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

2. Direct Market Quality 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. Powerpoint animation notes: Text will scroll on its own. Click to exit.

3. So…What is Quality? 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) Powerpoint animation notes: Text will scroll on its own. Click to exit.

4. & Quality Assurance? “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. Powerpoint animation notes: Text will scroll on its own. Click to exit.

5. Farmed salmon-Raised the quality bar 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. Powerpoint animation notes: Text will scroll on its own. Click to exit.

6. & greatly expanded the market 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! Powerpoint animation notes: Text and animation will scroll on its own. Click to exit.

7. Becoming a Niche 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 Powerpoint animation notes: Text will scroll on its own. Click for animation and to exit.

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

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 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 ► Powerpoint animation notes: Click after initial picture and text. After all animation, click directly on picture for enlarged photo. Click to exit.

11. Bruising Powerpoint animation notes: After animation, click directly on picture to return to previous slide.

12. Bruising Powerpoint animation notes: After animation, click directly on picture to return to previous slide.

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

14. Gapin g Powerpoint animation notes: After animation, click directly on picture to return to previous slide.

15. Rigor mortis 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. - when fish stiffen up after they die. Powerpoint animation notes: Click after initial talking point and to exit.

16. Mushy Texture 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. Powerpoint animation notes: Click after initial picture and text. After all animation, click directly on picture for enlarged photo. Click to exit.

17. Mushy Texture Powerpoint animation notes: After animation, click directly on picture to return to previous slide.

18. Scale Loss 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. Powerpoint animation notes: Text will scroll on its own. Click to exit.

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

20. Enzymatic Deterioration 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. Powerpoint animation notes: Text will scroll on its own. Click to exit.

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

22. Enzymatic Deterioration Powerpoint animation notes: After animation, click directly on picture to return to previous slide.

23. Bacterial Spoilage 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 Powerpoint animation notes: Click through each talking point and to exit.

24. Bacterial Growth These illustrations show how much more rapidly bacteria grow at higher temperatures Powerpoint animation notes: Click to exit after animation.

25. Bacterial Growth TemperatureDoubling Time 71 o F1 hour 50 o F3 hours 41 o F6 hours 37 o F10 hours 32 o F20 hours The higher the temperature the faster bacteria grow. At 50 ° F bacteria grow 7 times faster than at 32°F. Powerpoint animation notes: Click after initial talking point and to exit.

26. Chilling & Shelf Life Species Maximum Shelf Life Shelf Life Lost After 8 hrs @ 50° F Shelf Life In Store After Processing & Shipping Percent of Store Shelf Life Lost to Not Chilling Immediately King Salmon 10 days1.4 days4.6 – 5.6 days20% - 23% Chum Salmon 13 days1.4 days7.6 – 8.6 days14% - 16% Shelf Life = Value to retailers. Not chilling immediately results in significant value loss… which, in turn, affects your price. Powerpoint animation notes: Click to exit.

27. Bleeding 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. Powerpoint animation notes: Text will scroll on its own. Click to exit.

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

29. Boxing & Unloading 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 Powerpoint animation notes: Click through each talking point and to exit.

30. Clean Up & Sanitizing 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 Powerpoint animation notes: Click through each talking point and to exit.

31. Washing Down 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  Powerpoint animation notes: Text will scroll on its own. Click to exit.

32. Sanitizing 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. Powerpoint animation notes: Text will scroll on its own. Click to exit.

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

34. 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 Contact: Don Kramer Professor, Seafood Quality Specialist Marine Advisory Program 1007 W 3rd Avenue #100 Anchorage, AK 99501 Phone: 907.274.9695 Fax: 907.274.5242 E-mail: afdek@uaa.alaska.eduafdek@uaa.alaska.edu Chuck Crapo Seafood Technology Specialist Marine Advisory Program 118 Trident Way Kodiak, AK 99615 Phone: 907.486.1515 Fax: 907.486.1540 E-mail: dfcac@uaa.alaska.edudfcac@uaa.alaska.edu Powerpoint animation notes: Text will scroll on its own. Click to exit.