Download - SISTEM PASCAPANEN PERIKANAN KULIAH PENGANTAR ILMU KELAUTAN DAN PERIKANAN OLEH : D A R I U S
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SISTEM PASCAPANEN PERIKANAN
KULIAH PENGANTAR ILMU KELAUTAN DAN PERIKANAN
OLEH : D A R I U S
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Fish Abt. 20.000 known species Bony fish Cod, plaice Gristle fish Ray Shellfish Shrimp, lobster Bivalves mussel
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Fishes are cold blooded vertebrates.
Fish muscle is biochemically similar to mammals.
Fish proteins breakdown more rapidly than mammals.
Fish muscle have certain associated problems like endogenous enzymes, free amino acids and small peptides etc.
Lipids from fish contain high levels of polyunsaturated fatty acids.
The stability of fish lipids is short due to their polyunsaturated nature.
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Composition of a fish
Water 65 – 80 %Fat 1 – 20 %Protein 14 – 20 %
VitaminsMinerals
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Post-harvest changes• Quality of harvested fish depends on these
factors – Intrinsic
• Species, size, sex, composition, spawning, presence of parasites, toxins, contaminants with pollutants and cultivation
• Biochemical characteristics that influence autolysis, rapid microbial proliferation and spoilage are
– Low glycogen– High unsaturated lipids– Soluble nitrogen compds
– Extrinsic• Location of catch, season, methods of actch (gill net,
handline, longline, or trap, etc), on-board handling, hygienic conditions of f/vessel, processing and storage conditions
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Extrinsic Factors• temperature
– lower temperatures retard microbial growth
• relative humidity– higher levels promote microbial growth
• atmosphere– oxygen promotes growth– modified atmosphere packaging (MAP)
• use of shrink wrap and vacuum technologies to package food in controlled atmospheres
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Changes in eating quality of iced cod (Huss, 1976)
FRESH FLAT SWEET/ STALE PUTRID
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PRE-RIGOR MORTIS• Live fish
– Cycles of chemical changes take place continuously in the muscle• these provide energy for the muscle while the fish is swimming, and also
produce substances necessary for growth and replacement of worn-out tissue.
• enzymes are compounds that bring about, and control, these changes
• Low glycogen in muscles contributes to small pH drop– pH 6.2 is maintained (fresh: pH 6.0-6.5)
– The enzymes in the flesh go on working even after the fish is dead• some of them act on those substances that normally keep the muscle
pliable and lifelike.
– During life, the muscle contract and become rigid if its two main protein components were allowed to interact and bond together
• but the bonding is prevented by the presence of substances that keep the muscle pliable
• Fish exhausted by lengthy struggle (stress prior slaughter) give meat poor texture and a low keeping quality
– Rigor mortis duration is shortened• pH remains high
• Muscle type makes maturation time shorter
• Factors highly favorable for rapid spoilage are;– Structure of muscle– Tendency to generate alkaline pH rxn in muscle– High probability of microbial infection during fishing and dressing
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RIGOR-MORTIS• Rigor mortis is shorter in cold-blooded (hours-a day)
• Duration of rigor mortis depends on species, tempt, and condition of fish when caught– Stiffness is delayed when caught and put on ice immediately and stay
chilled• However freshness is extended, as bacterial spoilage only occur after rigor
mortis has passed
• Flesh that goes thru rigor mortis (stiff to relaxed muscle) has better texture and flavor
• Water-holding capacity of proteins is increased– Makes flesh juicier
• Freezing immediately after catch without chilling to allow rigor mortis results in tough texture
• Cooking fish prior to rigor mortis also result in tough texture
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Factor for on set of rigor mortis• Species:
– Some species take longer than others to go into rigor, due to differences in their chemical composition. • E.g. Whiting go into rigor very quickly and may be completely stiff one hour after death, whereas redfish stored under the same
conditions may take as long as 22 hours to develop full rigor. • Trawled codling, 18-22 inches long, gutted and stored in ice, usually take 2-8 hours to go into rigor.
• Condition: – The poorer the physical condition of a fish, that is the less well nourished it is before capture, the shorter will be the
time it takes to go into rigor; this is because there is very little reserve of energy in the muscle to keep it pliable. Fish that are spent after spawning are an example.
• Degree of exhaustion: – In the same way, fish that have struggled in the net for a long time before they are hauled aboard and gutted will have
much less reserve of energy than those that entered the net just before hauling, and thus will go into rigor more quickly.
• Size: – Small fish usually go into rigor faster than large fish of the same species.
• Handling: – Manipulation of pre-rigor fish does not appear to affect the time of onset of rigor, but manipulation, or flexing, of the
fish while in rigor can shorten the time they remain stiff.
• Temperature: – The most important factor governing the time a fish takes to go into, and pass through, rigor because the temperature
at which the fish is kept can be controlled. • The warmer the fish, the sooner it will go into rigor and pass through rigor.
– E.g gutted cod kept at 32-35°F may take about 60 hours to pass through rigor, whereas the same fish kept at 87°F may take less than 2 hours.
– Tempt difference between water and storage of fish
• > difference – the shorter time of death to rigor mortis
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enzymatic spoilage (rigor)
Lactic acid produced
PH decrease
Muscle becomes rigid
Muscle becomes pliable
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Decompositon of fish 1) enzymatic spoilage 2) oxidative deterioration 3) bacterial spoilage
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Deterioration processes in fish
Lipids Proteins
Chemical, bacterial and endogeneous enzyme reactions
Oxidation of fatty acidsHydrolysation of lipids to free fatty acids
Hydrolysation of proteins to peptides andamino acidsDeamination of amino acidsDecarboxylation of amino acids
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Fungi
Molds Yeasts
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Origin of bacteria in fish
Bacterial Number/Square cm
Before decay
Skin 100 – 10,000
Gill 1,000 – 1,000,000
Digestive tract 1,000 – 100,000,000
After decay
Skin 1,000,000 – 100,000,000
Generally, the most importantfactor affecting microbial
growth is temperature.
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bacterial spoilage TMAO TMA + Formaldehyde Decomposition of proteines
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Formation of histamine
Histidine
Histidine decarboxylase
Histamine
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oxidative deterioration rancid odors colour changes
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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.
SUMMARY
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THEREFORE:
Preservation
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Preservation Salting Smoking
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Preservation Salted Smoked Heated Cooled Fermented Dry
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What Is Biotechnology? Using scientific methods with organisms to
produce new products or new forms of organisms
Any technique that uses living organisms or substances from those organisms to make or modify a product, to improve plants or animals, or to develop microorganisms for specific uses
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What Is Biotechnology? GMO- genetically modified organisms. GEO- genetically enhanced organisms. With both, the natural genetic material of
the organism has been altered. Roots in bread making, wine brewing,
cheese and yogurt fermentation, and classical plant and animal breeding
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What Is Biotechnology? Manipulation of genes is called genetic
engineering or recombinant DNA technology Genetic engineering involves taking one or
more genes from a location in one organism and either Transferring them to another organism Putting them back into the original organism in
different combinations
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What Are the Benefits of Biotechnology? Medicine
Human Veterinary Biopharming
Environment Agriculture Food products Industry and manufacturing
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Biotechnology Helps meet human needs Food, clothing and shelter Plants and animals are used in
manufacturing food, clothing and materials for shelter
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BiotechnologyUsed to make products more
useful or desirableEx: conversion of milk into
cheese or yogurt
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EfficiencyMust keep the cost of
improving products as low as possible
Biotech results in greater efficiency
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Greater Production Increases yields Food with unique traits Some contain therapeutants Some designed with nutrient
enrichment Engineered to have a longer shelf
life
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Safety Consumers want foods to provide
needed nutrients and in some cases, enhanced foods
Do not want side effects from those enhanced foods
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IntroductionFood safety is becoming more prevalent today as wewitness both local and International outbreaks of foodborne diseases.• E. coli poisoning from spinage in 2006, affected 200 people in
the United States and Canada. • Dioxins poisoning from animal feed in 1999, affected
approximately 4,100 dogs and cats in United States, Canada and Mexico
• Dioxin tainted food products ranging from eggs to pork distributed form Belgium to Europe and North America, Australia and New Zealand
• Melamine tainted infant milk in 2008 affected 51,900 infants and young children were hospitalized for urinary track and kidney problems in China. Infants in Hong Kong SAR, Macao SAR Taiwan were also affected
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HACCP
• System of process control used by the industry to prevent hazards to the food supply and as a tool in the control, reduction and prevention of pathogens in meat and poultry
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Critical Limit
A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food-safety hazard
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Examples of Critical Limits
Hazard CCP Critical Limitbacterial pasteurizer ≥161oF for
≥15
pathogens seconds
(biological) for elimination of
pathogens from milk
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Examples of Critical Limits
Hazard CCP Critical Limitbacterialdrying drying schedule:
pathogens oven oven temperature: 200oF
(biological) drying time: 120 min.
air flow rate: 2 ft3/min.
product thickness: 0.5
inches
(to achieve aw 0.85 to
control
pathogens in dried
foods )
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Examples of Critical Limits
Hazard CCP Critical Limitbacterialacidification Batch schedule:pathogens product weight: 100 lbs.(biological) soak time: 8 hours
acetic acid concentration: 3.5% volume: 50 gallons(to achieve maximum pH of 4.6 to control Clostridium botulinum in pickled foods)
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Structure, Function and Efficacyof Safe,Healthy High Quality Foods
Biochemistry & Molecular Biology
Microbiology
Packaging & Shelf-Life
Food Product Development
Genomics, Proteomics, Bioinformatics
Biophysical Chemistry,
Materials Science
Chemistry Quality and Functionality
Engineering (Conventional and Emerging )
Bioavailabilty Efficacy
Sensory/Consumer