... that, the principles andthe methods of preservation are explained andthe advantages and disadvantages of each method are described Preservation of fish and meat The following preservation methods ... deals with the principles of preventing spoilage Next, the various methods of preserving foods are explained andthe main aspects of spoilage relevant to each method are covered Special attention ... techniques used to preserve fish and meat The booklet gives guidelines for several preservation techniques The methods described andthe results achieved can, of course, differ locally The general introduction...
... longer inthe deep-freeze (–20 °C / –4 Storage life and spoilage 13 F) Low temperatures must be maintained accurately and continuously and high demands are made on the freezer, energy supply and ... the fish and meat, the bacteria are also able to grow inthe fish and meat The following factors influence the growth of bacteria andthe speed with which rotting takes place Damage The skin of ... quality As this method requires a lot of energy and materials and a large investment, it will be only briefly described here For further information, please see other literature Reducing the water...
... the intestines ofthe fish When the fish has been opened up, the gills and intestines can be removed by placing one's fingers under the gills and pulling everything out Scrape any remaining blood ... made inthe flesh of large fish to increase the surface area and to decrease the thickness ofthe fish Place the fish on a clean board, with the abdominal side facing you andthe head to the right ... dry and smoke fish, it is important that the surface area ofthe fish be increased Then the salt and smoke particles can penetrate easily into the fish and moisture can work its way out The method...
... strips of meat inthe brine as soon asthe salt has dissolved inthe water Leave the meat inthe brine for 5-10 minutes Let the meat drain in a strainer Catch the brine for re-use The meat can now ... fish and meat Place the lid on top ofthe meat and push it down using the stones Let the meat stand for two weeks, during which time brine is formed from the salt andthe moisture leaving the meat ... least 360 grams of salt in every litre 32 Preservation of fish and meat of water Dissolve the salt completely before placing the meat inthe brine Next, hang the meat up above the brine to let...
... above the ground By opening one side panel the 44 Preservation of fish and meat drying rack can be put inside the tent Close this side again well by putting sand or stones on the base ofthe plastic ... suitable breeding place for these kinds of insects Using a good salting technique helps to keep the insects at a distance during drying Also use mosquito netting to keep insects, and especially the ... Weighing the fish before and after the drying process can tell you whether the fish is dry enough If during the drying process the weight ofthe fish does not decrease further, it is sufficiently...
... the meat Leave enough room to let the smoke permeate the house Instead of shelves, the walls can have supports to rest removable beams on The meat and fish can be from these beams The walls and ... This system uses the smoke more efficiently The order ofthe drums, or ofthe meat inthe drums, must be changed regularly asthe lowest drum gets most ofthe heat andthe smoke (Figure 15B) Oil ... or even days, depending on the product Sometimes the product is salted and/ or pre-dried (see Chapters and 5) before being smoke dried The smoke drying method will be described further below Because...
... which, inthe presence of salt, are fermented by the enzymes present inthe fish flesh and intestines; products which are fermented inthe presence of boiled or roasted rice Usually in South-East Asia ... general preparation, the intestines and gills ofthe fish are removed andthe fish are washed in water They are then rubbed with salt and packed in layers in barrels, alternating with layers of ... fermentation takes place The shells ofthe shrimp become red and soft andthe mixture, including the rice, becomes liquid Inthe general preparation it is fried with garlic and onion after fermentation...
... lid ofthe canner can be opened Remove the tin cans and immerse them in cold water, replacing the water now and then to keep it cold When the tin cans have cooled down enough (i .e when they feel ... smoked, etc after being cleaned and before canning The protein thus denatures which makes the flesh stay firm and not shrink after canning Use as little herbs and spices as possible These are often ... reached the sealing temperature Always measure the temperature inthe middle ofthe tin can The sealing temperature must not be lower than 60-80 °C (140-176 °F), depending on the product and the...
... literature Inthe following, an indication will be given ofthe relationship between storage temperature and storage time for fish and meat so as to give an impression ofthe effectiveness of these methods ... depends on the quality ofthe fish andthe storage conditions (e. g how constant the temperature is) Cooling and freezing 79 9.3 Cooling and freezing meat Cooling and freezing is also used for the storage ... oxygen Inthe absence of oxygen Destruction of substances by their own enzymes One-celled micro-organisms present throughout the environment Some of them cause severe illness Curing Preserving...
... diseases at baseline: coronary heart disease (CHD), stroke, and cancer and repeated the analyses after exclusion of subjects with these chronic diseases Tests for trend were performed by entering ... participants the average ofthe baseline and follow-up FFQ data were used inthe analyses The average daily intake of individual food items (g/day) was combined to compute intake of red meat (pork, beef, ... education and income level, and being employed and were inversely associated with leisure-time physical activity (Table 1) Participants with higher intake of meat were more likely to be younger and less...
... recombinant MTs The metal release was followed by the formation of metal– (PAR)2 complex at 500 nm Each experimental point represents the difference between the absorbance measured inthe presence ... gradient A254 was plotted as a function of temperature As expected, in both cases we observed a decrease in percentage absorbance with temperature increase (Fig 5) The absorbance of fish MT A declined ... the metal-free protein and Cd7MTs After metal binding, significant differences between the two forms were observed The altered secondary structure in uenced the physicochemical properties of the...
... to help remove slime Remove head, tail, fins, and scales; it is not necessary to remove the skin You can leave the bones in most fish because the bones become very soft and are a good source of ... have a complete, uninterrupted 160 minutes (2 hours and 40 minutes) at a minimum pressure required for your altitude Write down the time at the beginning ofthe process andthe time when the process ... help remove slime Remove head, tail, fins, and scales; it is not necessary to remove the skin You can leave the bones in most fish because the bones become very soft and are a good source of calcium...
... samples from turkeys were positive and one isolate contained genes for type verotoxin, attaching-andeffacing capability andthe relevant haemolysin Because of these virulence factors, the strain ... taken on the farm, which are not addressed directly inthe legislation Attempt to meet the requirements ofthe so-called ‘Mega-Reg’ have involved a 30-40% increase inthe use of clean water during ... USA In England and Wales ,the first case involving this organism occurred in 1982 and reported cases have increased steadily since then ,reaching a peak of 1087 in 1997(PHLS data ).While VTEC...
... above the top ofthe coffeebeans before the apical meristem softens andthe plants are killed depending on temperature If coffeebean plants are not flooded early enough and grow (“stretch”) to keep ... average seed weight of all samples, and n = number of samples collected The standard deviation indicates the degree of variation in seed weight and is, therefore, a measure of precision (see example) the ... keep the top ofthe plant above the water surface, the water can be raised to kill the lateral meristems for some distance up the stem After the impoundment is drained, the coffeebean can be...
... different clusters The mean values of BS, hardness, cohesiveness and adhesiveness ofthe different sausages included in each cluster andthe mean values of springiness were calculated and then ... and EF were those inthe range of 1–3 N/cm2 and 4– 12 N mm, respectively About 50% of cooked meat sausages showed BS and EF values within these intervals The galantines had low-values of BS and ... parameters such asthe breaking strength Conclusions The determination of breaking strength (BS) andthe energy to fracture (EF) by tensile test can be used together with the TPA, to determine textural...
... are different between muscles, between different regions ofthe same muscle, and different between species These divergent properties need to be kept in mind inthe ingredient mixtures used in ... post-mortem and then begin a linear decline The commencement of this decline coincides with the depletion ofthe creatine phosphate Creatine phosphate is usually depleted before the pH reaches 6.0 The ... on the science and processing of meats and meat products have been published Many of these were useful reference and classroom texts However, most of these books are limited in their intended...
... travel great distances to meet with potential mates Upon meeting a mate they release their sex cells The time and place are important because the survival ofthe eggs depends on the water temperature ... water in their skin andin several special chambers near their gills, which enables them to use their gills outside the water They live on the coasts ofthe Indian and Pacific oceans, in southeast ... ome species of fish can breathe and live out ofthe water They include the mudskippers in southeast Asia, which can stay on muddy flats and even climb trees To breathe, they need only their skin...