Influence of Raw Material Quality on Quality of Iced and Frozen White Fish Products

Abstract

The effect of raw material quality on final product quality was assessed. Initial physical, biological, chemical and sensory quality characteristics (total volatile bases, raw organoleptic assessment, freshness flavor, pH, viscosity, solubility, enzymatic activity, Ca2'sensitivity) were analyzed from actual experience in fish processing plants as well as from data obtained in the literature. These characteristics were studied together on a dimensionless scale, when whitefish species, such as hake (Merluccius hubbsi) and cod (Gadus morhua), are processed to obtain iced and frozen products.A linear correlation between raw material and product quality was found. This correlation can be used by the industry in production planning and quality management. It is useful to settle the quality of the raw material to be purchased in order to achieve a certain product quality. Additionally, it can be used to test and check the overall process eflciency.' Author to whom to correspond with.

Effect of Raw Material Quality on Quality and Yield of Dried Fish Products

“…Likewise, the behaviour found for freeze-dried flounder (Eq. 3) is similar to the results found for iced and frozen lean fish reported in previous work [25]. The high regression coefficients obtained not only for solar dried siganid and anchovy (R 2 = 0.892) but also for freeze dried flounder (0.971) indicate that the lipid content of the raw material has more influence than the type of process on the product quality and that the final quality of any processed product is strongly influenced by the initial quality of the fish.…”

Influence of Raw Fatty Fish Quality on Cured Product Quality

“…Spoilage is irreversible and processing does not improve the quality of poor raw materials. For that reason, raw material reception is considered a critical control point in any process of the fishery industry (Yeannes, 1991;Giannini et al, 2001).…”

A quality cost model for food processing plants

“…Usually these plants operate 270 working days per year. Technical and economical data were elaborated from previous works and from experience in actual fish freezing plants (Crupkin et al, 1996;Giannini, Parin, Gadaleta, Carrizo, & Zugarramurdi, 2001;Montaner, Gadaleta, Parin, & Zugarramurdi, 1995;Zugarramurdi & Parin, 1988;Zugarramurdi, Parin, Gadaleta, Carrizo, & Lupin, 2004;Zugarramurdi, Parin, Gadaleta, & Lupin, 2000).…”