lautnusantara.comProcessed fishery products play an important role in meeting the public’s demand for animal protein. However, the quality and safety of these products remain crucial factors for consumer health. This article discusses the evaluation of the quality and safety of processed fishery products, including physical, chemical, and microbiological aspects, as well as food safety standards that must be met. Proper evaluation ensures that products are safe, nutritious, and suitable for consumption, while also increasing the economic value of fishery products.

Introduction

Processed fishery products include canned fish, fish floss, nuggets, instant sardines, and frozen products. These products facilitate distribution and consumption, and extend the shelf life of fish. However, during processing and storage, fish products are vulnerable to quality degradation and contamination by microbes, heavy metals, or chemical residues. Therefore, evaluating quality and safety is essential to protect consumers and enhance market trust.

Quality Aspects of Processed Fishery Products

1. Physical and Sensory Quality

   • Texture, color, aroma, and taste are the primary indicators of quality accepted by consumers.

   • Changes in color or fishy odor may indicate product spoilage or degradation.

2. Chemical Quality

   • Protein, fat, and moisture content must be maintained to preserve nutritional value.

   • pH, ammonia content, and total volatile base nitrogen (TVB-N) are commonly used to assess freshness.

3. Microbiological Quality

   • Products must be free from pathogenic bacteria such as Salmonella, Listeria monocytogenes, and E. coli.

   • Microbiological standards usually follow the maximum limits set by food safety authorities (e.g., BPOM or Codex Alimentarius).

Food Safety of Fishery Products

• Hygienic processing: includes equipment sanitation, temperature control, and proper processing methods (drying, canning, heating).

• Proper storage: low temperatures and airtight packaging extend shelf life and prevent contamination.

• Monitoring of heavy metals and chemicals: pesticide residues, mercury, or nitrite must be tested to ensure levels do not exceed safe limits.

Product Evaluation for Consumers

Evaluation of quality and safety can be conducted through:

1. Laboratory Testing – chemical, microbiological, and heavy metal residue analysis.

2. Sensory Testing – expert panels or consumers assess taste, aroma, and texture.

3. Production Audits – ensuring production processes comply with HACCP (Hazard Analysis and Critical Control Points) standards.

This evaluation ensures that products are not only safe for consumption but also provide nutritional value and added economic benefits.

Challenges and Prospects

• Main challenges include variability in raw material quality, inconsistent processing methods, and limited microbiological monitoring at small-scale industries.

• Development prospects include adoption of modern processing technology, improvement of food safety standards, and certification (e.g., halal or organic) to increase competitiveness in local and export markets.

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