A Concept for Assuring the Quality of Seafoods to Consumers

MFR PAPER 1276 Table I.-The approximate shelf life of cod fillets (Ronalvalll et aI., 1973). Temperalure Approximate OF 0C shelf file (days) 32 0 14 A Concept for Assuring the Quality of 34 1.11 11 37 2.78 8 39 3.89 7 Seafoods to Consumers 41 5.00 6 44 6.67 5 49 9.44 4 56 13.30 3 L. J. RONSIVALLI, C. GORGA, J. D. KAYLOR, and J. H. CARVER at 31°_33°F (-0.56°-0.56°C) is about 2 weeks from the time they are har vested. (The shelf life of a product, in ABSTRACT - For more than a decade numerous surveys of the quality of this case, ends when it becomes unac seafoods at retail counters have resulted in consistent adverse reports, and it has ceptable as a food; that is, the total time been concluded that the unreliability of the quality of seafoods is the major reason it takes for the product to change from why their per capita consumption is so much lower than it is for beef, pork, or Grade A to Grade B to Grade C and then poultry. A concept for insuring the Grade A quality ofseafoods was developed and to the point just before it becomes unac tested in an attempt to demonstrate that the consumption offresh fish will increase ceptable.)' It has been established that when their quality and image are improved. This paper describes the concept, its the shelf life of fresh seafoods is af implementation under federal coordination, and its successful implementation by fected mainly by the temperature at industry which has grown from a pilot operation involving five retail stores and which they are held (Table 1). For about 200 pounds (91 kg) of fillets per week to over 200 stores and over 15,000 example, if handling conditions are not pounds (6,803 kg) of fillets per week - and still growing. strict and the temperature of fish fillets is allowed to rise from 32 OF (O°C) to INTRODUCTION in the cases involving the inspection 49°F (9.4°C), the product shelf life For more than a decade Consumer's sticker, the products were of sound will be reduced from 14 days to 4 days. Union has published articles condemn quality when they left the plant.) This gives too little time for distribu ing the quality of fishery products The per capita (per year) consump tion, and by the time it is sold, it may available to the American consumer. tion of fish in the United States is about well be less than Grade A in quality. The following quote (Anonymous, 12 pounds (5.4 kg), while that ofbeef is Thus, the importance of temperature in 1965) is a representative sample of that about 120 pounds (about 54 kg), that of the control of quality is evident. This literature. pork is about 60 pounds (about 27 kg), requirement has been emphasized as and that of poultry is about 50 pounds has been that of packaging (Ronsivalli "One likely reason for this country's (about 23 kg). It is ironical that the and Charm, 1975; Ronsivalli and Lic low consumption of seafood-which protein source which is considered to be ciardello, 1976; and Slavin, 1961). was held at an average of 10 or II the most desirable from a health point While the quality of a seafood degrades pounds a year per person for more than a of view should be consumed in the relatively rapidly and must inevitably generation-is that most people seldom smallest quantity. However, per capita reach a stage of rejection as food, the get to taste the sweet, delicate flavor of fresh-caught fish. It's probable that this consumption of fish is not uniform rate of spoilage .can be slowed by tem plentiful food, rich in protein, vitamins, throughout the country; and some data perature control and protective packag and minerals and relatively inexpensive, indicate that it is much higher in coastal ing, and its quality can be measured to goes a-begging because, by the time it areas (about twice the average) where insure that product ofpoor quality is not reaches the dinner table, it has usually fish of high quality is readily accessi attained an age and condition warranting ble. It is much lower in inland areas 'u .5. Grade A means the highest possible quality its religious connotation as a penance where the quality of fish available to with no evidence of spoilage, and having all the food. " required product characteristics of size, shape. consumers is relatively poor. It has color, freedom from defects, etc. U.S. Grade B Articles by other consumer groups been observed that when a consumer means that the product is of good commercial quality. It may not be as desirable in appearance, have been even more damaging to the does not like a cereal he has purchased, size, etc., but its eating quality (odor, flavor, etc.) image of fish as food. Some of them he simply buys that of another brand, is quite acceptable with only slight evidence of but when a consumer is dissatisfied loss of the desirable eating quality. Grade C have condemned the processors, be means fairly good quality. The product is whole cause by their brand name they were the with a fish purchase, he stops buying some and nutritious but may be substantially lack only identifiable elements in the dis fish. ing in desired appearance. It may show evidence From earlier work, it was determined of sl ight to moderate changes. especially in flavor tribution chain. The National Marine and odor. but still is free of offensive odors and Fisheries Service (NMFS), previously that the shelf life of a few seafoods held flavors. Once the product shows evidence of bad the Bureau of Commercial Fisheries, odors which are usually. though not always, as sociated with objectionable taste. it is considered was also implicated, because the U.S. The authors are with the Northeast Fisheries Center, Gloucester Lab to be unacceptable. and its shelf life has ended. It inspection sticker was on some of the should be emphasized that only U.S. Grade A oratory, National Marine Fisheries products were used in this experiment. and only poor quality samples (Anonymous, Service, NOAA, Emerson Avenue, U.S. Grade A products are used under this con 1961). (But in most cases, and certainly Gloucester, MA 01930. cept. January /978 sold. From the foregoing, it can be seen at rates that are dependent on time as CONCEPT IMPLEMENTATION that in order to assure consumers that well as temperature. For the quality of The concept was applied under fed seafoods to be reliable at retail, they they can obtain high quality fish, it is eral coordination, and, later, it was as must start at the highest quality, and necessary to impose strict quality con similated by industry without any fed then their quality must be maintained trol right up to the point of sale. Once eral assistance. consumer confidence has been gained, up to the point of sale. This can be the effect of assured quality on the sales accomplished by measuring the product Implementation of Concept volume can be determined. quality throughout its distribution from Under Federal Coordination the vessel to the retail stores and up to CONCEPT FOR AN the day that the product is sold. The Procedure IDEAL PROCEDURE predetermination of pull dates, based Federal technologists, inspectors, The major elements of a system that on empirical data, is an effective way to and marketing personnel collaborated insure the high qual ity without inft ict brings seafoods from the sea to the con with one processor and two stores of a sumer include: 1) fishing vessels, 2) ing high inspection costs on the system. supermarket chain to conduct the im processing plants, 3) overland vehicles, For maximum economic benefits, wet plementation of this program. and 4) retail outlets. Other intermediate seafoods (unfrozen) could be displayed Fresh cod, cusk, ftounder, haddock, elements include warehouses, freezer for a period during which their quality ocean perch, and pollock that met the rooms, etc. In all cases it is important is at U.S. Grade A, removed near the USDC Inspection Standard for Grade A that the temperature be kept as close to end of their Grade A shelf life (about I were filleted at the Empire Fish Com 32 OF (O°C) as possible for wet fish and week), frozen, and sold as frozen U.S. pany, Inc.,2 of Gloucester, a plant that Grade A products. With this procedure, as cold as possible for frozen fish, cer is approved by the USDC Inspection tainly not higher than OaF (-17.8 0C). and using gas-impermeable packaging, Service. Fillets were inspected and In addition to keeping seafoods as cool the frozen products should remain at packed in expanded-plastic trays con U.S. Grade A quality for several as possible, they should be handled as taining absorbent pads and over quickly as possible, because they spoil months to a year. wrapped with a sel f-adhering plastic film. The filled trays were labeled with the USDC inspection sticker, the U.S. Grade A symbol, and the logo identify ·II··e·SGRADE~'~.. ':.. ". \ ~. ing the product as being associated with • this study (Fig. I). The trays were packed in insulated master containers and taken by laboratory personnel to Figure I.-The combined label used to identify pro ducts with Ihe Grade A quality guarantee. two DeMoulas supermarkets at Fitch burg and Leominster, Mass., respec Figure 2.-Educational message displayed with guaranteed Grade A tively, that had been inspected and ap quality fillets.

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