DOCSLIB.ORG

Over View on Small Pelagic Fish Preservation Outlook and Nutrient Intake in Eritrean Red Sea: Review

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Over View on Small Pelagic Fish Preservation Outlook and Nutrient Intake in Eritrean Red Sea: Review MOJ Food Processing & Technology Review Article Open Access Over view on small pelagic fish preservation outlook and nutrient intake in Eritrean Red Sea: Review Abstract Volume 6 Issue 5 - 2018 Fish are one of the most important foods in human diet because of its high nutritional Bereket Abraha,1,2 Melake Samuel,1,3 quality. They are a rich source of two important n-3 PUFAs: eicosapentaenoic acid Abdu Mahmud,1,2 Negasi Tsighe,2 Mogos (EPA) and docosahexaenoic acid (DHA). Which can prevent many types of diseases. 1,2 2 Consuming small pelagic fish whole could contribute significantly to reducing the Grimatsion, Madhu Babu Kasimala 1 level of micronutrient and protein malnutrition. Small pelagic fish products are more State Key Laboratory of Food Science and Technology, Jiangnan University, China affordable and could therefore meet the needs of every group of consumers. Preservation 2Department of Marine Food and Biotechnology, Massawa could secure availability of fish and its products throughout a year. Preservation of College of Marine Science and Technology, Eritrea fish by drying and processing into value added food products can contribute greatly to 3Food and Commodity Quality Management Department, Russia extend the period of fish availability for all classes consumers to be a source of animal State Agarian University, Russia protein. Sustain available of marine resource has high contribution towards nutritional intake and health of consumers. Despite the huge resource of Eritrean Red Sea (80,000 Correspondence: Bereket Abraha, State Key Laboratory metric tons per year), the utilization is very low (0.5-1kg per person per year) and of Food Science and Technology, School of Food Science and these problems have great implications on the efficient and effective utilization of the Technology, Collaborative Innovation Center of Food Safety and resources. The present work reviewing the possibility of increasing fish consumption Quality Control in Jiangsu Province, Jiangnan University, Wuxi, rate being highlighted on perspectives of small pelagic fish preservation, nutritional Jiangsu 214122, China, Tel +86-186-1667226, Fax +86-510- and healthy aspects of fish, value added products, as well as history and exploitation 85809610, Email [email protected] of Eritrean Red Sea. Received: September 30, 2018 | Published: October 10, 2018 Keywords: preservation, sensory attributes, nutrition and health, value added products, maximum sustainable yield Introduction Red Sea was very active and estimated 80,000 metric tons/year and small fish like anchovy, sardine, mackerel and soon have been Sufficiencies in nutrient intake not only, in quantity but also in anticipated around 50,000 metric tons in a year.4,5 Later in 1972, due to quality are most important determinants of health of every country. long war of independence fishery activity was totally collapsed. After Eritrea is a country located in North East Africa, go through nutrition independence capture production was recovered and was estimated shifting and is facing the dual burden of undernourishment, that is 4000 tons in 2013.1 More than 60% of the maximum sustainble yield 1 problem of under-nutrition and micronutrient insufficiencies. Fish are of Eritrean Red sea is covered by small pelagic fish, however, their consumed as food in virtually all regions around the world. Fish has utilization is minimal. More-over, these fish are largely incorporated been an important source of protein and other nutrients for humans into animal feed rather than human use.6 from time immemorial which can address this problem unswervingly.2 IFAD3 has reported that, Eritrean Read Sea has ample fish resources, Fish is a food of excellent nutritional value, providing high quality however fish consumption is not satisfactory (1/2-1kg/person/year). protein, essential fatty and a wide variety of vitamins and minerals compared to other animals.7 Though fish is highly perishable, 2 Eritrea has a continental shelf of about 52,000km in the 0–200m preservation of fish by drying and processing into value added depth interval of the Red Sea. The total coastline runs to some food products can contribute significantly to lengthen the period of 1,720km, comprising 1,155km along the continental shore and fish accessibility for all classes of people to be a source of animal roughly 565 km around the numerous islands of the continental protein and minerals such as calcium and phosphorous. Small fish 1 shelf. About 25% of the shelf is occupied by the Dahlak archipelago like anchovies, sardines and herring eaten as a whole are very rich plateau, in the 0–35m depth interval. Its average width is variable, in calcium compared with other animal source foods and large fish being widest (120km) at the latitude of the Dahlaks themselves species. Improving nutrient intakes through increasing the intake of and quite narrow to the north (15km) and south (30km) of the nutrient-dense small fish is one way of improving nutritional status.8 1,4 archipelago. Eritrean Red Sea has 360 islands with a coastline of The current review work focused on reviewing scientific literatures 1 2,234km in length. Scholars have been reported and highlighted that, on the quality of small pelagic fish preservation, fish nutrient intake, Eritrean Red Sea is a virgin and has various aquatic resources due health aspects and the importance of fish in human nutrition and how 3 to the availability of unexploited potential of natural resources. It is during seasons of surplus small dried fish with bones can be utilized highly productive which has 1000 species of fish and 220 species of in adding value to starch based foods. coral reefs. Groupers, snappers, emperors, lizardfish, breams, jacks, trevallies, mackerel s, tunas, sharks, sardines and anchovies are some Fish consumption rate of the commercially valuable fish 1. It was suggested that, such huge fishery resources could contribute significant role in food security.4 In Globalization, industrialization, economic growth and transition 1966-1967, the maximum level at which aquatic resource of Eritrean in lifestyle patterns has greatly influenced the choice of food and the Submit Manuscript | http://medcraveonline.com MOJ Food Process Technol. 2018;6(5):423‒430. 423 © 2018 Abraha et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and build upon your work non-commercially. Copyright: Over view on small pelagic fish preservation outlook and nutrient intake in Eritrean Red Sea: Review ©2018 Abraha et al. 424 food consumption pattern of all age groups in developing countries it softens and dissolves more easily when cooked compared to the like Eritrea.3,5 Even though the country has huge aquatic resources, but connective tissue of terrestrial muscle. Digestive enzymes available in the consumption rate is projected at 0.5-1kg/person in a year.3 It is a the fish do not faced difficulties to breakdown its connective tissue and fact that, the few amount resource which is exploited suffers different therefore are readily digested.9 Proteins of fish muscle holds adequate problems due to the lack of proper preservation technology, which amounts of all necessary amino acids vital to the consumer’s body for have an effect on the quality and safety.6 Moreover small pelagic fish, growth and maintenance of lean muscle tissue. A researcher suggests such as anchovies, and sardine are processed into fishmeal, however that fish protein recovers blood lipid profiles of humans and animals. the consumers not only those who are leaving very far from the coast Studies explain that low ratios of lysine to arginine and methionine area of the sea, but also those are very close to the coastal zone could to glycine in fish proteins could be involved in reducing plasma not be beneficiaries from fish and its products. In spite of the ample cholesterol absorption and may have a role as a cardio protective aquatic resource, fish consumption rate is almost negligible and these nutrient.8 problems have enormous implications on the efficient and effective Fish lipids: Fish lipid is the most driving energy source from its utilization of the fishery resources as well as the products. In addition, compositions. It’s content is highly dependent on several factors such application of preservation methods such sun and sola tent drying is as fish species, time of fishing and feeding habit.6 Lean fish, like cod not practiced at all, which could help availabilities of fish during off fish, generally have between zero and two percent fat content whereas seasons and play vital role in increasing fish consumption rate.5 fatty fish, such as sardine, anchovies have sixteen per cent fat. The Fish in the diet fat content of which is grew in ponds varies widely depending on the feed used.2,10 Fish contains largely polyunsaturated lipids, also Fish is one of the most important foods in human diet because called as PUFA, whereas saturated and monounsaturated lipids also of its high nutritional quality. It is rich in proteins of high nutritive available in low quantities. Amount of fat present in fish body parts 2 quality as well as B vitamins. Small dried fish eaten with bones are are different. Some fish, such as cod or haddock, contain high fat good sources of calcium. The particular feature of fish is its content content in their liver which is used to produce cod liver oil, an ample of cobalamin that is not available in plant foods. More-over, fish also supply of the omega three long chain polyunsaturates and vitamins A includes n-3 fatty acids that are acknowledged to protect against and D in less amount.15 cardiovascular diseases. Fish can therefore be a good substitute for pulses in cereal based diets of the poor.9 Fish is eaten in the fresh, As far as research is concerned significance of fish towards human dry, or processed form which includes breaded and battered products, health is mostly obtained from long chain polyunsaturated fatty acids quanta, cutlets, canned fish, fish pickles, fish soup powders, dry fish (omega-3).
Load more

Recommended publications
  • PP-4. Monitoring of Fish Supply to Resorts and Setting up of an Ecolabel Certification
    PP-4. Monitoring of Fish Supply to Resorts and Setting up of an Ecolabel Certification 1) Report on Survey on Reef Fish Landings to Tourist Resorts 2) Guidelines on Best Fishing and Fish Handling Practices 3) Overview of reef fish sampling in K. Dhiffushi – Nov-Dec 2016 REPORT ON SURVEY ON REEF FISH LANDINGS TO TOURIST RESORTS May 2016 Muawin YOOSUF, Ministry of Fisheries and Agriculture with the technical assistance of Bernard ADRIEN, MASPLAN This survey was carried out as part of a Pilot Project under the Project for the Formulation of Master Plan for Sustainable Fisheries (MASPLAN), a technical cooperation project of the Japan International Cooperation Agency (JICA). All pictures taken by Bernard Adrien. REPORT ON SURVEY ON REEF FISH LANDINGS TO RESORTS – MAY 2016 1 Table of Contents 1 INTRODUCTION .................................................................................................................................3 2 METHOD ..............................................................................................................................................4 3 RESULTS & ANALYSIS .....................................................................................................................5 3.1 Estimates on reef fish production ..................................................................................................5 Estimate of Annual Reef Fish Landings to Resorts from the present survey ................................5 Comparison on Annual Reef Fish Landings to Resorts with previous surveys ............................5
    [Show full text]
  • 449. Catfish in Nigeria.Docx
    Invited paper presented at the 6th African Conference of Agricultural Economists, September 23-26, 2019, Abuja, Nigeria Copyright 2019 by [authors]. All rights reserved. Readers may make verbatim copies of this document for non-commercial purposes by any means, provided that this copyright notice appears on all such copies. Smoking kiln technology for catfish processing: an assessment of its acceptability and willingness to pay Omotesho O. Aa., Adenuga A. Hb., Nurudeen A. Sa., . and Olaghere I. La aDepartment of Agricultural Economics and Farm Management, University of Ilorin, Ilorin, Nigeria bAgri-Food and Biosciences Institute (AFBI), Newforge Lane, Belfast, United Kingdom Corresponding Author: [email protected] Abstract Smoking is the most affordable and widely used fish preservation technique in Nigeria and in a host of other African countries. However, the traditional fish smoking technique is not only prone to health risk, but its efficacy is also often constrained by lack of control over temperature and smoke density. In a bid to overcome these challenges, the Nigerian Stored Products Research Institute (NSPRI), Nigeria recently developed a smoking kiln technology. The focus of this research is to compare the sensory parameters and the overall acceptability of smoked catfish using the NSPRI smoking kiln technology and the traditionally smoked catfish. Specifically, the cost and returns associated with the use of the NSPRI smoking kiln technology for catfish processing is estimated. The willingness to pay as well as factors influencing willingness to pay for the NSPRI smoking kiln technology were also analysed. Descriptive statistics, analysis of variance (ANOVA), Budgeting technique and Logistic regression analysis were the main analytical tools employed in the study.
    [Show full text]
  • Report of Experiments on the Cold Storage of Herrings Carried out at North Shields (June and July, 1919) by Ione H
    75 REPORT OF EXPERIMENTS ON THE COLD STORAGE OF HERRINGS CARRIED OUT AT NORTH SHIELDS (JUNE AND JULY, 1919) BY IONE H. GREEN. (From Food Investigation Board, Scientific and Industrial Research Department.) THE following experiments form part of the general scheme of research under- taken with the object of providing a sound scientific basis for methods of fish preservation and storage. The bacteriological part of the investigation was first undertaken by the author a year ago and the time has been spent in endeavouring to become acquainted with the peculiarities and characteristics of herring bacteria. There is still a large amount of work to be done in this field before practical experi- ments on a large scale can be carried out to yield really satisfactory results. This spring, however, the large cold store at North Shields was put at the disposal of the Food Investigation Board, and it was determined to carry out a few preliminary experiments there. A store designed for commercial use in the height of the herring season does not lend itself to exact bacteriological investigations. The following report therefore must be considered as dealing with a preliminary survey of a field to be explored more thoroughly later. SERIES I. DRY-FREEZING AS COMPARED WITH BRINE-FREEZING. On June 16th at about 6 a.m. a large number of herrings were trawled 14 miles E. by N. of North Shields. They were of various sizes, but mostly small and apparently underfed, the result being that whether gutted or ungutted their keeping qualities were inferior: all damaged fish were discarded.
    [Show full text]
  • Studies on Smoke Curing of Tropical Fishes
    Studies on smoke curing of tropical fishes Item Type article Authors Devadasan, K.; Muraleedharan, V.; Joseph, K.G. Download date 01/10/2021 23:42:30 Link to Item http://hdl.handle.net/1834/33671 NOTE H STUDIES ON SMOKE CURING OF TROPICAL FISHES In spite of the tremendous progress prejudice among the local processors engagea made by our freezing and canning industries, in fish curing against chemical preservatives, curing still continues to be a very important it has not yet become very popular. So, method of fish preservation in our coun- as an alternative, a well known natural try. This is especially so for our internal preservative and food additive viz; turm- market, since our freezing and canning eric was tried as preservative for such industries are completley export oriented. products. This treatment is found to But surprisingly, smoke curing, a simple increase the storage life of the final smoked and efficient method, is not yet very products, besides imparting an attractive popular among our fish curers. Smoking appearance. is a favourite method of curing in the Far East and Continental countries, where a Fresh fish [mackerel (Rastrelliger veriety of smoked products like Bloater, kanagurta) cat fish (Tachisurus dussumeri) Kipper, Red herring, Buckling, pale cure and sole (Cynoglossus dubis)] were pro- Finnan, Golden cutlets, Scotch fillets, Smo- cured from local fish landing centres. kies etc. are prepared. Extensive studies They were gutted, cleaned and washed. In have also been conducted there on the the case of sole the upper hard skin was various aspects of this method of curing removed before washing.
    [Show full text]
  • (Catfish) and Tilapia Nilotica (Tilapia) Fishes
    Available online a t www.pel agiaresearchlibrary.com Pelagia Research Library European Journal of Experimental Biology, 2013, 3(5):183-185 ISSN: 2248 –9215 CODEN (USA): EJEBAU Comparative nutritional studies on fresh and smoked Claras genepinus (Catfish) and Tilapia nilotica (Tilapia) fishes 1Salihu-Lasisi M., 2Akpabio C. J. and 3Ogunsola M. O. 1Biochemistry Unit, Biological sciences Department, Al-Hikmah University, Ilorin, Kwara State, Nigeria 2Department of Biochemistry, Basic Medical Sciences, University of Ibadan, Ibadan, Oyo State Nigeria 3Bowen University, Iwo, Osun State, Nigeria _____________________________________________________________________________________________ ABSTRACT This study compares the nutritional parameters of fresh and smoked Claras genepinus and Tilapia nilotica fishes based on the proximate analysis of the samples from major market in Ilorin metropolis using standard methods. The results shows that fresh and smoked Catfish and Tilapia fishes samples contain 72.72 ± 5.01%, 52.15 ± 3.51% and 17.12 ± 0.83%, 12.30 ±1.01% moisture content, total protein was 16.04 ± 3.00%, 18.24 ± 2.15%, and 57.61 ± 6.05%, 62.04 ± 4.21% and fats was 4.49 ± 0.23%, 12.10 ± 1.01% and 2.07 ± 0.04%, 5.88 ± 0.51. This study provides nutritional information on the two sampled fishes in their fresh and smoked forms. It thus confirms the hypothetical belief that smoked fishes has higher protein values than fresh fish and added that more fats are present in dry fish than fresh fish. Thus, recommended for aged and diseased in provision of much richer nutrients. Keywords: Fish, Nutrition, Proximate analysis, Claras genepinus , Tilapia nilotica _____________________________________________________________________________________________ INTRODUCTION Fish belongs to phylum chordate and class Pisces.
    [Show full text]
  • Effects of Extracts from Three Indigenous Spices on the Chemical Stability of Smoke-Dried Catfish (Clarias Lezera) During Storage
    Volume 11 No. 6 October 2011 EFFECTS OF EXTRACTS FROM THREE INDIGENOUS SPICES ON THE CHEMICAL STABILITY OF SMOKE-DRIED CATFISH (CLARIAS LEZERA) DURING STORAGE Kiin-Kabari DB1, Barimalaa IS1, Achinewhu SC1 and TA Adeniji1* Kiin-Kabari DB *Corresponding author email: [email protected] 1Department of Food Science and Technology, Rivers State University of Science and Technology, Nkpolu, Oroworukwo, P.M. B. 5080, Port Harcourt, Nigeria. 5335 Volume 11 No. 6 October 2011 ABSTRACT Fishes are the cheapest source of animal protein and it plays an important role in the diet of many people in both developed and developing countries. It is an important ingredient in the Nigerian traditional cuisine, cat fish being one of the most valued and very diverse groups of bony fish. The catfishes are a monophyletic group, belonging to the super-order called the Ostariophysi. Freshly caught fish spoil easily and therefore requires adequate preservation and storage. Of all flesh foods, fish is the most susceptible to tissue decomposition, development of rancidity, and microbial spoilage. Fish begin to deteriorate as soon as they leave the water. The preservation of fish is therefore considered to be a major hindrance to its production and utilisation especially in the tropical countries in Africa. The four most popular methods of fish preservation are freezing, canning, smoking and pickling, the major preservation method being pickling or salting, which has been used for centuries. In this present study, the effect of extracts from three indigenous spices; Piper guinensis (uziza), Xylopia aethiopicum (okada) and Myrustica monodora (ehuru) on the preservation of smoked-dried catfish stored for six weeks were evaluated using brine solution as control.
    [Show full text]
  • Quality Problems in Fish Processing
    Journal of the Indian Fisheries Association 18, 1988. 283-287 QUALITY PROBLEMS IN FISH PROCESSING R.. BADONIA, A. RAMACHANDRAN AND T.V. SANKAR Veraval Research Centre of CIFT (Gujarat) 362 265. ABSTRACT Va'tious problems associated with the quality of the fishery products like spoilage, discolouration, microbiological problems, etc., have been outlined. The reasons thereof and remedial measures are discussed. The importance of proper handling, processing and hygiene has been underlined. INTRODUCTION Seafoods are highly perishable in nature. Unpredictability ot catch, uncontrolled harvesting, inadequate handling, processing and storage add up to the quality problems. The quality has to be maintained although the various stages till fish reaches the consumer. The quality problems arise mainly due to poor quality of raw material, ice and water, microbiological contami­ nation; presence of heavy metals and storage aspects. In the export market the buyers insist on high quality and due to Modified Inplant Quality Control (MIPQC) the situation is improv­ ing. But in the domestic market the quality of fresh, dried and cured f{sh remain yet to be improved. The important quality problems in the field of fish preservation and related aspects are discussed in this article .. MAINTENANCE OF FRESHNESS The intrinisic quality of fish varies with season, age, sex, maturity and many other factors. After the catch proper handling of fish is very important. The use of refrigerated sea water (R.S.W.) or chilled sea water (C.S.W.) is restricted to valued items like shrimp. Icing is prevalent for quality fish and ratio of ice varies with season and duration of fishing.
    [Show full text]
  • Biochemical, Microbiological, and Sensory Properties of Dried Silver Carp (Hypophthalmichthys Molitrix) Influenced by Various Drying Methods
    fishes Article Biochemical, Microbiological, and Sensory Properties of Dried Silver Carp (Hypophthalmichthys molitrix) Influenced by Various Drying Methods Md. Golam Rasul 1 ID , Bhaskar Chandra Majumdar 1 ID , Faria Afrin 1, Mohammad Abu Jafor Bapary 2 ID and A.K.M. Azad Shah 1,* ID 1 Department of Fisheries Technology, Faculty of Fisheries, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh; [email protected] (M.G.R.); [email protected] (B.C.M.); [email protected] (F.A.) 2 Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet 3100, Bangladesh; [email protected] * Correspondence: [email protected]; Tel.: +880-29205331 Received: 3 May 2018; Accepted: 20 June 2018; Published: 25 June 2018 Abstract: An experiment was performed to evaluate the effects of different drying methods with different pre-treatments on the physico-chemical, microbiological, and sensory properties of the silver carp, Hypophthalmichthys molitrix. In order to achieve this objective, the collected fresh fish were dried using traditional (without any pre-treatment), improved (fish soaked in a 5% salt solution for 10 min and then treated with chili powder (0.3%) and turmeric powder (0.3%)), and solar tunnel (fish soaked in a 5% salt solution for 10 min) drying methods. The results showed that the dried fish produced by the solar tunnel drying method were rehydrated more rapidly than the products produced by the traditional and improved drying methods. The moisture content of the dried H. molitrix was varied from 18.24 to 25.43% on a fresh matter basis. There was no significant (p > 0.05) difference found regarding the protein, lipid, and ash content among the different drying methods on a dry matter basis.
    [Show full text]
  • Radiation Preservation of Fish and By-Products by K
    Radiation Preservation of Fish and By-products by K. Vas Fish and fishery products constitute a sizeable portion (10-20%) of the total protein consumption, and a major part (50-70%) of the animal protein consumption of the population in many of the 17 Member States of the Agency in South and South-East Asia and the Far East. Around one-third of the world's population (ca. 1000 million people) live in these 17 countries (Afghanistan, Australia, Bangladesh, Burma, India, Indonesia, Japan, Khmer Rep., Korea Rep., Malaysia, New Zealand, Pakistan, Philippines, Singapore, Sri Lanka, Thailand, Viet Nam). In absolute figures, the per capita daily intake of both total and animal protein are generally low in this area. The serious deficiency in animal protein consumption could, at least partially, be remedied by increasing the aquatic protein supplies by (a) increasing the catch and (t>) by preservation of what has been caught, in order to reduce the tremendous losses presently occurring during handling, transport and storage of this highly perishable commodity. Although more than one-fourth of the total world catch (ca. 20 million tons) is produced in the area (half of it by Japan), this could and should be increased considerably. In the meantime, preservation of the present catch is of tremendous importance. This is especially true for populations living away from the coast, lakes or streams. It is very difficult, if not impossible, to supply fresh fish and fishery products to these people because a great deal quickly spoils during transport, especially in hot and humid areas. It is quite clear, therefore, that any measures which could ease the situation should be tried and, if successful, applied as soon as practicable.
    [Show full text]
  • Pickling Fish and Other Aquatic Foods for Home
    and fish, keeping the skin sides of the fish layers pickling solution than the amounts indicated in the adjacent. With the top layer of fish, place the fish preceding paragraph. skin side up. Hold under refrigeration if pos- sible. Do not store above 50˚F. Storage If you follow this basic recipe, you should produce a Brine curing safe, good quality product. However, the fish must Place sides of fish into saturated brine (about be stored under refrigeration (38˚F) to provide an 1 part fine kosher salt to 3½ parts water) and added measure of safety. This will ensure that food completely submerge them with a clean weight poisoning bacteria will not grow. Refrigerated or use a container that has a lid that can be used storage also will retard bacterial spoilage, reduce to keep the fish submerged during the entire problems with enzymatic softening, and reduce brining process. Use about equal volumes of fish discoloration. If refrigeration facilities are limited, and brine. Place the top layer of fish skin side do not pickle more fish than you can consume in a up. Hold under refrigeration if possible. Do not few weeks. store above 50˚F. For Further Reading Pickling Canning Seafood, PNW0194 4. Remove the surface brine by rinsing fish in cold Smoking Fish at Home—Safely, PNW0238 fresh water using a process called “freshen- Home Canning Smoked Fish, PNW0450 ing.” Soaking the fish (not longer than 1 day) Home Freezing of Seafood, PNW0586 in cool, fresh water to reduce salt content may be desirable, but is not necessary.
    [Show full text]
  • BENZOATES AS AIDS in KIPPERED FISH PRESERVATION Edward W
    AGFiICULTDRAL EXPERIMENT STATION Oreion State College Win. A, Schoenfeld, Director Co rval 118 Circular of Information No. 318 October 1943 BENZOATES AS AIDS IN KIPPERED FISH PRESERVATION by Edward W. Harvey Assistant Food Technologist Seafoods Laboratory Branch of Food Industries Department The process of kippering is one of mildly salting and. moderately smoking fish. Amounts of both operations are variable depending upon producer and consumer likes and dislikes. In kippering total preservation is not affected. Lightly kippered products are very subject to spoilage. The average kippered fish is apt to show evidences of spoilage in one to five or six days in warm weather. This fact is due to an in- sufficient amount of the preserving agents, namely salt and smoke. Since salt is used mainly for the purpose of seasoning, It is not used in quantities largeenough to effect an inhibition of the development of micro-organisms. Smoke or smoke end- products tend to retard or inhibit the growth of micro-organisms, yet since the smoke end-products deposited on the fish in kippering are not sufficientlyinhibi- tory to preserve the fish, it is desirable to discover some means of prolongingthe storage life of this product. Benzoates and related substances have been used for many years in aidingthe preservation of various foodstuffs. Food products often show that sodium benzoate has been added--not in amounts large enough to impair flavor but sufficient toaid in the preservation of the product. European, Canadian, and native fish products manufacturers have lôngused different substances as aids in the preservation of their products. Salt has been used for many years as the preserving agent or as an aid in the preservationof a number of products.
    [Show full text]
  • Preservation of Farmed Carp (Naini) Fish by Salting Followed by Drying
    cess Pro ing d & o o T F e c f h o Basnet et al., J Food Process Technol 2013, 4:3 n l o a l n o DOI: 10.4172/2157-7110.1000212 r Journal of Food g u y o J Processing & Technology ISSN: 2157-7110 Research Article Open Access Preservation of Farmed Carp (Naini) Fish by Salting Followed by Drying and it’s Quality Evaluation Dharma Raj Basnet1*, Rewati Raman Bhattarai1, Achyut Mishra2 and Basanta Kumar Rai2 1Central Campus of Technology, Hattisar, Dharan, Nepal 2Scientific Officer, Nepal Agricultural Research Council (NARC), Kathmandu, Nepal Abstract Salting and drying of fish was studied for preservation ofNaini fish. Quality evaluation was done to study the shelf life. Naini fish was procured from Regional Agricultural Rearch station, Tarahara, Sunsari, Nepal. Three different treatment temperature (RT, 4°C and 10°C), different brine of salt concentration (4%, 8%, 12% and 16%) and four different brine treatment times (6, 12, 18, 24 hours) were optimized in this study. Sensorically, at RT (26°C) in brine of 12% salt concentration for 12 hours, at 4°C in brine of 16% salt concentration for 24 hours and at 10°C in brine of 16% salt concentration for 18 hours were optimized for Naini fish preservation. Peroxide values of these three best samples were evaluated for quality (shelf life) upto three months at 1.5 months interval. At the end of present study, peroxide value of all three samples were within acceptable limit (PV<8 meq O2/kg). Peroxide value of sample treated at10°C in brine 16% salt concentration for 18 hours was found to be significantly least (5.46 meq O2/kg).
    [Show full text]