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Preservation of fish
 

Preservation of fish

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    Preservation of fish Preservation of fish Presentation Transcript

    • Our country, the Philippines, is surrounded by fishing grounds. Fisherfolk almost always enjoy abundant catch, but because fresh fish spoil easily, they need to be processed and preserved. Preserved fish products serve as alternative to fresh fish especially when there is scarcity of supply. Fish processing includes steps and procedures to preserve and improve the quality of fish products.
    • IDENTIFYING FRESHNESS OF FISH 1. The color of the skin is vivid,not opaque. 2. The scales are intact or adhere well. 3. Body is stiff and a little slimy. 4. Fish sinks if placed in water. 5. Flesh is firm and elastic. 6. Has seaweedy odor rather than fishy (malansa) odor. 7. Eyes are bright, gills are red.
    • Freezing is the simplest and the most natural way of preserving fish. Freezing is very easy and safe to do, The following are the simple steps to follow in freezing fish: 1. Select fresh fish for freezing. 2. If the fish are small like dilis, wash and freeze right away. If fish are large like bangus, remove scales, entrails, and trim fins and tail and wash. 3. Wrap fish in plastic wrap or put in container packed tightly to eliminate air. 4. Label wrapped fish or container with name and date. 5. Freeze immediately.
    • 1. Smoking- is a slow way of broiling and has very little preservative action. Smoking adds a distinctive flavor. Here, the fish is placed in close proximity to the fire and the fished is cooked and saturated with smoke. It is sometimes called “barbecue smoking”.
    • 2. Drying or Dehydration Method- one of the more popular techniques of preserving fish is drying or dehydrating method. It is the removal of moisture in food to them less perishable. Drying or dehydration provides the following advantages: a) Dried food requires less storage space than other types of food. b) Dried food weighs much less than the equivalent amount of canned products. c) Food can be preserved without the addition of sugar or any other preserving agent.
    • DRYING OR DEHYDRATION OF FISH a) Wash the fish thoroughly. b) Open the belly cavity and the visceral organs. c) Rinse the fish in running water. Drain. d) Mix 10% brine solution (1 part salt to 9 parts water). e) Soak the fish in a 10% brine solution of salt for 30 to 40 minutes. f) Drain the fish and wash thoroughly. g) Place the salted fish in woven bamboo racks to dry under the sun or solar dryer for 2 to 3 days. h) Let cool, then place in clean boxes or baskets or wrap them in wax paper. i) Store in a cool place.
    • 4. Fish canning- canning involves the even heating of food in tin or glass containers and hermetically sealing canisters. The following steps will contribute to the success of this method: a) Careful selection of the raw materials (the kind of fish for preserving) b) Check the equipment to be used c) Quick preparation to conserve freshness d) Provide a time table e) Cans and jars should be truly hermetically sealed f) Store in a cool place
    • Common methods used in canning are: 1. Open-Kettle Method— the sterilized or heat-treated food is placed in sterile jars and completely sealed without any further processing. 2. Can-Cooked Method— the prepared food is packed in jars or cans. They are either packed cold or thoroughly heated to partially cooked the food before processing.