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GOVT. P.G. COLLEGE JHALAWAR HEMANT BAIRWA| M.sc [zoology] prev. SEMINAR ON FISH PRESERVATION & PROCESSING

FISH PRESERVATION

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  1. 1. GOVT. P.G. COLLEGE JHALAWARSEMINAR ON FISH PRESERVATION & PROCESSINGHEMANT BAIRWA| M.sc [zoology] prev.
  2. 2. CONTENTS
  3. 3. INTERODUCTION . excellent food vitamin ! connective tissue digest fish flesh water high amount spoil consumer consumer catchment area consumer :, transport cooling facilities fish
  4. 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. 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. 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. 7. RANCIDITY Rancidity:-fish body oil solution pr. oxygen fish discoloration rancidity salt Mg, Ca, Al,Zn Rancidity antioxidant
  8. 8. Method of preservation ofFishspoilage fish fresh fish preservation human consumption fit
  9. 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. 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. 11. FREEZING Raveidity fish flavour colour preserve , hard ice layer hard ice layeratmosphere oxygen exposure rancidity prevent
  12. 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. 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. 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. 15. SALTING method cheap and dependable salt fish osmosis dehydration , protin enzyme inactive fish water clear salt fish salt rolled , fish salt covered
  16. 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. 17. SALTING (2) after 24 hr. heap : 50% salt abdomen cavity : heap arrange (3) salt : apply one week fish market
  18. 18. SMOKING fish salt treated chamber , hardwood pipe chamber density temperature & speed of circulation properlycontrol
  19. 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. 20. USE OF CHEMICAL & RADIATION chemical sodium nitret , , benzo preservation Gama-ray low radiation bacteria kill spoilage : use fishpreservation
  21. 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. 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. 23. FOOD POISONING BY FISH " botulin" bacteria toxin Human muscles disorder "Botulism" treatment possible