What is fish processing and preservation?

What is fish processing and preservation?

Fish preservation process

Food preservation prevents the growth of microorganisms (such as yeasts) or other microorganisms (although some methods work by introducing benign bacteria or fungi into the food), as well as reducing the oxidation of fats that cause rancidity. Food preservation can also include processes that inhibit visual spoilage, such as the enzymatic browning reaction in apples after they are cut during food preparation.

Some food preservation methods are known to create carcinogens. In 2015, the World Health Organization’s International Agency for Research on Cancer classified processed meat, i.e., meat subjected to salting, curing, fermentation, and smoking, as “carcinogenic to humans.”[2][3][4]

The earliest form of curing was dehydration or drying, used as early as 12,000 BC. Smoking and salting techniques enhance the drying process and add antimicrobial agents that aid in preservation. Smoking deposits several pyrolysis products in the food, including the phenols syringol, guaiacol and catechol.[5] Salt accelerates the drying process by osmosis and also inhibits the growth of several common strains of bacteria. More recently, nitrites have been used to cure meat, which imparts a characteristic pink color.[6] Nitrites are also used in meat curing.

What is the method of fish preservation?

Currently, refrigeration and freezing are the most widely used methods for the preservation of seafood and fishery products in general, in addition to heat treatment, salting, smoking and marinating.

What is fish processing?

The fish is transformed into different by-products through the processes of washing, sanitizing, filleting, heading and skin removal. The product obtained may be reprocessed or fractionated as fillets, whole, whole gutted and/or headed, intended for human consumption.

How could you keep fish for more than a year?

We can place the fish in a tray suitable for the freezer and wrap it in plastic wrap. If we want to freeze it, it is not advisable to wash it before freezing. The cleaning process of the fish will be done once it is thawed.

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Fish and seafood processing pdf

Fish is one of the most nutritious and tasty foods that we can incorporate to our diet, but its intake can also be dangerous if it is not preserved in perfect condition. It is very important not to break the cold chain throughout the preservation process. And in unComo we give you the keys to preserve fresh fish and maintain all its properties.

To keep the fish fresh, it is important to know that we can keep it in the refrigerator for a maximum of two days so that it retains all its properties and nutrients. Once purchased, it is advisable to clean it, wash it well and remove all the entrails.

If we want to freeze it, the process varies somewhat. We can place the fish in a tray suitable for the freezer and wrap it in plastic wrap. If we want to freeze it, it is not advisable to wash it before freezing. The cleaning process of the fish will be done once it is thawed.

To preserve the fresh fish and also all its flavor, if we are going to consume a piece that has been frozen, it should be thawed in the refrigerator and not at room temperature. To do this, you should thaw the piece 24 hours before consumption. And if possible, place it in the coldest part of the refrigerator, so that the process is more natural and the fish keeps all its properties.

What is needed to transport fish?

To ensure that fish from artisanal or local fishing reaches home in perfect condition and without freezing, the only thing that is used is: flake ice, temperature always between 0º-4ºC and transport in expanded polystyrene boxes.

How is frozen fish processed?

During the freezing process, the temperature of the fish decreases rapidly from its initial temperature to below 0°C. The temperature of the fish then decreases very slowly until most of the water has changed state to ice. It then drops very slowly until most of the water has changed state and has turned to ice.

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How long does salted fish last?

The packaged fish is stored in a cool, dry place. Shelf life: Dried salted fish prepared using this technology has a shelf life of up to one year, in a cool, dry place, free of dust and insects.

How to preserve fish at home

Leaving the subject of frozen fish for future research, and after having tested the frozen shrimp and being surprised by the loss they have, we wanted to find out how fresh fish are treated to reach our markets in good condition after several days out of the sea. What is done to them? Are preservatives or chemical additives used?

Normally, in the case of artisanal and sustainable fishing, almost all the fish that reaches our markets usually travels refrigerated from the moment of capture, being transported to the stores in isothermal boxes of expanded polystyrene, with ice flakes or frozen gels that keep the fish at around 0ºC to 4ºC.

Fish from aquaculture hatcheries, which are taken out of their breeding areas at the moment they are to be slaughtered for consumption, are in perfect condition a day or two before reaching our fishmongers.

In any case, the issue of fresh fish preservation and its maintenance until the moment of sale is subject to a great deal of regulation, both from national and European institutions, and there are many protocols on the possible methods of transport and use of different types of ice for the preservation of the products.

Which fish will be salted?

The most common fish that are salted are: sardines, herring, cod, pollock, haddock, haddock, pout, anchovy and tuna. Mojama: Product salted on the southwest coast of Spain where it is hot, windy and dry.

What is fish putrefaction?

Bacterial spoilage is generally considered to be the main cause of unsterilized, non-frozen fish becoming unacceptable to the consumer. As the spoilage flora proliferates, the fish becomes increasingly spoiled.

What is refrigerated fish?

Fish usually accepts a temperature between 0ºC and 5ºC for approximately 5 to 7 days from the date on the label. To fully preserve its properties and flavor, it is best to consume it in those first days.

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Fish and seafood preservation methods

Salting is a method of preserving food so that it is available for consumption for a longer period of time. The effect of salting is partial dehydration of the food, reinforcement of flavor and inhibition of some bacteria.

Salting is one of the oldest methods of preserving food. It is known that the ancient Egyptians already started salting meats in order to be able to store them and keep them edible for long periods of time. There is also evidence of similar uses in China in the third millennium BC.

The importance of salting meant that the production and marketing of salt has been one of the priorities of the various powers since the time of the Roman Empire. A significant fact of this is that the term salary in Spanish is derived from the Latin salarium, which in turn comes from “sal” and has its origin in the amount of salt that was given to a worker (in particular the Roman legionaries) to preserve their food (salarium argentum).