1. GOVT. P.G. COLLEGE JHALAWARSEMINAR ON FISH PRESERVATION
& PROCESSINGHEMANT BAIRWA| M.sc [zoology] prev.
2. CONTENTS
3. INTERODUCTION . excellent food vitamin ! connective tissue
digest fish flesh water high amount spoil consumer consumer
catchment area consumer :, transport cooling facilities fish
4. RIGOR MORTIS 5-7hour fresh muscle Atp muscle present
glycogen glycolysis lactic acid muscle Ph.reduced muscle creatine
phosphate lost muscle staff and non relax muscle stiffness or
rigidity rigor mortis mouth open opercular spreat out flabby foul
smelling fish human consumption unfit
5. CAUSE OF THE SPOLIAGE FISH:- fish ki body, gill gut bacteria
fisheh me spoilage living fish growth resistance after death
resistance , growth bacteria fish spoilage direct enzyme producing
muscle break down spoilage after death fish body present digestive
enzyme break down amonia carbandioxide amines sulphate smell |
|fishes water rxn. spoilage |
6. FISH SPOILAGE marine fishes tri methylamine
bacterialcomposition trimethylame breakdown fatty fish such as
carps sardines and mackerels body oil chemical rxn fish fleshlighty
acidic(ph=6.4) spoilage flesh alkaline (ph=7.6) ph determine fiah
flesh spoilagation
7. RANCIDITY Rancidity:-fish body oil solution pr. oxygen fish
discoloration rancidity salt Mg, Ca, Al,Zn Rancidity
antioxidant
8. Method of preservation ofFishspoilage fish fresh fish
preservation human consumption fit
9. CHILLING (1) CHILLING:-- SPOILAGE simple method putretaction
ice about 0'c temp. fish preserve low. temp. bacteria
multiplication enzymatic Rxn. ice alternate large size fish gutted
water wash abdomen cavity ice , ice layer covered short time
method
10. FREEZING most effective method , 0c temp. mixing salt with
ice mix refrigeration 0c temp. preserve frozen loose distasteful()
simple freezing flesh denaturation leaching flavour loss
11. FREEZING Raveidity fish flavour colour preserve , hard ice
layer hard ice layeratmosphere oxygen exposure rancidity
prevent
12. DEEP FREEZING AND FREEZE-DRYING Deep freezing or quick
freezing fish low temp. 40c preserve fast frozen small sizecrystal
tissue damage Deep freezing cool air current freezing use
denaturation flavour loss
13. DEEP FREEZING AND FREEZE-DRYING freeze drying deep freezing
modified process frozen fish direct ice sublimation dry flesh
denaturation fish flavour colour nutritive value freeze drying 140c
temp. vacuum chamber air conditional packed methodcostly best
quality fish
14. SUN DRYING fish clean water wash 2-3 sunlight dry fish sand
or mat cheap method , bacteria growth Bombay duck ribbon fish &
prawn preserve
15. SALTING method cheap and dependable salt fish osmosis
dehydration , protin enzyme inactive fish water clear salt fish
salt rolled , fish salt covered
16. SALTING large fish gutted & cleared abdomen cavity salt
after salting fishes cool place India west coast area salt drying
process three stage (1) fishes gutted & clean , total amount
50% salt abdomen cavity , heaps stored
17. SALTING (2) after 24 hr. heap : 50% salt abdomen cavity :
heap arrange (3) salt : apply one week fish market
18. SMOKING fish salt treated chamber , hardwood pipe chamber
density temperature & speed of circulation properlycontrol
19. CANNING method fish small pieces , blood & slime water
wash brine or salt solution treat tin canes pack cane bacteria
spoilage sterlized method costly , preserve production
Non-eatable
20. USE OF CHEMICAL & RADIATION chemical sodium nitret , ,
benzo preservation Gama-ray low radiation bacteria kill spoilage :
use fishpreservation
21. PROCESSING OF FISH Cleaning , drying , salting , freezing
and canning method processing of fishes processing offish liver oil
body oil fish meal other several product
22. FOOD POISONING BY FISH person fish good and safe sensitive
person allergic Rxn. gastro-intestinaldisorder species such as
sardines herrings & mackerels histamine poisonous bacteria like
salmonella sshigella toxin produce flesh poisonous
23. FOOD POISONING BY FISH " botulin" bacteria toxin Human
muscles disorder "Botulism" treatment possible