2221 fish and meat
2221 fish and meat
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Preservation of fish and meat - Part 1 pptx
... methods are discussed: salting, drying and smoking of fish and meat, fermenting of fish, canning of fish and meat, and cooling and freezing of fish and meat Introduction ... Preparation of fish and meat Catching and cleaning fish Butchering Cutting meat into pieces for drying 16 16 21 22 4 .1 4.2 4.3 4.4 Salting fish and meat General information Salting fish Salting meat ... following topics are discussed: salting, drying and smoking of fish and meat; fermentation of fish; canning of fish and meat; and cooling and freezing fish and meat The authors have endeavoured to describe...
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Preservation of fish and meat - Part 2 pot
... grow between a minimum pH of 4.5 and a maximum of 8-9 with an optimum of 6. 5-7 .5 As a result, fish and meat are very susceptible to spoilage When fermenting fish and meat, the pH is deliberately ... These often have a very special odour and taste, such as smoked fish and many local fermented products 14 Preservation of fish and meat 2. 8 Which method should be chosen? The choice of a preservation ... before use 12 Preservation of fish and meat 2. 7 Prevention of spoilage This booklet deals with preservation, to extend the storage life of products which would otherwise decay quickly Preservation...
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Preservation of fish and meat - Part 3 doc
... all preservation methods it is important to use fish of the same size within one batch so that a uniform final product is made 20 Preservation of fish and meat Figure 3: Filleting of fish 3. 2 ... selected for preservation For the drying of meat, for example, one can best use lean meat of an animal which has been slaughtered when it is 22 Preservation of fish and meat middle-aged The larger ... Gutting and scaling of fish Splitting (Figure 2) Small and medium-sized fish (Figure 2A) Place the fish on a clean board with its back facing you and its head to the right if you are right-handed...
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Preservation of fish and meat - Part 4 docx
... Put the meat on top of this layer of salt Put another 1-2 cm layer of salt on top of the layer of meat Alternate one layer of meat, one layer of salt, etc., until the pile is about 1-1 .5 metres ... full 34 Preservation of fish and meat Place the lid on top of the meat and push it down using the stones Let the meat stand for two weeks, during which time brine is formed from the salt and the ... Method of working (Figure 8): Cut raw meat in strips Spread a layer of salt on the bottom of the barrel and put a layer of meat on top of it Alternate one layer of salt, one layer of meat until...
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Preservation of fish and meat - Part 5 pps
... smell and 42 Preservation of fish and meat taste of dried meat is different to that of fresh meat Light oxidation of the meat fats gives a typical dried meat taste Meat which has any signs of spoilage ... Drying fish 38 Preservation of fish and meat Meat to be dried is on hooks or on strings The pieces of meat are then evenly spaced on sticks hanging horizontally in such a way that the pieces of meat ... press meat and (mainly whole) fish Put the fish on a clean, level surface and, using sheets of e.g wood with weights on them, press the fish or meat as flat as possible Subsequently the fish and meat...
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Preservation of fish and meat - Part 6 potx
... you determine when the fish or meat has been properly smoked and dried The total smoking time also depends on the oven used and the kind of fish or meat Smoke-dried fish or meat can be stored in ... ways: ? clay and mud shaped by hand ? packed mud faced with cement ? clay mud blocks and mortar ? cement blocks with mortar 50 Preservation of fish and meat The use of cement is more expensive, ... moisture to pass through and therefore the inside of the fish would not be able to dry properly Insufficiently dried fish or meat cannot be stored long Furthermore, pre-drying fish gives it a nice...
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Preservation of fish and meat - Part 7 pot
... fish Shellfish and crustaceans 56 Preservation of fish and meat 7. 4 Fermented fish sauce with 2 0-2 5% salt Fish are washed and left intact The fish are then packed with large quantities of salt ... from the fish One kg of salt to 3. 5-4 kg of fish gives a final product with 20 to 25% salt 58 Preservation of fish and meat content Patis is also a by-product of the preparation of the fish paste ... Bagoong, a fish paste from the Philippines, is made by fermenting well-cleaned whole or minced fish, shrimp, fish or shrimp eggs in the presence of salt (1 kg of salt to kg of fish) The salt -fish mixture...
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Preservation of fish and meat - Part 8 potx
... lids ? (hand-operated) seaming machine for seaming tin cans 68 Preservation of fish and meat Figure 20: Pressure canners 8. 5 Preparation Clean and tidy work pays off in lower levels of micro-organisms ... dry-cured ham or dry sausage are not suitable 70 Preservation of fish and meat 8. 6 Processing techniques A simple description of the process of canning fish or meat is given below: ? Prepare fish ... temperature of 11 5-1 21 0C (24 0-2 50 °F) for the correct length of time This temperature can only be reached in a pressure canner As the canning of fish and meat requires a lot of energy, clean water and...
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Preservation of fish and meat - Part 9 pdf
... 198 1, Tropical Products Institute ISBN: 0-8 595 412 5-8 and ISBN 0-8 595 4-1 2 6-6 Ice in fisheries 199 2, FAO Fisheries Technical Paper No 331 FAO, Rome ISBN 9 2-5 -1 0328 0-7 Available at internet on: http://www.fao.org/DOCREP/T0713E/T0713E00.HTM ... 1853 391 3 79, 199 3, Published by: ITDG Publishing Drying UNIFEM ISBN 1853 393 088, 199 5, Published by: ITDG Publishing 82 Preservation of fish and meat Manual on fish canning, 198 8, FAO, Rome ISBN 9 2-5 -1 0272 6 -9 ... meat cutting and further processing 199 1, FAO, Rome, ISBN 9 2-5 -1 0 292 1-0 FAO Animal production and health paper 91 , Available at internet at http://www.fao.org/DOCREP/004/T0279E/T0279E00.htm Fish...
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Tài liệu Báo cáo khoa học: Fish and molluscan metallothioneins A structural and functional comparison ppt
... added a BamHI site upstream from the ATG codon, using the 5¢-end primer (5¢-CTACTACGAATTAGGATCCCCT GCACCTTG-3¢) and the 3¢-end primer (5¢-GTAATACGA CTCACTATAGGGCGAATTGGG-3¢) Amplification was performed ... markers were supplied by Sigma Aldrich (Milan, Italy) Reagents for bacterial growth were purchased from Fluka (Milan, Italy) T4 DNA ligase and Taq polymerase were from Stratagene (La Jolla, CA, ... MT A (m) and mussel MT 10 (n) as a function of the temperature increase from 20 to 90 °C The absorbance decrease at 254 nm was reported as a fraction of the standard absorbance (absorbance at...
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Tài liệu Moist-Soil Management Guidelines for the U.S. Fish and Wildlife Service Southeast Region pptx
... Waterfowl Management Handbook Fish and Wildlife Leaflet 13 United States Department of the Interior, Fish and Wildlife Service Washington, D.C.] and supplemented with the observations of the authors and ... manage and evaluate moist-soil management units for wintering waterfowl foraging habitat The contents are intended to improve moist-soil management on national wildlife refuges in the Southeast Region ... Moist-Soil Management Guidelines for the U.S Fish and Wildlife Service Southeast Region Prepared by: Robert W Strader and Pat H Stinson Migratory Bird Field...
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STUDIES ON CATTLE MILK AND MEAT PRODUCTION IN FOGERA WOREDA: PRODUCTION SYSTEMS, CONSTRAINTS AND OPPORTUNITIES FOR DEVELOPMENT doc
... declined due to production constraints such as lack of production inputs and lack of information on dairy and beef production and marketing and also the dairy and beef market are localized Therefore, ... the production constraints of milk and meat of the woreda and to indicate the interventions for the indicated production constraints LITERATURE REVIEW 2.1 Origin and Current Classification of ... STUDIES ON CATTLE MILK AND MEAT PRODUCTION IN FOGERA WOREDA: PRODUCTION SYSTEMS, CONSTRAINTS AND OPPORTUNITIES FOR DEVELOPMENT BELETE ANTENEH TARIKU A THESIS...
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dams fish and fisheries docx
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