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Guidelines for Handling and Preservation of Fresh Fish for Further Processing in Vietnam

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Guidelines for Handling and Preservation of Fresh Fish for Further Processing in Vietnam P.O. Box 1390, Skulagata 4 120 Reykjavik, Iceland Final Project 2005 GUIDELINES FOR HANDLING AND PRESERVATION OF FRESH FISH FOR FURTHER PROCESSING IN VIETNAM Nguyen Huy Quang Quality Assurance Department Seafood Export and Quality Improvement Program Vietnam [email protected] Supervisors Prof. Hjörleifur Einarsson, [email protected] Ms. Arnheiður Eyþórsdóttir, [email protected] University of Akureyri ABSTRACT Fish from catching has an important role in international fisheries as well as in developing countries like Vietnam. Therefore maintaining good quality in fish raw material is necessary. This project focuses on how to handle and preserve the fish especially during the process from catching the fish at sea to landing and transporting the fish to the processing plant. This project establishes guidelines for these activities. In addition some experiments were carried out to determine the insulation ability of different types of fish boxes used for storing fish and to validate the guidelines by evaluating the fish quality during ice storage in the worst and best scenario cases. Based on data collected in Vietnam as well as fish preservation techniques in Iceland, problems in the handling and preservation process in Vietnam are pointed out and solutions presented. Choosing the appropriate fish containers like boxes or tubs is considered one significant factor contributing to fish freshness and quality. The Sæplast insulation plastic boxes or tubs are very suitable containers, which can possibly be used in the Vietnamese fisheries industry in the near future. Nguyen TABLE OF CONTENTS 1 INTRODUCTION .................................................................................................................................... 5 2 LITERATURE REVIEW ....................................................................................................................... 7 2.1 REASONS FOR SPOILAGE OF FISH ................................................................................................................7 2.1.1 Autolysis ........................................................................................................................................................7 2.1.2 Bacteria8 2.1.3 Rancidity........................................................................................................................................................9 2.1.4 Mechanical damage ....................................................................................................................................9 2.2 FISH RAW MATERIAL HANDLING AND PRESERVATION ..........................................................................10 2.3 ANALYSIS METHODS FOR QUALITY EVALUATION ..................................................................................12 2.3.1 Sensory method ..........................................................................................................................................12 2.3.2 Microbiological methods ..........................................................................................................................12 2.3.3 Chemical methods......................................................................................................................................13 3 DESCRIPTION OF THE PRESENT SITUATION AND PROCEDURES IN VIETNAMESE AND ICELANDIC FISHERIES ...................................................................................... 13 3.1 PRESENT SITUATION OF FISH HANDLING IN VIETNAM...........................................................................13 3.1.1 Catching method ........................................................................................................................................17 3.1.2 Sorting 17 3.1.3 Primary washing ........................................................................................................................................18 3.1.4 Icing in boxes..............................................................................................................................................18 3.1.5 Trading and transporting at sea..............................................................................................................19 3.1.6 Unloading....................................................................................................................................................19 3.1.7 Trading and transporting on land...........................................................................................................19 3.1.8 Re-icing and pre-processing in the trading establishment or middlemen .......................................19 3.1.9 Reception at the factory ............................................................................................................................20 3.2 PRESENT SITUATION OF FISH HANDLING IN ICELAND............................................................................20 3.2.1 Catching method ........................................................................................................................................21 3.2.2 Boarding ......................................................................................................................................................21 3.2.3 Holding 21 3.2.4 Sorting 22 3.2.5 Bleeding and gutting .................................................................................................................................22 3.2.6 Washing .......................................................................................................................................................22 3.2.7 Chilling 22 3.2.8 Storing 22 3.2.9 Landing to plant or auction market ........................................................................................................22 4 MATERIALS AND METHODS ........................................................................................................ 23 4.1 EXPERIMENT FOR DETERM INING THE INSULATION ABILITY .................................................................23 4.2 EXPERIMENT FOR THE QUALITY CHANGE IN FISH ..................................................................................24 4.2.1 Fish preparation ........................................................................................................................................24 4.2.2 Measurements.............................................................................................................................................24 5 RES ULTS AND DISCUSSION .......................................................................................................... 25 5.1 ICE MELTING EXPERIMENT ........................................................................................................................25 5.2 DIFFERENCE OF FISH QUALITY IN THE WORST AND BEST SCENARIO CASE .........................................27 5.2.1 Sensory quality ...........................................................................................................................................27 5.2.2 Chemical analysis ......................................................................................................................................29 5.2.3 Microbial analysis .....................................................................................................................................30 6 RECOMMENDATIONS FOR IMPROVEMENTS IN VIETNAMESE FISHERIES ....... 32 7 CONCLUSIONS ..................................................................................................................................... 34 ACKNOWLEDGEMENTS .............................................................................................................................. 36 UNU-Fisheries Training Programme 2 Nguyen LIST OF REFERENCES .................................................................................................................................. 37 APPENDIX 1: ANALYSIS METHOD (SENSORY, MICROBIOLOGY AND CHEMICAL) .... 39 1. SENSORY METHOD ..............................................................................................................................................39 1.1 Material .......................................................................................................................................................39 1.2 Method 39 2 MICROBIOLOGICAL METHOD ....................................................................................................................41 2.1 Material .......................................................................................................................................................41 2.2 Method: 41 3 CHEMICAL METHOD ...................................................................................................................................41 3.1 Material .......................................................................................................................................................41 3.2 Method: 42 APPENDIX 2 - SENSORY TESTING RESULTS ..................................................................................... 43 APPENDIX 3 - CHEMICAL TESTING RES ULTS ................................................................................. 45 APPENDIX 4 - MICROBIOLOGY TESTING RESULTS ..................................................................... 47 APPENDIX 5 - RESULTS OF ICE MELTING AMOUNT BY TIME FOR SOME TYPES OF BOX/TUB .............................................................................................................................................................
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