Fish processing plant

All of the above implies that canned fish has an enormous nutritional value, equal to that offered by completely fresh fish. In the preservation process, the addition of chemicals and preservatives is completely avoided, working on the basis of cooking and vacuum packing to guarantee the freshness of the fish over time.

All this process is carried out in an artisanal and manual way, following strict sanitary protocols and techniques that have been used for several generations, with the aim of ensuring the quality of the fish that arrives to our pantry and that we will finally put on the table of our families.

What is the processing of fish?

The fish is transformed into different by-products through the processes of washing, sanitizing, filleting, heading and skin removal. The product obtained may be reprocessed or fractionated as fillets, whole, whole gutted and/or headed, intended for human consumption.

What is fish putrefaction?

Bacterial spoilage is generally considered to be the main cause of unsterilized, non-frozen fish becoming unacceptable to the consumer. As the spoilage flora proliferates, the fish becomes increasingly spoiled.

What raw material is obtained from fish?

The raw material of whole fish caught for fishmeal production is mainly small, bony, oily, short-lived, fast-growing fish that have little or no demand for human consumption.

Fish transformation process

As a feed ingredient for poultry, laying hens, pigs, ruminants, dairy cows, cattle, sheep, and aquatic animals (shrimp, fish and others), notably decreasing the industrial production costs of these animals due to their rapid growth, better nutrition, improved fertility and the notorious decrease in the possibility of diseases.[citation needed].

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Fishmeal can present spontaneous combustion, therefore the necessary precautions should be taken to prevent this phenomenon when stored or transported. Such precautions extend to but are not limited to ventilation, physical distribution, and control of temperature changes.

How are temperatures used in fish preservation?

– Fish usually allows a temperature between 0ºC and 2ºC for approximately a maximum of three days. However, it is best to consume it on the second day at the latest. – Before refrigerating it, it must be properly cleaned.

What does the fish use to produce ATP?

Energy production in post-mortem muscle

Glycogen (storage carbohydrate) or fats are oxidized or “burned” by tissue enzymes in a series of reactions which ultimately produce carbon dioxide (CO2), water and adenosine triphosphate (ATP), an energy-rich organic compound.

How is frozen fish processed?

During the freezing process, the temperature of the fish decreases rapidly from its initial temperature to below 0°C. The temperature of the fish then decreases very slowly until most of the water has changed state to ice. It then drops very slowly until most of the water has changed state and has turned to ice.

Industrial fish processing

The preservation needs of the catch have increased since this type of food has become widespread, since the volume that is currently exploited requires a uniform distribution over time and with increasingly higher conditions of presentation and quality for its use.

It is not the same processing method that is used for an animal caught with a hook, longline or trolling, with which isolated individuals are obtained, without friction or collisions with other organisms, than with a specimen that was caught in a trawl or purse seine fishery, which has suffered pressure and collisions with the whole mass that was trapped in the net, often very large, formed by organisms with a greater resistance than the edible species.

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The quality of the sea products when they reach the factory or the market is not equal either if they were not handled correctly in the successive transshipments through which they passed since they were caught, if the ice in which they were preserved was not sufficiently crushed, or if their quantity was excessive, which could then mistreat some organisms by the weight of the others.

What to do when a fish has died?

Legally, you have two options for disposing of dead fish from your aquarium: throw it in the trash as organic waste, or bury it in the garden. If you are going to throw it in the trash, first place it in a bag and seal it tightly.

What is the cooking temperature of fish?

COOKING CORRECTLY! Finfish should be cooked to an internal temperature of 145° F (63° C). If you do not have a food thermometer or when its use is not appropriate, follow these tips to determine when the fish is cooked.

What are the products derived from fishing?

FISHMEAL, FISH OIL AND OTHERS. The most important part of the fishery is destined for direct human consumption; however, day by day and with greater intensity, another large part of it is dedicated to the production of a large series of “by-products” of great importance and economic value.

Fish processing pdf

However, the replacement of marine oil with vegetable oil imposes nutritional limitations on salmon, since these fish need to ingest both preformed EPA and DHA and not their precursor, plant-derived alpha linolenic acid (12). It has been speculated that one of the causes of the expansion of the ISA virus is due to this substitution, since the absence of omega-3 fatty acids of marine origin would produce a weakening of the immune response of the fish, which in itself is affected in the conditions of captivity and stress to which the animal is subjected in the culture cages. Figure 6 shows the decline in the content of EPA and DHA omega-3 fatty acids over time, expressed as a percentage of the total fatty acids in the oil, in salmon oil (obtained from the processing of the viscera, heads and tails) as a result of the substitution of fish oil by oil of terrestrial vegetable origin, since alpha linolenic acid has gradually replaced the EPA and DHA content of the fish fatty tissue, derived from the use of vegetable oils in pellet production, which is reflected in the lower EPA and DHA composition of the oil obtained from viscera, heads and tails (13).

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By Rachel Robison

Rachel Robison is a blogger who collects information on court filings and notices.