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The document discusses various methods for preserving fish for both short and long durations. For short term preservation of up to 4 days, fish are stored on ice which slows microbial growth and enzyme activity. For long term preservation, methods include cleaning, degutting, curing through salting, drying, pickling or smoking, and storage through drying, icing, freezing, deep freezing, freeze drying or canning. The key principle is removing water from fish through methods like curing and drying to prevent decay.

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40 views10 pages

Presentation 2

The document discusses various methods for preserving fish for both short and long durations. For short term preservation of up to 4 days, fish are stored on ice which slows microbial growth and enzyme activity. For long term preservation, methods include cleaning, degutting, curing through salting, drying, pickling or smoking, and storage through drying, icing, freezing, deep freezing, freeze drying or canning. The key principle is removing water from fish through methods like curing and drying to prevent decay.

Uploaded by

Entertainment ki life
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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DEPARTMENT Vaishali

OF Pachauri
ZOOLOGY 4th Sem
Methods of Preservation of
fish

PRESERVATION : PRESERVATION IS THE


STORAGE OF FISH& FIRST PRODUCTS
WITHOUT DECAY & SPOILAGE. IT IS
NECESSARY TO KEEP FISH FRESH & FIT
FOR HUMAN CONSUMPTION
Radiations
Cleaning
High
temperature

Principles of Fish Low


Preservation temperture

Preservations

Dehydration
Methods of fish Preservation;-

Most imp. principle of Preservation of fishes is cleanliness & sanitation.


Preservation can be for short duration for long duration .

1. short Duration Preservation :-


→ When preservation is required for short duration (2-4 days) captured
fishes are kept in crushed ice & transported to market for their sale.
→ In ice, range of temp. is from 0-4°C which retards microbial action as
well as autolytic enzymic activities are also checked.

2. Long Duration Preservation;


When preservative is needed for a long duration of time, caught fishes
are passed through following steps.

a. cleaning.
b. Degutting
c. Conservation & Storage
1. Curing Drying
Wet curing /Brine salting
Dry curing / Dry salting
Smoking
Monacuring
Colambo Curing

2. Drying

Natural drying Artificial drying

3. Pickling
4. Icing
5.Freezing / Refrigeration
6. Deep freezing
7. Freeze drying
8. Canning
CURING :
Curing is a process by which fishes Preserved by sun drying , salting, pickling ,
smoking, e.t.c. In curing preservation is achieved mainly by removing water
( Dehydration) from fish .

Method ;
1. Drying – in sun
2. Wet curing – In salt tank
3. Dry curing – In cement tank
4. Mona curing – Dryed fish with salt
5. Smoking – In smoke
6. Colombo curing
DRYING :
Preserving fish by drying is called drying and the product is called dried
fish . It is a process of dehydration. Drying prevents bacterial
action and putrefacation .
By two ways ;
1. Natural drying
2. Artificial drying
SMOKING :
Preserving salted fish with smoke
treatment is called smoking. It is
traditional method of preservation
of fish smoking is generally
combination of salting and drying .

Icing:

Captured fish among ice block is called icing


fish is kept in closed container fish and ice
blocks are arranged alternatively one above
the other bottom and top of the containers
and are spread with ice
FREEZING:
Storing the fish at 0 degree Celsius in a refrigerator or cold storage
cabinet or room is called freezing. In house and retailer shop freezing
is done with the help of refrigerator. In refrigerator small quantity of
fish is preserved .

Deep freezing :
Fish at minus 40 degree Celsius
by rapid lowering of temperature
is called the freezing. For deep
freezing head and gut are
removed
FREEZE DRYING :

Bring the fish by freezing and then drying in hot


vacuum is called freeze drawing it is a modified
process of deep freezing

Canning:
Storing of processed and preserved fish in air Tight tin is called canning
in canning heat treatment is principal factor .heat treatment
destroyed microorganisms

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