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8/18/2019 4 Factors Effecting Shelf Life and Storage Life of Fresh Fish
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Factors influencing storage &shelf life of fresh fish
Icelandic InternationalDevelopment Agency (ICEIDA)
Iceland
United Nations University FisheriesTraining Programme (UNU-FTP)
Iceland
National A!atic "eso!rces "esearchand Development Agency (NA"A)
#ri $an%a
Department o& Fisheries andA!atic "eso!rces (DFA")
#ri $an%a
Quality and safety issues in fish handling-----
A course in quality and safety management in
fishery harbours in Sri Lanka
NARA, DFAR, !"DA and #N#-F$%
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Content
& 'hat is shelf life
& Factors affecting shelf life
& (o) to determine shelf life
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Learning Objectives
After this lecture *artici*ants )ill be familiar
)ith+
& Shelf life and factors affecting shelflife of fish ra)
materials
& some monitoring method to determine shelf life of
fish
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Shelf life
& Shelf life can be defined as the *eriod of time that the fish isfit for consumption
& $he limit of shelf life ie )hen the fish becomes unfit forconsum*tion can be determined based on sensory, chemical ormicrobial criteria
& $ime and tem*erature of storage can also be used as criteria todetermine the limit of shelf life
& Quality parameter rather than a safety *arameter
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& !om*osition
& ethod of catching
& %ost har.est treatment& %rocessing /eg free0ing, drying1
Factors affecting shelf life of fishFactors affecting shelf life of fish
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• Larger fish s*oil more slo)ly than small fish
& Flat fish kee* better than round fish& Lean fish kee* longer than fatty fish under aerobic storage& 2ony fish are edible longer than cartilaginous fish
Intrinsic factorsBiological properties influence fish composition
and shelf life
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Factors affecting composition of fish
Season S*a)ning /fat content 3 )ater1
Age 4oung, se5ually mature fish
Se5 Female 3 male
"n.ironment Feed, )ater tem*erature
2ody location Light 3 dark muscles
$y*e of fish Sharks, Ray fish contain highurea%elagic 3 demersal fish
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Method of catching
6 Long line 6 Trawl net 6 Gill net 6 Beach seine
Quick landing Not damaging to fish
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Post-harvest treatment
& (andling on board
%ro*er bleeding, gutting, cleaning
& - Rate of chilling /es*ecially fatty fish1 3 tem*eraturecontrol
& 7%, hygiene, SS8%
& %ackaging, storage 3 en.ironmental conditions
& #nloading 3 auctioning
& Loading, trans*ortation, retail sales 3 *rocessing
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Fish sho!ld reach the end cons!mer in minim!m time
Prolonged time lo'er the sensory !ality o& &ish
ime from the harvest
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Number of unacceptable lots (out of nine) of skipjack tuna transported
from Beruwala fishery harbour to Matugama & Horana
(!anegamarachchi" et al #$$#)
Microbiological !ualit" of fish
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(!anegamarachchi" et al #$$#)
Fluctuation of core temperature in s#ipjac# tuna handled atdifferent time periods along the Mathugama distribution
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E. coli counts of skinned skipjack tuna inmulti-day boats, at pier, in transportvehicles, at stall and at retailed stage
(!anegamarachchi" et al #$$#)
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Post harvest processing influences $ater activit" and
the rate of spoilage changes
Water activity Shelf life
ater activity a'
%resh fish a $'
ried fish a $
%ro*en fish a $+
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%andling on-board
1. Quick landing
2. Stunning !rain spiking !leeding
". Gilling # gutting
$. %lace in a chilling system for &uick cooling
'. Transfer to ice storage
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&ate of chilling ' temperature control
( ) ' ) 1( )
shelf life **S shelf life **S shelf life **S
)ra! claw 1(.1 1 '.' 1.+ 2., ".-
Salmon 11.+ 1 +.( 1.' ".( ".-
Sea !ream "2.( 1 +.( $.(
%acked cod 1$ .( 1 ,.( 2." ".( $./
)alculated 1 2." $.(
ariation o& #hel& li&e 'ith temperat!re
,ate of chilling -helf life
""#* "elative rate o& spoilageHHHuss" .''/
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Pac#aging methodsfor prolonging shelf life
+odi&ied atmospheric pac%aging
Mechanical gas flushing
and sealing with fish fillets
0acuum 1acking
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(ffect of pac#aging on the shelf lifeType of %roduct Storage
temp.Shelf life 0weeks
ir 3% 4%
4eat 0!eef pork poultry 1.( $.$5) 1 " 1 12 " 21
Lean fish 0cod pollockrockfish tre6ally
(.( $.(5) 1 2 1 2 1 "
7atty fish 0herring salmon
trout
(.( $.(5) 1 2 1 2 1 "
Shellfish 0cra!s scampi
scallops
(.( $.(5) , 2 , "
8armwater fish 0sheepshead
swordfish tilapia
2.( $.(5) , 2 2 $
Huss .''/
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(ffect of transportation onshelf life of fish
& %ro*er *acking 3 storage& #se of bo5es
& Adequate icing 3 cooling
& (ygienic conditions
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Methods to determine shelf life
& Sensory e6aluation 6 $orry or "# scheme for cooked fish, Quality nde5 ethod /Q1
for ra)9)hole fish
& )hemical analyses 6 #nfit for consum*tion )hen for instance $:2-N, $A, biogenic
amines ha.e reached a certain le.el
& 4icro!iological analyses
6 #nfit for consum*tion )hen $:! ; -
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Sensor" anal"sis )orr" scheme*Influence of different temperature during
storage )0°, !° and "#°$ on the shelflife
of haddoc# fillets
Adapted from: Olafsdottiret al., 2006
Ch i l d i bi l l i
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Chemical and microbial anal"sis%addoc# fillets stored at +,C .,C and /0,C
TVB-N
(Total volatile basic nitrogen)
TVC (total viable counts) and
Photobacterium phosphoreum (Pp)
Adapted from: Olafsdottiret al., 2006
Quality parameter 9escription Score
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1IM-schemefor Sea bass
Q y p p
Skin )olour: Bright, iridescent pigmentation (
appearanc Rather dull, becoming discoloured (head) 1
Green, yellowish, mainly near the abdomen 2
;dour Fresh seaweedy, neutral (
Cucumber, metal, hey 1
Sour, dish cloth 2
Rotten "
Te
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Changes in sensor" attributes during storage
"yes are
cloudy, sunken
"yes are clear
and conca.e
7ills ha.e
characteristic, red
colour, mucus
absent
7ills are discoloured
)ith e5cessi.e
mucus
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2 curve to predict the storage timeremaining for herring stored in ice or sea
$ater at +,C
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&eferences
& (uss, (( /ed1
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