Quality

1. Powerpoint animation notes: Click through each talking point and to exit. Quality • Developing a Business Around Quality • What Causes Poor Quality? • Improving Quality Assurance

2. Direct Market Quality Powerpoint animation notes: Text will scroll on its own. Click to exit. Your seafood must compete in a complex and demanding market. Top quality is the hallmark of successful direct market efforts. Quality assurance starts with simple, straightforward practices on board.

3. So…What is Quality? Powerpoint animation notes: Text will scroll on its own. Click to exit. First, there is the basic quality of fish while they are still in the water. Each species and run has its own characteristics. (Technical people refer to this as “intrinsic” quality) Then, there is the quality after the fish is caught, processed, and transported to market. (This is referred to as “extrinsic” quality)

4. & Quality Assurance? Powerpoint animation notes: Text will scroll on its own. Click to exit. “Quality assurance” is minimizing all the bad things that can happen to fish from the time they hit your gear until they reach the consumer. Once quality is lost, you can’t get it back. How you – the fisherman - care for the fish is vital to the quality the consumer eventually receives.

5. Farmed salmon-Raised the quality bar Powerpoint animation notes: Text will scroll on its own. Click to exit. Farmed salmon is not as good as the best wild Alaska salmon, but It is carefully handled & processed…it is consistent…and it is always available. Quality assurance procedures for farmed salmon are excellent, so it represents a very good value for retailers.

6. & greatly expanded the market Powerpoint animation notes: Text and animation will scroll on its own. Click to exit. The world salmon market is now about 2.2 million tons per year - that’s close to 5 billion pounds, and 2/3 of that is farmed salmon!

7. Becoming a Niche Powerpoint animation notes: Text will scroll on its own. Click for animation and to exit. • Alaska’s best salmon are only a small fraction of the world market… • Alaska’s top species compete directly with farmed salmon – and are barely 6% of the world market

8. Quality Assurance starts with you! Powerpoint animation notes: Text will scroll on its own. Click to exit. • What are the common quality problems with salmon & other fish? • What can you do to eliminate or control those problems?

9. Quality Problems Bruising Gaping Mushy Flesh Scale Loss Enzymatic Deterioration Bacterial Spoilage Powerpoint animation notes: Text will scroll on its own. Click to exit.

10. Bruising Powerpoint animation notes: Click after initial picture and text. After all animation, click directly on picture for enlarged photo. Click to exit. Bruising occurs when fish are handled roughly… throwing fish…stepping on them …banging them into hard objects Bruises like this are caused by lifting fish by the tail ►

11. Gaping Powerpoint animation notes: Click after initial picture and text. After all animation, click directly on picture for enlarged photo. Click to exit. Gaping - the separation of the muscle layers in the fish. It may be caused by lifting fish by the tail – physically tearing the muscle tissue. But, most gaping is due to “rigor mortis”.

12. Rigor mortis Powerpoint animation notes: Click after initial talking point and to exit. - when fish stiffen up after they die. Fish that go through rigor mortis at higher temperatures stiffen up so violently that the flesh actually tears…that’s gaping. Getting your fish cold as rapidly as possible is the best defense against gaping…and many other quality problems.

13. Mushy Texture Powerpoint animation notes: Click after initial picture and text. After all animation, click directly on picture for enlarged photo. Click to exit. Bruised, crushed or gaped fish deteriorates more rapidly, resulting in mushy texture , early onset of rancidity, and reduced shelf life… That means less value for the consumer, the retailer, the processor and you. Take the steps to avoid gaping and bruising, and you won’t have problems with mushy fish.

14. Scale Loss Powerpoint animation notes: Text will scroll on its own. Click to exit. Some scale loss is inevitable, but too much lessens the value of your fish. Gentle handling is the key. Keeping fish moist and getting them chilled quickly reduces scale loss.

15. Enzymes & Bacteria Powerpoint animation notes: Text will scroll on its own. Click to exit. In addition to physical damage… All seafood is subject to spoilage caused by enzymes and bacteria

16. Enzymatic Deterioration Powerpoint animation notes: Text will scroll on its own. Click to exit. Enzymes are chemicals that are vital to the fish when it is alive, but… after fish die enzymes begin to breakdown the proteins of its flesh.

17. Enzymatic Deterioration Powerpoint animation notes: Click after initial picture and text. After all animation, click directly on picture for enlarged photo. Click to exit. “Belly burn” …caused by digestive enzymes… is a common example. Enzyme activity is promoted by crushing and higher temperatures, so chilling and careful handling are key to controlling it.

18. Bacterial Spoilage Powerpoint animation notes: Click through each talking point and to exit. The flesh of live fish is sterile, but the exterior is not. Bacteria enter any exposed flesh after a fish dies. You can help minimize bacterial spoilage by keeping your decks, fish hold, slush bags and totes clean and sanitary… and by chilling your fish as soon as possible

19. Bacterial Growth Powerpoint animation notes: Click to exit after animation. These illustrations show how much more rapidly bacteria grow at higher temperatures So, Chill Your Fish!

20. Bacterial Growth Powerpoint animation notes: Click after initial talking point and to exit. The higher the temperature the faster bacteria grow. At 50°F bacteria grow 7 times faster than at 32°F. • Temperature Doubling Time • 71oF 1 hour • 50oF 3 hours • 41oF 6 hours • 37oF 10 hours • 32oF 20 hours

21. Chilling & Shelf Life Powerpoint animation notes: Click to exit. Shelf Life = Value to retailers. Not chilling immediately results in significant value loss… which, in turn, affects your price.

22. Bleeding Powerpoint animation notes: Text will scroll on its own. Click to exit. Bleeding salmon and most other fish is easy, and really helps quality. As you pick each fish, reach in and break the gill arches on one side. It only takes a moment, and won’t slow you down.

23. Chilling Powerpoint animation notes: Click after initial talking point and to exit. Quick chilling with plenty of ice is the No. 1 quality assurance step you can take to Retard spoilage  Extend shelf life  Preserve value

24. Boxing & Unloading Powerpoint animation notes: Click through each talking point and to exit. You’ve taken good care of your fish. Don’t lose quality while getting ready to ship… • handle fish gently • don’t lift by the tail & don’t throw the fish • be sure fish are clean before packing • pack fish carefully • keep them cold while awaiting shipment

25. Clean Up & Sanitizing Powerpoint animation notes: Click through each talking point and to exit. A clean, sanitary operation is especially vital for direct marketers Keep processing areas clean “as you go” with plenty of rinse water, and regular periodic clean-ups Perform full clean-up and sanitizing at the end of each day, and the end of each processing period or fishing trip

26. Washing Down Powerpoint animation notes: Text will scroll on its own. Click to exit. Detergent should be DEC approved, unscented type suitable for food applications. Use plenty of water, and scrub thoroughly. Pressure washers are a good idea  Never use phenol detergents like Lysol or Pinesol

27. Sanitizing Powerpoint animation notes: Text will scroll on its own. Click to exit. A sanitizing solution of 1 or 2 capfuls of Clorox in 5 gallons of clean water works greater. Apply plenty of the sanitizer to all working surfaces – processing area, fish hold, totes, etc. No need to rinse – just leave on and let it work.

28. The End Result Powerpoint animation notes: Text will scroll on its own. Click to exit. Top Quality Salmon For the Consumer Care On Board… and Care at the Plant…

29. Quality: Improving Quality/Technical Assistance Marine Advisory Program: courses and manuals Technical Manuals Care for Salmon – Doyle Care of Halibut – Kramer/Paust Factors Affecting Quality of Rock Sole Fillets Halibut Dressing (video) Quality Is In Your Hands: Salmon Skiff Fishermen (video) Common Mistakes in HACCP Seafood Safety: What Consumers Need to Know Seafood Shelf Life as a Function of Temperature Personnel and Plant Cleanliness for Seafood Processors Tips for Direct Marketers: The Onboard DEC Inspection Courses/workshops Onboard Quality Handling Onboard SQ Handling Fisherman's Quality Training Workshop Quality Assurance/Quality Control (QA/QC) Salmon Quality Handling Slush Bag Workshops on Yukon HACCP Paralytic Shellfish Poisoning Information, Monitoring and Prevention Sanitation and HACCP Vibrio Paraemolyticus Research & Studies Water Quality Recertification Training Water Quality Training I Water Quality Training II Better Control Process School Powerpoint animation notes: Text will scroll on its own. Click to exit. Contact: Don KramerProfessor, Seafood Quality Specialist Marine Advisory Program1007 W 3rd Avenue #100 Anchorage, AK 99501 Phone: 907.274.9695Fax: 907.274.5242E-mail: afdek@uaa.alaska.edu Chuck Crapo Seafood Technology Specialist Marine Advisory Program118 Trident Way Kodiak, AK 99615 Phone: 907.486.1515Fax: 907.486.1540E-mail: dfcac@uaa.alaska.edu