Copyright 1998 Paul Dion Associates, Inc.
What are the benefits of using the TAQCP system of handling fresh seafood?
There is a direct relationship between the shelflife and texture and time/temperature/pH of fresh and frozen with the condition of the fish prior to entering rigor mortis. The rate of chilling combined with the stress factor will determine the intensity and length of rigor and the rate of autolitic and bacteriological deterioration of the muscle fiber of fresh fish. Consequently, the control of the time/temperature/stress factors immediately after harvesting (post harvest handling) and throughout the preprocessing and processing process flow steps will determine the quality of the raw material through to the finished product when it leaves the processing plant.
What are the effects of TAQCP ?
By forming relationships between texture, shelf-life and natural inherent characteristics such as skin color and brilliancy and time/temperature at all steps in the process flow, certain assumptions can be made regarding preventive measures and critical limits that will insure that the fish muscle is not subjected to time/temperature abuse.The normal process of bacteriological and enzymatic deterioration will be retarded.
Rapid chilling and the maintenance of low storage temperature during the process flow cold chain, will result in extended shelf-life and texture preservation thus maximizing the quality and maketabillity of the final product. It is the ability to control and monitor these conditions that will determine the final results.
Do the fish flesh suffer any harmful effects from rapid chilling and low holding temperatures ?
According to studies and real-life practical applications that have been made over the past 30 years, throughout the world, it has been determined that rapid chilling and low holding temperatures prior to the fish entering rigor is a viable means of maintaining texture and prime quality in fish during storage prior to processing
Prime quality is either lost or maintained by handling just prior to and immediately after the fish has been harvested. Once lost, it is never regained at the plant or in the processing/distribution/marketing chain. It is often masked, breaded, frozen or passed on to the consumer as is but, it is lost. Prime quality as defined by Dr. Norman Haard, Institute of Marine Resources, Department of Food Science and Technology, University of California - Davis, is not only retarding bacteria growth to a minimum but, the maintenance of the natural texture of the fish that is present when the fish comes from the water. He states:
"The foremost problem with the US seafood industry is the inability to meet the growing demand for prime quality (grade A) products."
"After harvest, there is a progressive decline in initial quality due to two major causes: (1) intrinsic chemical and physical changes, sometimes called "autolysis" and (2) changes resulting from bacteria growth and metabolism."
"The contribution of autolytic reactions to fish spoilage appears to have been underestimated."
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