Food Security
SEAFOOD: SHELF LIFE EXTENSION THROUGH INACTIVATION OF SPOILAGE MICROORGANISMS AND ENZYMES .USING INNOVATIVE TECHNOLOGIES.
■ Seafood – several challenges limiting the growth potential and threatening it’s sustainability is sumed as FOOD SAFETY resulting from Contamination with bacteria , unapproved drugs and environmental challenges ie (overfishing, habitual destruction and pollution , threatening the long term sustainability of the industry (FAO 2020 )
■ ABBREVIATIONS OF TECHNOLOGIES:
AEW — Acidic Electrolysed water.
APC — Aerobic Plate Count.
BAs — Biogenic Amines etc.
……@ WufasAgronet,we are Food Security (processing ) Advocates.
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FOOD SAFETY
SEAFOOD processing technologies are vital and crucial in the preservation of the products. The seafood sector generates in excess of $200million sales annually , employing well over 56 millions globally (FAO 2020 ). However, several challenges limiting the growth potential are being contended with threatening its sustainability most of which are summed as “Food Safety”
According to FDA’s Seafood testing results 47% of seafood import indicated high rates of contamination with bacteria and unapproved drugs,
There is need for a transformative value chain and improved fisheries management to ensure social economic and environmental sustainability for current and future generation of fresh, safe and high quality products that’s essential for consumers confidence and protection.
The state of global fisheries and aquaculture report by FAO in 2020 reveals that total fisheries and aquaculture production reached a record high of 179million mt in 2018 with aqua culture accounting for 46% of total population. Acquatic production has continued to grow at a steady rate/pace driven by the increase in the production of Tilapia, Carp and Catfish, but there is growing concerns about the sustainability of Shrimp and Salmon production due to environmental and social issues. FAO noted that over 34% of the stock are overfished. emphasising the need for better fisheries management. However, global fish consumption per capita rose to 20.5kg in 2018 a trend likely to persist given the risng demand of protein food and seafood growing popularity.(FAO 2022)..
TECHNOLOGY
Processing technologies play a crucial role in seafood preservation primarily designed to extend the shelf life of seafood products by inactivating spoilage micro organisms and enzymes that contribute to the deterioration of product overtime. Technologies such as HPP, CP, APC, PEF etc have shown to be particularly effective in this regards.It also help maintain the nutritional quality of seafood products given the high nutritional value of seafood such as rich protein source , Omega-3 fatty acids, Vitamins and minerals. Edible coating are another innovative approach to seafood preservation such as Biopolymers like Chilosan, Alginate and gelatin. (Biodegradable ) can also enhance the organoleptic properties of seafood products improving the taste , texture and consumer’s acceptability.
Below are the various technologies used in the processing.
ABBREVIATIONS.
AEW — Acidic Electrolysed Water.
APC — Aerobic Plate count.
BAs — Biogenic Amines.
CAP — Cold Atmosphere Plasma.
CP — Cold plasma.
EOs — Essential oils.
FDA — Food and Drug Administration.
HPP — High Pressure Processing.
LVEF — Low Voltage Electrostatic field.
MAIH — Microwave Assisted Induction Heating.
MDA — Malondialdehde.
OZMNBs — Ozone micronano bubbles.
PAHs — Polycyclic automatic hydrocarbons
PAW — Plasma Activated water.
PBC — Psychrotopic bacteria count.
PCS — Purified condensed smoke.
PEF — Pulsed electrified.
PF — Partial freezing.
PFB — Pumpable ice slurry.
PL – Pulsed light
ROS – Reactivate Oxygen species.
SVC — Sous-vide cooking.
TBARS — Thiobarbituric acid reactive substances.
TVB- N — Total volatile basic nitrogen.
UAF — Ultrasonic assisted freezing.
UVC-LEDs — Ultraplate light emmiting diodes.
WHC — Water holding capacity.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy. Empowering the teeming youthful population and foodhandlers in attainment of Global competitiveness and International Best Practices. Establishing SME Food processing Plants.
Contact us: @email ; Wufasagronet@ gmail.com or 09012036806, 08034064270.
www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.
✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
FOOD SECURITY
NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
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