercaptans and H2S. ammonia. causing breakdown of proteins accompanied by increase in amino acids and volatile sulfur compounds. dimethylamine (DMA). particularly trimethylamine-oxide (TMAO) with the liberation of trimethylamine (TMA). spoilage. thus. the bacterial counts increase to above 10 power 8 colony forming units (cfu) per cm2 skin surface or per g tissue. . During 4 to 7 days of storage of fish in ice. The number of H2S producing bacteria could. a sharp reduction in the content of free amino acids can be noticed without any significant extent of proteolysis.

Fish products with high salt contents may spoil due to the growth of halophilic bacteria. . preservatives. and yeast. salt. aw. The bacterium has also been identified as the main spoiler in vacuum-packed cod and ice stored squid. atmospheres. During the storage of seafood at particular conditions of temperature. and eventually produce the metabolites responsible for offflavors and sensory product rejection. these SSOs grow faster than the remaining microflora. whereas in lightly salted fish. have been recognized as the specific spoilage organisms (SSOs) in iced fresh fish such as cod. etc. spoilage could be due to lactic acid bacteria and certain Enterobacteriacea. anaerobic bacteria. Modified atmosphere-stored marine fish from temperate waters are spoiled by the CO2-resistant Photobacterium phosphoreum.Shewanella putrefaciens and Psuedomonas spp.

taste. During storage. and nutritional value.Flavor Changes Fresh marine fish are nearly odorless. that are responsible for flavor changes in fish. Associated with the lipid oxidation compounds. ammonia generated by the action of endogenous enzyme urease on urea influences the flavor. color. the action of endogenous enzymes in the postmortem tissue contributes to flavor changes. alcohols. Rapid oxidation of large amounts of unsaturated lipids in fish is a major reason for changes in smell. etc. rapid formation of ammonia in shrimp . texture. formation of several volatile compounds due to microbial action results in significant loss of fresh fish flavor. because they contain only a small quantity of volatiles. Enzymatic as well as nonenzymatic oxidation of polyunsaturated fatty acids of fish muscle produce a variety of carbonyls. Similarly.

Changes were observed in the octopus arm muscle during the early stage of chilled storage as a result of the autolysis of myosin heavy chain and also paramyosin. the gel strength (compressive force) of red hake (Urophycis chuss) was reduced to 46% after being stored in ice for 3 days. Fish can be grouped into three types according to their texture (Chapter 1). and collagenases are all involved in the softening of fish tissue during storage. chymotrypsin. significant reduction in breaking force of washed mince has been reported. During ice storage of threadfin bream up to 6 days. These changes can influence the surimi quality made from fish. Similarly. alkaline proteases. . Muscle proteases including cathepsin D and cathepsin L. and to 63% when stored in chilled seawater. Fish is generally softer than red meat because of its low content of connective tissue and lower degree of cross-linking. trypsin. The textural deterioration of fish takes place essentially due to degradation of the connective tissue by endogenous proteases. increased myofibrillar space and transverse shrinkage. gaps in the extracellular matrix. calcium-activated proteases (calpains). a decrease in the breaking force and deformation of surimi has been observed in the big eye snapper stored in ice.Changes in Texture Texture is an important quality parameter of muscle foods including fish. As a result of proteolysis during storage. alterations in the muscle postmortem such as detachment of sarcolemma.

Sign up to vote on this title
UsefulNot useful