rapport et documents praesentaes aa l atelier de la fao sur la technologie docx

819 FAO, Rapport sur les péches n* 819 FIU/R819 Bi Report and papers presented at the FAO WORKSHOP ON FISH TECHNOLOGY, UTILIZATION AND QUALITY ASSURANCE mmoyo, United Republic of Tan

FAO Fisheries Report No 819 FAO, Rapport sur les péches n* 819 FIU/R819 (Bi)

Report and papers presented at the

FAO WORKSHOP ON FISH TECHNOLOGY, UTILIZATION AND

QUALITY ASSURANCE

mmoyo, United Republic of Tanzania, 14-18 November 2005

Rapport et documents présentés &

L'ATELIER DE LA FAO SUR LA TECHNOLOGIE, L'UTILISATION ET LASSURANCE DE QUALITE DU POISSON

Bagamoyo, République-Unie de Tanzanie, 14-18 novembre 2005,

Les eommands de pubicions de FAO peuvent re

FAO

Vine dle Terme i Carell

`

FAO Fisheries Report No 819

Report and papers presented at the FAO WORKSHOP ON FISH TECHNOLOGY, UTILIZATION AND QUALITY ASSURANCE,

agamoyo, United Republic of Tanzania, 14-18 November 2005,

Rapport et documents présentés &

LATELIER DE LA FAO SUR LA TECHNOLOGIE, LUTILISATION ET VASSURANCE DE QUALITE, DU POISSON

‘Bagamoyo, République-Unie de Tanzanie, 14-18 novembre 2005

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

ORGANISATION DES NATIONS UNIES POUR L’ALIMENTATION BT L’AGRICULTURE Rome, 2007

IS0N 8799264067107

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PREPARATION OF THIS DOCUMENT

‘This document contin the report snd papers ofthe Workshop on Fish Technology, Usization and

‘Quality Assurance The Workshop was held in Bapamoyo, Tanzania, from 14 to 18 November 2005 It was tended to tosh fish, fish processing, quality assirnc, apd marketing and socioeconomic Isbes The inues were by 26expets who reviewed progres and problems in post-harvest sh lization sih pariedr sen inode through ‘presentation by the seeretara of a report on progress and evens since the Expert Consuation in

Fish Technology beld in 2001 in Suly-Mbour, Senegal;

+ presentation of 26 papers:

4 abrats of? additonal papers:

+ - afied rp 10 MEDC in Megan, sh market anda processing unit in Dares Sanam

Inthe discussions a number of recommendations were mide These were noted by the secretariat and

<iscussed, amended und adopted by the experts inthe fil session The recommendations are made to FAO,

‘member countries an tolls, insttions and persons interes or involved in sh lization in Ac

“The Workshop was organized by the Fish Usilation and Marketing Service (FU) of FAO's Fishery Indasies Divison [reamed Fish Products and udhaty Division i January 2007] ia collaboration with the

“MbeganiFishenes Development Cente (MFDC) under the Fisheries Dretorate of Tanzania and the FAO Regional Office for Afica The Workshop was funded by the Regular Progamme of FAO and the project GCPIGLOVI2UISWE Fisheries in West Afica on market relied ier issues

“The repor and papers have been edited for publication by Dr Yvette DieiOva Fishery Indasty Offer (Fh dusty), FOU The views expres in ths publication re those of the authors and donot necessary ree the views ofthe Food and Agriculture Organization ofthe United Nations

PREPARATION DE CE DOCUMENT

Ce document content le apport tes contributions de VAtsir dela FAO sur a technologie, Putisstion

et Tassurance de qualité poisson Lacie, augue assistant 26 experts en technologie du poisson ss tens (du [4 au 18 novembre 2005 8 Bagsmoyo, Tanzanc, Il» pasé en reme lee progres ct lex pobles dans

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‘ta présenttion parle secréariat du rapport sur les progrés et événements depuis la Consultation <Veperts FAO sur ia technolgie dv poison en Afrique qui est temue en 200K 8 Saly-Mbour a Sénégal

` des exits de 2 contributions suppmentires

‘une visite de train ay MEDC à Mbegani, au marché au poisson et dans une unté de transformation de poisson & Dares Salaam,

Un certain nombre de recommandatons ont dé faites lors des discussion, Celle-ct ont 4 motes par le secréariat et dscudes, amenées et adoptdes par es expers en session finale, Les recommandations sont fais a FAO, set pays memes et tus le insu, fsitatons et personnes intrest ot impliguts dans asisstion du poison en Agu

Cet sir a 6s organist pare Service de a commerilisation et de Pudliadion da poison (EHU) de la Divkion des industries dela pche de a FAO [nommée Division des prods er de incre dela che en janie 2007

en collaboration avec le Mbegani Fisheries Development Centre (MFDC) de la Dưeeiea de Bắche dels

‘Tanzaie et avee le Bureau regional dela FAO pour ”Afique L'atelier fnané parle Programme guide

| FAO ete projet GCPIGLO/120/SWE-Péctes sur les questions relatives a commerce en Aique de Tues Lerappor ete conbatons ont dé dts pour publi pr Dr Yvette Diu, Specialise des indstres ela poche (indusre du poeeo), FHU, Le ides expres dans cee publication sot celles des aucus et ne efter pusforement les points de vue de la FAO

FAO

Report and paper resented atthe FAO Workshop on ish Technology Ulzaion and Quality Assurance

‘Bagumoyo, UtedRepoblc of Tanzania, 14-18 Novernber 2005

Rapport ct documents pees AV Atclie dela FAO srs technologie, iat t se de quall dh osson Bagamoyo République Uni de Tanzanie, 1418 novembre 2005

FAO Fisheries ReporiP AO Rapport sure pcs No, S18 Rom, FAO, 200728

ABSTRACT

The FAO Workshop on Fish Technology, Utilization and Quality Assurance as held by the Fish Uiiation and

‘Mavteting Servis of FAO's Fish Prec and inusty Division i collaboration wih dae FAO Regional Office for

‘Afict The Workshop ws beld to review puogens aod problens in postharvest fish uation ia Afi and ommelie ecơmmenévion to PAO, s membe comes sn al isis, ns udlpaHon ie Afdea The capers etiened in na ule ch sh lization, ch processing quality assurance, and pesos interested

ni mrkci§ sn soi eeonumic keues The new va dợnctưungk prxenldn by!th secretarial of report progress ahd evens sine the Consult in Fish Technolgy heli 200, peseation of 26 pape bss

‘of two aonal paper anổ Fld ip to the Fisheries Development Cen, Megan, fish mict and » focessiig unit io Dar es Salaam, The feo incles se rcomneadations as Well asthe papers thr were

‘tamen s'est effec a ravers la présenation, parle ecard Tappor sr les progres et evenemets dep

‘Gonsitationdexperts FAO sul echologie du pom 2 ceanmunicaons, des résumés de devr consbuions supplénenaies ct ute vse de teria ab Fsteres en Aig qi se tov en 200, des presentations de Develoment Cee Megan, au marche ay poisson ot ds une unite de ransermatian de Poesog à Dạt Salm Le rapport incu Tes reommandatons de mene quc les eonmurcaions gl eae a disposition des expen

Distebution:

FAO Fisheries and Aquaculture Department Département des pcs ede aquacuiare đc là FAO)

FAO Regional and Subwgional Fishery OierssFoncoonnaves ptonau et sousgionas dos péches

dea FAO,

Selected FAO field projects (Alia yProjets choise a FAO sure min (Agu)

Paricpatingexpens/Expens pticipats

Fisheries Directors (Afia Directeur des ches (AfFque)

Selected escsch Inddhees oni technology fasts choisis de recherche en technologie du poisson

CONTENTS/TABLE DES MATIERES, REPORT OF THE WORKSHOP Organization

'A Programme (in English ony/en anglais seulement)

B List of participants/Liste des participants

CC Papers/Documents

“The effect of size and holding temperatures on rigor montis phenomenon in Nil ilapia

Oreochromis niloticus (by Margaret Masette and Tom Kasiga)

Use of wheat fibre as an ingredient in restrctured fish product (by Javier Bonlerias and

Isabel Séacher-Alonso)

Blocs de pulpe de sole tropiate cre congelée (Cynoslossus sp): technologie,

bacteriologie et HACCP (par Khalifa B,Sylla)

Design and Construction of AFSMO ~ 150, an improved fish smoking oven

(by Daniel Blay and Margaret Otah Atikpo)

lization of fish waste for mushroom cultivation (by M Ot

L Boateng, B Awumbills, M, Abazinge and 0, Onokpise)

h Atikpo, M Dzomeku, Improvement of Brycinus leueiscus ol extraction technology (by Oumou Cissé-Traor®)

Low-cost processing echnologcs for Mukene (Rastrineabola argentea)

(by Marga Masete)

sss de valoristion de ombrine (Argyrosomus regius) par muli-transformations

(parK Lhichou et Y Zena)

Fora better use of marine by-products and wastes (by J-P Berg®)

Page Uslzaton of flesh from bonga (Evhmalasa fimbriaa) as salted did fish cakes

iby G.R, Akande and £.O, Faturoi and Department of Wildlife and Fisheries

Evaluation of a systoms-based approach o controling lowly infestation of adtionally

‘processed fish at small- wale processing sites (by IR Esser, AT Marmot and

‘Sensory panels of smal pelagic species inthe SADC region (hy Luisa Arthur) 133 Incidence de Listeria spp en mili marin au Maroe (par Naima Bow-M hand 17 Risk assessment and seafood products in developing countries (by Maurizio Fert) 1st Effie du degré de séchage du poison fermentésalé-seché sur son état infestation par

‘ermestes spp (par Absa Gueye-Nalaye ct Macks Semone) 163 Utlisaion da sel matin contre Dermestes maculatesetD.frischii(Coleapie DDenmestidae) depredateus des poissons séches au Seng (par Absa Gueye"Ndiaye ct

‘The regional role of LVEO in promoting sustainable fisheries wilization by C1 Kiroma-Mukasn and R, Ogutu-Obwayo) 183

‘The impact of globalization on the post-harvest fisheries sector around Lake Vitoria in Uganda (oy Margaret Masetey 193 Assossment of fisheries products valuss along Kenya's export marketing chain (bv Richard O, Abi 20s Impact ofthe new EU regulatory framework on the export of fishery products

Export potentials inthe artisanal fisheries sector of Nigeria: opportunities and constrains

‘The challenges in promoting expor of fish fram artisanal marine Fishery in Tanzania (by Yahya L Mase 2s

Evolution of Nile perch into a significant rade commodity in the global marke

ORGANIZATION

| ‘The FAO Workshop on Fish Technoloxy, Usilzation and Quality Assurance was organized by the Fish Usilizaion and Marketing Service, Fishery Industries Division of the Food and Agriculture Organization of the United Nations (FAO), in collaboration with the Mbegani Fisheries Development Centre (MFC) under the Fisheries Directorate ofthe United Republic of Tanzania Tis is 2 follow up to the hitherto FAO Fxpert Consultation on Fish Technology in Africa: the last one was held in Senegal, fromm 1 ta 13 December 2001,

OPENING

2 The Woskshop was held at Hotel Paradise Holiday Resort Bagamoyo, the United Republic of

Tanzania, fom 14 10 18 November 2005,

3._ The Director of Fisheries, Mr Geoffrey Nanyaro, sid he was honoured to open the Workshop, which

‘was the second of its kind for Tanzania within 28 years and the eighth in Alrca He welcomed the participants from various countries and fields of expense and said he hoped that the meeting would help rulvance pos harvest fisheries inthe region He then expressed his gratitude to PAO for having organized the Workshop, for tchnical support during te preparatory phase and for having helped Tanzania comply with de stgent requirements in the export market After stating his appreciation for the national focal point for this Workshop, he recalled the need for development in artisanal fisheries, which provides almost 90 percent ofthe catches,

4 The Workshop was addressed on bchalf of the Diestor General of FAO by Ms Louise Setshwaelo, FAO Resident Representative sn Tanzania, She thanked the Government of Tanzania for having kindly accepted to host the meeting and the experts for having taken time out oftheir busy schedules to attend it The necessity to help fishermen and women and their communities to reduce post-harvest losses and prove the safory and quality of fish was highlighted She recalled past and preseot suppor from FAQ tnd ils partners in the development of the post-harvest fisheries sector

5, The Workshop was then addressed by the Permanent Secretary, Minister of Forcign Affairs and Intemational Cooperation of the United Republic of Tanzania, Philemon Luhanjo He welcomed the Participants to Tanzania in general and in particular to the historical town of Bagamoyo, He expressed ith honour the gratitude co FAO for having planned and organized this very inporant platform The Importance of the fisheries sector 19 the Tanzanian economy was highlighted However, attention was focused on the challenges concerning fish technology, uilzaton and quality assurance to be addressed, đảng the deliberations of the Workshop, These include the documentation and improvement of traditional methods of fish curing, the search for affordable solar energy technology, linkage of fication of fishery products with sustizabilty of the resource, use of simple ways of transporting fiesh fish in ice, high priority assistance to women, development of value-added products rather than export of raw or semi-processed fish, and access to capital by fishers He then wished for fruitful

‘eleratons and formally opened the meeting

6, The programme is presented as Append A

PARTICIPANTS

7 The workshop was attended by 26 experts from France, Ghana, Maly, Kenva, Mai, Morusco, Senegal, Spain, Uganda, United Kingdom, United Republic of Tanzania, from the Lake Vietria Fisheries Organization (LVFO), from the SADC unit of the Intergovemmental Organization for Marketing Information and Cooperation Services for Fishery Prods in Africa (INFOSA) and from FAO Te ist of attending experts is presented as Appendix B

NOMINATION OF MEETING OFFICERS

8 Me Yahya Mgawe of MFDC, Ms Nancy Gitonga of Kenya, Mr John Esser from United Kingdom, sand Mr Richard Abila from Kenya were the respective chairpersons of the Workshop from day 1 today 4

Ms Absa Gueye Ndiaye, Mr Jean-Paseal Berge and Ms Margaret Masete the pairs Ms Cisse Oumnou

“Trore/Javier Bordedas, Sylla KhalifayCarol Kirema-Mukasa, and Younes ZenatiMargaret Avikpo were elected as Rapporteurs while Mr Alhaji Jallow (Senior Fisheries officer, FAO Regional Office for Africa), Mer Hector Lupin and Ms Yvette Diei-Ouati, of the Fish Ulization and Marketing Service, Fishery Industries Division of FAO, served as technical secretaries of the Workshop, PROGRAMME

8, The expers reviewed progress and problems inthe area of postharvest ish utilization, technology’ ad quality assurance, and made a series of recommendations Emphasis was placed on fresh fish utilization, fish processing, quality assurance, and on marketing and socio-economic issves The issues were introduced

‘trough

‘presentation by the technical secretariat of a report on the progress made onthe recommendations fof the seventh FAO Expert Consultation on Fish Technology in Africa held in Saly-Mbour,

‘Senegal, in December 2001, The participants accepted the report snd the change as presente presentation of 26 papers;

+ two additonal papers that were not presented;

* affeld trip to MFDC in Mbegani a fish market anda processing unit in Dar es Salaam

10 The papers have been edited and are reproduced in Appendix C

11 On the basis of the presentations and discussions, draft recommendations were prepared by the secretariat these were diseused, amended and adopted by the experts in the final session of the Consultation,

RECOMMENDATIONS

12, The experts adopted the following recommendations to FAO, its Afiea member countries and to all institutes, institutions and persons involved or interested in ish utlization in Africa

Fresh foh

1) The effect of size and holding temperatures on rigor mortis in Nile slapia (Oreochromis niloticus) was presented regarding the significance of icing the fish immediately after catch and

‘maintaining the cold chain for a beter product In the ensuing discussion it was suggested that similar work on other spectes of commercial importance should be promoted

Processing

2) The welnological effect of adding wheat fre to minced hake (Merluccius mestuccius) and horse mackerel (Trachueus rachutus) muscle was presented as a technique for adding value to low-value fish filets, It was reported that the addition of fibre increased the water holding WHC) and binding (WBC) capacity ofthe fish filets, Restructured products with fibre were

\whizer and sheir rigidity and cohesiveness were lower No strange favours were apparent when the wheat fibre was added This new technology was of imerest, especially when there was Concern for its use in product weight increase

3) The technique of producing frozen pulp from tropical sole (Cynoglossus sp} fllesing waste in Senegal was presented as @ useful product development in the region The pulp is obtained Through the extraction from carcasses of sole after fillering (clearing of meat left om the skeleron) As much asthe significance of the technique was noted, it could be used inthe region

‘more for other species than for soe, whichis mostly processed and packaged whole,

4 The parucipants were laformed of oi extraction from Brycinws leusiveus In Mali This species is ‘highly fatty fish shar is less wlized Value was, therefore, added to by extracting i ol for

‘fring and for the preparation of sauce in cooking The oil had been of low quality and that ‘atiracted interest ix improving it The improvement resulted ina golden colour good taste and nell, which the processors prefer Malian fish processors are increasingly adopting the technique of extracting oil from the species, but there {8 a need for more research on the chemical composition of the fatty acids, mineral elements and other atributes in the oil The

‘participants also recommended thatthe sustainability of the oll production from the Brycinus species resource, ifthe demand increases, be taken Ino account in the new research on the technigue

5) lewas observed thatthe Lake sardine (Rastineobola stgentes) isa very important food item, bparicularly in ensuring food security Unfortunately, however, there are huge post-harvest losses associated with shis fishery Exports recommended thet appropriate handling, and processing techniques that have proved cost effective around the Lake must be improved and disseminated 10 needy areas with large catches of the species and that marketing paterns be addressed

6) The fish smoking oven (AFSMO-180) seems to have technical and economic advantages over the (Chorkor smoker However in the absence of a comparative study with the Chorkor smoker tis recommended tat farther studies be conducted on i efitency, cost and prsitabilt

7) The recovery of valuable fractions from seafood processing waste leads to a diverse range of usefil by-products that may be enzymatically hydrotysed to provide usefl compound, such as food and feed ingredients (aroma, peptide, protein, lipids), and also bio-actve ingredients (for Inaraceuaical, cosmetic or pharmaceutical purposes) However access to specific enzymes for this pe of processing could hein certain cases rather dificule, and some adaptations have to be found (such as using frit or vegetable juice naturally rich in enzymes, 4 papaya Pineapple for example) The use of exzernaleazyme 18 much more efficent than nazural ones fautolysates) however such traditional practices have to be explored and developed in Africa, 8) Inensyme hydrolsis, a potential has been identified for ualzing fish rammngs from Nile perch {fish processing plants around Lake Victoria and fish waste from other fish industries in other regions

9) Utilization affiesh and cooked fish waste in mushroom cultivation was presented as a successful practice in the West Africa region, Beceuse mushrooms are in high demand in many African

‘counties, the promotion ofthe technique by PAO was, therefore, recommended

0 ‘Spstems-based approach to blowfly control has been evaluated daring community-based field imials conducted at small-scale fish processing sites located in India The research has demonstrated thatthe approach offers a safe efficient and cost-effective remedy (othe problem

of blowfly infestation The participants suggested that demonsirated-based research and development of taining materials that are relevant for African countries be conducted to

‘address the commen lass on sun-dried fish associated with insect pests

Quality assurance

11) The participants were informed ofthe impact ofthe new EU regulatory framework onthe export

of fishery products, Regulations (CE) 178/2002, 882/2004, 853/2004, 834/2004 and 66/2008 ‘were explained The participants welcomed the information and suggested that fish inspectors

be retrained inthe new requirements

12) The participants benefited from presentations on risk assesoment and traceability of seafood products Ajer a lengthy diseusion on the advantages of these processes, it was recommended

‘that @ workshop on risk analysis and another one on traceability for the Aifiea region be

‘onganized by F40 in liaison with the project management nit ofthe EU/ACP Strengthening of Fishery Products Health Condition progranime It was also suggested that national authorities exercise in risk analysis and industry Implements the result of isk assessment and that they incorage loa fick procesinginsnes improve ter copay i rik anal and tracenbility

13) On improving the quality of salted and dried fsk proicts the control of the beetle; Dermestes Sp, in he salting and deving of catfish (Asus gambiensis) was presented to the participants who observed the significant effect of high salting levels (20 percent and fow water contents (14 percent on the comal of the beetle However if was strongly recommended tha futre

‘vials continue to involve the women processors and similar studies on salt concentration, size

of fish, brining tne and other key parmters for other commercial species Be conducted ar disseminate

Marketing and socio-economic issues

14) Presentaions were ma an the progress of fish rade and harmonization in the East African Communi (EAC) and participanss appreciated the efforis being made towards regional imegration However the nevi for harmonising sta «nd information on socia-econone

‘marketing and other important aspects was emphasized

15) Considering the common problem of product evacuation fram remote landing sites and eventual isiribution i the respective conniples in the Africa region, 1 as recommended that the Injiastrctre elements be addressed in fish technology and utilization programmes The Significant increase ‘nv fish am fishery product exports from the region 1s a positive development that ix welevened bul the participants expreseed concert about the resullant trade-offs in the notional food Vịt) auulabilpy fa the ensuing discussion following ai _presemation on the challenges of promoting fish expons, twas unanimously agreed that more ‘effort shoul be pur in promoting the uillation of hitherto ununlized species by introducing Salue-adiling echnlgtet and promoting commercial aquaculture fo complement capture fish

‘gap benacen the European Commission, national competent authorities, the importers and the Exporters fe was, therefore, recommended that communication lines between the parties

‘nmcerned be improved

17) The participants were informed twas oniceived in 2000 10 help African countries gain access to a Inge antapped regional of a proposed African Fish Safety Nemvork The nonwork idea marker and ater azarkets outside the region Ica also exsist coun bull thelr capaci it Fisk technology, safer and quality Players inthe fish industry from 11 countries (Seychelles, South rica, Tanzania, Kenva, Ugancie Zambia Namibia, Angola, Mocambigue, Ghana and

‘Senegal) have 30 far shown interest nthe network

The proposed network tracted much interest, and the partieipanss encouraged the ‘uoninatars t develop «road map, sekich will clude the modus operandi of the network and its co-ordination outside the proposed eventual fasting of the secretartal within the INFOPECHE office fait:

CLOSURE OF THE WORKSHOP

13, The Workshop on Fish Utization, Technology and Quality Assurance was officially closed on 18 November 2008 by Mr Odunga Salmon, Permanent Secretary of the Ministry of Natural Resources aud Tourism, afer the remarks From the Representative of the Director of Fisheries, Ms Yvette Die-Ouadh {on behst of the FAO Resident Representative) andthe vote of thanks ofthe participants

ORGANISATION

1 L’Alelier dela FAO sur le technologie, Puisation et assurance de qualité du poisson été organise parle Service de la commercalisation et de V'uilisation du poisson de la Division des industries de péchie de la PAO, en collaboration avec le Mbegani Fisheries Development Centre (MFDC) de la Direetion des péches deta Republigue-Uinie de Tansanie, Cec est une suite de fa préeédente Consultation {experts FAO sur Ta technologie du poisson en Afrique, dost fa demmiere a eu eu au Sénégal du 10 10 13 décembre 2001

3 Le Directeur des piches, Mr Geoffrey Nanyaro, « exprimé son honneur de prononcer allocution

‘ouverture de Vatlize qui est le second de ce genre pour la Tancunie en 25 ans et Te Seme en Afrique Ul

8 soubaité la bienvenve aux parteypants venus de nations ot de champs expense varies eta Formule le Soutit qu Ta reunion aide a faire avancer le secteur post-capture dans la région I ensuite exprime sa ratte & [a PAO pour Pave Morganisé et ade la Tanzanie& compete a Vexporation des produits de lt pei Apsés avoir exprimé son appreciation au point focal national de cet aele i rappel es besos fen développement dela péche ansanafe, qui contibue pour presque 90 pour cent aux prises

4 Mme Louise Setshwaelo, Représentante resident de a FAO en Tanzanie s'est adressée& atelier au

‘nom du Directeur Général dela PAO Elle a remercé le Gouvernement de Tanzanie pour avo gentiment aveepiédabriter la t€union et les experts pour avoir pris de leur temps malgré leur calender chargé, pour

Y brendre pat, La néeessité d'aide les pcheuss et femmes et leurs communautés pour rédute les peres post-capture et amélirer Ia sécurité sanitate ct Ja qualité a &t souligtée Ele arappelé le soutien passé {et presenta développement du secteur postcapture dela péche de la FAO t de ses prtenaites

5, Le Seerétare permanent, Ministre des affaires ctangéres ot de a coopération intematioale de la Républigue-Unie de Tanzanic, Philemon Lubanjo s'est ensuite adressé a atelier Il a soutaté ta bienvenie aux participants en Tanzanie en général et en pariulier dans la ville historique de Bagamoyo, 1a expeimé avec honncur sa gratitude 4a FAO pour avoir programmé et organisé cette importante plateforme L‘importnce de secisur des péches dans économie tanzanienne Frattentian a Ge atinée sur les defi qui devtaient faire Pobjet des delibrations de Vatlier- Ce sont la a &é soulianée Toutefois ocumentation ct amélioration des meéthodes taditionnelles de transformation du poisson, la recherche

de technologie d'nergie solute aborlabl, le lien de la eerificaion des produits de péche a la durable {e la essouree, P'ilisation de movens simples de tansport du poisson frais sous glee, la Force assistance loriaite aux femmes, le besoin de dévetopper des produits & haute valour ajoutéeplutst que d'experter

se la matire premiere ou du poisson semitns, et Pacces a capital des pécheurs #4 ensuite souhaté de riches deibérutions et osvertFormellement la reonion

6.Le Programme de la nunion se trouve a annexe A,

PARTICIPANTS

7 Ont panicipé atelier 26 experts de Espagne, de I France, du Ghana, de tale, du Kenya, du Mali,

«du Maros, de T?Ouganda, de la Républigue-Uinie de Tanzanie, du Royaume Uni, du Sénégal, du Lake Victoria Fisheries Orgiization (LVFO), de T'unité du SADC de rOngansstion ilergowvernementale

«information t de coopération pour la commercalsaton des produits de ls péche en Afrique (INFOSA),

ct dela FAO La liste des experts se trouve a Pannexe B

DESIGNATION DES MEMBRES DU BUREAU

8 Monsieur Yahya Mgawe de MEDC, Mme Nancy Gitonga da Kenya, M, John Esser du Royaume- Uni, et M Richard Abila du Kenya étaient les Présidens de atelier respectivement du jour 1 au jour 4 Mine Absa Gueye Ndiaye, M, Jean Pascal Beage et Mme Margaret Mase, les binémes Mine Cisse (Oumou TraoriJavier Borderts, Syla KhaifyCarol Kirema-Mkasa, et Younes ZenatiMargaret Atikpo

‘nt &1éélus Rapporteurs quand M Alhaji Jallow (Fonetionaaire principal des péches, Bureau regional de

Ja FAO pour Afrique), M Hector Lupin et Mme Yvette Digi-Ouadi du Service de la commercialisation eLde 'ulsation du poisson de la Division des industies dela che de Ia FAO assuraient le Secretariat

technique de atelier,

PROGRAMME

9 Les expens oat passé en reve ls progr et problémes dans le domaine de 'ilisation du poisson, dela reehnologie et de Tassurance de qualité et ont fait ne série de recommandations L’accent était mis sur utilisation du poisson frais, a wansfonmaton du poisson, assurance qualité, la commercalisation et les

‘questions socio-€ccmomiques Ces aspects alent présenés& travers

‘+ 1a présentation par le secréariat technique du rapport sur le progres des recommandations de la “Teme Conssltation d’expens FAO sur Ia technologie du poisson en Afrique enue à Saly Mbou,

‘Sénégal en décembre 2001 Les participants ont accepté 4e rapport et le changement els quế presents

1+ la présentaton de 26 communications:

‘© 2contibutions supplémentates qui n'ont pas 6 présentées

‘+ one visite de terrin au MFDC 2 Mbegani, au marché au poisson et dans une unité de ttansformation de poisson & Dar es Salaan

1, Les contusions ont eages et ceprodutes& annexe C

11 Sura base des résentations et des débats un projet de recommadation a été prépar€ par le sectaiat,

celles<i ont discuées, amends et adopiées par les experts dans la session finale de te,

RECOMMANDATIONS

12 Les experts ont adopté les recommandations suivanies 3 attention de Ja FAO, de ses pays membres,

de tous Tes insults, instiuions et personnes impliques ou intéressés par P'uiisation du poisson en tne

Poisson frais

1) Leff de la taille et des températures de conservation sur la rigor morts cl: le tilapia du Nit, (Oreochromis niloticus) a été présenté dans fe comeate de Pinportance du glagage di poisson Iimmédiatement aprés capture et du maintien de la chaine de froid pour un meilewr produit Dans ia aiscussion qui sen est suv, i a été sugaéré qu’ travail sinilaire sur autres cespeces d'inportance commerciale sit prom

Transformation

2) Leet technologique de Uadionction de la fibre de BIE aw muscle haché de fa morue (Merlucciug merluccius} et du maguereau (Trachurus trackurs} a et présemté comme une

‘echnique pour ajuter de la valeur aux filets de poisson @ faible valew Ia été rapporté que adjonction de fibre augment la capacté de rétention dau (CRE) tla copacité de Faison de ean (CLE) des filets de poisson Les produits restructurés avec la fide étaient plus blancs, leur rigidté et capacité de cohésion étaiem basses Aucune flaveur étrangére 1 était apparente (quand la fibre de bl était ajoutée Cette nouvelle technologie eat intr, surton quand i a line préoccupation conceraant son wilisation pour augmente le poids du produit

3) La technique de production de pulpe congelée des déchets de filetage de la sole tropicale

‘(ynoglossus sp, au Sonégal a été présentée comme un utle développement de produit dans fa région La pulpe est obtenue par Vextraction de la carcasse de Sole apres fletage (raclage de

Ja viande lissée su le squelete) Autant qu'a éé notée Vimportance de cette technique, elle pourrait éire uiilixée dans la région plus pour des especes autres que la sole qui est principalement ransformée et embailée entire

4) Les participants on te informés de extraction d'huiled partir de Brycinus leuciseus au Mai, Cette espéce est un poisson fortement gras qui est moins vatorisé La valeur a é par conséquent ajoutée, par extraction de son huile pour fa frre et préparation de sauce en cuisson Lihuile a été de fotble qualité et ceed a atirẻ Viniérét de son anélioration Llanélioration a conduit @’ une coulewr dorée, de bons gott et odeur, appréciés par les

‘ransformateurs Les transformateurs maliens de poisson sont en croissante adoption de la technique d'extraction d'huile & partir de cette espéce, mais il y a wn besoin de plus de recherche sur la composition chimique des acides gras, éléments minéraux et aumes arribus dans Uhule Les participants ont aussi recommandé que la durable de la production hue ddes ressources de Vespice Brocinus, si la demande augmente, soit prise en compte dans 1a nowwelle recherche sur la technique

5) Ma été observé que la sardine du lac, Rastrineobola argentea, est un important aliment, ppartculigrement en assurant la sécurité alimentaire Malheureusement.toutefois, de lourdes

He past-capture sont associées & cette pécherie Les experts ont recommandé que des techniques appropriées de manutention et de iransormation d‘efficacté prowvée autour ds le, Solent améliorées et difsces cucx zones nécessteusesfasant de fortes prises de ees especes et (que les aspects de commercialisation soient abordés,

‘papaye ananas, par exemple) L'uilisation d'enzyme externe est moins efficace que les fautoysats), towefos ces pratigues traditionneles doivent etre explorées et développees en Afrique

8) En hydrolyse enzymatique, un potenil de valorisaton des restes des sines de transformation dde la Perche du Nil awour du Lac Victoria et des déchets de poisson des autres industries alicutiques dans d'autres régions, a été identifé

9) La valorisation ‘comme une pratique réussie dans la région de UAfrigue de UOuest Etant domé que les de déchets de poisson frais et cut dans la culture de champignon a été présentde

‘champignons sont en forte demande dans beaucoup de pays africains, la promotion de la technique par la FAO a été par conséquent recommandée

10) Lapproche systémigque pour ta maivise de la mouche a été évaluée pendant des essais ‘commumautaires de terrain sur des sites de transformation perite échelle siués en Inde La recherche a démontr que approche offe wn reméde sain, efficient eteffeace au probleme de infestation par la mouche Les participants ont suggéré que des essais similares solent

‘conduits dans fa région Afrique pour aborder Ia perte associée aux déprédateurs du poisson SGohé au sole

12) Lex participanis ont eu droit idles présemations sur evaluation ct risque et la tragabilis des Frasts do fa mer apres sme tongue discussion sur Tes avantages de ces processus, il @ €

‘ecommandl qu'un atelier soit argantsé par la E40 sur Vévaluaion du risque ew) autre sur la

‘racabilité, au profit des pays de la région Afrique, cect en liaison avec "unite de gestion d programme UEACP Renforcement des condition sanitaines dex prochats dela pce I ac faust snggire que les antortes ntiomatess‘entrainent en analyse des risques of eT dtr Imerwe en auvre te résutar de Fevalvation des risgues, encourage les indusrtes locales de

‘mansformation du poisson d renfarcer leur capacté on analyse des rigs ef agai

13) En amlioraion de la qualité des produits halentgues sls et séchés, fa maieiaedh colêopfêne aermestes sp, dans fe sage ctl sichage da machoivon Aras gambienss) a ée présenie ae participants qui ont noté un efor significa des forts niscanc de sae (20 po cent) ct basses Tenonrs en ea (4 pone cent) sur Te contre dv colsopre Ia Gx toutefos fortoment recommancdh que des essais futws continent d'implguer les femmes transformarices et que

‘des études similares soiemt conduites et dsséminses sur la concentration dv se, ta taille dr

‘poison, fe temps de soumurage ef autres paramtres clés pour d autres espéces commerciales

Commercatisation et questions sociogeonomigues

11) es présenttions ont été faites sur Tes progris enregicmés au nivean ct commerce du polsson et de Vharmonisation au sei de la CAA feommunaaté de U'Arigue australe etfs participants ont

“apprcié fs efforts em cours visa integration régionae, Toutefois fe besoin et armontser fs données et les informations socio-économiques, commerciales ef autres aspects a été soul, 15) Considérant fe probleme commun de evacuation du produit des sites de deharguement dog er éventucle disribuion dans es pavs respeetife dans fa région Afrique a été recommandé

‘que les aspects fs awe infrasirucares solentabords dans fs programmes de technologie et

<uitsation augmentation significative des exportations dy poisson ct prods de la phe de

Ta région est un développement posiif qui ext salud main lex participants ont expriné ne prdoccupation coxcomant les compromis invents dans La disponibile du porsson aw niveant rational Dans fa discussion suivant la presentation sur lex défis de fa promotion des fexportations du poisson, 1 a éleunanimemont recon que davantage defor! est mécessaire

‘pour la promotion de Uuaisation des expéces jusgu'ic! non uilisces, par Cimoduetion de Teclmignes de vent aouige et fa promotion de Faguaculture commerciale comme complement Gla production dh poisson de capture

Sw a question des exigences de quai et de séourt sanitaire dan fe commerce d'espartaion

‘poisson et des prodiats de fa péche, 1! a et6 wnanimomer convenn que tes pays ela region devraentrenforcer lew capaciétnstiaaionnelle, particalterement ta formation des inspecteurs

‘dh poisson et autre personne apparent

16) Le potenti de Union Enroptenne importation die poisson et prodhits de la piche a & présemté aux participants eis se sont rendus compre des opporuitescroissantes d'xportation Ipowr les pans ufricains de leurs produits sur norme marché UE Toutefous ils ont €18anssi Informs ds cores cus fontires etx raisons des tention et des rejets pois et des produits dela pce de Afrique ete monde Le costat a fat dant ta discussion seente qui » avait am deficit de communication eure La Commission Europcenme, les autorités Compétentes nationales, les importatenrs of les exportteurs Il 446 par consequent

‘recommandé que tes chaines de commnoscaton entre les parties concernées stent alors,

17) Les participants ont 8 informés dt résea officain de sécurité sanitaire ds poisson propose Liidée du réseau a été concue en 2000 pour aider les pars africans & accéder @ Vénorme

‘marché régional non explolté et des autres marches on dehors dela région I! peut ausel axsister les pays & renforcer leur eapacté en technologie, sécurité sanitaire et qualité du poisson A ce Jour, des techniciens de 17 pays (Seychelles, Afrique du Sud, Tanzanie, Kenva, Uganda, Zab, Namibie, Angola, Mozambique, Ghana et Sénégal) ort margué leur inérét powr le réseau

Le réseau proposé a attiré beaucoup dintérét et les participants ont encourage Jes techniciens & Aévelopper une feuille de route, qui inclura le modus operandi du réseau et sa co-ordination en Aéchors de la proposition que les faites de bureau dINFOPECHE abritent éventellement Ie CLOTURE DE L’ATELIER

12, Liatelier de la FAO sur la technologie, Mutation et Vassurance de qualité du poisson a &é officiellement déslaré clos le 18 novembre 2005 par M Odunga Salmon, Seertite permanent, Minstére des ressources naturelles etd tourisme, apres lesallocutions da représeatant du Diecteur des psbes, de

“Mime Yvette Diei-Ouad (do la part du representant resident de la FAO) et la motion de remereiements des parcipans

APPENDIX/ANNEXE A PROGRAMME,

‘Monday 14 November 2005

Opening address by Geoffrey Nanyaro

Director of Fisheries, United Republic of Tanzania

Address by Louise Setshwaelo

FAO Resident Representative in Tanzania, on

‘behalf of the FAO Director General

‘Welcoming address by Philemon Luhanjo

Permanent Secretary Ministry of Foreign Affairs

and Intemational Cooperation, United Republic of

Tanzania

Election of Chairman and meeting officers

FAO report on progress made since the seventh

AO Expert Consultation on Fish Technology in

Arica

‘Yvette Diei-Ouadi, FAO Rome — Italy

‘The effect of size and holding temperatures on rigor mortis phenomenon in Nile titi

Oreachromis niloticus

Margaret Maseite, FOSRI — Uganda

‘Use of wheat fibre as an ingredient inrestructred

fish products

Javier Borderas, CSIC — Spain

Discussion

Blocks of frozen pulp of raw topical sole

(Cynoglossus sp: technology, bacteriology and

K.Lhichow/¥ Zenat, ISTPM ~ Morocco

Improvement of Brycinusleutscus oil

extraction technology

‘Oumou Cissé-Traoré, TER ~ Mali

“Taesday 15 November 2005 Low-cost processing technologies for Mukene

“Margaret Masette, FOSRI~ Uganda Discussion

Design and construction of AFSMO~ 150, en limproved fish smoking oven

Daniel Blay/Margaret O Atikpo, FRI Ghana Discussion

Fora better use of marine by-products and wastes

Jean Pascal Bergé, IFREMER ~ France Discussion

Impact ofthe new EU regulatory framework on the export of fishery products

Gabriele Gandini aly Discussion

Utilization of fish waste for mushroom cultivation Margaret 0 Atikpo, FRI Ghana Discussion

Presence of Listeria spp in marin environment in Moroceo

Naima Bou-Mhandi ~ Morocco Discussion

Evaluation ofa systems-based approach to controling blowfly infestation of traditionally processed fish at smal-seale processing sites Soh Esser, NR Intemational ~ UK

| Discussion

‘The ACP strengthening of fishery products health conditions in East Arica Project

oh Esser, NE Intemational ~ UK Discassion

‘Wednesday 16 November 2008

Risk assessment and seafood prshits in

developing countries Maurizio Fem, Ministry of Health — Ialy

Discussion

Effect ofthe level of dying ofthe fermented

salted dried fish omits infestation by

Dermesesspp Abst Gueye-Ndiaye, UCAD ~ Senegal

Discussion

Evolution of Nile perch ito a significant trade

commodity in the global market

NK Gitonga, DOF ~ Kenya

Traceability in seafood

Hector M Lupin, FAO Rome Italy

Discussion

Utilization of marine salt 1 contra! Dermat

maculates and D, frist (Coleoptera dermestae

‘sect pests of dried fish in Senegal Absa Gueye-Ndiaye, UCAD - Senegal

Discussion

‘The regional role of LVFO in promoting

stainable fisheries uilzation

‘irema-Mukaso, LVFO ~ Uganda

Assessment of fisheries products values long

Kenya's export marketing chain

Richurd © Abilo, KMFRI - Kenga

Impact of globalization on post-harvest fisheries

secioraroond Lake Victoria in Usanda

‘Margaret Masevte, FOSRI - Uganda

Disewssion|

Sensory panels of sina pelagic species inthe

SADC region Luss Arthur, INFOSA ~ Namibia

‘Thursday 17 November 2005, Detentions and rejections of fish products fom Aiea in European Union market iele Gandini, Ministy of Health

tạly CAfieae fsh salty network Frimpong Clifford’Naney’Gitonga/Luisa Arthur Challenges in promoting export of fish fom isan marine fishery ny Tancania

Yahya Mgawe, MEDC ~ Tanzania

Discussion Field trip (Kaole Ruins and Mbogani FDC) Friday 18 November 2008

Ficld trip o Dar es Salaam (Banda beach fish

landing station, Bahari foods processing plant Resolution, discussion and adoption ofthe recommendations ofthe Workshop Closing

Workshop seeretaries 1M November 2008

1 Jean-Pascal Berge

2 Ms Margaret Masette 3 Ms Abst Gueye:

15 November 2005 1 Me Javier Bordevias

2 Ms Cissé Oumou Traore

16 November 2005 1 Khalifa Sylis

2 Ms Carol Kirema-Mukasa

17 November 2005 1 Ms Younes Zenati

2 Ms Margaret Attikpo

‘Technical Secretariat 1 Yvette Die-Oul, FAO Rome, taly

2 Hector M Lupin, FAO Rome, aly 5 Alhaji allow, FAO Regional Otfice, Ghana

APPENDIX/ANNENE C

SELECTED PAPERS PRESENTED AT THE FAO WORKSHOP ON FISH T UTILIZATION AND QUALITY ASSURANCE

ECHNOLOGY, DOCUMENTS SELECTIONNES PRESENTES A L‘ATELIER DE LA FAO SUR LA

‘TECHNOLOGIE, L'UTILISATION ET L’ASSURANCE DE QUALITE DU POISSON

1s

4 80 podiBa pho 640 Tr th sal sh and 6-97 to 6.6 i age fish veapestively Iwas als observed that

‘igo in ish bea onthe til ant ws tonger nfs hep ambien ch chil empeatre, Iwas soncludef that fing hastens the onset of or in Nile epia and Đạt pH was note inluened by fish size than holding tempertures, It as recommended that isa shold be iced immlitly afer eaptre to avert consegacni

‘quality defects in let, ssh as gapping, tougines and dip oss

Resumé Une breve dai prbminsite pour éuble edb, dre eta eésoltion da phénomine de rig ostis ch? le tia ds Nil (Orevchnomis mous a efeetue lang đes ives du Ni pres de Jinja en Ouzand, de Feviee

4 Mars 2008, Bon que le phone ait une siniiation technologie dam Ta tasformation du poisson, pe de | travan en té ments sur re espe de piso d esx douces wopicales en uganda

Du poisson de dimensions diverses 4 dé ganlk 4 tompértures ambianes ot odes, Essenllement, dos chaillorsduplguss gu consistent ca 8 poisons par sale ent et conser soit en auosphete ambante (25 C)

‘rode (0.C Tout en uisant un shronome, fe temps eat elev por Te du, ls dds et resolton di Pihénomenederigor Au cours de chau ape du phenomens 10g de chair a Ge asegtquement pele sur cn kyr Fopercae et? co en devsos Se ge ltrate pus acer’ dans de Vea distil Un plete digital | Porat ct nse dans Te mange eta lest fies crn En pls interval de temps entre le debt et

‘solton a te abl,

‘Les eésulats pina indgucnt qu les poisson de petite (25cm) ensent et soe de igor pls vite que cou de pls grande taille (32cm) Ce poison shan glace Gait Đan fo pas rapide & enter ep gor gue out & feripemtures embanies Le pH post morem de tous ls poisons stat legerement ea cesous de 7 eh

‘quigil déeojse ave atl, i ny svat po arandeiference ene les poisson de a me taille sien 3 sitentestempsmiures La aise Stat graduelie d'un pH previgor de 6 $0 8 un pl poserigor de 640 pout ls potis poisons et de 607 4.641 cher low gros poisons rexpecivement Il a 26 ausn! observe que Ie oe onmence cher le poisson & part dela queue ct est plus forte chez le poison temperatures ambiates u's temperatures foides Ils et conclu que le glacage acelte la mise on place dela igor cher Te Tapa du Niet

«que le pT ea pls infveneé prt lle du pissoa que pa les empratsres de conservation Ila roman fue Te Sapa devrait de glace rmédiatement apres capture pour prover Ls dfats de qualité affeons dans 1s dies, comme le gaping a drs ete uitemen te,

1 INTRODUCTION

“The rigor morts phenomenon is a natural process that results from a series of complicated chemical changes in post-mortem linh (Suoud 2001; Huss, 1995; Webb and Trentham, 1983; Huxley, 1957) ‘According #0 Huss (1995), the changes may ental a drop in pH from neutral to slightly acidic, which Ingtivates spoilage microbes (Gram, 1989) Kobayashi (1996) defines the phenomenon asthe stiffening

‘of animal muscles shorly alter death Immediately after death the muscle is relaxed and limp with an clastic texture, which may persist for several hous before contraction In fish, rigor usually stats at the tail and gradually moves along the body towards the head until the whole fish is stiff and inflexible (Stroud, 2001) At this occurrence, the fish is said 10 bein rigor and i will not contractor respond 10 stimuli (uss, 1995), The fish will remain rigid for hours oF days depending on species, holding temperature, handling practices, size and physical condition Thereafter, the fish will become imp again but it would have lost the contraction property, Tis stage is referred to as resolution of igo

Rigor montis index isthe ratio of tll deflection to total fish length According to Bito et al (1983), its sed as a parameter to determine the stage of rigor morts The rigor momtis sites of the fish were Classified according to the following criteria (1) pre-rigar mors: no stiffening, ull movement of muscle (igor moms index < 10 percen), in rigor (2) fll rigor mort (8 percent < rigor montis index): (3) post rigor, state when rigor montis 8 > 10 percent In farmed salmon (Wang eral 1998), onset period was Indicated by 10 percent < rigor index < 100 percent

‘The onset, duration and resolution of rigor has been extensively documented in marine fish (Stroud, 2001; Huss, 1995; Regenstein and Regenstein, 1991; Brace et af1983; Cappelin and Jessen, 1997) A highlighted above, the occurrence and duration of the phenomenon varies with species, size, holding emperature, handling practices, fishing method, physical condition and ther factors Stroud 2001)

‘noted that Whiting went in and out of tiger faster than Ocean perch He atrbuted the difference to their varied chemical composition and other intrinsic Fator, Size of fish influenced the onset, duration and resolution of rigor Because small fish entered into rigor faster than large-sized fish (Doug, 2099) Generally the warmer the fish the sooner it will go into and pass through rigor (Stroud, 2000) However, when some topical fish are immediately ied, there is superficial sifening described se “vold shock” which is similar 10 rigor morts phenomenon (Clucas and Ward, 1996) but itis different

‘phenomenon associated ‘sth inhibition of calcium pump that initiates muscle contraction because ofthe chiling effect (Curran eva, 1986 [I Cold shock or “shortening” secording to bid relates more with the way fish i handled in the tropics Throwing and treading of ish enhances the onset of sigor (Stroud, 20011 Manipulation of flexing of the fish while in eigor can shorten the time they remain stiff (Love 2001), Besides, ough handling of whole fish can cause physical damage that may Fad fo quality defects because of gaping of fillets (Lavety, 2001), Fish harvested using the active methods of fishing, such as trawling stuggle i the net fra long time before being hauled aboard I will go into rigor more quickly

‘than fish eaught by a passive method (Doug, 2004) The difference was attributed to Toss of energy a6 & result of strugaling prior havling The physical condition of the fish at death can markedly affet the

‘onset aad resolution of rigor (Huss, 1995) Spawning, under nourishment and stress depleted reserve

‘energy in the muscle, resis inthe Immediate onset and resolution of rigor (Stroud, 2001) Spavening involves exhaustion ofthe energy of the fish for gonadal development and spawning fish therefore 20 into rigor faster than those in the spent period

18

exchange earings, For example, it contnbuted about USS90 million to national cofters in 2002/2005,

‘which was the highest contribution tothe ecanamy of any commodity, About 300-000 people are directly involved in the fisheries industry (Bahiigwa et al, 2003) while 700 O00 have indizeet Linkages 10 the

sector The fisheries contribution to the total GDP was estimated to be 2.4 percent (MFPED, 2003) although fisheries economists inthe sector put the figure as high as 7 percent

‘Competitive participation inthe ineenational fish trade demanas ardent compliance wo the respective international quality and safery standards to ensure ready markets and high prices Compliance

becomes easier with idenoiication of botlenecks and respective imervention measures

“The need for high quality and sae fish cannot be overernphasized because the competition becomes stiff every passing day The rigor phenomenon plays a discrete role in reduction of quality depending on the ost-harvest management practices of the fish, Fish quality refers to appearance and freshness or the degree of spoilage thatthe fish has undergone (Huss, 1995) Fish spoilage may also involve safety aspects, such as being free from harmful bacteria, parasites or chemicals Factors that influence fish

‘quality and safety include microbial fod, handling practices, toxins, hygiene and sanitation According, {0 Gram and Huss, (1996), microbial spoilage is exacesbated by improper handling of fish especially nde high tropical temperatures (25-30) Poor handling pratics are also kaowa to hasten natural processes, such as rigor mortis (FAO, 199), which may be defined as the stiffening of fish after death,

‘There are several technological consequences of mishandling fish prerigor and daring the phenarnenon, Throwing and treading of fish hastens onset and resolution of rigor and partly contributes to gapping in the fish fillets (Love, 2001) According to Stroud (200), fillting of pre-rigor fish causes shrinkage toughness and drip loss in final product upon thawing Fish frozen in rigor pack less well in freezers and

a baffer store is required if whole fish is frozen postigor High processing capacities are required for fish frozen pre-igor to cope with the high eatching rates Filles frozen pre-rigor are unsuitable for smoking, are dificult to Fillet hy machine oF hand and always yield les if filleted by hand Rigor can affect the quality of whole fish in three main ways, by causing gaping in wet and frozen fish, toughness and excessive drip loss on thawing in frozen fish Stroud, 2001) Chilled fillets lose water slowly during processing and distibution The loss is usually small, bt it may be increased by high temperature, excessive pressure on the product, and by delay in distribution (Aitken, 2001) The higher the temperature at which a fish goes into rigor, the greater willbe the drip loss on thawing When the fish is cooked, it will be tough and stringy and most consumers will regard this atebute as « quality defect

‘Whole fish frozen pre-rigor tend to have a higher drip loss than similar fish frozen in rigot or postigor (Stroud, 2000)

‘The highlighted consequences have a direct impact on quality atibutes of fish and fish products Besides, consumers in the importing countries have become fastidious and quite demanding with regard

to quality and safety (Brown and Sylvia, 1994), and their respective countries have in turn placed stringent regulations and requirements 2 the exporting countries (FDA, 1997; EEC, 1991) The increased emphasis on implementation of Hazard Analysis Ceitieal Conto! Point (HACCP) programmes

‘over the lst decade his compelled processing establishments to scrutinize every processing stage

Although the above regulations and directives are regarded informal trade bariers in developing counties, there isan urgent need fo generate relevant data on rigor montis that will provide a basis for formulation of betting national and regional standards aod codes of practice Compliance to the set codes can avert the quality defects brought about by the influence of the rigor phenomenon The influences of rigor motis have been well documented in temperate fish species and cultured fish species

in the topical counties, Information on freshwater species is locking, axl hence th research will help provide more information about the topical fish and thus act asa guide for fish processors on how to reduce or prevent quality defects of rigor montis such as gapping, shrinkage, drip loss and spoilage,

‘hich are all atributed to rigor moras

19

Overall objective

‘To narrow the information gap onthe rigor mortis phenomenon in topical feshwvater fish

Specific objectives: ‘10 establish th time forthe onset, duration and resolution of rigor mors in Nile lap at bod

ambient and chilled temperatures for different sizes a fish;

‘+10 dotermine the pH variation during the vigor for different fish sizes Held at ambient and temperatures:

‘+ Tocstablish the rigor moti index in Nile tilapia at different stages of rigor

2, MATERIALS AND METHODS

Materials

Kaifs, hok and line for fishing icing box with ake ice: portable table; digital thermometer: portable

pH meter with a sensitive electrode; distilled water, stopwatch and homogenizer

Method

Fish was expuured using handline method Only fish with total length (snout) between 25 t0 32 em

‘were immediately killed by thrusting 8 sharp knife in the dorsal pat of the hea othe brain In tts, 18 Fish were caught and divided into te porions and then coded: one for holding at average ambient temperatures immediately afler the fish died and temperature of the respective medium recorded The initial rigor (25 C) and the other on ie (0 C), Each size category consisted of these fish Timing begun mortis index foreach of the I8 Tish was determined by measuring the deflection (D) diving by total length (TL) and multiplying by 100 as shown ip Figure {Fish intended for chilling were then putin igebox then on fee, The box was then covered securely with & lid to minimize temperature Nuctoation, Fish fel at both holding temperatures were observed ineaty to determine the ine for anset, duration and resolution of rigor At each stage, a piece of flesh 10g was cut 2m behind the gill cover but underneath the lateral line The sample was homogenized using distilled water and pI detected by using digital ponable sized pH meter with a sensitive eeetode,

Rigor Indes =100KD TL Where

= Detection length T= Total eng rom soto al

3 RESULTS AND DISCUSSION

Results from this preliminary study confirmed other studies conducted on tropical fish (Curran et al, 1986, and Abe and Okuma, 1991) Temperature is perhaps the most important factor governing the

‘onset, duration and resolution of rigor because it may dictate subsequent processing operations such as Íeing The onset of rigor montis was faster in Nile tiepia (Oreochromis nitorcus) kept at ctilled

temperatures (0 ‘C) than fish held at ambient temperatures (25 ‘C) (Figure 2), which is contrary to the

findings of Stroud (2001) He found that gutted Pacific cod (Gadus macrocephalus) kept at 32-35 °F

(°C) took about 60 hours to passthrough rigor, whereas a second batch kept at 87 °F (30°C) took

less than 2 hours According to Regenstin and Regenstin (1991) tropical fish show the opposite effect

‘of temperature on the onset of rigor They observed that rigor was accelerated at 0°C compared 10 10 °C, which was in corelation with a simulation of biochemical changes at °C However, Curran

etal, (1986 [I) and Regensicin and Regenstein (1991) partly attributed it to “cold shock” According to the | ater, te fish stiffens but does not really contract like cold shortening observed in mammalian

muscles Apparently, as the temperature decreases and the pH drops, the ATP degrades and increases

the cellular metabolism but in the absence of oxygen the lactic acid increases, which consequently

Inkiates rigor (Curran eta, 1986 [1

\

Figure 2: Time for onset of rigor mortis at ambient and chilled temperatures,

‘Abe and Okumna (1991) hổ siailar results with carp (Cyprinus carpi), which achieved full igor mort

after 24 hours on ice when acclimatized to 30°C In contrast, fish stored oa ice inthe present study

reached fll rigor morts after 2 to 3 hours at 27°C depending on size The difference was attributed to

scclimatization or speciation They also suggested that rigor mortis proceeds faster with increasing

diference between live acclimation temperstures and storage tempersures, When the difference was

age, the time from death to onset of rigor was short and vice verss There appears to he a difference in

rigor morts onset between temperate and tropical fish species (Tomlinson et af, 1961) Rigor started

from the tail because of the small heat capacity required (Regenstein and Regetstein, 1991) All fish

regardless of size went into rigor within | hour although smaller fish generally went into rigor faster than

bigger fish (Figure 2), which was in agreement with Doug 2004) work

The duration of rigor varied with fish size held at both ambient temperature ad chilled temperatures

However, the resolution of rigor in ish held at chilled temperatures was faster than those held at ambient

temperatures by an average margin of 4 hours between the fespecive fish sizes held at different

temperatures Chilled fish tok between 8 and 10 hours while the fish kept at ambieat temperature took

between 12 and 15 hours 1 flly resolve from rigor as shown in Figure 3) Smaller fish went through

rigor faster than bigger fish This isin agreement with the work done by Regenstein and Regeastein

(1991) to coreate biochemical changes as a result of stimulation of ish kept at 0 Cand 27°C

2

“ lees

to Bog etre

i sons

a Figure 3: Duration of rigor morts a

Borgstom (1961) atibuted the diference in duration of rigot forthe same sizeof fish wo the lacie acid <reated Tis may account fr the difference in the chemical composition of te different fish ofthe samme

Species and size After the resolution of rigor mots, possible tenderization include weakening of the 2

dlises ofthe myofibril Hultin, 1985/Seki and Tsuchiya, 1991), degradation of the connective tissue (Seki and Watanabe, 1984Ando eta, 1993) o the weakening ofthe myosin-actn junctions (Yamanoue and

“Takahashi, 1988) The esoltion of rigor is a process sill not completely understood but always results in the subsequent softening rexation) ofthe muscle ussue and is thought tobe related to the activation

of one or move of the naturally occurring muscle enzymes, digessing away cestain components of the

rigor mois complex (Huss, 1995) Rigor moms occurs when the eross bridge eyeing between atin and

rayosin in myofibal ceases and permanenc actin and myosin Hnkages are formed (Pate and Brokaw, 1980),

‘The pll decreased from near neutral to slighty acidic with the progress of the phenomenon from pre-

rigor or onset to post-rigor oF resolution (Figure 4) However, the decrease in pH didnot go below 6:4

regardless of fish size The minimam pl] achieved was probably becavse of the active fishing method

fmployed, which meant that the fish was not stressed and thetefore retained substantial amounts of

elyeogen (Huss, 1995), Such asin most teleost, pl in Nile tilapia was a result of post-mortem glycolysis

that led to accomolaton of letic acid, which in tum lowered the pH of the muscle The post-mortem pH

for all te fish was slightly lower than 7 (Huss, 1995) which concurs withthe study findings that varied

between 6.43 and 6.94 depending on size and stage of rigor (Fig 4 Probably the nutsitonal satus ofthe

fish effeced the levels f stored glycogen and consequently on the ultimate post-mortem pH As a rule

well-tested, welled fish contain more glycogen than exhausted fish as found in the Japanese loach by

Ciba etal (1991), Smaller sized fish had » lower pH than the bigger fish because they probably had

corresponding high amounts of glycogen per onit volume atthe time of death (Hiss, 1995) Comparing

‘with marine species, the post-mortem pH of cod dropped from 6.8 in rigor to an ultimate pH of 6.1-6.5:

post-rigor was almost similar tothe drop in pH observed in topical ish of present study

In some fish species, the final pH may be quite lower, for example in large mackerel, te ultimate rigor

pl may be as low a $8.6.0 and as low as 5.4.5.6 in tuna and halibut; however such low pH levels are

‘Unusual in marine teleost The postmortem reduction in the pH of fish muscle hasan effect on the

physical properties of the muscle As the pH{ drops, the net surface charge on the muscle proteins is

feduced, causing them to purialy denature and lose some oftheir water-holding capacity Love (1975)

‘noted that there was an inverse relationship between muscle toughness and pH, soch that unacceptable

levels of toughness asa result of waterloss upon cooking occured at lower pH levels

+ Pre igor —e- During igor 4 Post rigor

[Figure 4: The pH variation in fish held at ambient (A) and chilled (B) temperatures during rigor môrts

igor mort index for fish held at ambient temperature

“The rigor mortis index measured upon full resolution of rigor increased with size and it ranged from 12 percent to 25 percent as shown in Figure 5 In most cases the fish texture became s0 soft when approaching the resoltion of rigor, but the fish was sil stiff and this was because ofthe weakening of the Z discs of the myofbril (Hultin, 1984) and the degradation of the connective tissue (Seki and

‘Watanabe, 1984) ‘The rigor mors index varied within fish of the same size, and this was atibuted to the difference in the chemical composition (Stroud, 2001), Autolyss spoilage occurs daring rigor but there is lite microbial spoilage during rigor mons because of the lactic acid formed that suppresses the activities of spoilage micro-organisms (Borgstrom, 1961) As such, itis advisable to chill the fish immediately after capture so thatthe fish go through rigor as fast as possible to minimize the rate of autolysis,

4 CONCL

ON The fish by size and holding temperature seemed (o have an influence on the onset, duration and resolution of igor mortis phenomenon in Nile tilapia, It was observed that rigor started from the tail and

I was stronger in fish kept at ambient 25 C) than at chill temperatures At low temperatures (0-C) — brought about by the ising operation ~ onset, duration and resolution of rigor were hastened, The pH, 00 the other hand, decreased er became more aeidic withthe progress of dhe phenomenon Irn pre- (0 post- rigor In addition, small-sized showed lower pH values than largesized fish Finally, the igor morts index measured at ambient temperature increased with fish size

5, RECOMMENDATIONS

Several recommendations were made

‘+ Fishers should ice fish immediately after capnure to induce fast onset and resolution of rigor and cold chain maintained, Fish should be adequately iced because inadequacy may enbance autolyti spoilage

‘+ Fish harvested during warm weather should be handled with care to avoid subsequent quality defects,

‘+ Further comprehensive work iavolving more samples and parameters should he conducted to ‘generate more relevant data; for example, the effect of rigor on palatability of cooked samples, Similar work should be conducted on other fish species of commercial importance especially the Nile perch (Lars niloricu)

7 REFERENCES

Abe, H & Okuina,E, 1991, Rigor morts progress Nippon Suisan GaMMaigi, S7, 2095-2101 of exp acclimated t0 differen water temperatures, Aitken, A 2001, Phosphates in ish processing, Ministry of Agriculture fisheries and food Torry esearch station advisory note No.36 Aberdocn, Scotland Ando, M, Toyohara, IL, Shimizi,Y & Sakaguchi, M 1993 Post-mortem tenderization of ish rele due to weakening of pericelllar connective issue Nippon Swissan Gakiashi 59: 1073-1076,

Bahiigwa stipport the poverty eradication action pan (PEAP) & Boaz Blackie Keizire 2003, Significance a Fisheries to the economy, document to Bito, M., Yamada, K., Mikumo, Y & Amono K 1983, Studies on rigor-morts of fis Differences inthe mode of rigor mortis among some varieties of fish by ified cutings method, Bull Tokai Reg Fish, Res Lab, 109: 89-96

orgstrom, 1961 Fish as food Vol 1 Production, Biochemistry and Microbiology, 389 Academic

‘press sbsiiar of Harcourt Brace Jovanovich Publishers, New York, London, Toronto, ‘Sydney and San Franciso

Brown, L & Sylvia, G 1994, Trends in Seafood Quality Assurance Quality Comrol & Quatity “Assurance for Seafood 4 conference: May 16-18, 1993, Newport, Oregon Ed by Gilbert

Sylvia, Ann L, Shriver && Michael T Morrissey, ISBN |-881826.08-2,

Bruce, A., Bray, D., Lewis, Molecular biology ofthe cel, New Vork and London, Garlad Publishing Inc p 581 J, Raff, M Roberts, K & Watson, J.D 1983,

‘Cappelin & Jassen F 1997, The potential for thaw rigor in frozen indesvial Cod blocks, Foredreg ved 27th WEFTA meeting in Maca

‘Chiba, 8, Hamaguehl, M., Kosaka, M., Tokumo, ‘valuation of fish meat by "phosphorss-nuclear magnetic resonance J Food Se 36: 660-68 T, Asai, T & Chíchibu, § 1991 Quality

Clueas, LJ & Ward, A.R 1996, Postharvest fisheries development: A guide to handing, preservation, processing nd quality Chatham Maritime Kent MES 4TB, United Kingdom,

(Curran, C.A., Poulter, R.G., Brueton, A & Jones, N.S 1986 (1), Cold shock reactions in iced topical fish Journal of Food Technology, Vol 21, 289-299,

‘Curran, C A Poulter, R G Brueton, A & Jones, N.8.D, 1986 (I), Cold shook reactions in ied tropical fish, Journal of Food Technology, Vo, 21: 301-310, EEC 1991 Counel Directive 91/493/EEC of 23 July 1991: Laying down the health conditions forthe

‘production and te placing on the market of fishery product Official Journal NO L 268, 24/09/1991, 0015-006,

FDA (United States Food and Drug Administration) 1997 Fish, fishery products, imports, reposting and keeping requirements Seafood, 21, CFR Part 123

‘Gram, L 1989, Identification, characterization and inhibition of bacteria isolated from tropical ish, “Tectinological Laboratory, Lynby, Denmark (Ph.D thesis) Gram, L & Huss, H H 1996, Microbiological spoilage of ish and fish products International “Journal of Food Mirobiology 33:1: 121-137

Hultin, H 1985 Biochemistry of meat and fsh J Chem Education 61:289-298,

Hiss, HLH, 1995, Quality and changes in fresh fish, FAO Fisheries Technical Paper 348, 198 pp ofthe Sub-Committee on Fish Trade Bremen, Germany 17-25 March (Teilingual)

Husley, AF 1957 Muscle structure and theories of comvaction Prag in Biophys Mo! Biol 7, 255-318

Kobayashi, M., Takatori, T, Iwadate, K & Nakajima, M 1996, Reconsideration of the sequence of rigor morts through postmortem changes in adenosine nucleotides and lactic acid in Afferent rat muscles Forensic Science Iuernaonal, 82, 243-253

Lavety, J 2001 Gapping in farmed salmon and trout Ministry of Agriculture, Fisheries and Food ‘Torry research station advisory note No, 90, Aberdeen, Scotland Love, RM 1975, Variability of Adantc cod (Gadus morhua) from the norhesst AWantie: a review ‘of season! and enviromental influences oa Various asibues of fish J Fish, Res Board Canada

32, 2333-2342

‘Love, RIM 2001, Gapping of fillets, Ministry of Agriculture, Fisheries and Food Torry research stati advisory note No 61, Aberdeen, Seotiand, MAAIF 2001 (Ministry of Agriculture, Animal Industry and Fisheries) Government of Ugand Fisheries Department Ansual Report, Fnicbbe MEPED (Ministry of finance, planning and economic development) 2003 Background tothe Budget Pate, EX & Brokaw 1980, Cross bridge behaviour in rigor musele.Biophy struct, Mech 751-4 Regenstein, M.J & Regenstein, C-E 1991 Inroduction to fish technology, p 180 New York, an Osprey book published by Van Rostrand Reinbold Seki, N & Touchiaya, H 1991 Extensive changes during storage in carp myofibrillar proteins in relation to fragmentation Nippon Suissan Gakkaishi $7:927-93 Seki, N & Watanabe, T 1984 Connectin content and its post-mortem changes in fish muscle, J Biochem, 95: 1161-1167,

‘Singer, D 2004 Texture quality in farmed salmonids, Canadian Institute of Fisheries Technology, Halifax, Nova Scotia, Canada,

‘Stroud, G.D 2001 Rigor in fish ~The eect on quality Ministry and Food Torry Research Station advisory note No 36, Aberdeen, Seodand, of Agriculture, Fisheries

‘Tomlinson, N, Arnold, E.S., Roberts, E & Geiger, SE 1961 Observations on Post-mortem 2321-336, Biochemical Changes in Fish Muscle in Relation to Rigor montis Fish, Res Bd Canada, 18)

‘Wang, D., Tang, J, Correirea, LAR & Gill, TA 1998, Post-mortem changes of cultivated Atlantic salmon and their effect on salt uptake, Volume 63, No.4, 1998, Journal of food science 637

‘Webb, M.R & Trentham, D R, 1983, Chemical mechanism ‘In Peachy, LD, Adrian, RH and Geiger, S.R., ed Handbook of Physiology: Bethesda, MD: of myosin-catalyzed ATP hydrolysis American Physiological Society pp 237-25

‘Yamanoue, M & Takahashi, K 1988 Effect of paratropomyosin on the inerease in sarcomere length

of rigor shortened skeletal muscles J Biochem 10%: 843-847,

USE OF WHEAT FIBRE AS AN INGREDIENT IN RESTRUCTURED FISH PRODUCTS

by Javier Borderias and Isabel Sénchez-Alonso Instituto del Frio (CSIC), Spain

of fibre was aed fa general, when the dap was released by gravity, the 280 am particle ibe bout more water

‘than the 80 si panicle fie bu when the water was exacted by a centfugl force the oppose occured Resructred products wit fibre were whiter and tit igiy and cohesiveness were lower Products wih 3 prceat of file Were well rated by the seascey panel, ulike the peatucts wah 6 percent of ibe No stage favours sere apparent when the wheat ire was added The effect of ie ax a talzing agent on protein sd Uipid was not apparent, cites

Resume Lfferschnologique de a fibe de lé come ingrédient dans le pisson haché a tet Ans es fies de le cốc 3 et 6 pour cen, aver différentes dimensions de pariules ont é€ ajutés au muscle de monte bachée (Werlaceias merlacius eau maguereas Prackaras tracharas ede Vea ajotse pour mainenie Mumidite

‘orginal deéchantillon L'adjonction des fibres latson de eau (CLE) ase pment, mals seulement eau nia a angen la cpacité de retention de eau (CRE, La capacié de pas sje pour mantenir constant le tax c#hưnidhé, L égoutEe & a cuss s'est vl phí bas avec inosuetion de 3 00 6 pour cet, de fibre, En nga, quand I egoutag act provoque parla force de gravt, des paricules de ibe de 250 yi eienpeat eau mieux que ds parieules de fibee de 80 pm, mais quand eau cat extrait par une force eemtifuge le contaire se

‘eat Les produits recurs avec la fibe Galen plus blancs et la ig etl cohsion étaient infeiutes [Les prods dee 3 pour cen, de ibe ont ben ot parle jury de conte, our cea, en fibre, Aucune sveurérange wit appazeme en ajoutant la ibe de BIE Lees de la lve cone I diéence des predis avec 6 gen sabisater des prodtaes et des lipides eat pas nn plus apparent

1 INTRODUCTION

Restructured fishery products are products made from minced andjor chopped muscle and which, with or Without ingredients, are used to make other products with a new appearance and texture For som time now there have Been products in the form of fingers or other shapes intended basically fr children’s foods,

‘which are covered in breadcrumbs or bate then frozen for use as fred products Also, recent years have Seen the development of a new generation of fishery products called analogues or substitutes, most of

‘which mimie sealood or other high-value products These have not oly become popula in the Far East but have gained wide acceptance in Nonh America and more recenly in Europe Such products are made essentially fom “surin, whichis ground, thoroughly washed and refined fish muscle,

‘The reason for restrctring fish muscle is thatthe supply of high quality fishery products is limited snd many are becoming exhausted because of severe overfishing There are therefore not many options that do not ental the utilization of species that have not tationally been commercialized or using remains of fileting of commercial species One ofthe chief advantages of restructured products is that the composition of the end product can be modified by reformulation ofthe original preduet once this has been chopped or ground In this sense, the process might be said 0 be one of eliminating some constituents or the addition of other new ingredients or additives These ingredients or additives may be categorized as (a) favouring storage, (6) functional from a technological standpoint and (c) funcional fom a nutracetial standpoint

a1

Fish is a good example of a “nutraceutical” food Because itis an important source of nutraceutical products such as fish il It also contains a readily digested protein and hence i ideal for people with Aelieate stomachs Nevertheless, such a good food would be more complete if it contained fibre Many ciildren and adolescents in Wester Europe earsume products containing essentially proteins oF Fs but

‘sonsume hardly ay foods providing the necessary intake of fibre

Many of the fibres curently used for technological purposes in Ushery products ate very soluble and come from algae, such as carrageenaas (Daponte etal, 1985; Borderas er al, 1996; Gome-Guillén et

al, 1996) oF seeds, such 2s garofin, guar, xanthan and others (Montero ea, 2000; Pérez-Mateos et al 2001) There is very limited experience on using insoluble fibres, such as cellulose, in fishery products (oom and Lee, 1990; Ang ad Nile, 1991), There aze two ways af introducing these fibres ito fishery products One is by injsting dispersions of les and another more effeedve way is bY

‘nteoducing flee int restructured products

Te present study is going to test the technological ect of a very purified insoluble wheat fbee (Vitace!®) consisting mainly of cellulose and hemicelulose as « functional ingredient on two types of Fiozen-stored minced fish moscle Ithas the advantage a being white, odourless and ‘ateles, 30 it Seems deal for introducing into white fsh-based products Another advantage of this kind o ibe is that itis inert

‘wards other ingredients and practically calore-Fee, what is Ven mporant in westem countries (Ang and Crosby, 2005; Ang, 1993), Its high water binding capacity 1s also described (Ang, 1991: Ang and Miller, 1991; Ang, 1993}

2 MATERIALS AND METHODS

2.1 Raw material and additives

‘Two fish species were used inthe experiments: fhozen on board hake (Merfuccius capensis) Hilts

445 days before and stored at -25 “C and ice-stored horse mackere}(Trachurus tachus) caus

rosthovest of Spain two days before, The fibre used was wheat fibre Vitoel® (Campy Jowé, SL Barcelona, Spain} This fibre consists of 74 percent cellulose, 26 percent hemicelulase and <0.5 of lignin: two types of fibre were studied: WF200 with 250 um long and 25 ym ssid particle and WF6DO

‘with 80 pm Tong and 20 som wide panicle,

22 Reagents All of the chemicals used were of analytical grade and were obtained i

(Barcelona, Spain), Sigma-Aletich Co, or Merck (Desmstad, Germany) 9 Panreac Quimica S.A

23 Preparation of fish and samples For the preparation of the restructured minced hake muscle, the fillets were thawed approx 16 hours at +2 "C) and passed once through a meat mincer model PTSIL1 (Mainca, Granollers, Spain) with a pate

‘with 0.42 em holes, Fise diferent samples were formulated, The procedure ws as follows: the fish was

‘nixed in @ mxer-machine made! RM-20 (Maines, Granolers, Spain) The wheat ibre was dispersed in the cold water (according to tte formulation) and added to the minced fish musele The mixing time was Standazdized to 6 minutes (the final temperature was below 6 "Cin all cases), Lots were formulated as follows: Control without fibre (HO); 3 percent long particle fibre added with water to adjust the moisture GIL3); 6 percent long particle fibro added with water to adjust the moisture (LB), 3 percent long particle fibre added (HL3*); 3 percent shor particle fibre (453) added with water to adjust the moisture Tnal the lots except HIL3* the moisture was agjusted at 81.5 percent

‘without added fibre (MO): 3 percent fong particle fre added with water 10 adjust the moisture (M3); 6 percent particle fibre added with water to udjust the moisture (M6) The final moisture in the diferent samples was 77.5 percent such as in the original musele The procedure was the same as far hake,

28

24 Provimate analyses Moisture, fat and ash content of the raw samples was determined (AOAC, 1995) in quadruplicate, The

‘nade protein content was measured in quadruplicate using # Nitrogen determinator LECO FP-2000 {(Leco Corporation St Joseph, Ml),

2.8 Mechanical properties

‘The instrumental texture analysis was conduced using a TA-TX2 Texture Analyser (Texture

‘Technologies Corp, Scarsdale, NY), Measurement of the cooked samples was cartied out at room

‘temperate Texture profile analysis (TPA) was performed as described by Boum (1978, Three probes (0 =2 em height=1.5 cm) of cooked samples were axially compressed to 40 percent of their original

‘eight to avoid fracturability Foree-time deformation curves were derived with & 50 N Toad cell applied

at @ crosshead speed of 0.8 mmlsec Attributes were calculated as follows: hardness: peak Force (N) required for fist compression; cohesiveness: ratio of active work done under the second compression

‘euve to that done under the fitst compression curve (dimensionless) and springiness: distance (mm) the Sample recovers afer the fist compression Chewiness (Nx mn) is the product of the anvibutes

‘mentioned and from the sensory point of view corresponds to the energy required to chew a solid food roduet (Bourne, 2002,

2.7 Water holding capacity (WH)

Paralepipedic 7x3 x LS em frozen pieces ofthe sample were cut from the mince blocks and placed in & plastic bag where small holes had been made to drain the drip Ths bag with the sample inside was pat Inside another bag and hung with the holes at the bottom at constant temperature of 2-4 °C The Samples were inthis condition overnight and the drip was measured Then the simples were cooked in the same way in an oven (Rational Combi-Master CMB) at 100 °C for 1 minutes After, the oven was set at room temperature and the dip collected was measured,

2.8 Protein solubility

This was determined in triplicate essentially according to the Ironside and Love procedure (1958) by analysing the amount of soluble protein ina chilled aqueous solution of $ percent NaCl The protein was analysed in a LECO FP2000 analyser, andthe results were expressed as a percentage of soluble protein over total protein,

2.9 Measurement of colour

Colour measurements consisted 1985; Park, 1995) where L* is the parameter thot measures lightness, +b* the tendency towards yellow of determining L*,a* and b* using a CIELab seale (Young and White, and +a* the tendency towards red Measurements were done in 4 HunterLab model D25.9 colorimeter (D45/29 (Hunter Associates Laboratory Inc, Reston, VA, USA), with measurements standardized with

”

respect the white calibration plate, Whiteness was determined using the following formula 100-[(100-

L9 xát bề) (Bank 1995),

2.10 The thiobarbituric acid index (TBA-i)

1 was determined according 4o Vyncke (1970) on a 5 percent tichloracetic acid extract of the

restructured fish muscle The results were expressed as mg malondialdehyde per kilogram of sample,

“The spectrophotometer used was a Perkin-Elmer Lambda 15, UV/VIS Spectrophotometer

21 Sensory analyses

“The triangular test (UNE 88 006 92) and hedonic analyses (UNE 87 020 93) were performed in every tot “Thus 0.7 em thick slices were cut from semi-frozen blocks and battered witha special mix nd fried in

sunflower oil at 180 °C for 3 minutes Seven semi-trained panelists tasted the samples in a standard

sensory panel room following the norms mentioned above, For the hedonic analyses a 10 em non

Structured seale with verbal anchors at the ends and in the centre (like very much, neither Hike nor dislike,

dislike very much) was used for three properies flavour, texture and overall rating acceptance The

‘panellists had to mark a vertical ine on the sale: afterwards these marks were measured with a ruler

2.12 Statistical analysis

‘One and twosway ANOVA was analysed using Statgraphies 2.1 (STSC tne., Rockville, MD) The

ference in means was analysed using a Tukey HSD test (p<0.05)

3 RESULTS AND DISCUSSION

JM Protein solub Differences among protein solubility mean values for the wo kinds of muscle samples with and

‘without fibre were not significantly differen throughout frozen storage However, Yoon and Lee (1990) coaferred eryoprotectant properties on cellulase when it paral substituted sucrose in formulas

using sorbitol and sodium tripolyphosphate DaPonte eta (1985) reported stbilization of frozen fish

‘muscle when some fibres, other than cellulose, were added,

32 WC 1 the sample of hake muscle without fibre (HO) is compared with the sample with 3 percent of fibre

Where the moisture was not kept constant (HL3*), itis observed (Table 1) that this fre helps retain

water (p<0.05) when pressure is exerted especially from day 60 of frozen storage These data can be

compare bearing in mind that the vale ofthe retained water i 2 ratio withthe total water inthe sample,

so thatthe difference in moisture is corected I when we ald the fibre we also add water to maintain the moisture (HL3, HILO), itis observed tha the added fe (3 and 6 percent) cannot efficiently bind the

cextea quantity of water, so there are significant differences with the control sample (HO), although there

are hardly any differences between the samples with 3 (HL3) and 6 percent (HL6) of fibre The same

thing occurs with the horse mackerel samples (Table 1), bur the dtfereace berwen the contol (MO) and

the samples with added fibre (ML3, MLE) is sll greater than in the fake muscle, Thre ae also hardly any differences between the horse mackere! samples with 3 (ML3) and 6 percent (ML6) of fire,

‘whereas these differences are allways significant and more than 10 percent with the contol sample Yoo

and Lee (1990) recommended adding a manimum of ? percent of cellulose to the surimi, because with 2

teat proportion of cellulose ges more expressible moistore and firmness were obtained

I the samples of minced hake wit 3 percent different gran length fibre are compared, its observed that

the water is more firmly bound in most ofthe controls when the grain is shorter (80 ym) (HSS) and not

the longest (250 jm) (HIL3) This is in accordance with the work dane by Yoon an Lee (1990) wher ít

‘was observed tat in cellulose panicles longer than 20 pm the expressibie moisture (by compression) was

higher although the size range used in the present work was different (80 pm and 250 pm), On the oxher

hand, Ang and Mille (1091) repared that the water reteation of cellulose increases as the fibre length

increases, but they also reported that water retention with fibre lengths greater than 110 pm did not vary

as mach a fibre lengths between 35 and 100 pm,

30

‘Table 1: Water binding capacity (percent) DAVS, HD Lae HÀ HH | MĐ M3 MEC

‘coating from breaking during frying because ofthe excessive drip release (Anonymous, 1995),

Table 2: Water holding capacity (percent)! DAYS| H" -HL3 HL6 _HL* HỆ Moise

34 Cooking yield Data are shovin in Table 3 Taree percent of fibre (long or shor grain) added to ake (HL3, HS3) and

‘minced horse mackerel muscle (ML3) did not bind significantly more water than the respective contol (HO, MO) when the moisture in both samples was adjusted tthe original muscle moisture The addition

of 3 percent of fibre without adjusting the water (HL3*) was effective to bind the cooking drip: diss a Jimportant point to take into aecount in order to avoid dripping daring broiling of Frying Six percent of fibre (HL6, ML6) helped bind the water and the data were significantly diferent from the respective control (HO, MO) andthe samples with 3 percent (HL, M3) of fibre in both muscles

‘When water was Tost, the muscle fibres shrank upon heating, but wen high-fbre ingredients were sxlded, the structural integrity was maintained (Nelson, 2001) Trout eral (1992) reported that 2 percent

of oat fibre, which isa cereal fibre, incorporated into meat hamburger (with no water added) reduced cooking losses by 20-40 percent This reduction is about 2-4 times more than in the present experiment in fish Moreover, Pszezola (1991) reported that the addition of oat brand to ground beef resulted in imereased cooking yield, Kasaniis ¢ af (2001) repored the important role of introducing cellulose into

‘comumiaute beef because it reduced the Cooking drip: this water isnot retained a all if an external force

31

{it can be shrinkage during cooking) is applied because it takes out the water dhat is physically and not

chemically encupped On te other han, Ang (1993) reported that the inozeass in water retention during

ooking could be because of the hydrogen bonds forming between the water molecules and cellulose

fibres What can happen is that the hydrogen bonds weaken with the cooking temperarues and water

«cannot be Bound so easily Consequently a larger amount of fibre is necessary

Table 3: Cooking vield (percent!

T5 TRỢ Mo 8557 N77 $533 90,30 SOL ANH NÓI 4792 949 | T3 THẾT - SIẦY HÁN TH THỊ

120 8651 5U 82 RSỢ 8395 9176 S955 HOT | THRY TẾ 83.46 AGDI WS23 RĐAD T3ẢO T6ẢO - REIE

35 Whiteness index The addition ofan increasing proportion of wheat fibre whitened the minced raw hake (HI3, HLS) and’

hhorse mackerel (ML3, ML6) samples significantly The horse mackerel cooked simples were much

whiter than the raw ones and the amount of bre added also enanced the colour, Non-enzymic

browning that develops in fying when cellulose is used (Ang, 1998) was not observed in minced muscle

rrobably heeause the coating protects the musele from the very high temperatures responsible Toe

enzymic browning This is an important fact because Furopean consumers consider whiteness as a

‘ality factor for hake and other Bish produits (Ang, 1993),

36 Mechanical properties

Data are shown in Tables -horse mackerel eontel samples (10, MO) andthe samples with 3 percent fbr, irespective 4 and 5 Shear strength: There were no significant differences inthe hake and of the size of

the fibre when water was aided to maintain the inital moisture of the muscle (HL3, HS3, ML3) I water was no added fo hoop the moisture in the sample constant (HL), hardness inereased, probably because

the fibre absorbed part of the water and this hardened the muscle particles Iti important t highlight

that this ‘est analyses shear strength with s metho using complex combinations of compression,

cxtnusion, shear, fiction and other efisets (Bourne, 2002) between sual particles of food ard the Kramer cell Thus the measurement of shear strength ison these patiles and the procedure i similar to

the one we se when we ches Hardness did not cease citer i any sample during frozen storage

although there were no significant differences in many instances among the samples comtining fibre These results are i agreement with the results for fish surimi gel samples with gellslose added fom

word or cation, where hardness and cohesiveness were teduced by adding 2 percent cellulose

Unonymous, 1981) AlesonCarhonell er al (2008) report that the addition of Gbres and other

Ingredients to meat products produce less rigid structures, Trout eta (1992) also reported that franess

and cohesiveness were reduced when oat fibre was added to ground beef wih low fat content

‘Table 5: Chewiness (Nx mm)" DAYS| HO HI3 HC H3 S| MOMS MILG g8 TM 40 | 3498 | TM 1294 TẠM THÍ 2W 2L594h3, 6L 277 2305 | 7966 655% 438103 | TM TI

6 | 3732 ARƯAI 2266 [uo Š ch 26 | 4393 shod 3509

90 0336518631616 l58la2 30llel | SI4i 4923-4056

1042

‘Throughout fozen storage the hake muscle sample with 3 percent fibre (HL3) was not sigWiieantly diferent from the one with 6 percent (HL6), but both were differnt from the samples without bre (HO), Tn the ease of horse mackerel, the sample with 3 percent fibre (M3) was significantly different from the sample without fe (MLO) only atthe bezinning of frozen storage, but both were different fom the samples with 6 percent offre (ML6) These data depend more on hardness and cohesiveness than on springiness, The values ofthe different analyses were similar forthe samples with 3 percent of long and shor particle fire (HLS, HS3) throughoo! frozen storage Yoon and Lee (1990) reported that the addition of 0-2 percent of cellulose in frozen surimi products decreased firmness and cohesiveness and increased cellulose concentration, although moze thin 2 percent of cellalose increased Himes, The effec on the texture parameter is different depending om the amount and type of insoluble fibre that i added to meat products (Cofades et al 2000) and also on the water binding capacity and swelling properties ofthe fibre (Thebaudin e af, 1997)

3.7 Lipid oxidation

‘There is no significa variation in the evolution of the THA-inlex throughout frozen storage in the different lots for both types of muscles with and without fibre Aleson-Carbonell eral (2005) report that some cereal fibres have antioxidant properties, but they use fires that are not very purified

‘containing phenolic compourss, This is not dhe case of the fibre used in this stay,

3.8 Sensory analysis

‘The tiangular analysis detected significant diferences in all the samples and the two muscles studied

‘According to the panelists, the diference in the hake samples was more in the texture than in the Mavour Is the case of the horse mackerel amples, as wel asthe differences in texture, he fibre reduced the steog taste ofthe muscle

Acconling to the hedonic analysis done with non-srucured seales, the avour of the hake samples

‘without fibre (HO) was slighty bener (6.0.7.0) than the lots with 3 percent (HLS, HS3, HL3*), although the score for these lots was always around the midale point (4.9-5.3, ncither like no dislike) The lot with 6 percent offre (HL6) had the lowest score (4.0-4.6), fn the case of horse mackerel, the samples with fibre (ML3, ML6) exhibited slightly higher values (6-5-7.0) than the lot MO withoat fibre (5.0-6.0), because the fibre reduced the sttoag Mavour of the muscle The panellists did aot detect any strange

‘avour throughout frozen storage in citer ofthe two muscles studied The texture analysis ofthe hake samples also exhibited slighly higher values (5.0-6.3) inthe eateal lot (HO, especially daring the frst,

30 days of storage The rest of the lots exhibited values slightly lower than the middle point ofthe scale (6.0.5.1) and the lowest values were inthe lot HL6 with 6 percent of Bibre(2.8-4.4) According tothe panellists, this lot was too dry Is strange that the lot with 6 percent of added fibre had # lower cooking, loss and yet the panel of tasters mentioned that it was deer Although there were fMvctation in the data throughout frozen storage, there was no deterioration inthe texture during frozen storage Inthe case of hhorse mackerel, the sample with 3 percent of fibre (ML3) was well accepted by the panel of tasters (alues 6.0-7.0) compared with values 6.5-6.6 in the sample without fibre (MO) However, the horse

a

‘mackerel sample with 6 percent of fibre (ML6) exhibited lower values (2.54.0) because ofthe “sandy”

taste and low cohesiveness

Regarding the overall rating ofthe hake samples, higher values (5.0~3.3) inthe lot HO without fibre and values near the middle point of the seale (3.9-6.2) in the lots with 3 percent of Fibre (HL3) were observed, except for the lot where water was not added to keep the moisture constant (HL3*), which was Aries @.6-5.8) The lt with 6 percent of fibre (HL6) had lower aoceptance (2.9-4.2) AS forthe overall tating of the horse mackerel samples, the samples with 3 percent of fibre (ML) exhibited values of 6.0 7.0 compared to 65-6.6 in the sample without fibre (MO) throughout fozen storage The sample with 6 percent of fibre ML6) exhibited a lower eating of 30-0,

{nthe sensory analysis there were diflerences inthe lots with and without fibre The lots with 3 percent

of bre were all accepted, while the lots with 6 percent fibre were rated worse This negative rating was Primarily a result of the sensation of dryness, Inthe present work wheat fibre was not found to have an titioxidant capacity

5, ACKNOWLEDGEMENTS

“This work has been supported by the Spanish Ministerio de Educuciin y Ciencia under Project -AGL2002-05104-C04.05 ang by UE under Integrated Project SEAFOODpIus (Ret, FP6/506359),

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