Transcript Document

Quality
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
Developing a Business Around Quality

What Causes Poor Quality?

Improving Quality Assurance
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Direct Market Quality
Your seafood must compete in a complex
and demanding market.
Top quality is the hallmark of successful
direct market efforts.
Quality assurance starts with simple,
straightforward practices on board.
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So…What is Quality?
First, there is the basic quality of fish while they
are still in the water. Each species and run has
its own characteristics.
(Technical people refer to this as “intrinsic” quality)
Then, there is the quality after the fish is
caught, processed, and transported to market.
(This is referred to as “extrinsic” quality)
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& Quality Assurance?
“Quality assurance” is minimizing all the bad
things that can happen to fish from the time
they hit your gear until they reach the
consumer.
Once quality is lost, you can’t get it back.
How you – the fisherman - care for the fish is
vital to the quality the consumer eventually
receives.
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Farmed salmon-Raised the quality bar
Farmed salmon is not as good as the best
wild Alaska salmon, but
It is carefully handled & processed…it is
consistent…and it is always available.
Quality assurance procedures for farmed
salmon are excellent, so it represents a
very good value for retailers.
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& greatly expanded the market
The world salmon market is now about 2.2 million
tons per year - that’s close to 5 billion pounds, and
2/3 of that is farmed salmon!
2004 World Salmon Production
19%
Farmed
Alaska
16%
65%
Other Wild
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Becoming a Niche

Alaska’s best salmon are only a small fraction
of the world market…
 Alaska’s
top species compete directly with farmed
salmon – and are barely 6% of the world market
<1% 5% 1%
94%
Alaska King
Alaska Sockeye
Alaska Coho
All Other
Alaska Premium Species
as Percents of World Market
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Quality Assurance starts with you!
 What are the common quality
problems with salmon & other
fish?
 What can you do to eliminate or
control those problems?
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Quality Problems
Bruising
Gaping
Mushy Flesh
Scale Loss
Enzymatic Deterioration
Bacterial Spoilage
Bruising
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Bruising occurs when fish are
handled roughly…
throwing fish…stepping on them
…banging them into hard objects
Bruises like this are caused
by lifting fish by the tail ►
Gapin
g
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Gaping - the separation
of the muscle layers in
the fish.
It may be caused by lifting fish by the tail –
physically tearing the muscle tissue.
But, most gaping is due to “rigor mortis”.
Rigor
mortis
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- when fish stiffen up after they die.
Fish that go through rigor mortis at higher
temperatures stiffen up so violently that the
flesh actually tears…that’s gaping.
Getting your fish cold as rapidly as possible
is the best defense against gaping…and
many other quality problems.
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Mushy Texture
Bruised, crushed or gaped fish
deteriorates more rapidly, resulting
in mushy texture , early onset of
rancidity, and reduced shelf life…
That means less value for the consumer, the retailer,
the processor and you. Take the steps to avoid gaping
and bruising, and you won’t have problems with
mushy fish.
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Scale Loss
Some scale loss is
inevitable, but too
much lessens the value
of your fish.
Gentle handling is the
key. Keeping fish moist
and getting them
chilled quickly reduces
scale loss.
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Enzymes & Bacteria
In addition to physical damage…
All seafood is subject to spoilage
caused by enzymes and bacteria
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Enzymatic
Deterioration
Enzymes are chemicals that are vital
to the fish when it is alive, but…
after fish die enzymes begin to
breakdown the proteins of its flesh.
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Enzymatic
Deterioration
“Belly burn” …caused
by digestive enzymes…
is a common example.
Enzyme activity is promoted by crushing
and higher temperatures, so chilling and
careful handling are key to controlling it.
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Bacterial Spoilage
The flesh of live fish is sterile, but the
exterior is not. Bacteria enter any
exposed flesh after a fish dies.
You can help minimize bacterial spoilage
by keeping your decks, fish hold, slush
bags and totes clean and sanitary…
and by chilling your fish as soon as
possible
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Bacterial Growth
These illustrations show how much more
rapidly bacteria grow at higher temperatures
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Bacterial Growth
The higher the temperature the faster bacteria grow.
At 50°F bacteria grow 7 times faster than at 32°F.
Temperature
71oF
50oF
41oF
37oF
32oF
Doubling Time
1 hour
3 hours
6 hours
10 hours
20 hours
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Chilling & Shelf Life
Shelf Life = Value to retailers. Not chilling
immediately results in significant value loss…
which, in turn, affects your price.
Maximum
Shelf Life
Shelf Life
Lost After 8
hrs @ 50°
F
Shelf Life In
Store After
Processing &
Shipping
Percent of Store
Shelf Life Lost to
Not Chilling
Immediately
King
Salmon
10 days
1.4 days
4.6 – 5.6 days
20% - 23%
Chum
Salmon
13 days
1.4 days
7.6 – 8.6 days
14% - 16%
Species
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Bleeding
Bleeding salmon and most other fish
is easy, and really helps quality.
As you pick each fish, reach in and
break the gill arches on one side. It
only takes a moment, and won’t
slow you down.
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Chilling
Quick chilling with
plenty of ice is the No.
1 quality assurance
step you can take to
Retard spoilage
 Extend shelf life
 Preserve value
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Boxing & Unloading
You’ve taken good care of your fish.
Don’t lose quality while getting ready to
ship…
handle fish gently
don’t lift by the tail & don’t throw the fish
be sure fish are clean before packing
pack fish carefully
keep them cold while awaiting shipment
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Clean Up &
Sanitizing
A clean, sanitary operation is especially vital
for direct marketers
Keep processing areas clean “as you go” with
plenty of rinse water, and regular periodic
clean-ups
Perform full clean-up and sanitizing at the end
of each day, and the end of each processing
period or fishing trip
Washing
Down
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Detergent should be DEC approved, unscented
type suitable for food applications.
Use plenty of water, and scrub thoroughly.
Pressure washers are a good idea
Never use phenol detergents
like Lysol or Pinesol

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Sanitizing
A sanitizing solution of 1 or 2 capfuls of Clorox
in 5 gallons of clean water works greater.
Apply plenty of the sanitizer to all working
surfaces – processing area, fish hold, totes,
etc.
No need to rinse – just leave on and let it
work.
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The End Result
Care On Board…
Top Quality
Salmon
and Care at the Plant…
For the Consumer
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Quality: Improving Quality/Technical Assistance
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Marine Advisory Program: courses and manuals
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Technical Manuals
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Courses/workshops
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Care for Salmon – Doyle
Care of Halibut – Kramer/Paust
Factors Affecting Quality of Rock Sole Fillets
Halibut Dressing (video)
Quality Is In Your Hands: Salmon Skiff Fishermen (video)
Common Mistakes in HACCP
Seafood Safety: What Consumers Need to Know
Seafood Shelf Life as a Function of Temperature
Personnel and Plant Cleanliness for Seafood Processors
Tips for Direct Marketers: The Onboard DEC Inspection
Onboard Quality Handling
Onboard SQ Handling
Fisherman's Quality Training Workshop
Quality Assurance/Quality Control (QA/QC)
Salmon Quality Handling
Slush Bag Workshops on Yukon
HACCP
Paralytic Shellfish Poisoning Information, Monitoring and
Prevention
Sanitation and HACCP
Vibrio Paraemolyticus Research & Studies
Water Quality Recertification Training
Water Quality Training I
Water Quality Training II
Better Control Process School
Contact:
Don Kramer
Professor, Seafood Quality Specialist
Marine Advisory Program
1007 W 3rd Avenue #100
Anchorage, AK 99501
Phone: 907.274.9695
Fax: 907.274.5242
E-mail: [email protected]
Chuck Crapo
Seafood Technology Specialist
Marine Advisory Program
118 Trident Way
Kodiak, AK 99615
Phone: 907.486.1515
Fax: 907.486.1540
E-mail: [email protected]