Food Processing Strategies for Quality - UK Essays.
The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products.
Working Papers No 001. Fish Handling, Quality and Processing: Training and Community Trainers. EAC have standards and regulations to protect consumers and encourage better handling and processing of fish. These standards are based on those promoted by Codex, an international organization that develops worldwide.
An estimated 40% of total fish landing in Nigeria is lost as post-harvest losses (6). It was estimated that 20 to 50% of the fish produced in the remote costal centers and many tropical countries.
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Food processing is any method used to turn fresh foods into food products. 1 This can involve one or a combination of various processes including washing, chopping, pasteurising, freezing, fermenting, packaging, cooking and many more. 2 Food processing also includes adding ingredients to food, for example to extend shelf life. 3, 4.
Ancient methods of preserving fish included drying, salting, pickling and smoking.All of these techniques are still used today but the more modern techniques of freezing and canning have taken on a large importance. Fish curing includes and of curing fish by drying, salting, smoking, and pickling, or by combinations of these processes have been employed since ancient times.
Canned fish are subject to deteriorative changes during heat processing and subsequent storage. For example, meat discoloration may occur if the product is overprocessed. Struvite, a harmless glass-like crystal of magnesium compounds, may develop in canned tuna after an extended storage period; the use of appropriate food additives, such as chelating agents, usually minimizes the problem.