VPP 322: Aquatic Animal Diseases, Health Care and Management (1+1)

USUAL DEFECTS IN SEA FOODS

• Poor quality raw material resulting from improper handling.
• Black spot on shrimp shell and meat resulting from delayed icing on board vessels and prolonged ice storage in primary process centers.
• Weight loss on thawing due to separation of thaw drip.
• Dehydration and freezer burn due to insufficient glazing, improper packaging and wide fluctuations in frozen storage temperature.
• Blue/black discolouration in shrimp and crab meat canned in brine due to presence of higher amount of copper or iron.
• Under weight in a canned shrimp due to under blanching.
• Presence of bacteria in canned products due to under sterilization or post process contamination.
• Excess percentage of water in fish packed in oil due to inadequate removal of mixture before filling with the oil.
• Yellow discolorations in cuttle fish and squid due to delay in icing and removal of gut contents from the raw materials.
• Poor quality packaging material.
• Presence of foreign materials like flies, hair, metal pieces, dried leaves, sand eledue to contamination during handling.
• Excessive moisture, low salt, high admixture with sand, pink and dun in cured/dried fish products.
• Non conformity to size grades.
• Excessive number of inedible materials like shell pieces, veins, antenna etc. in certain product due to poor work manship.
• Poor bacterial quality due to inadequate and poor handling practices.
• Rancid odour, smell and taste in oily fishes.