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Three different species of fish (sea trout, Spanish mackerel and catfish) were studied. Samples undergoing normal spoilage were compared with samples which had undergone a sanitizing treatment with alcohol. Differential temperature storage studies were conducted at 290 °F (-1.7 °C) and 32 °F (0 °C). Fish quality was assessed by means of microbiological, chemical and sensory analyses. Quality assessment via measurement of proteolytic and lipolytic enzymes was attempted, but these enzyme activities were not detected in any of the samples. It was not possible to differentiate between the contributions of microbial and autolytic spoilage. Alcohol treated samples (reduced numbers of microorganisms) had shelf-lives extended by 6-10 days over untreated samples. The shelf-life of samples stored at 290 °F was extended by 6-10 days over the shelf-life of samples stored at 32 °F. Treated samples stored at 290 °F received highest sensory scores and untreated samples stored at 320 °F received the lowest scores. It was seen that the three fish species studied had different shelf-lives: sea trout-6 days, Spanish mackerel - 10 days and catfish - 16 days. Decomposition rates differed significantly between species and this factor must be taken into account when marketing strategies are developed by firms engaged in fresh fish sales. / Master of Science

A number of crab processors in the Maryland and Virginia region experienced an abnormally high incidence of spoilage in their pasteurized product in the fall of 1989. The spoilage was only seen in cans that were processed either shortly before or after hurricane Hugo and the majority of spoilage occurred in machine picked meat only. All processors pasteurized the meat at least to an Fi~5 of 32 minutes, which is the minimum National Blue Crab Industry Association (NBCIA) recommendation. Spoiled pasteurized crabmeat, processed in 1989 and 1990, were analyzed for their microbial content. Several cans that had spoiled in 1972 were also analyzed for microbial content Isolated organisms were tested for heat tolerance, and those organisms able to survive an F11~5 of 32 minutes or longer were identified. Can seams were evaluated to determine if the spoilage was due to post processing contamination. Approximate D-values were determined for the heat tolerant organisms. A psychrotrophic Clostridium sp. was found in all cans tested from a Maryland processor, Processor B. This processor only had spoilage in machine picked meat pasteurized after hurricane Hugo. Spoilage was seen in cans which had received a F 16/185 of 80 to 100 minutes. Spores from this organism had an approximate D-value of 6.5 minutes at 85 C in brain heart infusion broth (BHI). Cans from Processor B did not show any seam defects, and it was concluded that spoilage was due to the survival of spores, during pasteurization, from the Clostridium sp. that were able to outgrow at the temperature at which crabmeat is stored commercially. A Bacillus sp., possibly Bacillus pasteuranii, was found in one can from Processor B. Spores from this organism have an approximate D-value of 26.5 minutes in BHI broth at 85 C. This organism is unable to grow at refrigeration temperatures and it is not felt to have caused spoilage in the crabmeat. The Clostridium sp. found in cans from Processor B, pasteurized in 1989 and 1990, was also found in a can of jumbo lump meat from Processor D, processed in 1989, and a can of claw meat from Processor E, pasteurized around 1972. Cans from Processor A, who saw small amounts of spoilage before hurricane Hugo and in some hand- picked meat as well as machine piced meat had can seam measurements which did not meet specifications. It was concluded that spoilage from this processor was due to post-processing contamination. Crab processors must be aware that spores, from organisms that are able to outgrow at refrigeration temperatures, are able to survive pasteurization. The Clostridium sp. isolated in this study is one example. Processors will need to make sure their product is receiving sufficient heat to kill all spores of these organisms, while still maintaining a product with good sensory characteristics. It appears, from this study, that crab processors may want to increase the F-value that a lot of crabmeat receives after major storms, since the Clostridium sp. seemed to show up after hurricanes. Finally, crab processors need to be stringent in their sanitation and cleanliness so as to minimize the numbers of these types of organisms in their product. / Master of Science

The focus of this thesis was on the economic feasibility of three food processing projects. They involved freezing of pork loin and fish using cryogenic freezing and stored at $-$18, $-$12 and $-$7$ sp circ$C, and modified atmosphere packaging (MAP) of pork loin using a combination of nitrogen and carbon dioxide gases, chitosan dip and stored at 5, 10, and 15$ sp circ$C. A production plan with similar layout and capacity was adopted for the Montreal area. The benefit-cost analysis (BCA) of each project was carried out assuming that each plant operated approximately 2000 hours per annum at full capacity. Net present value (NPV) and benefit cost ratio (B/C ratio) at 8% discount rate, and internal rate of return (IRR) were determined for each project. The calculations show the NPV of $2.4 million, $1.8 million, and $3.4 million; B/C ratio of 1.09, 1.09, and 1.10; IRR of 15 %, 13 %, and 18 % for frozen pork loin, frozen fish and MAP pork respectively. All IRRs were higher compared to the 1995 return rates of TSE of 9.7 % and the average return of capital of 8.8 % for some food and beverage industries. These economic values are sensitive to changes in working hours, price of raw materials and finished products. It is also found that MAP products could be stored at temperatures up to 15$ sp circ$C. Frozen products could be stored at temperatures of $-$12$ sp circ$C and below only if the length of distribution chain can be reduced. This would decrease electricity costs up to 36% at each level of distribution. It can be concluded that the three projects are economically profitable.

Thesis (M.Sc. (Hons)) -- University of Western Sydney, 2003. / "February 2003" Bibliography: leaves 260 - 277.

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Thesis (PhD (Food Science))--University of Stellenbosch, 2006. / Long-chain polyunsaturated fatty acids (LCPUFA), especially the n-3 LCPUFA metabolic products eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) play an important role as regulators in many biological processes. To date hake (Merluccius capensis) heads, a rich source of EPA and DHA, have been discarded at sea. The South African Fisheries Policy Development Committee concerned with the environmental impact of this practice has rendered it undesirable. The high prevalence of under-nutrition amongst children in South Africa can be addressed by the supplementation of their diet with this unexploited fish source. The aim of the current study was to develop a microbiologically safe and sensory acceptable sandwich spread using fish flour prepared from fish heads, as a prime ingredient. The intervention trial aimed to compare the effects of an increased dietary intake of n-3 LCPUFA, specifically DHA, on the blood fatty acid levels and absenteeism (as indicator of immune function), as well as the cognitive status, of the subjects. The microbiological content of the sandwich spread was determined after storage for 20 d at 5°C and 15 d at 25°C. Sensory evaluation was performed by consumers (n = 95; M:F = 44:51; 6 – 9 yr) to determine acceptance of the five different flavours individually incorporated into the sandwich spread to mask the fishy note and to provide different flavour options. For the intervention trial subjects (n = 351) were stratified within class group (A - E) and gender and randomly assigned to two treatment categories, an experimental group (EG; n = 174) receiving 25 g sandwich spread.d-1 (191.66 mg DHA. d-1) and a control group (CG; n = 177) receiving an analogous placebo. On school days (104 d), each subject received two sandwiches consisting of two slices of bread (ca. 60 g), spread with 25 g of either the placebo or the experimental spread. Blood samples were drawn at baseline and post intervention. Plasma fatty acid and red blood cell (RBC) membrane status, C-reactive protein levels, as well as vitamin and micronutrient status, were determined. Trained test administrators conducted a battery of cognitive tests. According to South African Government health standards, the sandwich spread remained microbiologically safe after storage. Male and female consumer respondents revealed a significant difference between gender preferences of the five different spread flavours (p <0.05). Significant treatment effects (p <0.05) were observed in n-3 LCPUFA status of the EG, as well as for their absenteeism from school. The two subtests of the Hopkins Verbal Learning test, Recognition and Discrimination Index, showed significant differences between the EG and CG (p <0.05) post intervention in the Grade 2 subjects. The Spelling tests also showed a significant difference between the two groups (p <0.05). In the current study a microbiologically safe and sensory acceptable sandwich spread was developed and tested during an intervention trial, and could possibly in future, provide a healthier option in the School Nutritional Programme. This study proved that supplementation of children (6 - 9 yr) with n-3 LCPUFA, with specific reference to EPA and DHA from a marine source, could have a beneficial effect on their fatty acid status and absenteeism from school. Based on the outcomes of the Hopkins Verbal Learning test and Spelling test, the current study proved that an n-3 fatty acid-rich spread improved the learning ability and memory of children.

There are many optimistic and pessimistic views on integrated quality management systems based on international standards. Many businesses have not benefited in terms of operational, quality or business performance, while many others have indicated that the implementation of integrated quality management systems based on an international system standard or other standards has led to improved operational performance and quality, which in turn has resulted in improved business results. The main research problem is therefore to identify the effect of an IQMS on a fishing company and, secondly, to determine whether such a system is compatible with the fishing industry as a whole. By addressing these questions, a perception of the value of an IQMS for the fishing company under study was be obtained. The main research question was: “What is the effect of an integrated quality management system on a leading fish product manufacturer Different research approaches were used to determining the value of such an IQMS in a leading fish product manufacture. The study confirmed that the IQMS has a positive effect on the fish product manufacturer. / Business Management / M. Tech. (Business Administration)

There are many optimistic and pessimistic views on integrated quality management systems based on international standards. Many businesses have not benefited in terms of operational, quality or business performance, while many others have indicated that the implementation of integrated quality management systems based on an international system standard or other standards has led to improved operational performance and quality, which in turn has resulted in improved business results. The main research problem is therefore to identify the effect of an IQMS on a fishing company and, secondly, to determine whether such a system is compatible with the fishing industry as a whole. By addressing these questions, a perception of the value of an IQMS for the fishing company under study was be obtained. The main research question was: “What is the effect of an integrated quality management system on a leading fish product manufacturer Different research approaches were used to determining the value of such an IQMS in a leading fish product manufacture. The study confirmed that the IQMS has a positive effect on the fish product manufacturer. / Business Management / M. Tech. (Business Administration)