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? ... film of condensation is formed on cold meat lying in warm surroundings, which is a good medium for bacteria and moulds. Preservation of fish and meat 8 2 Storage life and spoilage 2. 1 ... 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 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 ... or uni-formly smoked. The ovens are sensitive to the influence of rain and wind. An advantage is, of course, the low cost of materials to make these ovens. Preservation of fish and meat ... 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

... 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 into a liquid fish sauce; 2 the fish is converted ... 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 ... 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

... 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, ... (24 0 0F) 121 0C (25 0 0F) Chicken Beef, pork Fish Meat stock 0.5 1.5 0.5 1 0 .25 0.5 1.5 0.5 1 95 75 155 125 90 75 120 90 75 60 105 85 22 0 180 30 20 40 25 ... Preservation of fish and meat 70 tuna and sardines) have much firmer flesh and softer bones. When cooking such fish, the bones get soft before the flesh starts to fall apart. The fish...

Preservation of fruit and vegetables - Part 2 pot

... Preservation of fruit and vegetables 24 4.4 Three types of heating The previous section mentioned three types of heating (1, 2 and 3 above). Before discussing each of these in ... surviving spore-producing micro-organisms from multiplying, the products should be stored in tempera-tures below 20 °C. To extend the shelf-life of fruit preserves, a lot of sugar is often added, ... temperature of the soaking water should remain constant. 3 .2 Lye dip Some products, such as plums and grapes, are immersed for 5-1 5 sec-onds in a pan of hot, almost boiling, lye (NaOH; 1 0 -2 0g lye/litre...

Preservation of fish and meat - Part 1 pptx

... Preservation of fish and meat 4 Contents1 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 bad? 8 2. 3 ... 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 ... drying 22 4 Salting fish and meat 25 4.1 General information 25 4 .2 Salting fish 26 4.3 Salting meat 32 4.4 Preparing salted fish and meat for consumption 36 5 Drying fish and meat 37 5.1 General...

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 ... can be re- Preservation of fish and meat 22 moved. Subsequently the hooves and the hide are removed from most kinds of animals. After a thorough inspection for visible abnormali-ties, 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...

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 ... Leave the meat in the brine for 5-1 0 minutes. 2 Let the meat drain in a strainer. Catch the brine for re-use. The meat can now be dried and/ or smoked. 4.4 Preparing salted fish and meat for ... fish and meat 34 Figure 8: Pickling Method of working (Figure 8): 1 Cut raw meat in strips. 2 Spread a layer of salt on the bottom of the barrel and put a layer of meat on top of it. Alternate...

Preservation of fish and meat - Part 5 pps

... 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 ... middle of the day it must be pro-tected against overheating by temporarily putting it in the shade. Ex-perience will teach you what the best method is. Preservation of fish and meat 42 fish ... give. The smell and Drying 43taste 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...

Preservation of fish and meat - Part 9 pdf

... 0- 8595 4-1 24 -X Fish handling; preservation and processing in the tropics: parts 1 and 2, G14 4-1 45, 1981, Tropical Products Institute. ISBN: 0-8 595 4- 12 5-8 and ISBN 0-8 595 4-1 2 6-6 Ice in fisheries. ... –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, depends on the acidity and ... for storing fresh fish or meat at low tem-peratures: ? cooling at -1 ° – +4 °C / 3 0-3 9 °F, which inhibits the growth of mi-cro-organisms ? freezing at -1 8° – -3 0 °C / -0 .5 – -2 2 °F, which completely...

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