Chapter3 Chilling

Chilling

1. Chapter3 Chilling By: ARMAN N. BERMON, LPT Instructor 1

2. F i s h a l o n e am o ng th e m a j or foo d commodities i s subje c t to v i rtua ll y n o contro l befo re h a r ves ti n g or c at c hi n g . S in ce fi sh is hi ghly perishable, p ro p er h a n dli n g m u st st a rt fr o m t h e m o m e n t i t i s h a rv es t e d un t i l i t r ea c h es t h e cons um e r 's tab l e T h e fi she r , t h e midd l e m a n (wholes a l e r a nd r eta i l er) a n d th e cons u mer a ll h ave im po rtant roles i n kee pin g fis h a s fres h as p ossib l e . Lo w e rin g t he tempera t u re (chi l lin g, r e fr i g e r a ti o n a n d fr ee z in g ) i s t h e k ey fac t o r in m a i n t a i n i n g t h e qu a li t y o f fr es h fis h .

3. C hilli n g i s t he m os t co mm o n pr ac t i ce i n kee pi ng the fr esh n ess of fish. Ch illi n g m ean s the r edu ct i o n of te mper a tu r e t o so m e p o i n t b el ow ( - 1.1 to - 2.2 ° C) o r a b ove (0 ° C) the fr e e z i n g po in t o f t h e fi s h m u sc l e . C h ill in g does n ot s t o p s p o il age b u t s l ows it d o w n co n s i d e ra bl y. Met h o d s of C h illi n g: T h e r e ar e seve r a l ways of c hilli n g fi s h , but only th e few m e t ho d s w h ich a r e r e l e vant i n the fis hin g i ndu s tr y w ill be di sc u ssed h e r e. 1. W e t I c e ( I c i n g )

4. Ici ng i s by fa r the most c o m m o n a n d u s eful wa y of c h i l li n g t h e fi s h cat c h . C oo li ng i s e ffe ct e d by t h e dir ect c o n tact b etwe e n th e m e l te d i ce a n d the fi sh . W h e n ice is p l aced in clo se co ntact w i t h t h e fi s h , h e at i s tr an s f err ed fr om t he wa r m fi sh to th e i ce re s u l t i ng t o t h e m e l t in g o f ic e ; i n t um the fi s h i s coo led d ow n by t h e m e lted ic e.

5. co n s i de ra t i on s during i ci ng the fi s h : Suffi c i en t i ce mu st b e used t o mai n ta in fi s h tem p e r atu r e a t ° C. Fo r l o n ger t ri p s mor e ic e t han fish i s need e d , m o r e t h a n th e u s u a l 1 : 1 ic e : fi s h rat i o . The ar r angement of ice a n d fi sh must be in such a way that accumulated water, blood and s li me can be drai n ed easily.

6. Ice and fish s h o u ld be plac e d alternat e l y to avoid localized heating. F ish m us t be sufficie n t ly su r rounded with ice on the sides, top and bottom Wh en packing mix e d fish, big fish must be placed at the bottom and sma ll fis h on top. Fish with deli c a te skin should be packed on top of fish w i th scales.

7. Gutted fish m ust be filled up with ice in the belly cavity and m ust be arranged with belly down in a slanting p osition inside the container. 2. Chilled Seawater ( C S W ) or Jee Slurry: This i s a lso ter m ed as "slush ice" wh i c h is a mix t u re of seawater and crus h e d i ce u sed fo r t h e c hil l i ng of fish ca t ch. T he amount o f ic e d e p ends o n the in i t i al te m pera tu re o f t he wa ter a n d the fish, t he size of th e cont a iner an d th e qual i ty of it s i n sul a tion, a n d th e l e n gth o f th e tr i p.

8. The ad va nta ge s o f CSW ove r i c in g ar e: 1. CS W ch il l s fish m u ch fast er than wet ic e . 2. F ish in CSW do n ot suffer fro m p hysical da m age d u e t o c ru s hin g o r pre s su re fr o m other fish . 3. F i sh in C SW ar e w a she d i n th e slurry. I n s p i te o f t h e advantages me n t i oned above, CSW ch il l ed fis h do not nec e ssar i ly keep longe r than wet iced fi sh . O t he r M e thod s: T h ere are ot h e r ways of chil l i ng fish suc h as :

9. Refrig e r ated Air: A ir c hilli n g is commonly employed i n b i g comm e r cial boats. Chilled air is circ u l at e d b y a finned evaporator and fan situated at one e n d of the fish room. These units are often r e f e rr ed to as air blowers The coo lin g t im e g e n e ral l y e xc e ed s 24 h o u rs whi ch i s a r e fle ct ion of the s l ow hea t tr ansfe r b e tw ee n th e ch i ll e d a i r and t h e s tac k ed c a ses of fi s h.

10. 3. Dry Ice D ry ic e i s sol i d carbo n dioxide. C ooling i s effected by t h e evapo r ation of the dry i c e . D u e to it s very low temperature ( - 7 8. 9 ° C ), dry ice should not be us e d in d ir ect conta c t with fish to a vo i d cold bums. This method of chilling is preferred for air shipm ent of fish as thi s does not cause l e a kage. Howev e r , t he use of dry i ce i s subje c t to r e str i ctio n s be c au s e it expands from a solid form into a ga s a nd i t ma y e x p el oxygen, posing a haza r d t o t he safety of airpl a n es.

11. 4. Ge l Ice M at G e l i c e i s mad e by fre ez in g a w a t e r-b ase d ge l. T h e a dv a ntage o f gel i ce is t h at all w at e r is bound w i t h no c h an c e of w at e r leakage during thawi n g . G e l mat chilling is suitable for air t ra n s p ort of fi sh . Ty pes of Ic e The w ater used fo r t h e manufacture o f ice mu st b e fit for dr i nking. Depen d ing on the temperature and l en gt h of storag e , appre c iab l e numbers of b acte r i a can bui l d up in t h e i ce U sed ice will be h eav il y c o ntamina t e d w ith spoilage bacte r i a and mu s t be di sc arded

12. S p o il age of the fish w ill be m o r e r a pid wh e n old o r dirty ice is used . T h e mo s t com m o n ty p es of ice u s ed in fisheri e s ar e t h e foll ow in g : 1. Block Ice Bl ock ice is made by freezi n g water in forms ( cans or m o u lder ) of the desired s i ze. T h e size of the block produce d c a n v ary depend ing o n t he req u ir em e n t Ice blocks are r a r ely used di rec t l y fo r cooling fish because of the ir si ze and weight. T h ey must be c ru shed i n t o s m a ll e r piec e s . Bl o ck ice melts s l ow l y but is easy to tr a n s p o rt i n in s ulated con t a in ers to t h e villa g es

13. 2. C ru s h e d I ce

14. C rushed ice usually c o m es fr om b l oc k s o r s l a b s b r oken down thr o u gh m e chan i cal crushers o r manu a ll y . 3. Fla k e I ce o r " Sc al e "

15. Flake ice is comm o nl y p r od u ced from fres h water a s t h in flake s , formed i n sta n tl y on co l d m e t a ll i c s u r fac es s u c h a s th e ins i de of a fixed, vertic a l cy l in d e r. T h e cy li n d er wall is k e p t below-20°C by co n s t ant refriger a t ion. The ice formed is re m oved fro m cy lin der by "s u d d e n " hea t ing and i s co ll ect e d by a ro t ary scraper as fi r m and d ry flake s .

16. T he flak e s fa ll d irectly i n t o a sto r a ge b in , which i s mainta i ne d ab o ut -6 °C Fl a k e i ce has th e a dvantage of sma ll p art icles which g i ve good ic e - fish co n tact because of a la r ge surface a r ea. The d i sadva n tages o f flake i ce: 1. I t i s dense r tha n crushed i ce so mo r e flake ice has t o be used to ac h ieve the sa m e cooling as c ru shed ice. 2. It t e n ds to c l u m p a n d i t m e l t s ve r y r apid l y m aki n g it l ess p ra c t i ca l fo r l o n ger t r a n sport.

17. 4. Tub e I c e:

18. T u be ic e is made by fr e ezing wa ter on the in s i de s ur face of a tu b e. Tub e ice la sts lo ng er and me l ts m o r e eve nly th an othe r sha p ed ice and is u se ful fo r trans p ort i ng fis h i n u n in s u l a ted con ta i ners . T h e bu lk den s i ty i s m i d w a y betw een t h at o f flak e i ce a n d c ru sh ed i ce; however , due t o i t s cy l i ndri cal s h a p e, it is n ot p r actic a l fo r ic i ng. I t ca n a l so bru i se t he fi sh because of it s re l a ti ve l y la r g e size. M etho d s of Sto r i n g Ic e d Fish: 1. Bulking 2. s h e l fi n g 3. b ox ing

19. Bulking In bul k in g, the ice and th e fi s h ar e lay e r ed to achieve inti m a te co n ta c t , w hi c h will e nsu r e the m ax imum s t o ra ge lif e in ic e. T hi s m et h o d o f s t o r i n g fi s h i s u s ua ll y u ti l i zed i n th e ho l d of fi s hing boats to economize o n s p ace B u lki n g has di s ad v an ta g es w h en a v ery large volume of fis h ne e ds to b e sto red

20. 1. Fish can b e ph ys ical l y damaged t h rough the pre s s ur e of fi sh a bo v e a nd t h e pr e ssure of ic e . 2. Bulked fi sh ar e i n g ener a l of poorer qual i ty th an shel v ed o r b oxed fi s h a fte r t h e sa m e storage ti me . 3. T he unloa d ing o f t h e c a t c h i s di f fi c ult w hi c h co uld resul t t o r o u g h h an dl i n g .

21. Shelfing S he lfin g i s a p pli c able t o lar ge r spe c i es, w hi ch ar e gutt ed . In thi s met h o d , t h e fish is sto r ed i n s in gle l a y e r s, gu t c a vity d own o n a bed of ice; s o me t i m es a li tt l e i c e sprea d o n top . Th i s is de s ign e d to e ns u r e bl ee ding t hr o u gh the c u t s u rfa ce of t h e fish to reta r d s p oi l a g e b y c h il l in g

22. She l v ed fi s h , i f well i ce d o n t op, ar e o f b ett e r o r at least o f eq u al q ua li ty to b u lk ed fi sh. Th e fi sh can be s eparated easily i n to d i ff ere n t catc h e s .

23. Boxing B ox i n g i s t h e pr e ferred meth o d o f stor in g fi s h in i ce. Fis h and i ce ar e l a ye r e d m sp e c ia ll y m a de b ox e s . Th e b ox e s can eas i l y b e m oved fo r tr a nspo rt t o mar k et or perm an e n tl y fix ed on boa r d the fishing vessel.

24. Several a d vantages o f box i n g: 1. T h e se gr eg a tio n o f fir s t -c a u gh t fi sh fr o m las t -ca u g h t fi s h , s m all from la r g e , o n e · s pec i es fr o m an o th er can b e eas i l y ac h iev e d . 2. Han d l i ng i s k ept to a m in imum an d , wi th a good box in g p r ac ti ce , fis h w ill n o t b e dam aged p h ys i c a ll y. A d isa d v an tage o f box i ng in some cases is tha t th e s p ace occ u pied in sto r i n g fish is gr ea ter t h a n that fo r b ulk i ng .

25. Typ es o f Co nta i n er s: T h e c h o i ce of co n ta i ners fo r keep i ng fis h w ill gre at ly d et e r m in e the en d qua l ity of the i ced p rod u ct. In the s election of a fis h contain e r , the fo ll ow in g s h o u l d be t ake n in t o c on s i d era t i o n : 1. i nsula t in g p r o pert i es 2. p r o p e r shape an d dimen s i ons for th e fi shery p r o du c t conc e rn ed 3. easy t o h an dl e, fill an d em p ty 4. easy to cle a n an d stack secur e l y one on top of the other 5. co n struct e d fr o m n on-po i sonous m a te ri als 6. adeq u a te p rov i sio n for drain age of m e l t - water  

26. Pl as t i c Box P l a s t i c i s the te rm used t o de scr i be a wi d e ra n ge of ma t e r ials su ch as p o l y e t h y l ene (P E ) a n d p oly p ropylene (P P ) . P o l y e t h y l ene box p oly p ropylene box

27. P las t i cs are com p osed of v e ry l a r ge m o le c u l es (c ha ins o r lat t i c e s ca ll e d po lymers). Polym e r s are made u p of lin k s o r buil d ing blo c k s of distinct mo l ecular st ru ct ur e c al l e d monomers. High d ensity p o l y e t hy l ene (HDP E) a nd p oly p ropyl ene a re wid e ly us e d in t h e manufacture of modern day containers. P o l yet h ylene: Po l y eth yl e n e (PE) is made b y sub j ect i n g g aseou s e t hylene mo n omer t o he at and p r ess u r e in t h e p r esence of a metallic c a talyst. P E i s clas s i fie d in t o low de n s i ty (0.910 t o .925 g/c m 3 ) , me d ium den s ity (0 . 926 to 0.940 g/c m 3 ) a nd high de n s i ty

28. Hi g h d e n s i ty p o l yeth y lene i s divided i nto type Ill ( dens i ty 0.94 l t o 0.959 g/ cm 3 ) an d t yp e l V w h ic h has a density of 0.960 g/ cm 3 a nd abov e I n genera l , polyeth y l ene h as e x ce llent to u g hn ess; i t is resis t an t to che m i ca l s, o il and g r ease; in e rt to food; a n d h as extre m e l y l ow wat e r va p or t r ans mi ss ion pr o p e rti es . High density or ri g i d polyeth y l ene ( HDP E ) cont a i ners ha ve p rove n t o be ve ry u seful in the chilli n g o f fish. They ar e ex p e nsive but will las t l ong. F urt h e r mo r e , t hes e c o nta i ners c an withstand ex tr e m e heat or cold and are eas y t o cl e an bec a us e o f their smooth and no n - a bso rb e n t su rface. Th e y a r e usually bui l t wi th proper drains . The co n tainer can v e ry w e ll ret ain c oldness i nside.

29. P olyp r opylene (PP ): P o lyp ro p ylene is a homo-polymer of p r opyl en e. It h as a l ow d ensity (a r ound . 9 2 g/c m 3 ) an d s u perior p rocessability. lt is one of the lightest p lastics, h as a g o od res istan c e t o gre a se a nd m ost che m icals, p ro v i des a goo d b ar r i e r to wa t er vapo r and ca n withs t and hi gh t e m p er a tures d u e to i ts high softe n ing p oint. P olypropyl e ne i s mo r e rigid , stronger a n d lighter than p olyethylen e P olystyrene ( Styrophor e )

30. P o l ystyr e ne monom e r is polymerized into h i g h molecular weight poly• sty ren e thr o u gh a fr e e r adical mechanis m . Styren e ch e m ic a ll y r e se m b l es et h y l e n e, exc e pt it h as a ben z ene r ing atta c h ed.

31. P olystyrene resin norma ll y h as a de n sity of 1. to 1.1 g/c m 3 • Che m i cally, polystyrenes are resist a n t to weak acids and bases , v egeta b l e o i ls a n d others. P o l ysty r e n e boxes are beco m i ng p opu l ar locally fo r t r an sporting fis h from th e l an di n g p lace to th e m a r ke t or fis h p lan t. H o we ve r , t h e bo xes a r e diffi c ul t to cl ea n , do n ot la st l ong a n d d o not have d r ainage fo r me lt -wat e r. Furth e r • m o r e, t h ey are diffi c u l t to m ove bec a u se th ey lack han d- gr i p. T he boxes m ust have a dd i ti onal woo d e n fr a m es to m ake the m d u rab l e a nd in o rd e r to ma ke h an d l ing o f t h e c ont a in e r s eas ier . T he cont a i ners are diffi c ul t to cle a n espe c i a ll y i f the p ores are d a ma g ed . Dirt i s e asi l y acc u mul ated in t h e damag e d p o r es

32. Galvan i zed Iron (G I) Sh eet Tubs ( Baf t er a )

33. Tubs ma de fr om GI sheets ( baii e r a ) are co ni ca l i n s hap e and so far the most co mm only us e d container by fish er s in th e Phil i ppi nes. These tubs are not provided with drains; they easily corrode they h ave p oor insulating property an d a r e qu ite diffic u l t to h andle due to the i r fill capacity, a r oun d 4 -50 kg. Baheras are beco m ing Jess pop ul ar l oca ll y a n d a r e s l owly b eing re pl ac e d by p o l ystyre n e b oxes . Wooden Box e s: Wood en bo x es c an w ithstand rough handling a nd have r e l atively good insulat i n g p rop erty H ow ever , t hey are not ea sy to clean, and a re s l ightly d i fficult t o h an dl e be cause of their we i ght T h ey be co me a haza r d to hand l ers (splinte r s can cause i njury) w h e n the y are not properly mainta i n ed

34. Coco nut , Bamb oo o r Rat t a n Ba s k e t s:

35. These ba s k e t s are cheap and easy to hand l e due to light mate r i al but diffi c ult t o cl ean a nd do n ot last long. Ice wi ll easily me l t in t h ese bask e t s s in ce th ey are l o o sely w oven. Pointers in Handling Chilled Fish The ch o ice of insu la t i ng m ater i al “ will d e pe n d o n its the rmal co ndu c ti v ity o r re s istance and p ermeab i l i ty t o w at e r vapor (waterp r oof) , d e n s ity a nd co mpr e s s ive s t r ength.

36. Th e fo ll ow i n g mu s t b e t a ken in to co nsideration w h e n handli n g chilled fis h : 1. T e mp e r at u r e Low temperatures ( ar o und ° C) mu st b e main t a in e d un t il th e commodity reac h e s t he c o nsu m er The fi s h mu s t b e c hil l e d a s soo n as poss i ble an d k e pt chilled befor e proce ss in g and du r ing al I s ta ges of fis h prep a r at i o n. 2. T i m e All d e la ys m ust be ke p t to a minimum. T h e le n gth of ti me the fish can be ke pt in a c h illing medium must a l so be know n to t he fi s h handl e r.

37. 3. Conta m i natio n . Ca r e must be taken that no conta m i nation occurs d u r i n g c hilli n g and during t h e storage of chilled fish. Good hygie n e and sa ni ta t i on (good ho u sekee p in g) must be observed at all times. 4. Damage. Ph ys i cal damage such as bruises , cuts , pu n cture s , etc. must b e a v o id ed w h en handling c hi ll e d fish.  

38. Title: SITE VISITATION /Laboratory Activity Date : March 2-6, 2020 Time: 3:00 to 6:00 AM Venue: Placer Fish Port, Placer Surigao del Norte Participants: BAT second year students and BTLED-AFA Second year students Responsible Person: ARMAN N. BERMON, LPT subject teacher/in-charge

39. Rationale: The SSCT Mainit Campus offered Bachelor of Agricultural Technology BAT and Bachelor of Technology in Livelihood Education Major in Agri-Fishery Arts BTLEd -AFA, the said programs was in accordance to the CHED approved curriculum which was focusing on the Agriculture and Fishery, to address the agricultural sector of the Philippines, for further learnings of the learners, the course designed to have an actual observation to the local fish ports of the region, as one of the requirements of the curriculum and to attain the vision and mission of the institution.

40. Objectives: To know the different types of ice use by the fisherman of the Placer Fish port. To know how to apply the proper storage using different storage boxes and proper handling. To know the methods of proper handling in fresh fish. To deal with the fishermen’s and middle men.

41. Date and Time Course Section Activity Persons involved March 2, 2020 3:00 to 6:00 AM BAT 2A Assembly at SSCT- Mainit Campus gate Arrival at Placer Fish port Courtesy call to the Placer Fish Port Authorities Interview and observation to the fishermen’s and middle men’s Ice plant observation Departure   BAT 2A Students Arman N. Bermon Fish port authorities Fishermen’s Middlemen’s Fish Vendor’s Proposed Activity:

42. March 3, 2020 3:00 to 6:00 AM BAT 2B Assembly at SSCT- Mainit Campus gate Arrival at Placer Fish port Courtesy call to the Placer Fish Port Authorities Interview and observation to the fishermen’s and middle men’s Ice plant observation Departure   BAT 2B Students Arman N. Bermon Fish port authorities Fishermen’s Middlemen’s Fish Vendor’s

43. March 4, 2020 3:00 to 6:00 AM BAT 2C Assembly at SSCT-Mainit Campus gate Arrival at Placer Fish port Courtesy call to the Placer Fish Port Authorities Interview and observation to the fishermen’s and middle men’s Ice plant observation Departure   BAT 2C Students Arman N. Bermon Fish port authorities Fishermen’s Middlemen’s Fish Vendor’s

44. March 5, 2020 3:00 to 6:00 AM BAT 2D Assembly at SSCT-Mainit Campus gate Arrival at Placer Fish port Courtesy call to the Placer Fish Port Authorities Interview and observation to the fishermen’s and middle men’s Ice plant observation Departure   BAT 2D Students Arman N. Bermon Fish port authorities Fishermen’s Middlemen’s Fish Vendor’s

45. March 6, 2020 3:00 to 6:00 AM BTLED AFA 2 Assembly at SSCT-Mainit Campus gate Arrival at Placer Fish port Courtesy call to the Placer Fish Port Authorities Interview and observation to the fishermen’s and middle men’s Ice plant observation Departure   BTLED-AFA 2 Students Arman N. Bermon Fish port authorities Fishermen’s Middlemen’s Fish Vendor’s

46. What to observed: Chilling, refrigeration and freezing methods Different types of ice Methods of Storing Iced Fish Types of Containers Types of fish.