mary ann l. dalaguit1 fish porcessing
TRANSCRIPT
![Page 1: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/1.jpg)
Fish 301CPost Harvest Fisheries
Prepared by:Dr. Mary Ann L. Dalaguit
![Page 2: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/2.jpg)
Aquatic Resources of our country do not only serve as a
source of food but are important economically.
![Page 3: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/3.jpg)
Why?
![Page 4: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/4.jpg)
Because they can • Provide job opportunities• Income and • foreign currency for the people and
country when exploited in a sustainable way
![Page 5: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/5.jpg)
What is the present situation of the products from the aquatic
environments?
![Page 6: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/6.jpg)
• The potential to harvest more products from aquatic environments is now very much limited.
• Production is decreasing as more and more fisheries are getting heavily or over exploited.
• At the start of 1990’s around 69% of the world’s traditional species were fully exploited, overexploited, depleted or in the process of rebuilding due to depletion (FAO, 1995).
![Page 7: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/7.jpg)
Simultaneously, the demand for protein worldwide is increasing as the human population grows (Ward.1996)
How to cope the shortage between production and demand?
![Page 8: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/8.jpg)
One means of reducing the shortage between production and demand is to efficiently utilize aquatic resources by the application of effective processing technology to reduce post-harvest losses and wastage.
![Page 9: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/9.jpg)
What is Fish Processing Technology?
• This includes the different processes and techniques employed in the post-harvest handling, processing and marketing of aquatic products from the time of harvesting to final utilization.
![Page 10: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/10.jpg)
What is the main purpose of the application of processing
technology in aquatic products?
• Preventing or delaying spoilage
![Page 11: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/11.jpg)
What causes spoilage?
• Spoilage is brought about by microorganism, enzymes, and physical or mechanical means
![Page 12: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/12.jpg)
What are the different processes and techniques employed to delay
or prevent spoilage?
• Canning• Freezing and refrigeration• Fish Curing
– Salting– Drying and dehydration– Smoking– Pickling
![Page 13: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/13.jpg)
What is canning?
• It is a process which produces a commercially sterilized products that is shelf-stable for several months.
• The initial bacterial load in the product is reduced to an acceptably low level depending upon the organism the process is designed to destroy.
![Page 14: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/14.jpg)
• The canning process involves the placing of fish in the freshest possible condition into the can, removal of air by heat treatment, and hermetically sealing the lid and sterilizing the fish by further processing.
• The second heat treatment must be carried out at temperatures around 120oC using steam under pressure or in retorts.
![Page 15: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/15.jpg)
What is Freezing and Refrigeration?
• It is the lowering of temperature to a degree or point where microorganisms is inactivated.
![Page 16: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/16.jpg)
What is Fish Curing?
• It includes all the methods of fish preservation except canning and refrigeration.
![Page 17: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/17.jpg)
What are the methods of Fish Curing?
– Salting– Drying and dehydration– Smoking– Pickling
![Page 18: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/18.jpg)
What is Salting?
• It is a method of fish curing wherein the moisture content of fish is lowered to a point where bacterial and enzymatic activities are retarded.
![Page 19: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/19.jpg)
What is drying?
• It is process in which the removal of moisture is effected by exposure of the products to natural currents of air/or direct sunlight.
![Page 20: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/20.jpg)
What is dehydration?
• It is the process of removing moisture from the product though artificial means.
![Page 21: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/21.jpg)
What is smoking?
• It preserves through the combined effects of drying, salting, heat treatment (if precooked) and the deposition of chemicals produced from the burning of wood.
![Page 22: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/22.jpg)
What is pickling?
• It is one of the methods of fish curing wherein preservative action is due to the combination of vinegar and salt.
![Page 23: Mary Ann L. Dalaguit1 fish porcessing](https://reader036.vdocuments.site/reader036/viewer/2022062412/587176c31a28ab230b8b520b/html5/thumbnails/23.jpg)
Answer briefly1. What are the economic uses of fishery
resources?2. Describe the present situation of our
fishery resources.3. How will you handle the discrepancy
between production and demand?4. What is fish processing technology?5. What are your expectations from this
subject?