Seafood Preservation Methods
Scholar ID: 16022624
Course coordinator: Sharon Croxford
DRYING AND FREEZING вЂ“ TWO WAYS IN PRESERVING SEAFOOD
Word count: 694
(minus in-text references: six-hundred (-94))
Particular date of Submitter: 11/4/2013
Good ways to preserve fish is definitely sought after seeing that fish is a superb source of animal protein but highly perishable. The process advancement and its influence on food alternatives are even more understood searching at two methods in preserving: drying out and abnormally cold.
Preserving fish by drying out is basically moisture being taken off by warmth (Brown, 2011; Wahlqvist, 2011) where remaining water is generally not enough to sustain development and growth of microorganism (Murano, 2003; Wahlqvist, 2011). There are various tactics: sun drying out allows evaporation by warmth from sunshine while seafood is specified by open air (Brown, 2011; Bala & Mondol, 2001); wind drying evaporates moisture slowly as fish is hung up in cool areas (Valdirmarsson & Gudbjornsdottir, 1984). Solar-drying is usually an development of sun drying that enables shorter drying-time (Bala & Mondol, 2001). Commercial drying has developed quicker but likewise safer drying techniques with greater control of how much and just how fast normal water is being eliminated (Wahlqvist, 2011). Important types include vacuum, osmotic, and freeze-drying (Brown, 2011). Foodstuff factories finalises their products with specialised product packaging that limit moisture-absorption by air (Wahlqvist, 2011). Freeze-drying effectively takes away water from food when ever frozen, usually under vacuum pressure, where created ice crystals evaporates within a process called sublimation (Brown, 2011).
Most food-born microorganism will not grow below 5В°C as a result rapid chilling is crucial in preserving fresh fish (Murano, 2011; Dark brown, 2011). Fresh caught fish is to be stored cool (Brown, 2011; Wahlqvist, 2011) and frozen to -30В°C within just two several hours of catch (Murano, 2011), opting for speedy temperature decrease since small...
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Murano, P. S. (2003). Understanding Meals Science and Technology. Wadsworth, USA: Cengage Learning.
Nationwide Center for property Food Upkeep (NCHFP) (2002). Historical Roots of Foodstuff Preservation. Recovered from http://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html
Valdirmarsson, G., & Gudbjornsdottir, B. (1984). The microbiology of stockfish throughout the drying procedure. Journal of Applied Microbiology, 57(3), 413-421. doi: 10. 1111/j. 1365-2672. 1984. tb01407. x
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