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How to identify fish spoilage?

How to identify fish spoilage?

Vridhi Techno Farm is an organization that prioritizes product quality considering the consumer’s health. We guarantee safety and quality right from the start, beginning with the fish harvesting and carrying through to the point at which it reaches VTF's Processing unit and quality is maintained until the all fish has been processed and delivered to the Customer. Various laboratory tests are used by VTF to detect spoilage. VTF detects spoilage using a variety of methods, including physical, chemical, sensory, and biological methods.

Physical / Sensory methods

Parameters

Good quality

Bad quality

Appearance skin

Shining/bright

dull

Belly

Firm/soft

burst

Odor

fresh

stinking

Texture

stiff

soft

Eye clarity

clear

cloudy

Eye shape

normal

sunken

Gill color

red

discolored

 

Chemical Methods

Parameters

  • The fish’s pH/acidity can be determined by. The Acidity level of the fish is determined by Checking pH using a pH meter/litmus paper
  • Total volatile basic nitrogen (TVBN) is used to check the spoilage of fish by detecting ammonia.
  • Rapid Test kit (litmus paper) has been used to determine whether adulterants like formalin have been added to the Fish.

Biological method

Biological tests are used to determine the level of harmful Microorganisms ( If any ) in Fish Meat.

The parameters tested are,

  • Total plate count (TPC),
  • coli,
  • Pseudomonas aeruginosa,
  • Salmonella spp,
  • Sulphite-reducing area,
  • Total coliforms,
  • Vibrio cholera.

In order to have a healthy body fresh, safe, and Hygienic food is needed to be consumed. And hence VTF follows these quality measures to ensure that there is no spoilage in fish meat and that the customer is provided with safe and premium quality lean protein.

This blog was written by Mr. Rohit D - MTech in Food Technology and a Senior Quality Executive at Vridhi Techno Farms Private Limited (VTF).
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