FISH

PROCESSING
 Fish

Abt. 20.000 known species

Bony fish
Cod, plaice

Gristle fish
Ray

Shellfish
Shrimp, lobster

Bivalves
mussel
After Harvest

Decomposition
Composition of a fish

Water 65 – 80 %
Fat 1 – 20 %
Protein 14 – 20 %
Vitamins
Minerals
 Decompositon of fish

1) enzymatic spoilage

2) oxidative deterioration

3) bacterial spoilage
oxidative deterioration

rancid odors

colour changes
Fatty acid composition of fish
Min. Max.
14:0 6 8
16:0 10 19
16:1 6 11
18:0 1 4
18:1 9 28
18:2 1 2
18:3 1 2
18:4 2 5
20:1 2 13
20:2 0,2 0,6
20:4 1 2
20:5 5 18
22:1 1 21
22:5 1 3
22:6 7 13
Oil = mainly triglycerides

Triglycerides → free fatty acids

peroxides
Free fatty acids → ketones
aldehydes
bacterial spoilage

TMAO  TMA + Formaldehyde

Decomposition of proteins
 Proteines → poly-peptides

Poly-peptides → free amino acids

Free amino acids → biogenic amines

Biogenic amines → TMA, DMA, NH3

Amino acid decomposition

Lysine → cadaverine

Histidine → histamine
Deterioration processes in fish

Lipids Proteins

Chemical, bacterial and endogeneous enzyme reactions

Oxidation of fatty acids Hydrolysation of proteins to peptides and

Hydrolysation of lipids to free fatty acids amino acids
Deamination of amino acids
Decarboxylation of amino acids
THEREFORE:

Preservation
Preservation

Salted

Smoked

Heated

Cooled

Fermented

Dry
Fishmeal and fishoil production plant
Fishmeal and fishoil
Airdried
On the market
Chilling / freezing

Prolonged shelflife
 SUMMARY
Most spoilage of fish is due to bacterial breakdown.

One spoilage characteristic found in fish and not in muscle foods

is trimethylamine formation.
This odoriferous amine is responsible for the fish smell associated
with spoiling fish.

fish meat has high level of polyunsaturated fatty acids,

which are unstable.

Chilling of fish immediately after harvest is very important

part of preservation.
SURIMI
SURIMI PROCESSING
 SURIMI
BASED
PRODUCTS               

                          

              
surimi.jpg
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Verrine avocat/surimi
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... meat imitation made from surimi.
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