FISH PRODUCTS - FOODZAQ

Hello friends, Welcome back to my blog FOODZAQ. Today I am going to share about fish products. Now days almost all fisheries industries are produce various customize products. It is necessary for an industry to run economically sound by profitable utilization of all available byproducts. It can be prepared from all waste part like head, intestine, wings from fish industry. Some fish products are listed below.

1. Fish Protein Concentrate (FPC)
2. Fish oil
3. Fish meal
4. Fish glue
5. Fish gelatin
6. Pearl essence
7. Chitosan

Fish protein concentrate (FPC)

It is separated from edible protein, bone, skin.. of fish and fats are removed. This helps to  increase the protein content and to ensure longer shelf life. because fat causes rancid odor. 

Fish contain Moisture=8%, protein=67-91.5% and lipid less than 5%.

Fish protein concentrated is any stable fish preparation intended for human consumption in which the protein is more concentrate than in the original fish. FPC is a odorless powder suitable for human consumption. It is widely consumed by athletes and heavy body building workers.

Processing

1. Fish is cooked with an equal quality of water containing acetic acid.
2. It has left for 1 hour and the fish oil is separated on the top and it skimmed off.
3. Centrifugation of slurry was filtered through a conveyer bag and then press to remove water.
4. The fat was extracted from press cake.
5. After the solvent extraction it is dried under vacuum to remove last traces of solvent.
6. After it was again dried under vacuum, then powdered and packed.

Fish oil

Body oil extracted from tissue of oily fish such as salmon, herring.

(1) Body oil

By this process fish will yield an average of 12% of oil and it contains high amount of poly unsaturated fatty acid. Omega 3 fatty acid contributes to brain and eye development. It used for inflammation and may be helps to prevent heart diseases. Fish oil contain a lot of omega 3 fatty acid. So the risk of heart disease can be prevented. The procedure for the processing of body oil is listed below.

1. Only fresh fish is used for extraction of oil and it washed well.
2. Take water in vessel and boil it.
3. Equal quantity of fish is added to boiling water and stirred occasionally till the oil get separated at the top.
4. Collect the separate oil by means of spoon.
5. Look again for 30 minutes with occasional stirring, allow to settle and collect oil and keep separating.
6. Take the cooked material in a conveyer bag and press it and collect press liquid. Mix the pressed liquid.
7. Add sufficient quantity of common salt to oil in water mixture. Collect the separated oil and centrifugation is carried out.
8. Heat the oil to water bath to remove last traces of water.
9. Store in suitable containers.

It used for human consumption as dietary supplements . Also used for external uses as ailments.

(2) Liver oil

It has high therapeutical value and contain high amount of vitamin A and vitamin D.
The important sources of liver oil are shark and Luna. Shark has liver oil weighing 10-12% of body weight. 

Fish meal

Fish meal is a commercial product mostly made from fish that are not intended for human consumption. It is a brown powder or cake obtained by drying the fish after cooking and thin grinding. Composition will varies, due to difference in fish. Traditionally fish meal is produced by sun drying and powdering. Parts of fish with bones can be used. Fish meal is highly concentrated, nutritious feed supplements consisting of proteins, minerals and vitamins.

The composition of fish meal :

• Protein = 5-70%
• Fat = 5-10%
• Minerals = 12-33%
• Moisture content = 6-10%

Processing of fish meal is describe below :

1. Washing.
2. Cooking, it make fish to soft.
3. Pressing, removal of water content by pressing.
4. Drying, Drum drying to remove moisture content.
5. Powdering/grinding, making fine powder.
6. Packaging.

Fish ensilage or silage

Fish ensilage is defined as whole fish or fish products preserved by adding acid or by the anaerobic lactic acid by bacteria. It is a liquid product and PH should be below 4.

Composition of fish ensilage :

• Protein = 12-15%
• Fat = 4-5%
• Water = 80%
• Ash = 4.5%

Processing of fish ensilage is describe below :

1. washing.
2. Mixing the fish water.
3. Cooking.
4. Cooling.
5. Addition of culture of Lactobacillus plantarum. (50ml per 10kg).
6. Addition of preservatives (propionic acid).
7. Stirring and covering.
8. Keeping 72 hours for fermentation.

Fish glue

Fish glue is made by boiling the skin, bone and parts of fish. The procedure for processing of fish glue is describe below.

1. selection of skin.
2. Washing and socking.
3. immersed in 0.2% caustic soda to remove cementing material.
4. Neutralized with HCL.
5. Washing in normal H2O.
6. Transferred to steal jacketed vessel with water.
7. Addition of acetic acid to fasten the hydrolyze of the stock of glue.
8. Heating at 100C for 8 hours.
9. Transfer to another vessel.
10. Concentrated in pans to desired consistency.
11. Cooling.
12. Packaging.

Fish gelatin

Fish gelatin is a protein product made by partial hydrolysis of collagen. Gelatin is a partially transparent, colorless, brittle, flavorless food stuff derived from collagen obtained from fishes and animals. Commonly used as gelling agent in food, pharmaceuticals, photography cosmetic manufacturing. Used in candy, ice cream, yoghurt, pudding. 

Gelatin is in sheet form, granular form and in powdered form. It is socked before using. It is a protein. During hydrolysis of collagen, the natural molecular bonds between the individual collagen are broken down to a form that rearranges more easily.

Gelatin forms a viscous solution, when it is dissolved in hot water then set the gel when cooling. Not soluble in cold water. Very soluble in cold water. Very sensitive to temperature variation. Melting point below 35C.

Perl essence

It is a translucent pigment obtained from fish scale. It is used for coating to obtain a Perl like finish. It is mixed with calcium salts and nitro cellulose forming a viscous mass with a silvery color resembling in appearance of a Perl. The processing procedure of Perl essence is describe below.

1. Freshly removed scales are collected and washed.
2. Preserved in 10-15% of brine solution.
3. Kept at 0C.
4. Mixing scales with water and ammonia.
5. Addition of calcium salt and nitro cellulose to the scale.
6. The suspension can be made by suspending it in organic solvents like chloroform or acetic acid.

It is a thick paste of viscous consistency. In the manufacture of artificial pearls, shoes, pencil, coat paper.

Chitosan

Chitosan is a lined poly saccharide. It is made by treating the chitin, shells of shrimp and crabs with alkaline substance like NaOH. It is produced commercially by de-acetylation of chitin, which is the ex skeleton of crust ocean (Crab and shrimp). The degree of de acetylation can be determined by NMR spectroscopy. Chitosan is insoluble in water and soluble in acid. The uses of chitosan are describe below.

• Agricultural purpose.
• Filtration.
• Wine making.
• Medical uses, reduce bleeding and reduce the growth of bacteria and fungi.
• Research, development of Nano particle.
• Weight lose, it binds with fat and which makes lower the cholesterol and reduces body weight.

Guys, Thank you for visiting my blog FOODZAQ. I hopes you should understands about Fish spoilage and preservation. If you have any suggestion or query please feel free to comment below. If you like my blog, you can check my previous blogs as well. Thank you again. Have a great day.