This manual can be used as a guideline for tuna handling operators, tuna sorters and fish inspectors in the application of good processing and production practices and for the HACCP-based integrated quality management program for fresh and frozen tuna, with a particular focus on sashimi quality. I would like to take this opportunity to express my sincere gratitude to the Canadian International Development Agency (CIDA), the ASEAN Executing Agency (AEA) and the Canadian Supplies and Services Agency for their support of the ASEAN-Canada Fisheries Post- Harvest Technology Project - Phase II and this activity. The Regional Center for Fish Inspection and Quality Control (RC-FIQC), Directorate General of Fisheries, Indonesia, would like to express its sincere gratitude to the Canadian International Development Agency (CIDA), the ASEAN Executing Agency (AEA) and the Canadian Supplies and Quality Control (CDA). Services Agency (CSSA) for the support provided during the implementation of the ASEAN-Canada Fisheries Post-Harvest Technology Project - Phase II, and this activity.
Improvements, 142
Hatch Size and Vessel Design, 143
- Fish Hole Chart, 144
- Temperature Inspection, 144 6.2.4 Equipment, 144
- Proper Fish Unloading System, 144 6.2.6 Unloading Requirements, 144
- Fish Hole Chart, 147
- Temperature Recording Log Unloading Operation, 148 6.3 Inspection Points, 149
- Discharging, 149 6.3.2 Temperature, 149
- Unloading Sites - Surroundings, 150 6.3.6 Ice, 150
Fish Unloading Systems and Description, 152
SECTION 1
- PROCESSING STEPS Processing Steps
- METHODS OF CATCHING
- TEMPERATURE OF TUNA
- HANDLING
- gives a flowchart for tuna grading at sea
- CLUBBING AND KILLING
- BLEEDING
- GUTTING & GILLING (REMOVAL OF EXTERNAL ORGANS & GILLS)
- LOWERING THE TEMPERATURE
- ICING OF TUNA (STORAGE ON BOARD)
- DISCHARGING OF TUNA
- ON BOARD FREEZING OF TUNA (FOR SASHIMI AND OTHER MARKETS)
- SUMMARY OF FISH HANDLING PROCEDURES
- Remove fish from hook as soon as possible after hooking
- Gaff tuna carefully through the lower jaw, or the use of a Tuna Missile is also recommended
- Eliminate struggling by clubbing the fish properly
- Handle the fish quickly and carefully at all times
- Kill the fish with a spike inserted in the brain as soon as it is on board
- Bleed the fish immediately after killing
- Wash the fish after bleeding,
- Gut and gill the fish following bleeding
- Wash the fish properly after gutting and gilling
- Start chilling as soon as possible
- Properly ice the fish in fish hole
- Core temperature of fresh tuna must be kept at 0°C
- For tuna that is frozen on-board, the core temperature should be at least -60°C
- The cold storage area for the tuna frozen on-board should be maintained at -50°C or below
Care must be taken during landing of tuna to prevent lactic acid re-formation. Each tuna should be placed flat so that the tuna does not bend. Check regularly to make sure the tuna is completely covered with ice. Avoid touching the tuna when the ice is in the fish hole.
FLOWCHARTS FOR
INTRODUCTION
Due to growing concerns from various countries around the world, requirements to have a safety assurance program for the handling of fresh produce will have to be met in the very near future. /frozen tu n a. There are a large number of control systems to ensure that the most popular system is the Hazard Analysis and Critical Control Points (HACCP) system. Each of these areas should be examined to see if it is an appropriate control or a critical control in the process in that area.
ESTABLISHMENT OF CONTROL POINTS OR INSPECTION POINTS
When establishing control or inspection points for the operation of tuna, each owner must understand what dangers they are trying to prevent and the location of an inspection or complicity in this. l p roce d u re will provide the best opportunity to control the hazard. Process control Production of tuna that does not comply with safety quality, health and/or fair trade requirements. Under GOOD MANUFACTURING PRACTICES, the following requirements must be followed by the fishing vessel's owner/operator and crew.
FISH
The fishing vessel will describe how it ensures that the ice is stored in a properly protected isolated fishing hole, free of any safety risks through which the ice can be used for the tuna. It is the owner/operator of the fishing vessel's responsibility to ensure that the components meet the requirements. The fishing vessel must show what action is taken to remove a tested chemical from the vessel.
VESSEL DESIGN, PRODUCTION FACILITIES
The requirement for a fishing vessel must be necessary to fish fresh/frozen tuna. Fishing vessels having COLD SEA WATER SYSTEM in the paint: required to have fish holes that are properly sealed. They are required to have the proper system to control the temperature of the fish water.
Fishing vessels that store the tuna in ice in the fish hole must have proper insulation and a pumping system in place to ensure that the fish hole is properly pumped at all times. All tuna fishing vessels must have a properly insulated container on board for the cooling process. The fishing vessel's owners/operators must identify if any of the above problems exist, and identify who will take the corrective action.
The fishing vessel's owner/operator must identify the person responsible for taking the corrective action and ensure that the corrective action is carried out. The owner of the fishing vessel for the care, processing and keeping of tuna is required to ensure that no contamination is present on board. The owner must ensure that the fishing vessel complies with the regulations required by the authorities having jurisdiction.
The owners/operators of the fishing vessel must ensure that the fishermen who are in contact with the tuna are not directly or indirectly in a fish, the vessel owners must have a training program in place for the fishermen to show what they can and will have a p p e n when they do not follow the requirements for correct handling of the tuna.
DETAILED VESSEL INSPECTION REPORT
- PROCESS CONTROL .1 Requirements
- FRESH STORAGE FACILITIES .1 Requirements
- FROZEN STORAGE FACILITIES
- FINAL PRODUCT .1 Requirements
- RECALL PROCEDURES .1 Requirements
- EMPLOYEE QUALIFICATIONS ON FISHING VESSELS
- INTRODUCTION
- EMPLOYEE REQUIREMENTS .1 Health
- PLANT FACILITY REQUIREMENTS .1 Building
When washing, only fresh safe sea water should be used in washing the tuna. When tuna is removed from either the blast freezer or cold storage, the frozen fish must be measured to its minimum growth in size. The ship owner must indicate what measures will be taken when there is an increase in the storage capacity.
In the processing procedures exam (a), we will do a step-by-step p ro a c h used in processing the tone. The abdominal cavity is checked for labor to ensure that no debris remains in the abdomen throughout the tone. This will happen to form in the tone, causing health problems.
The fully dressed tuna is then filleted by inserting a sharp knife through the hind leg until it reaches the rear edge and cut along the back line as shown in the following diagrams. The four quarter fillets are then carefully cut into thinner fillets or cut directly into 300-400mm long blocks for the wholesale market. To maintain satisfactory sanitary conditions in the processing area, a person must wash hands. If the surface is not smooth, it is very difficult to keep clean. The light color also gives the establishment a bright and sanitary equipment.
There should be no cross contact with water used in processing and water used to connect freezing equipment. Only approved water should be used during the hole process, even in the washing system or in the drainage system. Pipes, even if covered to prevent rusting or dropping pests, are not drilled in processing areas.
Any of these materials used in the process must be made with a smooth surface free of cracks and crevices. When handling tuna products intended for freezing, only corrosion-resistant materials may be used.
SECTION 5
GRADING OF
- INTRODUCTION
- NOMENCLATURE
- A POINT SCORE SYSTEM FOR GRADING TUNA .1 Colour
- COLOUR SCORES FOR BIGEYE TUNA .1 Very Good (Score 50)
- COLOUR SCORES FOR THE YELLOWFIN TUNA .1 Very Good (Score 50)
- CONDITION SCORES FOR YELLOWFIN AND BIGEYE TUNA .1 Very Good (Score 50)
There is only one set of standards regarding the status of both fish species. The condition of the carcass is assessed in terms of damage to the outer skin; for example cracks, cuts and tears. Flesh is transparent, shiny. ii) Colors are bright. iii) Large amounts of fat are present, which penetrate into the inner muscle layers. i) Flesh is a little translucent and less shiny. ii) Colors are less bright. iii) Large amounts of fat are present, which penetrate into the inner muscle layers. Note that some carcasses are too fat. i) Flesh is translucent and has lost its luster. ii) Colors are a bit dull. iii).
There is no visible fat in the outer layers, the meat is the same color throughout. i) Flesh is transparent and shiny. ii) Colors are bright. iii). i) Flesh is a little translucent and less shiny. ii) Colors are less bright. iii). Fat is just visible in the outer layers. i) Flesh is translucent and has lost its luster. ii) Colors are a bit dull, a bit brownish. iii). No fat visible in the outer layers. i) No visible defects/damage (no cracks, tears, cuts and abrasions). ii) Scales intact. iii).
The fish looks as if it has just been lifted from the water, the natural color of the body is bright. iv) Notched meat is very firm, snaps back quickly when lightly pressed with fingertips. There are no soft spots on the surface of the hull. i) Minor defects/damages, some minor rips, tears, nicks, abrasions. ii) Some loss of scales. iii) Body colors are a bit dull. iv) The meat on the incision slowly comes back with light pressure with the fingertips. One or two very small soft spots on hull surface. i) Noticeable defects/damages, maximum two tears, tears, cuts, abrasions, which could affect the food yield. ii) Loss of small patches of scales. iii) Body colors dull/dark. iv) The meat is less firm when cut, it does not spring back completely when lightly pressed with the tips of the fingers, there are several small spots on the surface of the carcass.
Large soft areas on the carcass surface. i) Serious body injury, deformity. ii) Severe loss of scale. iii) Dark body colours. iv) Severe fading, staining. v) Flesh at the incision very soft and falling apart.
QUALITY GRADING FORM FOR THE INSPECTION OF COLOUR
SIGNATURE POSITION
QUALITY GRADING FORM FOR THE INSPECTION OF CONDITION
Flowchart for Tuna Grading
AT SEA
SYSTEM 1
- PROPER PROCEDURES FOR THE UNLOADING OF FRESH TUNA
- CONTROL POINTS .1 Discharging
- BIBLIOGRAPHY
There is a concern regarding the size of the hatch for removing tuna from the fish hole. This, as the unloading process was underway, raised concerns about the quality of the tuna. The first requirement is to have the temperature of the tuna inspected before it is removed from the fishing vessel.
This will help maintain the quality of the tuna by improving the craftsmanship procedure. There must be clean salt water to clean the old ice from the surface of the tuna as it is removed from the fish hole. Using this method will reduce the quality of the tuna and craftsmanship.
Immediately after the tuna is removed from the fishing hole, all ice should be removed. Only clean and safe water should be used when cleaning the fishing hole. A good unloading system must be in place to maintain the quality of the tuna when it is removed from the ship.
Proper protection must be in place around fish hole opening to protect the outer surface of the Tuna.
