final prestation

Processing of fish

FISH

FISHFish belongs to a diverse class , pieces

containing hundreds of species.

Few species of fish are edible, and very delicious in taste

Fish get spoiled very fast due to availability of nutrients for the micro organism which contaminate it

Fish preservation

The dictionary meaning of the word “preserve” is to keep safe ,retain quality and to prevent decomposition or fermentation.

Fish preservation is a method of extending shelf life of fish and fishery products by applying principles of chemistry engineering and other branches of science in order to improve the quality of products

Handling fresh fish

o Avoid exposing the fish to sunlight keep them in shaded area

o Ice the fish immediately after it is caught to lower its body temperature.

o Remove the gills and the internal organs

o Avoid soaking the fish too long in the water after death as this easily spoils the fish.

METHODS OF FISH PRESERVATION

• SALTING• WET SALTING• DRY SALTING• SUN DRYING AND DEHYDRATING• SMOKING• CHILLING• FREEZING• CANNING• PICKLING

SALTING SALT IS PRESERVATIVE AGENT USED TO

LENTHEN THE SHELF LIFE OF FISH.

SALT IS USED IN ALL PRESERVATION TECHNIQUES EXCEPT

• ICING• REFRIGERATION• FREEZING

WET SALTINGWet salting is cheaper , consume less salt.

In wet salting the principle is to keep the fish in fresh brine for long time and brine must float the fish.

One ratio four part of grounded salt and water is mixed and salt is dissolved in water by stirring with a piece of wood.

Equipment needed for it , a container which can be a tin or drum or barrel etc.

Fish cutting is necessary if it is large in size.

Large fish cut in thin fillets and places where the flesh is thick slashes must be made so that so that brine can easily penetrate.

Fish can also be dry salted by adding two ratio one of fish and salt, on mats or leaves and juices and slime of fish and brine allowed to flow away.

Sun drying and Dehyrating process

Sun drying is a process in which moisture is removed by exposure to natural air current as humidity is regulated by climatic conditions.

Dehydration is a process of removing moisture by a mechanical device which provides artificial heat for drying

Freezing fish tehnique.

freezing

Freezing is more effective than chilling.

Freezing is achieved by a mixture of ice and salt.

At 0 temp.the frozen fish is wrapped in a cover of moisture proof paper or glazing the fish with water to prevent rancidity

This layers protects against: exposure of fish fat to the atmospheric oxygen

CANNING

Canning process is

Effective

Costly

Gives good end product , better in taste.

Fish retains its original flavor

Process of canningfirst step

• Fish is cleaned

2nd step• Cut in to pieces of suitable size.

.3rd step • Pieces are brined or pickled

4th step• Preliminary cooking is carried out.

5th step

• Cooked pieces are put in cans.• Final cooking for sterilization of fish at temp 110 and can then finally

sealed

Shelf life of canned product depends up on

Quality of raw material and

vaccum created in sealed cans

PICKLING• It is easy method of preservation

• Pickled fish should be stored at 40

• Refrigerate the fish during all stages of pickling.

• All species of fish can not pickled.

Ingredients for fish pickling

• Fresh fish• Water• Vinegar• salt

DISSTILLED WATER

DISTIILLED WHITE VINEGAR + 5% ACETIC ACID

PICKLING SALTS IN REFINED FORM

FRESH FISH

References • Bekker-Nielsen T (2005) Ancient fishing and fish processing in the Black Sea region

Volume 2 of Black Sea studies, Aarhus University Press, ISBN 978-87-7934-096-1.• Bremner HA (2003) Safety and Quality Issues in Fish Processing Woodhead

Publishing Limited, ISBN 978-1-85573-678-8.• Brewer DJ and Friedman RF (1989) Fish and Fishing in Ancient Egypt Cairo press:

The American University in Cairo. ISBN 978-977-424-224-3• Cutting CL (1955) Fish saving; a history of fish processing from ancient to modern

times, L. Hill.• Hall GM (1997) Fish processing technology Springer, ISBN 978-0-7514-0273-5.• Luten JB, Jacobsen C and Bekaert K (2006) Seafood research from fish to dish: quality,

safety and processing of wild and farmed fish Wageningen Academic Publishers. ISBN 978-90-8686-005-0.

• Pearson AM and Dutson TR (1999) HACCP in Meat, Poultry and Fish Processing, Volume 10 of Advances in meat research, Springer. ISBN 978-0-8342-1327-2.

• .

Shahidi F, Jones Y and Kitts DD (1997) Seafood safety, processing, and biotechnology, Technomic, ISBN 978-1-56676-573-2.

Stallman JM (ed.) (1998) Chemical, industries and occupations Volume 3 of Encyclopedia of Occupational Health and Safety, International Labour Organization. ISBN 978-92-2-109816-4.

Stewart H (1982) Indian Fishing: Early Methods on the Northwest Coast University of Washington Press. ISBN 978-0-88894-332-3.

Stewart K M (1989) Fishing Sites of North and East Africa in the Late Pleistocene and Holocene. Volume 34 of Cambridge monographs in African archaeology.

Stewart KM (1994) "Early hominid utilization of fish resources and implications for seasonality and behavior" Journal of Human Evolution, 27: 229–245.

United Nations Development Fund for Women (1993) Fish processing Food Technology Source Book Series (UNIFEM) Series, ISBN 978-1-85339-137-8.

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