Tag processing

Environmental reporting and quality control are two additional areas in which artificial intelligence can boost seafood producers' performance. 

Philippines study finds shrimp processing waste can be turned into nutritious powdered ingredients for soups or seasonings. 

Fish protein hydrolysates obtained from fish-processing wastes can be used to make valuable ingredients for the food and healthcare industries. Hydrolysates are produced from fish muscle and viscera through an autolytic process by endogenous enzymes or an accelerated method using exogenous enzymes. 

Protein hydrolysates can be produced by acid, base or enzymatic hydrolysis processes. Acid hydrolysis produces salt that makes the product unsuitable for food and destroys some essential amino acids. An optimum process for one fish or shellfish by-product may not be optimum for another. 

Overall costs for hand filleting tilapia relate primarily to labor and the throughput of fish to be filleted. Labor is the largest expense. Salaries vary, and cutters’ yield efficiencies increase with practice. 

An analysis of tilapia processing in which the cost of the fish was not included found that automated cutting of fillets was significantly less expensive than hand cutting. 

Meat recovered from seafood processing byproducts could be combined with nutraceutical ingredients to form customizable seafood items. 

Shrimp farming in Brazil grew rapidly from the late 1990s to 2003. Brazil can again become a global leader, for it has 600,000 ha of suitable area with excellent natural conditions and infrastructure, and a large internal market. 

Pasteurization of crustaceans, which can extend shelf life to years, preserves many of the chemical and physical characteristics of the original seafood and destroys most spoilage and many pathogenic bacteria. 

Primarily used for salmon, cold smoking does not cook fish but adds flavor and increases shelf life by reducing moisture content. Hot smoking is used for the majority of smoked fish products. 

Digestive enzymes in fish can cause post-harvest tissue degradation, an effect that is most pronounced when connective tissue is affected. Some parasites produce enzymes that make seafood appear unsuitable for human consumption. 

Each stage of crawfish processing contains potential human health hazards that must be addressed. Bacteria flourish under elevated temperatures but replication can be halted in cold storage. 

In crawfish production, purging systems can improve water quality, reduce contaminants and improve the physical factors of the product valued by consumers. 

Farmers in developing countries often choose manual labor for shrimp peeling. Although expensive, machine peelers offer versatility and efficiency. 

In the aquaculture industry, extruders have been used to produce a great variety of products, but today most of these feeds fall into the sinking or floating categories.