Fish analytical chemistry

Fish Analytical Chemistry

Prepared by:

RODNEY L. PEÑAFIEL

Why we need to analyzed the fish?

To set quantitave standards.

To establish tolerance level of Chemical.

To eliminate the need to base decisions regarding product quality on PERSONAL OPENIONS.

FOOD SAFETY AND QUALITY CONTROL

Food Safety

Hazards

-Biological -Chemical - Physical

Hazards

- A biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control.

Hazards - In HACCP, “hazards” refer to conditions of contaminants in foods that can cause illness or injury. It does not refer to undesirable conditions or contaminants such as:

Insects HairFilthSpoilageEconomic fraud Violations of regulatory food

standards directly to safety

Chemical Hazards

• Naturally Occurring

• Intentionally added

• Unintentionally added

Types of Naturally Occurring Chemicals Hazards

Mycotoxins (e.g., aflatoxin) Scombrotoxin (histamine) Ciguatera fish poisoning ( algae toxins) Shellfish toxins - Paralytic shellfish poisoning (PSP) - Diarrhetic shellfish poisoning (DSP) - Neurotoxic shellfish poisoning (NSP) - Amnesic shellfish poisoning (ASP)/ Domoic Acid

Food Additives - Direct (allowable limits under GMPs) Preservatives (e.g., nitrite and sulfiting

agentsNutritional additives (e.g., niacin and

vitamin A ) Color additives e.g., FD&C Yellow No.5

(tatrazine)

Intentionally Added Chemicals

Allergens

o Naturally occurring proteinso Minute amounts can cause allergic

reactiono Fatal reactions are known from : peanuts, tree nuts, seafood

Composition of a Fish

Water 65-80 %Fat 1-20 %Protein 14-20 % Vitamins Minerals

Quality changes during preservation

METHOD PROTEINS LIPIDS

Salted No effects Might rancid

Smoked No effects Might rancid

Airdried Might deteriorate

Rancid

Fermented Proteins peptides = bitter taste

Might get rancid

Some Chemical Indices ofSeafood Quality and

Safety• Total Volatile Base-Nitrogen• Ammonia• Trimethyl-Ammonia• Nitrogen• Dimethyl-Ammonia

Biogenic Amines• Indole• K-value• Peroxide value• Free fatty Acid test• Heavy metals• Marine Biotoxins

FIN…

Thank You ****