Fish Preservation

CHAPTER 11:
METHODS OF FISH
PRESERVATION
PRESENTED BY:
MILA, GLENDA A.
LOYOGOY, JUANITO C.
DEGAMHON, RECHELLE
BTLED-AFA,3RD YEAR
HANDLING OF FRESH/
WET AQUATIC PRODUCT
The quality of landed fish depends primarily on the care and promptness
with which they are handled and stored aboard the fishing vessel. If they are
to be held fresh aboard the vessel for more than a few hours, the fish,
whether whole or gutted, should be stored in crushed ice or other cooling
medium.
The best procedure for handling is as follows:
1. Remove the fish from the water promptly after catching;
2. Wash trawl-caught fish to remove mud, sand, or debris;
3. Sort various species or sizes, as required;
4. Remove gills and viscera ' from larger fish (for example, cod, halibut, and salmon) and wash the fish with
clean water;
5. store the fish in sufficient crushed ice or other cooling medium to maintain them at approximately 320 F.,
allowing for proper drainage in ice and avoiding excessive weight on the fish.
If these steps are carried out carefully and promptly, fish of optimum quality are obtained, and subsequent
deterioration is minimized.
WHAT IS
FISH PRESERVATION?
• Fish preservation is the method of increasing the shelf life of fish and other fish products by
applying the principles of different branches of science in order to keep the fish, after it has
landed, in a condition wholesome and fit for human consumption. Preservation ensures that the
quality, edibility and the nutritive value of the food remains intact.
• Preservation involves preventing the growth of bacteria, fungi and other microorganisms as well as
retarding oxidation of fats to reduce rancidity. The process also ensures that there is no
discolouration or aging. Preservation also involves sealing to prevent re-entry of microbes.
Basically food preservation ensures that food remains in a state where it is:
•not contaminated by pathogenic organisms or chemicals
•does not lose optimum qualities of colour, texture, flavor and nutritive value
METHODS
OF
FISH PRESERVATION
1.CURING
(DRYING, SALTING, AND SMOKING)
Curing is the traditional, cheapest and oldest method of fish preservation in our country.
Curing preserves by making the medium unsuitable for microbial proliferation, in contrast to
canning, which results in the elimination of microorganisms and their spores. The main
method for doing this is to increase the concentration of soluble chemicals in the medium,
either by abstracting water or by causing soluble compounds to diffuse in (salting, brining, or
sugar curing). Smoking preserves by adding bacteriostatic compounds like formaldehyde and
phenols to the body in addition to bringing and dehydrating the soluble substances.
2. Chilling
The primary method of fish preservation by chilling is to reduce the

temperature of the fish to almost absolute zero degrees Celsius in order to
stall both biochemical and microbiological activities. With the lowering
temperature the lag period of microorganisms will be extended, resulting in
delayed growth. The lower the fish temperature, low will be the activity of
enzymes and microorganisms.
3. FREEZING
Fish freezing is a process of preservation. In this method, inside water of

fish tissue and fishery product is turned into ice at lower temperature. This
method increases the shelf life of fish and fishery product. This method is
used world wide for controlling the quality of fish and fishery product at the
time of preservation.
4. FERMENTATION
Fermentation involves the breakdown of proteins in the raw fish to simpler

substances which are themselves stable at normal temperatures of storage.
In some processes where it is controlled by adding salt, only a partial
breakdown of the protein takes place so that a desired type of flavour is
produced simultaneously ensuring preservation of the product. Breakdown
of proteins is brought about by the action of enzymes and sometimes
microorganisms are also involved.
5. PICKLING/MARINATING
• Pickling is preserving with salt or preserving with acid while Marinating is preserving and/or
flavoring with acid.
• As applied to fish, pickling generally means a fish product that has been processed with
vinegar as an ingredient in the curing process. In pickle-curing, fish are preserved in airtight
barrels in a strong pickle solution formed by the dissolving of salt in the body fluids.
• Marinating is a method of preserving fish using common salt and acetic acid along with
spices and condiments. The salt and acetic acid guard the fish products against infection
and development of microorganisms.
6. MINCED FISH PROCESSING
Fish mince or minced fish is the flesh separated from the fish in a comminuted form
free from scales, skin and bones. Trimmings from the fish filleting operations,
whether hand or machine filleting, was the original source of fish mince.
7. CANNING
Canning is a method of preserving food in which the food is processed and sealed
in an airtight container, providing a typical shelf life ranging from 1 year to 5 years
and under specific circumstances a freeze dried canned product can last as long as
30 years and can still be safely consumed.
8. USED OF ADDITIVES
Additives are the substances that are added to maintain or improve the safety, freshness, taste,
texture, or appearance of food. Generally additives can occur in fish and fishery products during
production, processing, storage, packaging, and transportation. Additives can be of two types;
Synthetic or chemical, and natural additives. The chemical preservatives potentially used in
fishery industry are nitrite, sulfur dioxide, benzoic acid and, sorbic acid. These preservatives
have their own characteristics on inhibition of microorganisms. Food characteristic such as pH,
and aw are the key factors on the activity of antimicrobial agent.
That would be all..
SHORT QUIZ
1. It is the method of increasing the shelf life of fish and other fish products to keep the fish in a
wholesome condition fit for human consumption.
2. Is a method where inside water of fish tissue and fishery products is turned into ice at lower
temperature.
3. It is the traditional, cheapest and oldest method of fish preservation in our country.
4. Is a method use to reduce the temperature of the fish to almost absolute zero degree Celsius
in order to stall both biochemical and microbiological activities.
5. It is preserving with salt or acid.
6. It is preserving and/or flavoring with acid.
7. It involves the breakdown of proteins in the raw fish to simpler substances.
8. Method of preserving food in which the food is processed and sealed into a "can".
9.The flesh is separated from the fish in a comminuted form free from scales, skin and bones.
10. These are the substances added to maintain or improve the safety, freshness, taste, texture
or appearance of food.

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CHAPTER 11:

The primary method of fish preservation by chilling is to reduce the

Fish freezing is a process of preservation. In this method, inside water of

Fermentation involves the breakdown of proteins in the raw fish to simpler

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