23/07/2023 7 FISH& FISH PRODUCT FRESHNESS Appearance Odor Flavor Taste 1 2 3 4 Texture 5 METHODS FOR QUALITY ASSESSMENT OF FISH 5
23/07/2023 8 Sensory METHODS OF QUALITY ASSESSMENT Non-sensory Instrumental method: objective, impartial and reliable Direct, rapid and accurate when done properly SENSORY ● Food sensory testing involves the use of the human senses (sight, smell, taste, touch and hearing) ● Capable of giving objective and reliable results when assessments are done under controlled conditions. ● Assessment of raw fish attribute (skin, eyes, gills, texture, etc.) for raw whole fish in the inspection service and fishing industry. ● They can be very fast, reliable, non-destructive on raw fish and no expensive instruments are needed. 1
23/07/2023 9 SCORING SYSTEMS The European Union scheme Quality Index Method (QIM) Torry Freshness Score SCORING SYSTEMS The European Union scheme Quality Index Method (QIM) • The EU scheme its main advantage is that it is specific for each species and the fluctuation between assessors is diminished. • In this scheme, three grades of freshness are established: E, A and B, corresponding to various stages of spoilage. E (Extra) is the highest possible quality, while below B is the level where fish is considered unfit for human consumption. Torry Freshness Score
23/07/2023 10 SCORING SYSTEMS The European Union scheme Quality Index Method (QIM) • The method is based on characteristic changes that occur in raw fish. • Changes of outer appearance attributes of the eyes, skin, gills and odor and a score system from 0 to 3 demerit (index) points. • QIM for various species aims at having the Quality Index increase linearly with the storage time in ice. • Advantages, including estimation of past and remaining storage time in ice. Torry Freshness Score SCORING SYSTEMS The European Union scheme Quality Index Method (QIM) Torry Freshness Score • Tester(s) will smell the fish gill odor to assess the state of fish or the fish freshness. • Done on both raw and cooked (without ingredients) fashion • Criteria are generally fish species specific. • Results generally correlate to density of microorganisms that cause spoilage, as lower score implies more presence of microorganisms.
23/07/2023 11 FRESHNESS INDEX FORMS Organoleptic evaluation form for raw fish
23/07/2023 12 Organoleptic evaluation form for cuttlefish Organoleptic evaluation form for shrimp
23/07/2023 13 NON-SENSORY Using Instruments: objective, impartial and reliable ● Biochemical methods ● Biological method ● Physical method 2 PROS CONS o No use of taste panel o Taste panels need to be trained and kept in training (time-consuming) o Give the same accuracy no matter where they are carried out o depend on subjective responses of the panelists to the fish being examined o easier to insert numerical limits o easier to accept the results of chemical or physical tests, provided by impartial instrumental readings o Difficult to objectively put numerical value. Must be standard between trained panels pH change Trimethylamine Ammonia content Biochemical methods Proximate composition Hypoxanthin value Histamine content A variety of chemical compounds or groups of compounds accumulate post-mortem fish muscles. Peroxide value Thiobarbituric acid value (TBA) K value: High level of adenosine related compounds or inosine mono phosphate
23/07/2023 14 Biological methods Total plate count (TPC) TPC or viable bacterial count is determined by the culture of bacteria present in fish sample using a suitable bacteriological media that could recover maximum number of bacteria in fish tissue. TPC does not strictly indicate the edibility of the fish. Fish with low TPC may bear pathogen that may be more dangerous if consumed. Therefore, qualitative analysis is done to determine the presence of any pathogenic or harmful bacteria. Physical methods Electrical Conductivity The electrical properties of fish skin and muscle change systematically after death and can be used as the basis of an instrument; e.g: Torrymeter. Electrical conductivity freshness index (EFi) Frozen fish, when thawed, give no response to the meter and this can be used as a basis for checking whether fish have been previously frozen.
23/07/2023 15 CONCLUSION The quality assessment of fish and other seafood is hampered by the immense variation between species and by the considerable variability between specimens of each species. The preferred instrumental method for the determination of quality of seafood should be cheap, easily handled and operated by non-scientifically educated personnel, non-invasive and nondestructive, able to measure freshness and spoilage throughout the whole span from catch/harvest to spoilage, used for all species and all types of seafood. THANK YOU FOR ATTENTION.
23/07/2023 1 SEAFOOD FRESHNESS INDEX Assoc Prof Dr Nurul Ulfah Karim Higher Institution Center of Excellence Institute of Aquaculture Tropical and Fisheries (AKUATROP) [email protected] +096683722 +0163382982 Postharvest Fisheries
23/07/2023 2 1. quality 2. quality index 3. guideline for sensory evaluation 4. quality index method 5. how to use QIM 6. developing quality index QUALITY 1. Total features and characteristics of a product that bear on its ability to satisfy stated or implied needs. 2.Good quality exists when the product complies with the requirements specified by the client. 3.Quality is a term defined by the consumer, buyer, grader, or any other client based on a number of subjective and objective measurements of the food product - purity, flavor, color, maturity, safety, wholesomeness, nutrition, or any other attribute or characteristic of the product. 4.Obvious quality defects can result in consumer rejection and lower sales
23/07/2023 3 Involves all attributes, characteristics & features of a product that the buyer, purchaser, consumer or user of the product expects related to seafood involves availability, safety (chemical µbiological), convenience, freshness, integrity & nutritional value. •Appearance, shape, size & external look •Nutritional value •Fat deposition •Organoleptic characteristics (colour, taste, odour) •Freshness •Filleting yield
23/07/2023 4 External Internal Hidden Appearance (sight) Odour Wholesomeness Feel (touch) Taste Nutritive value defects Texture Safety QUALITY ATTRIBUTES External quality attributes •Are those that are observed when the product is 1st encountered •Related to appearance and feel •They are perceived by the senses of sight & touch •Are often play an important role in a consumer’s decision to purchase produce.
23/07/2023 5 Internal quality characteristics •Related to aroma, taste & feel (eg mouthfeel & toughness) •Perceived by the senses of smell, taste & touch •Generally not perceived until the product is cut or bitten •Acceptable levels of these attributed often affect the consumer’s decision to repurchase the product Hidden attributes •Are more difficult for most consumers to measure @ differentiate •But the perception of these contribute to the consumer’s decision to accept & the differentiate food products •Hidden quality attributes include wholesomeness, nutritional value & safety of a product
23/07/2023 6 QUALITY INDEX Guidelines to wholesaler, distributors, retailers and processor for fish inspection for its freshness and quality for human consumption According to 1.Malaysian Standard 2.Codex guidelines for sensory evaluation of fish and shellfish 3.Codex standard for quick frozen block for fish fillet, minced fish flesh and mixture of fillets and minced fish flesh GUIDELINE FOR SENSORY EVALUATION 1. Sampling plan Select at random 10 fish from a lot according to table 1 to 3 Lot size (N) Sample size (n) Acceptance number No. (c)* 4 800 or less 6 1 (0) 4 801 – 24 000 13 2 (1) 24 001 – 48 000 21 3 (2) 48 001 – 84 000 29 4 (3) 84 001 – 144 000 48 6 (4) 144 001 – 240 000 84 9 (6) More than 240 000 126 13 (9) * The figure in brackets under the Acceptance number (c) indicates the Acceptance number for decomposition. Sampling plan 1 - Net weight equal to or less than 1 kg
23/07/2023 7 Sampling plan 1 - Net weight greater than 1 kg but not more than 4.5 kg Lot Size (N) Sample Size (n) Acceptance number No. (c)* 600 or less 6 1 (0) 601 – 2 000 13 2 (1) 2 001 – 7 200 21 3 (2) 7 201 – 15 000 29 4 (3) 15 001 – 24 000 48 6 (4) 24 001 – 42 000 84 9 (6) more than 42 000 126 13 (9) * The figure in brackets under the Acceptance number (c) indicates the Acceptance number for decomposition. Lot size (N) Sample size (n) Acceptance number No. (c)* 2 400 or less 6 1 (0) 2 401 – 15 000 13 2 (1) 15 001 – 24 000 21 3 (2) 24 001 – 42 000 29 4 (3) 42 001 – 72 000 48 6 (4) 72 001 – 120 000 84 9 (6) More than 120 000 126 13 (9) * The figure in brackets under the Acceptance number (c) indicates the Acceptance number for decomposition. Sampling plan 1 – Net weight greater than 4.5 kg 2. Organoleptic evaluation Fish is examined for its texture, odour and physical appearance (eye, belly, gill, flesh, fin and skin). Organoleptic evaluation should be conducted in a consistent and systematic manner or relevant characteristics of the species concerned.
23/07/2023 8 Physical charact featur charact eristics/ es eristics Excellent Very good Good Fair Average Slightly bad Bad Very bad Spoilt Eyes Shiny Cornea Eyeball clear, bright and intact Eyes not sunken Cornea not shiny or slightly bloody Eyeball slightly cloudy Eyes slightly sunken Cornea sli ghtl y cl oudy/bl oody Eyeball cloudy Eyes sunken Cornea cloudy and bloody Eyeball slightly opaque Eyes badly sunken Cornea badly damaged or bloody Eyeball opaque Eyes badly sunken and ruptured Body appearance scales, skin mucous (slime) No bruises or cuts Bright opalescent sheen No visible slime Scales - intact Opalescent sheen Slightly slimy Few bruises or cuts present Dull, no shine Slimy Scales - slightly intact Dull and slightly faded Copious whitish-grey slime Ruptured skin Completely faded Copious yellowish slime Scales - easily detached Body Odour Fresh seaweedy Neutral or slight odour Slighty fishy or fishy Strongly fishy or slightly rancid Putrid or ammoniacal Body texture Firm and resilient Slightly soft and less resilient Soft and non-resilient Fingerprints leave slight impressions Soft and non-resilient Fingerprints leave impressions Very soft and damaged Gills appearance Bright red Copiuos whitish slime Liver or purplish red Moderate reddish white slime Deep or dark red Reddish white or pink slime Dull red or brown Bloody slime Pal e brown or bl eached Pal e brown sli me or no slime Gills odour Fresh seaweedy Neutral or sli ght odour or sli ghtl y fishy Fishy or salted fish odour Slightly rancid to rancid Putrid or pungent ammoniacal or musty (cabbage-like) Guidelines for physical quality evaluation of fresh and chilled fish Guidelines for physical quality evaluation of fish fillet Physical characteristics/ features Excellent Very good Good Fair Average 3 2.5 Slightly bad Bad 2 1.5 Very bad Spoilt 1 characteristics Fresh and chilled - Natural, translucent and glossy - Firm and resilient - Fresh seaweedy - Natural but less glossy - Plastic or soft but resilient - Neutral odour - Opaque or dull - Soft(flaccid) and non- resilient, - Fingerprints leave slight impressions - Slightly offodour - Blood stained (if applicable) - Soft and nonresilient, - Fingerprints leave clear impressions - Strong off-odour or sour - Discoloured - Very soft, gaping or damaged Putrid fillet, raw (Appearance, odour and texture) Fresh and chilled fillet, cooked (Odour and flavour) - Firm and succulent - Fresh seaweedy Neutral odour and flavour - Tough or rubbery - Slightly offodour or sulphide-like flavour Strong off-odour or bitter flavour - Fibrous and dry texture - Putrid odour and flavour Thawed fillet, raw (Drip loss, odour - Cold storage) - Firm - Slight drip loss - Fresh seaweedy - Absence of col d storage odour Neutral odour - Soft - Moderate drip loss - Slightly offodour - Sharp cold storage odour Strong off-odour or sour Cardboardy - Plastic or rubbery - Abundant drip loss - Putrid - Rancid Thawed fillet, cooked [Texture, odour and flavour (Cold storage)] - Firm and succulent - Fresh seaweedy - Absence of cold storage odour Neutral odour and flavour - Tough or rubbery - Slightly offodour or sulphide-like flavour - Sharp cold storage odour - Strong off-odour or bitter flavour - Cardboardy - Fibrous and dry texture - Putrid odour and flavour - Rancid cold storage odour and flavour
23/07/2023 9 Physical characteristics/ features characteristics Freshness categories Extra A B Skin Bright pigmentation, skin sticks to flesh Dull pigmentation, skin sticks to flesh Discoloured, easily detached from flesh Flesh Very firm, pearly white Firm, chalky white Slightly soft, pinky white or slightly yellowing Tentacles Resistant to removal Resistant to removal More easily removed Smell Fresh, seaweed Slightly or no smell Ink smell Guidelines for physical quality evaluation of cephalopods Guidelines for physical quality evaluation of crustaceans Physic Freshness categories charac feat ur charac al teristics/ es teristics Extra A Minim requir um ements - Surface of shell: moist and shiny - Shrimps shall fall out separately when transferred from one container to another - Flesh shall be free from any foreign odour - Shrimps shall be free from sand, mucus and other foreign bodies - Surface of shell: moist and shiny - Shrimps shallmust fall out separately when transferred from one container to another - Flesh shall be free from any foreign odour - Shrimps shall be free from sand, mucus and other foreign bodies Appearance of: 1. Shrimp with shell 1. Deepwater prawn Clear reddish-pink in colour with small white flecks; pectoral part of shell predominantly light in colour Uniformly pink - Ranging in colour from slightly washed-out reddish-pink to bluishred with white flecks; pectoral part of shell should be light coloured tending towards grey -Pink with possibility of start of blackening of head Condition of flesh during and after shelling - Shells easily with only technically unavoidable losses of flesh -Firm but not tough - Shells less easily with small losses of flesh - Less firm, slightly tough Fragments Occasional fragments of shrimp allowed Small quantity of fragments of shrimp allowed Smell Fresh seaweed, slightly sweet smell Acidulous, no smell of seaweed
23/07/2023 10 Texture Texture is determined as below. For fish, press the lateral line of the fish body using fore finger, up to about 2/3 length from the mouth and away from the belly, for its firmness and springiness of the muscle. For fish fillet, the texture is evaluated by the firmness and springiness of the muscle. This is done by pressing the fillet with fore finger. A fresh fish should not leave an indent. Odour For whole, gutted and fillet fish, smell and note any offodour.
23/07/2023 11 Physical appearance Observe and record the overall physical appearance of the fish on both sides, with particular attention to its skin, belly, eyes, gills, scales, integrity of the head, colour and among others. For example, for fish with scales, run fingers across scales from head to tail and observe for loose scales. Checking eyes: cloudy eyes Checking the fins :torn and ragged fin Checking scales: shiny and firm Checking gills: bright red No Physical/Type of fish Procedure 1 Appearance and odour of gills of whole fish Lift up the gill cover (operculum) to reveal the gills. Take note of its colour, integrity of gills, presence and colour of mucous. Smell the gills and note off-odour. 2 Eyes condition of whole and gutted fish Observe the condition and colour of both eyes. 3 Belly wall and viscera condition Observe the condition of belly whether it is intact or burst and the content of intestine is not exposed. Physical appearance inspection procedures for fresh and chilled fish
23/07/2023 12 3. Equipment and Evaluation Area Equipment thermometer range from -30 °C ± 2 °C to 100 °C ± 2 °C used to measure surface and internal temperatures. weighing machine used shall be approved and calibrated regularly cooking equipment oven, steamer and cooking pot. Other equipment include insulated boxes, trays or wash basins, knives, rubber gloves, plastic bags, refrigerator, sampling stickers, scalpels, hooks, drill, trolleys, saw, recording tools and stainless steel tables. Proper attire such as laboratory coat, apron and rubber boots
23/07/2023 13 Evaluation area A designated area to carry out the evaluation shall be provided. The area shall be well ventilated, with minimal disturbances and free from undesirable odour. The colour of the evaluation area shall be neutral. This evaluation area shall be clean and well maintained at all times. The working surfaces shall be illuminated by daylight or artificial daylight. Preparation Area Between the booth areas is a preparation laboratory, which allows efficient preparation and presentation of samples. Training Area A training area suitable for profile or descriptive analysis panels is adjacent to the testing facilities and includes: Conference table seating for 10-12 panelists. Dry erase board Testing Area The testing area allows for discriminative, descriptive, and consumer panel methodology and includes: 7 individual booths with sliding door pass-throughs equipped with touch screen computers and Formica countertops. 2 banks of individually controlled fluorescent lights (cool white, red or green tubes). Positive air pressure.
23/07/2023 14 QUALITY INDEX METHOD •Is a sensory analysis using a category scale •measures the degree and rate of change in important criteria •the sum total of these changes, which can be interpreted into equivalent days of storage and remaining shelf-life •Develop from the industry and technical research point of view •Develop version for the consumer QIM (C-QIM) •C-QIM a tool for decision making for the consumers buying fish in a market or at the fish monger •Based on objective evaluation of raw fish (skin, eyes, gills etc) •points scoring system (from 0 to 3). •The scores for all the attributes are then added to give an overall sensory score, the so-called quality index (QI) •QI increases linearly with keeping time in ice predict the remaining shelf life. •The lower the score the fresher the fish.
23/07/2023 15 HOW TO USE QIM •QIM is an objective method and is easy to work with since it includes instructions and easily understood illustrational material. •Training QIM assessors for the industry implies both training for being a sensory assessor •Prefer 3-5 fish •An homogenous lot of fish (eg from same catching day) •Box are numbered in a standard way (e.g always from left to right and from top to bottom and generate random 3-10 random number.
23/07/2023 16 DEVELOPING QUALITY INDEX •Next step calibration curve scoring system that gave linear relationship with storage period and the slope of the line is the rate of demerit point accumulation per day of storage. •A simple calculation can indicate the equivalent of the number of days at 0oC that the product has been stored •To calculate the calibration curve, a simple linear regression analysis is performed
23/07/2023 17 1. The correlation between the QI and storage time 2. The correlation between the quality attributes of fish and storage time
23/07/2023 18 3. Quality attributes of fish that most changes 4. Quality attributes of fish remained stable
23/07/2023 19 5. Variable importance in the projection (VIP) 6. Principal Component Analysis of quality parameter
23/07/2023 1 F o r F o o d B o r n e P a r a s i t e s D e t e c t i o n CANDLING METHOD DEPARTMENTOF FISHERIES MALAYSIA PUSAT BIOSEKURITI PERIKANAN KUANTAN 1-3 August 2023 w w w . Y o u r W e b s i t e . c o m 2 2 Tengku Mariam, Batu Pahat, Johor STAR .T Primary School 1982 : Sekolah Rendah (Perempuan) Graduation 2007: Ijazah Sarjana Muda Sains Perikanan , Universiti Malaysia Terengganu. 2018: Sarjana Sains (Keselamatan Makanan), Universiti Putra Malaysia . Post Graduation Malaysia Skill Certification 2013 : Sijil Kemahiran Malaysia (Akuakultur) , Jabatan Pembangunan Kemahiran, Kementerian Sumber Manusia Secondary School 1984: Sekolah Menengah Perempuan Temenggung Ibrahim, Batu Pahat, Johor 1986-1988: Sekolah Menengah Dato Onn, Batu Pahat, Johor Diploma 1992: Diploma Perikanan, Universiti Pertanian Malaysia . NORAZIZAH BINTI KEMAT EDUCATION BACKGROUND www.dof.gov.my
23/07/2023 2 3 WORKING EXPERIENCE 1992 : Pembantu Penyelidik , UPM, Serdang 1992 : Senior Hatchery Technician/Assist.Manager, Syarikat Aquabuilt Sdn Bhd ( JCORP), Mersing,Johor 1995 : KetuaUnit Pengurusan dan Perlindungan Sumber,Jabatan Perikanan Melaka/N.Sembilan 1998 : Ketua Unit Taman Laut Dan Perikanan Rekreasi,Jabatan PerikananNegeri Pahang 2001 : KetuaUnit Perancang dan Pembangunan , Jabatan Perikanan Negeri Pahang 2002 : Cawangan Perancang, Ibu pejabat PerikananMalaysia Kuala Lumpur/ Putrajaya 2006 : Majlis Latihan Pertanian Kebangsaan , Kementerian Pertanian Malaysia, Putrajaya 2008 : KetuaUnit Biosekuriti PerikananNegeriPahang 2012 : Ketua Cawangan Pentadbiran dan Kewangan,Jabatan Perikanan Laut Sarawak 2014 : KetuaUnit Biosekuriti PerikananNegeriPahang 2018 : Ketua Seksyen Biologi, PusatBiosekuriti PerikananKuantan 2021 : PengurusMakmal Plankton/Parasitology/ KualitiAir 2023 : Pengurus Makmal Mikrobiologi, PBP Kuantan w w w . Y o u r W e b s i t e . c o m 4 4 PERAKUAN JURUANALISIS MAKANAN (NO PENDAFTARAN : MJMM 0747) i. Bidang Mikrobiology ii. Bidang Fizikal Di bawah Akta Juruanalisis Makanan 2011 Peraturan-peraturan Juruanalisis Makanan 2013 MJMM 0747 JURUAUDIT BIOSEKURITI PERIKANAN JABATAN PERIKANAN MALAYSIA ( NO PENDAFTARAN : 026) Lead Assessor HACCP MS 1480:2007 HACCP – Verification and Auditing HACCP & Implementation Pre – requisite HACCP 026 PEGAWAI VERIFIKASI PENGIKTIRAFAN MAKMAL SWASTA (NO PENDAFTARAN : 028) w w w . Y o u r W e b s i t e . c o m Ketua Pegawai Verifikasi Pegawai Verifikasi 028 COMPETENCY
23/07/2023 3 5 A fast and quantitative detection method for nematodes in fish fillets and fishery products INTRODUCTION CANDLING METHOD w w w . www.dof.gov.my Y o u r W e b s i t e . c o m 6 RECOMMENDED AS OFFICIAL CODEX METHOD for the detection of nematodes in quick frozen blocks of fish fillets (Codex, 1992) w w w . www.dof.gov.my Y o u r W e b s i t e . c o m
23/07/2023 4 7 CODEX ALIMENTARIUS “CODE OF PRACTICE FOR FISH AND FISHERY PRODUCTS” defines candling for parasites as passing fillets of fish over a translucent table illuminated from below to detect parasites and other defects.. w w w . www.dof.gov.my Y o u r W e b s i t e . c o m w w w . Y o u r W e b s i t e . c o m 8 CANDLING METHOD FOR FISH FLESH METHOD AOAC 985.12 : Parasitesin fish muscle. Candling procedure BAM Chapter 19 : Parasitic Animals in Food II. Candling to detect parasitesin Finfish Department of Fisheries Malaysia
23/07/2023 5 w w w . Y o u r W e b s i t e . c o m 9 METHOD AOAC 985.12 Parasites in fish muscle. Candling procedure 10 BAM Chapter 19 : Parasitic Animalsin Foods II. Candling to detect parasitesin Finfish https://www.fda.gov/food/laboratory-methods-food/bamchapter-19-parasitic-animals-foods w w w . www.dof.gov.my Y o u r W e b s i t e . c o m
23/07/2023 6 11 Fresh or frozen fish 324 Fillets • To determine parasites in finfish • Applicable to fresh or frozen fish with white flesh processed as fillets, loins steak, chunk, or minced fish. • Using UV light – fish with dark flesh and for breading removed from fish portions Note: this method is not applicable to dried fish or fish in the round w w w . www.dof.gov.my Y o u r W e b s i t e . c o m 12 Sharp knife Eg: Fillet knife, dissecting set Rigid framework to hold light source below rigid working surface of white, translucent acrylic plastic or other suitable material with 45-60% translucency. Length and with of working surface should be large enough to permit examination of entire fillet . Eg. 30 x 60 cm sheet, 5 – 7 mm thick. More text: A. EQUIPMENTS AND MATERIALS Light source • cool white with color temperature of 4200oK. • At least two 20-watt fluorescent tubes are recommended. Tubes and their electrical connections should be constructed to prevent overheating of light source. • Average light intensity above working surface should be 1500 – 1800 lux as measured 30 cm above of acrylic sheet. • Distribution of illumination should be in ratio of 3:1:0.1, i.e., brightness directly above light source should be 3 times greaterthan that of outer field, and brightness of outer limit of visual field should be not more than 0.1 that of inner field. • Illumination in examining room should be low enough not to interfere with detection of parasites, but not so dim asto cause excessive eye fatigue Candling table w w w . www.dof.gov.my Y o u r W e b s i t e . c o m
23/07/2023 7 13 • Optional reagents: papain, ethanol, glacial acetic acid, glycerine, lactophenol, phenol, formalin, Lugol’siodine, ether PREVIOUS NEXT FOR PRESERVATIONS REAGENTS • Physiological Saline Solution 0.85% (Sterile) B. REAGENTS • Pepsin, laboratory grade • pH reference solutions • HCL , concentrated w w w . www.dof.gov.my Y o u r W e b s i t e . c o m w w w . Y o u r W e b s i t e . c o m 14 Step 1 Step 2 Step 3 Step 4 Step 5 C. SAMPLE PREPARATION Sample entire sample and record weight on analyticalreporting form FILLETS • If fillets are large (200 g or larger), use one fillet for each of the 15 subsamples of approximately 200 g each. • Record actual weight analysed for each subsample. • If fillets are more than 30 mm thick, cut with sharp knife into 2 pieces of approximately equal thickness (not to exceed 30 mm per fillet). • Examine both pieces as described below. If fillets have thickness of 20 mm or less, examinewhole. • analyse 15subsamples randomly selected from 2 thawed and drained blocks. • Prepare the subsamples as described from fillets, above. • Note separately any parasites observed in minced fish added to block around subsamples Fish Blocks Steaks, loins, chunks – prepare as for fillets • if frozen in blocks, analyse 15 subsamples randomly selected from 2 thawed and drainedblocks. • Prepare subsamples as described for fillets, above • Select portions from different parts of block. If not in block, analyse 15 – 200 g portions. • Do not furthershred or chop minced fish. Minced fish Step 6 Breaded fish portions • Thaw frozen products at room temperature in a beaker of appropriate size. After thawing, pour hot (50oC) solution of 2% sodium lauryl sulfate in water over fish in increment of 100 ml per 300 g of product. • Stir with glassrod for 1 minute. • Let stand for at least 10 minute or until breading separatesfrom flesh. • Transferindividual portions to No 10 sieve nested over No 40 sieve. • Wash breading through no 10 sieve with gentle stream of warm tap water . Periodically examine no 40 sieve containing the breading using UV light . • Parasiteswill appearfluorescent under this light. • Note any parasites detected and record on the analytical reporting form. Discard breading by backflusing the no 40 sieve with tap water. Examine fish portion by candling , using white light. If the flesh is pigmented, use UV light. www.dof.gov.my
23/07/2023 8 15 D. EXAMINATION 1 Remove representative types of parasites or other defectsfound. 2 Record general location, size, identification and other observations as outlined below. 3 For minced fish, spread portion on light table to depth of 20-30 mm for examination . 4 Select representative parasites for descriptive analysis.. • Parasites near the surface will appear red, tan, creamcolored , or chalky white. Parasites deeper in the flesh will appear as shadows. w w w . www.dof.gov.my Y o u r W e b s i t e . c o m E. ULTRAVIOLET EXAMINATION OF DARK – FLESHED FISH • Visual examine each portion (de-breaded of de-skinned , as necessary) on both side under a desk lamp or similar light source. • A magnifying desk lamp may be used. • Report findings as described below. • Conduct UV examination in darkened room. • Examine each portion on both sides with reflected longwave UV light (366 nm wavelength). • Parasites should fluoresce blue or green under light of this wavelength. • Fish bones and connective tissues, which also fluoresce blue, may be differentiated by their regular distribution and shape. • Bone fragments will be rigid when probed. Caution: never expose unprotected eyes to UV light from any source either direct or reflected. Always wear appropriate eye protection such as goggles with uranium oxide lenses , welder’s goggle , etc. When such radiations are present and unshielded. Keep skin exposure to UV radiations to a minimum Insert text here Lorem ipsum dolor sit amet, consectetuer. CAUTION 16 w w w . Y o u r W e b s i t e . c o m www.dof.gov.my
23/07/2023 9 w w w . Y o u r W e b s i t e . c o m 17 F. PARASITE IDENTIFICATION Nematode Trematode Cestode • The major criterion for viability of helmints is spontaneous movement. • Observe organisms for 10 minute to see if spontaneous movement occur. • If autonomous movement is not observed, touch with a dissecting needle and observe to see if movement has been stimulated. • Allow specimens from salted products to equilibrate in at least 20X volumes of physiological saline for 3 hours before viability determination ; osmotic pressure may cause apparent movement. • Culturable protozoa should be cultured in vitro to determine viability. If culture is not feasible, dye exclusion is the method of choice for viability determination. www.dof.gov.my Acanthocephala ?? w w w . Y o u r W e b s i t e . c o m 18 Procedure Determination of Parasites in Processed Fin Fish https://www.fda.gov/food/laboratory-methods-food/mpm-v-7-seafood#Fish www.dof.gov.my
23/07/2023 10 w w w . Y o u r W e b s i t e . c o m 19 Department of Fisheries Malaysia Trematodes (Flukes) -- Larvae of trematodes (metacercaria) are frequently found at or near the skin of the fish. - The disk-shaped cysts of these flatworms vary in diameter from 1 mm to 3 mm and frequently are darkly pigmented (brown or black). - The lanceolate larvae usually have two suckers, one anterior and the other midventral. - Trematodesshould be fixed in a mixture of formalin, alcohol, and acetic acid (FAA) for further identification. (FAA consists of 10 parts 37-40% formaldehyde, 70 parts 95% ethanol, 15 parts water, and 5 parts acetic acid.) TREMATODES INSERT TEXT HERE Opisthorchis spp. 20 CESTODES • The elongate, flattened larvae (pleurocercoids or spargana) are white to cream-colored and have an anterior holdfast organ. • Unencapsulated pleurocercoids of Diphyllobothrium latum L., the broad fish tapeworm of man, are 1 to 5 mm in width and up to 20 to 40 mm in length. • The encapsulated pleurocercoids of Triaenophorus crassus Rudolphi are 2 to 4 mm wide and may be fixed in FAA for identification. w w w . www.dof.gov.my Y o u r W e b s i t e . c o m
23/07/2023 11 21 NEMATODES • Different species have different amounts of pigmentation; some appear white or creamcolored, others pinkish to red, and some tan or brownish. • Some types are encapsulated and others are not; the same kind of nematode may even have some individuals encapsulated and others free in the same host. • Nematodes are frequently coiled in the flesh of the fish, either in elongated spirals like a corkscrewor in flat coils. • For identification, isolated nematodes should be fixed in glacial acetic acid for at least 1 hr. • They should be transferred to 70% ethanol with 10% glycerol for storage and/or shipment. Insert text here Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo. Nematode larvae are cylindrical and highly variable in size, ranging from less than 0.25 mm to more than 100 mm in length and from 0.01 to 2 mm in diameter. w w w . www.dof.gov.my Y o u r W e b s i t e . c o m 2 2 Each larva must be dissected from its capsule and placed in distilled water for 1 hr at 2-5o C. This procedure relaxes the worm; the hydrostatic pressure causes the proboscis to evert. Cystacanths with everted proboscis should be fixed in warm (50oC) FAA. FOR FURTHER IDENTIFICATION NEXT PROJECT ACANTHOCEPHALA w w w . www.dof.gov.my Y o u r W e b s i t e . c o m
23/07/2023 12 2 Photos of different species of acanthocephalan parasites, 3 at different developmental stages. (A) Mature and immature eggs of P. laevis. (B) Adults Pomphorhynchus sp. attached on the intestine wall of a fish. (C)Acanthella stage of P. laevis. (D) Cystacanth stages of P. laevis and P. tereticollis. (E) Gammarid infected with several P. tereticollis cystacanths. (F) P. tereticollis cystacanths with everted proboscis. (G) Cystacanth stage of P. minutus. (H) Cystacanth stage of E. truttae. w w w . www.dof.gov.my Y o u r W e b s i t e . c o m 24 These crustaceans are seldom found complete on marketed fish; however, the mouthparts may be found in ulcerous lesions 20 to 30 mm in diameter at the surface of the fish flesh. For identification, the affected area is cut from the flesh and fixed in 95% ethanol COPEPODS w w w . www.dof.gov.my Y o u r W e b s i t e . c o m
23/07/2023 13 FDA GUIDELINE FOR PARASITES IN FISH 26 Parasite findings meet or exceed the following tolerances: 1. Tullibees, Ciscoes, Inconnus, Chubs and White Fish 50 cysts per 100 pounds(whole fish or fillets), provided that 20% of the fish examined are infested. 2. Blue Fin and Other Fresh Water Herring a. Fish averaging one pound or less: • 60 cysts per 100 fish, provided that 20% of the fish examined are infested. b. Fish averaging over one pound: • 60 cysts per 100 pounds of fish, provided that 20% of the fish examined are infested. 3. Rose Fish (Red Fish and Ocean Perch): 3 percent of the fillets examined contain one or more copepods accompanied by pus pockets. CPG Sec. 540.590 Fish - Fresh and Frozen, as Listed - Adulteration by Parasites w w w . www.dof.gov.my Y o u r W e b s i t e . c o m
23/07/2023 14 2 MULTIPLE 7 SAMPLING PLAN PASS No Parasite EXAMINE 2 ADDITIONAL SUB SAMPLES 1-5 Parasite ACTIONABLE > 6 Parasite PASS 2 PER KG If no parasites are recovered in the first subsamples, the lot is considered passable If 1 to 5 parasites are recovered in the first subsamples , examine the two additionalsub samples If 6 or more parasites are recovered in the first subsample, the lot is actionable If the average number of parasites found in the 3 subsamples is less than 2 per kg, the lot is considered passable > 2 PER KG If the average number of parasites found in the 3 subsamples is 2 or more per kg, the lot is actionable ACTIONABLE w w w . www.dof.gov.my Y o u r W e b s i t e . c o m 28 w w w . Y o u r W e b s i t e . c o m REPORT Report total number of parasites found per weight of sample (s) examined, and average number per kg. As appropriate, state identity of parasites.
23/07/2023 15 THANK YOU GET IN TOUCH DEPARTMENT OF FISHERIES PAHANG PUSAT BIOSEKURITI PERIKANAN KUANTAN 09-5164460/461 LOT 20755 JALAN TANAH PUTIH 25150 KUANTAN PAHANG Email : norazizah @dof.gov.my
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