Fish Preservation Techniques Essay

Seafood Preservation Methods

Scholar ID: 16022624

Course: DTN4FSI

Course coordinator: Sharon Croxford

DRYING AND FREEZING – TWO WAYS IN PRESERVING SEAFOOD

Word count: 694

(minus in-text references: six-hundred (-94))

Particular date of Submitter: 11/4/2013

Advantages

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.

Drying Seafood

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).

Freezing Seafood

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...

References: Abu, O. M. G., & Akinrotimi, O. A. (2012). Effects of fish processing on nutritive benefit of seafood. Science Education Development Company, 2(1). 41-46.

Bala, B. K., & Mondol, Meters. R. A. (2001). Experimental investigation on solar drying fish employing solar tube dryer. Drying out Technology, 19(2), 427-436. doi: org/10. 1081/DRT-100102915

Brown, A. (2011). Understanding Food: Rules and Planning (4th ed). Wadsworth, USA: Cengage Learning.

Huang, Y., Liu, K., Hsieh, They would., Hsieh C., Hwang, D., & Tsai, Y. (2010). Histamine level and histamine-forming bacteria in dried fish products bought from Pengshu Area of Taiwan. Food Control, 21, 1234-1239. doi: 12. 1016/j. foodcont. 2010. 02. 008

Kiple, K. Farrenheit., & Ornelas, K. C. (2000). The Cambridge World History of Meals. New York: Cambridge University Press.

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

Wahlqvist, M. T. (2011). Food & Diet: Food and Health Systems in Australia and New Zealand (3rd education. ). Nsw: Allan & Unwin.