After
the net...
Dr
K Devadasan reviews the various steps that should be taken to deliver
a quality product, starting from the point of catch through each process
of the value chain
The
seafood sector has been globally recognised as a significant source
for providing the growing protein requirements of the ever-increasing
human population. For the industry to grow, alertness in processing
has to start right from the point of catch and continued through each
subsequent step of handling and processing.
Handling the catch
Whether the fish is intended for sale in a fresh condition or as
a processed product, it should be ensured that it reaches the consumer
or the processor in the freshest condition possible. To ensure this,
the handling practices adopted onboard the fishing vessel are extremely
crucial.
It is critical that the fish is washed well, sorted according to species
and size and cooled to approximately 0°C employing hygienic methods,
and then appropriately stored.
Freezing methods
Initially, plate freezers and air blast freezers were the most
common machinery used for freezing marine products. Radical changes
have taken place in the freezing set up over the years and several modifications
have been brought about in the entire infrastructure. The spiral freezer
is an important modification in the conventional air blast freezer where
a long conveyor belt is compacted into the relatively small chamber
to ensure continuous freezing of the product. Yet another improvement
in the freezing process is the employment of cryogenic techniques such
as employment of liquid nitrogen and solid carbon dioxide. This method
is particularly useful for processing value-added products like individually
quick frozen (IQF) shrimp. The process is very rapid and the product
suffers very little weight loss.
A recent development in the freezing technology is the advent of a combination
freezing system involving cryogenic freezing followed by air blast freezing.
The equipment enables fast and efficient crust freezing of wet or sensitive
products using a cryogenic system followed by their handling in a spiral
belt freezer or fluidised belt freezer. By this method, the product
retains its original shape and the freezing loss is minimal.
....CONTD
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