Preservation of fish and meat - Part 1 pptx

... 7The following preservation 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. Contents ... Preservation of fish and meat 4 Contents 1 Introduction 6 2 Storage life and spoilage of fish and meat 8 2 .1 How long can fish or meat be kept? 8 2.2 When has fish or meat gone ... Hanging fish and meat up to dry 38 5.4 The drying process 40 5.5 Dried fish and meat: storage and use 41 5.6 Solar drying 43 6 Smoking fish and meat 46 6 .1 General information 46 Agrodok 12 Preservation...

Preservation of fish and meat - Part 2 pot

... can be made. These often have a very special odour and taste, such as smoked fish and many local fermented prod-ucts. Preservation of fish and meat 10 2.3 Which micro-organisms cause spoilage? ... (–20 °C / –4 Preservation of fish and meat 14 0F). Low temperatures must be maintained accurately and continu-ously and high demands are made on the freezer, energy supply and food quality. ... acidity of a product is indicated by its pH. Fish and meat have a neutral pH, i.e. 7. Bacteria only 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...

Preservation of fish and meat - Part 3 doc

... pieces of meat. Examples of different thicknesses which are used are: ? strips of 1 × 1 cm ? flat strips of 0.5 × (3, 4 or 5 cm) Preservation of fish and meat 24 The exact shape of the ... salting is de-scribed under the appropriate preservation method in the following chapters. Preservation of fish and meat 16 3 Preparation 3 .1 Catching and cleaning fish Catching and preparing ... pieces of meat of good quality must be se-lected 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 Preservation...

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 ... If the fish sink, add more salt. Preservation of fish and meat 36 You will need: ? Fresh, raw meat in long strips of about 1 cm thick ? Salt. Use a 15 % salt solution (15 0 grams of salt ... kg of fish, which is equal to 3 0-3 5 kg of salt for 10 0 kg of fish. ? A bucket or large pan in which to make brine. ? Fish. With small fish (< ;10 cm): leave the fish whole. ? With large fish...

Preservation of fish and meat - Part 5 pps

... pieces of meat are then evenly spaced on sticks hanging horizontally in such a way that the pieces of meat do not touch (Figures 10 and 11 ). Figure 10 : Hanging up strips of meat on hooks and ... fish. Preservation of fish and meat 40 Whole fish, fish fillets or meat can also be dried on drying racks made of chicken wire or bamboo poles (Figure 12 ). The disadvantage of this method ... fish needs about 3 -1 0 days to dry. After drying, the dried fish is difficult to bend. Some of the dried Drying 375 Drying 5 .1 General information on natural drying Spoilage of fish and...

Preservation of fish and meat - Part 6 potx

... Preservation of fish and meat 48 would no longer allow moisture to pass through and therefore the in-side of the fish would not be able to dry properly. Insufficiently dried fish or meat ... preserved. Preservation of fish and meat 46 6 Smoking 6 .1 General information Raw fish and meat can also be preserved by smoking. The preserving effect of the smoke is a result of drying ... 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...

Preservation of fish and meat - Part 7 pot

... for a period of 7 days. Next, the mixture is again ground up and the same amount of salt is Preservation of fish and meat 62 mixed with salt (1 kg of salt to 3 kg of fish) and put into ... Usually in South-East Asia boiled rice is added to the fish- salt mix-ture. Preservation of fish and meat 56 There are three kinds of fermented fish products: 1 the fish flesh is converted ... intes-tines and gills of the fish are removed and the fish are washed in wa-ter. They are then rubbed with salt and packed in layers in barrels, al-ternating with layers of salt. The salt:fish...

Preservation of fish and meat - Part 8 potx

... pounds/inch2 kilo-pascal pounds/inch2 kilo-pascal Sea level 2000 ft (609 m) 4000 ft (12 19 m) 6000 ft (18 29 m) 10 68.9 15 10 3.4 11 75.8 16 11 0.3 12 82.7 17 11 7.2 13 89.6 18 12 4 .1 Preservation ... (minutes) 11 5 0C (240 0F) 12 1 0C (250 0F) Chicken Beef, pork Fish Meat stock 0.5 1. 5 0.5 1 0.25 0.5 1. 5 0.5 1 95 75 15 5 12 5 90 75 12 0 90 75 60 10 5 85 220 18 0 ... 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 pres-sure canner. As the canning of fish and meat requires a lot of energy,...

Preservation of fish and meat - Part 9 pdf

... parts 1 and 2, G14 4 -1 45, 19 81, Tropical Products Institute. ISBN: 0-8 595 4- 12 5-8 and ISBN 0-8 595 4 -1 2 6-6 Ice in fisheries. 19 92, FAO Fisheries Technical Paper. No. 3 31. FAO, Rome. ISBN 9 2-5 -1 0 328 0-7 ... 1 85339 504 8 An introduction to fish handling and processing: I.J. Clucas and P.J. Sutcliffe., G 14 3, 19 81, Tropical Products Institute. ISBN: 0- 8595 4 -1 24-X Fish handling; preservation and ... months Pork 18 /–0.5 6 months –30/–22 15 months Preservation of fish and meat 78 9 Cooling and freezing 9 .1 General information The storage life of fish or meat, or of a fish or meat product,...

Preservation of fruit and vegetables - Part 1 pot

... are micro-organisms, and what factors affect their growth? 10 2.3 What do micro-organisms do to fruits and vegetables? 12 3 Preparation 15 3 .1 Cleaning and washing 15 3.2 Lye dip 15 3.3 ... Sorting 16 3.4 Peeling 16 3.5 Cutting 16 3.6 Blanching 17 4 Preserving by heating 19 4 .1 Introduction 19 4.2 Packing 20 4.3 Preparation 23 4.4 Three types of heating 24 4.5 Storage and consumption ... all types of fresh food that is not too acidic: meat, fish, milk and vegetables. One type of bacteria carries a kind of seed, called a spore. Spores can survive at a temperature of 10 0°C, even...

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