{"id":194,"date":"2018-07-24T11:28:41","date_gmt":"2018-07-24T11:28:41","guid":{"rendered":"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/?post_type=chapter&#038;p=194"},"modified":"2019-05-16T11:24:54","modified_gmt":"2019-05-16T11:24:54","slug":"fish-grading-chilling-freezing","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/chapter\/fish-grading-chilling-freezing\/","title":{"rendered":"FISH GRADING, CHILLING &amp; FREEZING"},"content":{"raw":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/zt_CM6U9iWI\" target=\"_blank\" rel=\"noopener\"><img src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a>\r\n<\/span><\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Contents<\/strong>\r\n<ul>\r\n \t<li>Introduction\u00a0(Fish and Sea Foods)<\/li>\r\n \t<li>Fish Product<\/li>\r\n \t<li>The Rate of Chilling<\/li>\r\n \t<li>Advantages and disadvantages(chilling and freezing)<\/li>\r\n \t<li>Fish Grading<\/li>\r\n \t<li>Chilling &amp; Freezing<\/li>\r\n \t<li>Suggested Readings<\/li>\r\n<\/ul>\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Introduction<\/strong><strong style=\"text-align: initial; font-size: 1em;\">:<\/strong><span style=\"text-align: initial; font-size: 1em;\">(Fish and Sea Foods)<\/span>\r\n<div>\r\n<ul>\r\n \t<li>\u00a0<strong>Seafood <\/strong>is any form of sea life regarded as food by humans.<\/li>\r\n \t<li>The harvesting of wild seafood is known as fishing and the cultivation and farming of seafood is known as aquaculture, mariculture, or in the case of fish, fish farming.<\/li>\r\n \t<li>\u00a0Seafood prominently includes fish and shellfish. Shellfish include various species of mollusks, crustaceans, and echinoderms.<\/li>\r\n \t<li>Edible sea plants, such as some seaweed and microalgae, are widely eaten as seafood around the world, especially in Asia<\/li>\r\n \t<li>Seafood is an important source of protein in many diets around the world, especially in coastal areas.<\/li>\r\n \t<li>Products, such as fish oil and spirulina tablets are also extracted from Seafood.<\/li>\r\n<\/ul>\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong>Fish Products<\/strong>\r\n\r\n&nbsp;\r\n\r\n<img class=\"size-full wp-image-195 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-39.png\" alt=\"\" width=\"850\" height=\"465\" \/>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Fish Grading<\/strong>\r\n<ul>\r\n \t<li>Grading is selectively harvesting fish so that only the best quality fish are brought.<\/li>\r\n \t<li style=\"text-align: justify;\">The practice is popular in situations under individual fishing quotas where only a limited number of fish are allowed to be harvested.<\/li>\r\n \t<li style=\"text-align: justify;\">Following the latter, but not the spirit of the law, fish are caught, and if not considered optimal in term of size and quality, thrown back into the ocean.<\/li>\r\n \t<li style=\"text-align: justify;\">The practice of high grading allows fishers to get high prices for their limited catch but is environmentally destructive because many of the fish returned to the water die.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Fish Grading objective<\/strong>\r\n<ul>\r\n \t<li>\u00a0Harvesting juvenile fish (Prior to adulthood), before stocking them in fattening ponds.<\/li>\r\n \t<li>Best quality Fish (Bright eyes) having higher yield of flesh.<\/li>\r\n \t<li>Separating faster- from slower-growing stock, for example male and female tilapias.<\/li>\r\n \t<li>Early life of predatory fish when the range of sizes becomes too large.<\/li>\r\n \t<li>Selecting predatory fish for a suitable size to use for controlling fry populations.<\/li>\r\n \t<li>Selecting fish of a suitable size for polyculture.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Chilling and Freezing<\/strong>\r\n<ul>\r\n \t<li>\u00a0Chilling is the process of cooling fish or fish products to a temperature approaching that of melting ice 0\u00b0C \u2013 5\u00b0C.<\/li>\r\n \t<li>Preservation techniques are needed to prevent fish spoilage and lengthen shelf life.<\/li>\r\n \t<li>Inhibit the activity of spoilage bacteria and the metabolic changes that result in the loss of fish quality.<\/li>\r\n \t<li>Spoilage bacteria are the specific bacteria that produce the unpleasant odors and flavors associated with spoiled fish.<\/li>\r\n \t<li>Fish normally host many bacteria that are not spoilage bacteria, and most of the bacteria present on spoiled fish played no role in the spoilage.<\/li>\r\n \t<li>To flourish, bacteria need the right temperature, sufficient water and oxygen, and surroundings that are not too acidic.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>The Rate of Chilling<\/strong>\r\n<ul>\r\n \t<li>The size, shape and thickness of fish<\/li>\r\n \t<li>The method of stowage<\/li>\r\n \t<li>Adequate mixing of ice, water and fish (in ice slurries)<\/li>\r\n \t<li>Adequate contact of ice\/ cold air with the fish surface<\/li>\r\n \t<li>The size of the ice particles.<\/li>\r\n \t<li>Advantages and Disadvantages (chilling and freezing)<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<img class=\"size-full wp-image-196 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-40.png\" alt=\"\" width=\"869\" height=\"475\" \/>\r\n\r\n<\/div>\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>you can view video on FISH GRADING, CHILLING & FREEZING<\/strong><\/td>\r\n<td><a href=\"https:\/\/youtu.be\/zt_CM6U9iWI\" target=\"_blank\" rel=\"noopener\"><img class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n\r\n<strong>Future Reading<\/strong>\r\n<ul>\r\n \t<li>edges, N. and Nielsen, J. (2000). The selection and pre-treatment of Fish. In Managing Frozen Foods, edited by Kennedy, C.J., Chapter 6, pp. 95-110.<\/li>\r\n \t<li>Woodhead Pub. Limited, Cambridge.<\/li>\r\n \t<li>Simeonidou, S, A Govaris, and K Vareltzis. (1998). Quality assessment of seven mediterranean fish species during storage on ice. Food Research Int. 30(7), pp. 479-84.<\/li>\r\n \t<li>Azam, K, LM Mackie, and J Smith. 1990. Effect of stunning methods on the time of onset, duration and resolution of rigor in rainbow trout (salmo gardineri) as measured by visual observation and analysis for lactic acid, nucleotide-degradation products and glycogen. In: Chilling and freezing of new fish products. Science et Technique du Froid. Proceedings of the meating of commission C2 1.1 .F.-I.I.R. Aberdeen, pp. 351-358.<\/li>\r\n<\/ul>","rendered":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/zt_CM6U9iWI\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a><br \/>\n<\/span><\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Contents<\/strong><\/p>\n<ul>\n<li>Introduction\u00a0(Fish and Sea Foods)<\/li>\n<li>Fish Product<\/li>\n<li>The Rate of Chilling<\/li>\n<li>Advantages and disadvantages(chilling and freezing)<\/li>\n<li>Fish Grading<\/li>\n<li>Chilling &amp; Freezing<\/li>\n<li>Suggested Readings<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Introduction<\/strong><strong style=\"text-align: initial; font-size: 1em;\">:<\/strong><span style=\"text-align: initial; font-size: 1em;\">(Fish and Sea Foods)<\/span><\/p>\n<div>\n<ul>\n<li>\u00a0<strong>Seafood <\/strong>is any form of sea life regarded as food by humans.<\/li>\n<li>The harvesting of wild seafood is known as fishing and the cultivation and farming of seafood is known as aquaculture, mariculture, or in the case of fish, fish farming.<\/li>\n<li>\u00a0Seafood prominently includes fish and shellfish. Shellfish include various species of mollusks, crustaceans, and echinoderms.<\/li>\n<li>Edible sea plants, such as some seaweed and microalgae, are widely eaten as seafood around the world, especially in Asia<\/li>\n<li>Seafood is an important source of protein in many diets around the world, especially in coastal areas.<\/li>\n<li>Products, such as fish oil and spirulina tablets are also extracted from Seafood.<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong>Fish Products<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-195 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-39.png\" alt=\"\" width=\"850\" height=\"465\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-39.png 850w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-39-300x164.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-39-768x420.png 768w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-39-65x36.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-39-225x123.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-39-350x191.png 350w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/p>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Fish Grading<\/strong><\/p>\n<ul>\n<li>Grading is selectively harvesting fish so that only the best quality fish are brought.<\/li>\n<li style=\"text-align: justify;\">The practice is popular in situations under individual fishing quotas where only a limited number of fish are allowed to be harvested.<\/li>\n<li style=\"text-align: justify;\">Following the latter, but not the spirit of the law, fish are caught, and if not considered optimal in term of size and quality, thrown back into the ocean.<\/li>\n<li style=\"text-align: justify;\">The practice of high grading allows fishers to get high prices for their limited catch but is environmentally destructive because many of the fish returned to the water die.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Fish Grading objective<\/strong><\/p>\n<ul>\n<li>\u00a0Harvesting juvenile fish (Prior to adulthood), before stocking them in fattening ponds.<\/li>\n<li>Best quality Fish (Bright eyes) having higher yield of flesh.<\/li>\n<li>Separating faster- from slower-growing stock, for example male and female tilapias.<\/li>\n<li>Early life of predatory fish when the range of sizes becomes too large.<\/li>\n<li>Selecting predatory fish for a suitable size to use for controlling fry populations.<\/li>\n<li>Selecting fish of a suitable size for polyculture.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Chilling and Freezing<\/strong><\/p>\n<ul>\n<li>\u00a0Chilling is the process of cooling fish or fish products to a temperature approaching that of melting ice 0\u00b0C \u2013 5\u00b0C.<\/li>\n<li>Preservation techniques are needed to prevent fish spoilage and lengthen shelf life.<\/li>\n<li>Inhibit the activity of spoilage bacteria and the metabolic changes that result in the loss of fish quality.<\/li>\n<li>Spoilage bacteria are the specific bacteria that produce the unpleasant odors and flavors associated with spoiled fish.<\/li>\n<li>Fish normally host many bacteria that are not spoilage bacteria, and most of the bacteria present on spoiled fish played no role in the spoilage.<\/li>\n<li>To flourish, bacteria need the right temperature, sufficient water and oxygen, and surroundings that are not too acidic.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>The Rate of Chilling<\/strong><\/p>\n<ul>\n<li>The size, shape and thickness of fish<\/li>\n<li>The method of stowage<\/li>\n<li>Adequate mixing of ice, water and fish (in ice slurries)<\/li>\n<li>Adequate contact of ice\/ cold air with the fish surface<\/li>\n<li>The size of the ice particles.<\/li>\n<li>Advantages and Disadvantages (chilling and freezing)<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-196 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-40.png\" alt=\"\" width=\"869\" height=\"475\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-40.png 869w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-40-300x164.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-40-768x420.png 768w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-40-65x36.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-40-225x123.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-40-350x191.png 350w\" sizes=\"auto, (max-width: 869px) 100vw, 869px\" \/><\/p>\n<\/div>\n<table>\n<tbody>\n<tr>\n<td><strong>you can view video on FISH GRADING, CHILLING &#38; FREEZING<\/strong><\/td>\n<td><a href=\"https:\/\/youtu.be\/zt_CM6U9iWI\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>Future Reading<\/strong><\/p>\n<ul>\n<li>edges, N. and Nielsen, J. (2000). The selection and pre-treatment of Fish. In Managing Frozen Foods, edited by Kennedy, C.J., Chapter 6, pp. 95-110.<\/li>\n<li>Woodhead Pub. Limited, Cambridge.<\/li>\n<li>Simeonidou, S, A Govaris, and K Vareltzis. (1998). Quality assessment of seven mediterranean fish species during storage on ice. Food Research Int. 30(7), pp. 479-84.<\/li>\n<li>Azam, K, LM Mackie, and J Smith. 1990. Effect of stunning methods on the time of onset, duration and resolution of rigor in rainbow trout (salmo gardineri) as measured by visual observation and analysis for lactic acid, nucleotide-degradation products and glycogen. In: Chilling and freezing of new fish products. Science et Technique du Froid. Proceedings of the meating of commission C2 1.1 .F.-I.I.R. Aberdeen, pp. 351-358.<\/li>\n<\/ul>\n","protected":false},"author":2,"menu_order":29,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":["narender-kumar"],"pb_section_license":""},"chapter-type":[],"contributor":[63],"license":[],"class_list":["post-194","chapter","type-chapter","status-publish","hentry","contributor-narender-kumar"],"part":3,"_links":{"self":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/users\/2"}],"version-history":[{"count":5,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/194\/revisions"}],"predecessor-version":[{"id":305,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/194\/revisions\/305"}],"part":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/parts\/3"}],"metadata":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/194\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/media?parent=194"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapter-type?post=194"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/contributor?post=194"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/license?post=194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}