Quality Assessment ofFish
products and Quality Assurance
Anjelene D. Lubbui
Marielle Lloreen
Guzman
Rolly Bitauag Jr.
Jerald Fernando
Alfredo Realica
What is Quality Assessment and Quality Assurance
Quality assessment involves evaluating the characteristics of
fish and fish products to determine their suitability for
consumption, focusing on factors like freshness, safety, and
sensory attributes.
Quality Assurance (Q.A) consists of all those planned and
systematic actions necessary to provide adequate confidence
that a product or service will satisfy given requirements for
quality. In other words it is a strategic management function
which establishes policies, adapts programmes to meet
established goals and provides confidence that these
measures are being effectively applied.
What is Quality?
"Quality" refers to the aesthetic appearance and freshness or
degree of spoilage which the fish has undergone. It may also
involve safety aspects such as being free from harmful
bacteria, parasites or chemicals. It is important to remember
that "quality'' implies different things to different people and is
a term which must be defined in association with an individual
product type. For example, it is often thought that the best
quality is found in fish which are consumed within the first few
hours post mortem. However, very fresh fish which are in rigor
mortis are difficult to fillet and skin and are often unsuitable
for smoking. Thus, for the processor, slightly older fish which
have passed through the rigor process are more desirable.
The need for
quality
assessment and
Perishability Potentialassurance
Consumer Economic Regulatory
of fish health risks expectation Factors compliance
Persihability of fish- Fish is a very perishable food being highly
susceptible to oxidation and microbiological deterioration. Therefore,
efficient storage strategies need to be employed in order to increase its
shelf-life and guarantee its safety and quality from catch to consumption.
Potential health risks- Seafood products are widely accepted for their
high nutritional properties. However, their safety should be
comprehensively monitored, because chemical contaminants/xenobiotics
may accumulate in seafood at levels that can pose a potential human
health hazard. Indeed, seafood is one of the most vulnerable and
perishable products, so its quality assessment is a prime concern
throughout the production process, from harvesting, post-harvest microbial
contaminations, post-mortem changes, processing, storage up to the
consumption.
Consumer expectation- Drives market demand and satisfaction,
influencing profitability and brand reputation, and ultimately determine the
success of a product.
Economic factors- Influences consumer demand, market competitiveness,
and the profitability of the fishing industry, impacting everything from
production costs to consumer acceptance and international trade.
Regulatory compliance- To ensure consumer safety, prevent foodborne
illnesses, and maintain market integrity by adhering to national and
international standards regarding hygiene, labeling, and permissible
contaminant levels.
Fish Spoilage and Deterioration
Spoilage begins as soon as a fish dies. It is the result of a series of
deteriorative changes which are broadly classified into three courses
such as: autolytic, bacterial and chemical.
Autolysis, or self-digestion, is the breakdown of tissues by enzymes. In
fish, these enzymes, naturally present in muscle, typically digest food.
After death, this control is lost, and the enzymes begin breaking down the
fish muscle itself, softening the flesh. Bacteria introduced into the fish, or
present in the gills and intestines, further contribute to this process by
secreting additional enzymes.
In addition to bacterial and enzymatic action, chemical changes involving
oxygen from the air and the fat in the flesh of fish can produce rancid
odors and flavors. These changes overlap with enzymatic and bacterial
activities. Rancidity develops more in fatty species than in lean ones.
Table 1 shows the difference between fresh and spoiled fish which may be used by the
consumers as a guide in buying fish. With this guide the consumers would be able to
decide if the fish displayed in the retailer's table should be accepted or rejected.
Quality
Assessment
Methods
Sensory evaluation assesses consumer responses to food, providing insights
into product quality and competitive standing. This informs technical,
development, research, production, management (factory, quality assurance,
marketing) decisions. Accurate sensory data is vital for product success and
market acceptance. Sensory evaluation minimizes errors through controlled
environments, experimental design, and subject selection. Inaccurate results
risk market competitiveness and waste resources.
Well-trained sensory panels are important for objective, precise, and
reproducible judgments. Training ensures panelists accurately identify and
consistently apply descriptive terms, using reference standards for guidance.
Panelists' preferences (acceptability, taste, appearance, purchase intent)
inform product modifications and iterative improvements. Sensory analysis is
fundamental to food quality management.
The methods for evaluation of fresh fish quality may be conveniently divided into two
categories: sensory and instrumental.
Sensory methods
Sensory evaluation is defined as the scientific discipline used to evoke, measure,
analyze and interpret reactions to characteristics of food as perceived through the
senses of sight, smell, taste, touch and hearing.
Instruments capable of measuring parameters included in the sensory profile are the
Instron, Bohlin Rheometer for measuring texture and other rheologic properties.
Microscopic methods combined with image analysis are used to assess structural
changes and "the artificial nose" to evaluate odour profile (Nanto et al., 1993).
Pathogen
s
Microbial
Formation of
Biological Odors
Spoilage
Raw Color Changes
Chemical
Fish deteriation
Enzymati
c Flavour
Changes
Grading Scheme of Fish Freshness
Regarding sensory analysis, the quality index method (QIM) is now widely used
for this purpose. It is based on the evaluation of modifications of relevant
characteristics of seafood, such as the skin, eyes, gills, and odor. It uses the
attribution of demerit points in a scale from 0 to 3 (most-less fresh). It is a
simple, fast, economic, and non-destructive grading system for fish freshness
evaluation, but it is somewhat subjective. Thus, in order to minimize errors, it
is important for it to be used by trained people. Another sensory method for
fish quality assessment is the UE Freshness Grading (or EC scheme), presented
for the first time in Council Regulation no. 103/76. There are three levels in the
EC scheme: E (Extra, the highest quality), A (good quality), and B (satisfactory
quality). Below level B (sometimes called Unfit or C), fish is not acceptable for
human consumption, so it is discarded or rejected.
Three Grading schemes of Fish and fishery
products
The EU scheme its main advantage is that it is specific for
each species and the fluctuationbetween assessors is
diminished. There is, however, still some discrepancy as the
scheme does not take account of diferences between species
into account as it only uses general parameters. A suggestion
(a) European Union scheme
for renewal of the EU scheme can be seen in Multilingual
Guide to EU Freshness Grades for Fishery Products; where
special schemes for white fish, dogfish, herring and mackerel
are developed .It is widely used in European countries.
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. The
criteria of EU scheme for diferent species such as white fish,
redfish, anglerfish, pollocks, flounder, scabbard fishes are
given in the table:
Three Grading schemes of Fish and fishery
Quality Index Method (QIM)
products
It is critical for a sensory system used in quality management that it
reflects the different quality levels in a simple and documented way.
Therefore, new and improved seafood freshness and quality grading
systems that are both rapid and objective have been under
development for various species. The Quality Index Method (QIM) is
(a) European Union scheme
one such system and has several unique characteristics. QIM is
based upon a scheme originally developed by the Tasmanian Food
Research Unit in Australian. The method is based on characteristic
changes that occur in raw fish. These relate to the outer appearance
attributes of the eyes, skin, gills and odour and a score system from
0 to 3 demerit (index) points.
The figure shows Quality Index Method (QIM) Scheme for Farmed
Salmon
Three Grading schemes of Fish and fishery
Torry Scoring System
products
The most used scale for evaluating the freshness of cooked fish is the Torry-scores. The Torry-
scores method explaining the freshness of the cooked fish and score sheets for assessment of
cooked odours and flavours of iced lean fish. Quality deterioration of fish is
first characterised by the initial loss of the fresh fish flavour (sweet, seaweedy) which is followed
by the development of a neutral odour/flavour.
(a) European Union scheme
Non Sensory
Methods
Non sensory methods
Chemical Methods:
These methods analyze the chemical composition of fish tissue to assess freshness and spoilage.
Common examples include:
* Total Volatile Basic Nitrogen (TVB-N): Measures the volatile nitrogenous compounds (ammonia,
dimethylamine, trimethylamine) produced by bacterial spoilage and enzymatic activity. Increasing TVB-
N levels indicate decreasing freshness.
* Trimethylamine (TMA): Specifically measures trimethylamine, a key indicator of spoilage in marine
(a) European Union scheme
fish produced by bacterial reduction of trimethylamine oxide (TMAO).
* Histamine: Measures the levels of histamine, a biogenic amine that can accumulate in scombroid fish
(like tuna and mackerel) if not properly handled, leading to scombroid poisoning.
* pH Measurement: The pH of fish muscle changes post-mortem. A rise in pH can indicate spoilage
due to the production of basic compounds.
* Peroxide Value (PV) and Thiobarbituric Acid Reactive Substances (TBARS): These tests measure
lipid oxidation (rancidity), which is particularly important for fatty fish. PV measures primary oxidation
products, while TBARS measures secondary oxidation products.
* K-value: Measures the breakdown products of ATP (adenosine triphosphate) in fish muscle. The ratio
of these products changes predictably during spoilage and can be used as a freshness index.
Non sensory methods
Microbiological Methods:
These methods assess the microbial load and the presence of specific spoilage or pathogenic bacteria.
* Total Plate Count (TPC) or Aerobic Plate Count (APC): Measures the total number of viable bacteria in a sample, indicating the overall
microbial load..
* Specific Spoilage Organisms (SSO) Enumeration: Focuses on counting specific types of bacteria known to be responsible for fish spoilage
(e.g., Pseudomonas, Shewanella).
* Pathogen Detection: Tests for the presence of foodborne pathogens like Salmonella, Listeria monocytogenes, and Vibrio species.
(a) European Union scheme
Physical and Instrumental Methods:
These methods use instruments to measure physical properties of the fish tissue.
* Texture Analysis: Instruments like texture analyzers measure parameters like firmness, elasticity, and shear force, providing an objective assessment of
texture changes during storage and processing
* Color Measurement: Colorimeters or spectrophotometers can objectively measure the color of fish skin and flesh, detecting changes due to oxidation,
drying, or other quality defects.
* Electrical Methods (e.g., Torrymeter): Measures the electrical properties of fish muscle, which change as freshness declines.
* Hyperspectral Imaging: Combines spectroscopy and imaging to obtain spectral information for each pixel in an image, allowing for non-destructive
assessment of freshness, lipid content, and other quality attributes.
* Near-Infrared Spectroscopy (NIR): Uses the near-infrared region of the electromagnetic spectrum to analyze the chemical composition and physical
properties of fish tissue, providing rapid and non-destructive quality assessment.
QUALITY ASSURANCE
Microbiological testing
.A number of microbiological tests of fish and fish products are used by
authorities to check that the microbiological status is satisfactory. The purpose
of these tests is to detect pathogenic bacteria (Salmonella, Staphylococcus
aureus, E. coli) or indicator organisms of fecal pollution (fecal coliforms, fecal
streptococci) or other types of general contamination or poor handling
practices (coliform bacteria, faecal streptococci, total viable count).
Microbiological testing can be costly and time-consuming.
Microbiological standards to be met
Sampling plan and recommended microbiological limits for seafood (ICMSF
1986)
Table 5-2: INSPECTION PROCEDURE FOR
IMPORTED FOOD IN JAPAN
Table 5-3: MICROBIOLOGICAL TESTS INCLUDED IN
THE MICROBIOLOGICAL STANDARDS AND
REGULATIONS OF A TYPICAL EU COUNTRY
The figures refer to tests for:
1. Aerobic plate count (TVC)
2. Coliforms
3. Fecal coliforms
4. Fecal streptococci
5. Enterococci
6. E. Coli
7. Salmonella
8. Shigilla sp.
9. Total enterobacteriaceae
10. Staphylococcus aureus
11. Anaerobic sulfite red.
QUALITY SYSTEMS
HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM
Internationally Accepted Standard (ISO 9000 series)
Total Quality Management (TQM)
The main reasons to implement such quality systems are:
[Link] improve the efficiency and profitability of their operations and the quality of
the product.
[Link] satisfy a requirement from the customer/importer.
[Link] provide defence in legal actions
[Link] keep up with the competition.
THE HACCP CONCEPT
The main elements of the HACCP system are:
· Identify potential hazards. Assess the risk of occurrence.
· Determine the Critical Control Points (CCPs)
· Establish criteria to be met to ensure that each CCP is under control.
· Establish a monitoring system.
· Establish corrective action when CCP is not under control.
· Establish procedures for verification.
· Establish documentation and record-keeping.
Identification of potential hazards: Hazards have been defined as the
unacceptable contamination, growth or survival of bacteria in food that may affect
food safety or quality (spoilage) or the unacceptable production or persistence in
foods of substances such as toxins, enzymes or products of microbial metabolism.
Determine the CCPs: A CCP is a location, procedure or processing step at which
hazards can be controlled. CCP1 is that which will ensure full control of a hazard and
CCP2 is that which will minimize but not assure full control. Within the context of
HACCP, the meaning of "control" at a CCP means to minimize or prevent the risk of
one or more hazards by taking specific preventive measures. If an identified hazard
has no preventive measure at a certain step then no CCP exists at that step.
Establish criteria, target levels and tolerances for each CCP: To be effective,
a detailed description of all CCPs is necessary. This includes determination of criteria
and specified limits or characteristics of a physical, chemical or biological nature
which ensure that a product is safe and of acceptable quality.
Establish a monitoring system for each CCP: The monitoring should be able to
detect deviations from specifications or criteria for corrective action to be taken.
When it is not possible to monitor a critical limit on a continuous basis, it is
necessary to establish a monitoring interval that will be reliable enough to indicate
whether the hazard is under control. Periodic verification of sanitation controls and
random microbiological tests of fish can be very valuable as means of establishing
and verifying the effectiveness of control at CCPs.
Corrective actions: The system must allow for corrective action to be taken
immediately when monitoring results indicate that a particular CCP is not under
control. Action must be taken before the deviation leads to a safety hazard.
Verification and documentation: Verification is the use of supplementary
information to check whether the HACCP system is working. Procedures may include
review of CCP records, review of deviations, random sample collection and analysis.
Inspections should be conducted routinely or unannounced, when the fish
originating from the harbour complex is implicated as a vehicle of food-borne
disease, or when requested on a consultative basis.
HACCP SYSTEM FOR FRESH AND FROZEN FISH
PRODUCTS
Fresh and frozen fish are caught at sea, handled, and processed without additives or
preservatives, using icing or freezing as the only preservation methods. The main
hazard is contamination by pathogenic bacteria from unhygienic landing places or
contaminated water. While cooking usually eliminates these bacteria, there is a risk
of cross-contamination to ready-to-eat products. Cooking does not eliminate heat-
stable toxins like histamine, which can form if fish are not properly handled.
CCP1:
Water Quality – Water used in processing must be clean. If chlorination is used,
chlorine levels must be measured and recorded daily.
Time and Temperature Control – To prevent bacterial and spoilage organism
growth, fish must be kept below 1°C. A maximum time limit must be set for
temperatures above 5°C. Even brief exposure of fatty fish to heat can lead to
spoilage.
CCP2:
Sensory Assessment – Fish should be evaluated by appearance and odor at
landing to confirm freshness and discard spoiled or toxic species.
CCPs:
Personal Hygiene and Sanitation – Good hygiene practices and clean harbor
facilities are essential to prevent contamination. The hazard level depends on
whether the product is cooked before eating. Microbiological checks of surfaces
should be done weekly, or monthly once routines are established.
Checklist for ensuring seafood safety
[Link] fish should not be exposed to the sun and should be iced.
[Link] fish for appearance and odour and reject fish of unacceptable quality.
[Link] perform bacteriological tests on representative samples.
[Link] a cleaning schedule for all work areas and surfaces, using water
containing 5 to 10 ppm of free chlorine.
[Link] all fish slime and blood by hosing down with chlorinated water. At the
end of the day, rinse all surfaces with clean water having 5 ppm of chlorine.
[Link] personal hygiene rules strictly to prevent contamination of fish. Smoking
and spitting in work areas should not be permitted. Hands must be washed
with bactericidal soap prior to handling fish and after a visit to the toilet.
[Link] that water supply and treatment systems are in order. Water and ice
samples should be analysed as per testing schedule by ISO certified
laboratories for levels of chemical and bacteriological contamination and
potability certificates obtained.
8. harbour should be free from litter and other wastes.
9. Check to ensure that all drainage systems are in good working order.
10. The harbour should be free of animals, rodents and pests.
11. Ensure that there are no bird nests in the fish handling area.
12. Check that wastes are being disposed of sanitarily.
13. Check cold storage equipment to ensure that the right temperature is being
maintained.
14. Ensure that all precaution and warning signs are readable.
ADVANTAGES OF THE HACCP SYSTEM
The HACCP system is an ideal tool when resources are scarce. The general
principle of the HACCP concept is to direct energy and resources towards areas
where they are necessary and most useful.
The main advantages can be summarized as follows:
• Control is proactive in that remedial action can be taken before a problem
occurs.
• Control is through features that are easy to monitor such as time, temperature
and appearance.
• Control is cheap in comparison with detailed chemical and microbiological
analysis.
• The operation is controlled by persons directly involved with the fish product.
• It can be used to predict potential hazards.
The ISO-9000 series certification of the International Standards
Organization
ISO 9001- covering product development, production, delivery, and after-sales)
ISO 9002- focused on production and delivery) are the most relevant
standards.
ISO 9003- relates only to final inspection and testing.
THANK
YOU!
