Sub-Theme 4 1 1 Technological Advancements and Emerging Tech

8/6/2019 Sub-Theme 4 1 1 Technological Advancements and Emerging Tech

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Emerging Trends in

Fish Processing Technology

Presented by: Goh Kian Heng

Post Harvest Technology DivisionAgri-Food and Veterinary Authority


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Content

Global trend in seafood consumption

Emerging technologies in fish processingtechnology

Moving ahead for S.E.A


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Global trends in seafood industry

Production: total production declining

but aquaculture increasing

Natural Stocks: depletion occurring (marine capture)

Consumption: increasing, especially in

developing countries

Employment: declining in capture;

increasing in aquaculture


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Two Key Influences on the

Seafood Industry

Environmental:

Coastal development and run-off

Climatic influences

Food safety

Fisheries Management and Regulations:

To help rebuild depleted stocks and preventfurther decline

To ensure sustainable development of aquaculture


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Utilization of global fish production

1962 to 2006 (FAO)


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Role of Technology in Seafood

Processing

Technology developments in fish processing tosupport

Innovation

Productivity Reduction of waste

Waste recovery

Increase shelf life Improve food safety

To facilitate exports/cross boundary trade


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Emerging technologies in seafood

processing

HPP

Freezing Technology

Retort Processing Freeze Drying Technology

Smoked Processing

Enzyme Technology Packaging Technology


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High Pressure Processing (HPP)

Uses High Pressure (~100kPa)

Controlling food safety: Inactivationof vegetative microorganisms

Minimal changes to product origin

Preserve texture, flavour, nutritionalvalue as compared to othertechniques (e.g. Heat, freeze)

Saving process energy

HAND

SHUCKEDHPP

SHUCKED


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HPP Applications

Crustacean: meatextraction

Mollusks: shuckingdeshelling

Fish: Post packagingpasteurization/ ready-to-eat fish products


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Freezing Technology

Freezing reduces microbial and enzymicactivity

Frozen seafood is a growing trend

Bulk frozen products to increasing demand forIQF products

IQF technology

Horizontal Tunnel freezing

Vertical Spiral freezing (limited floor area )

Freezing efficiency

Use of environmentally friendly and efficientcoolants


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Retort Processing

Wet heat and pressure to kill bacteriaand spores to render foodcommercial sterile

From cans to flexible pouches for

RTE/cooked seafood products

Developments on retort technology Water immersion

Spray technology

Steam air technology (latest) Conserves water

Heat efficient


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Freeze Drying Technology

A form drying technique Product retains integrity

Porous structure

Good reconstitution ability

For high value seafood products E.g. functional food derived from seafood

e.g. collagen powder, shark cartilage, lyprinol

Involve the following process: Flash freezing,

Water is removed as vapour directly from ice(sublimation) under reduced pressure

Advancements in freeze drying Better design (due to increased demand for industrial

scale units)

Environmentally friendly coolants (HFCs)


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Smoked Processing

Preserved seafood through drying andsmoking processes

Conventional process include burningof wood to generate smoke

Development in smoked processing Liquid smoke technology

Cleaner for processing

Healthier compared to burned wood

smoke Cost effective

Environmentally friendly

Low carbon footprint


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Enzyme Technology

Application of transglutaminase(TG) in seafood processing

TG catalyzes the cross-link of side

chains of two amino acids(glutamine and lysine) and thusyielding peptide bond

Increase product yield and

minimise waste from seafood

Creation of innovative seafoodproducts
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Advances in

Packaging Technology for Seafood Vacuum packaging

Effective against oxidation

Offers quick deep chilling

Skin Packaging Effective against oxidation

Offers deep quick chilling

Aesthetics

Modified Atmosphere Packaging (MAP) Effective towards manitaing freshness of

chilled seafood

Live seafood (e.g. crustaceans)


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Moving ahead Seafood Sector in S.E.A

S.E.A. is a major supplier of seafood

Increasing demand fro safe and sustainable

seafood

Increasing demand for frozen seafood

Increasing demand for convenience food

E.g. RTE seafood meals Increasing demand for packaging technology


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Thank you!

Documents

Sub-Theme 4 1 1 Technological Advancements and Emerging Tech