BEST PRACTICE IN FISH
QUALITY CONTROL

by marketing on 1 de February de 2024

Best practices in fish quality control

Fish quality control is much more than a simple protocol; it is a guarantee of safety, taste and nutrition for consumers.
But what does this process actually entail? Let's look at it in detail.

The importance of a good start

It all starts with the catch. Quality fish comes from clean waters and is caught sustainably. Responsible fishing practices not only ensure a superior product but also protect marine ecosystems.

From the net to the table

Once caught, the fish embark on a critical journey. This is where proper handling and transport play a crucial role.

Maintaining the cold chain and hygienic transport are essential to preserve freshness and prevent bacterial growth.

Freshness assessment and maintenance

There are several methods for assessing the freshness of fish, such as visual and olfactory inspection, and more technical tests such as pH and stiffness measurement. Each of these methods helps us to ensure that the fish that arrives on our plates is of the highest standard.

Conservation and storage

Proper storage is another pillar of fish quality control. Chilling or freezing temperatures must be constant to avoid deterioration of the product.

Quality control in canned fish

Quality control in canned fish is an art in itself. It is not only about maintaining taste and texture, but also about ensuring that the preservation process does not negatively affect the nutritional properties of the fish.

Innovaciones en la detección de contaminantes

A crucial aspect of quality control in canned fish is the detection and removal of contaminants.
This is where metal detection and X-ray inspection play a key role.

Metal detection

Metal detection is an essential process in the canned fish production line. This technology makes it possible to identify and remove any metal fragments that may have been introduced during the production process. Metal detectors are highly sensitive and can identify even the smallest metal particles, thus ensuring a safe and high quality end product.

X-ray inspection

X-ray inspection takes quality control to another level. This technology not only detects metals, but also other foreign objects such as glass, stones and some types of plastics. X-ray inspection provides a detailed image of the inside of the cans, allowing a thorough assessment of product integrity. This ensures that canned fish is not only free from metal contaminants, but also from any other impurities that may compromise consumer safety.

Canning processes and quality testing

Each can undergoes a series of tests to ensure its integrity and safety. This includes seal testing, microbiological testing and sensory analysis.

Rules and regulations

Quality control of fish is not only a matter of good practice, but also of complying with national and international regulations. These regulations ensure a minimum standard and promote safe and sustainable practices.

Certifications and quality seals

Certifications and quality seals, such as the MSC (Marine Stewardship Council), not only add an extra level of trust, but also inform consumers about the sustainability and quality of the product they are buying.

Challenges and solutions in quality control

Climate change and overfishing present significant challenges for fish quality control. Adopting sustainable practices and advanced technologies is essential to overcome these challenges.

Technological innovations

Technology plays a crucial role in quality control. From advanced refrigeration systems to traceability software, technological innovations are continuously improving quality processes.

The role of the consumer

As consumers, we have an important role to play. Choosing fish from sustainable and high quality sources not only benefits our health but also the environment.

Education and awareness-raising

Being well informed about the origin and processing of our fish allows us to make more conscious choices. Education and awareness are key to supporting quality control practices.
In summary, quality control of fish and quality control in canned fish are fundamental not only for safety and gastronomic pleasure, but also for environmental sustainability. As consumers, our choice and demand for high quality products can drive significant changes in the industry.

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