Piotr Bykowski and Daniel Dutkiewicz
Sea Fisheries Institute
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
ROME, February 1996
The Eighteenth Session of the FAO European Inland Fisheries Commission (EIFAC) held in Rome from 17 to 25May 1994, noted with satisfaction that high quality freshwater fish products are becoming increasingly popular, especially in the more affluent countries. It recommended technologies with emphasis on cyprinids, and the provision of support for further research into new technologies for high quality fish products.
This study was undertaken following the recommendations of the above session and is based on the situation of the freshwater fish processing sector in Poland.
Bykowski, P.; Dutkiewicz, D.
Freshwater fish processing and equipment in small plants.
FAO Fisheries Circular. No. 905. Rome, FAO. 1996. 59p.
This document provides a brief review of the inland fisheries situation in Europe followed by the consideration of freshwater fish as raw material for processing. The document also reviews the equipment used in freshwater fish processing, taking into account the different processing methods such as chilling, preserving, smoking and fish silage production. Information on different forms of packaging and labelling requirements is also provided. Finally, the requirements for fish processing plants, hygiene and sanitary regulations, location of premises, cleaning and disinfection, water quality, public health hazards (with particular reference to the European Union regulations) and fish quality criteria are discussed.
A reference list records the publications consulted in the preparation of this study and indicates further reading.
The FAO Fisheries Circular is a vehicle for the distribution of short or ephemeral notes, lists, etc., including provisional versions of documents to be issued later in other series.
2. FRESHWATER FISH AS RAW MATERIAL FOR PROCESSING
2.1 Nutritive and Technological Values of Freshwater Fish
2.1.1 Nutritive value
2.1.2 Technological value
2.2 Post mortem Changes and Fish Quality Assurance Methods
2.2.1 Slime secretion
2.2.2 Rigor mortis
2.2.4 Microbiological decomposition
2.3 Indicators of Fish Freshness
3. PRELIMINARY PROCESSING OF FRESHWATER FISH
3.1 Requirements Related to Freshwater Fish Processing
3.2 Handling of Freshwater Fish before Processing
3.3 Equipment for Preliminary Processing of Freshwater Fish
3.3.1 Stunning of fish
3.3.3 Removal of slime
3.3.8 Cutting away the fins
3.3.9 Slicing of whole fish into steaks
3.3.12 Meat-bone separation
4. FRESHWATER FISH PROCESSING - EQUIPMENT AND EXAMPLES OF TECHNOLOGICAL LINES
4.1 Chilling and Storage of Chilled Products
4.2 Freezing and Refrigerated Storage
4.3 Smoking of Freshwater Fish
4.4 Production of Fish Silage from Offal
5. PACKAGING USED IN FRESHWATER FISH PROCESSING
5.1 The Role of Packaging
5.2 Retail Packaging for Freshwater Fish Products
5.3 Labelling Requirements for Freshwater Fish Products
6. ESTABLISHMENTS AND PRODUCTION DEMANDS FOR FRESHWATER FISH PROCESSING
6.1 Plant Location, Buildings and Layout
6.2 Personal Hygiene
6.3 Cleaning and Disinfection in Processing Plant
6.3.1 Water quality in processing and cleaning
6.3.2 Cleaning and disinfection
6.4 Quality Aspects of Freshwater Fish Processing
6.4.1 Public health aspects
6.4.2 Quality control