Cooked fish product

Eor fresh poultry, a potassium sorbate dip significantly reduces total viable bacteria and doubles the refrigerated shelf life of ice-packed broilers (133). In cooked, uncured, vacuum-packaged turkey and poultry stored at 4°C, 0.2—0.25 wt % potassium sorbate suppresses microbial growth for up to 10 days (134). Sorbic acid at 0.5% in a marinade mixture for chicken dmmmettes extends refrigerator shelf life (135). Country-cured hams sprayed with a 10 wt % potassium sorbate solution showed no mold growth for up to 30 days (136). A review of sorbate use in meat and fish products has been pubHshed (137). 

For the group of fats and oils the antioxidants listed in Table 12.10 are used. For fish and fish products (including prawns and shrimps), fmit and vegetable products (including raw peeled potatoes) and meat and meat products (corned, cured, pickled or salted and cooked) only ascorbic acid, eiythorbic acid and their sodium salts may be used. 

One category of fish product is fully cooked. This is sold for cooking in micro-wave ovens. In this case, the temperature in the interior of the fish must reach 145°F (62.8°C) and then frozen like the others. 

Cooking before drying has been recommended for the dehydration of fish. The bacterial load on the final product can thus be much reduced, and cooked fish can be minced and spread evenly on drying trays with much less trouble than raw fish. However, the formation of a superficial pellicle (case-hardening), which may considerably retard drying, is avoided by precooking. It is clear that more severe the initial conditions of cooking, the more stable is the subsequently dehydrated product [5]. 

Traditional fermented fish products are also made in Europe and Africa. For example, SurstrGmming, which is marketed in Sweden, is made from herring and anits a strong smell after spontaneous fermentation in cans without sterilization. Feseekh is made in Africa from mullet or other fishes by salting and fermentation. Since the 1950s, several studies about Southeast and East Asian culture and their traditional foods had been reported by Shinoda (1970). These reports speculate about the propagation of Narezushi, salted and fermented fish with cooked rice. Ishige and Ruddle (1990) indicated in their report entitled Research on fish sauce and Narezushi that the distribution of Narezushi and fish sauce production are correlated to paddy-rice culture in Monsoon Asia. 

Skog, K., Augustsson, K., Steineck, G., Stenberg, M., and Jagerstad, M. 1997. Polar and nonpolar heterocyclic amines in cooked fish and meat products and their corresponding pan residues. Food Chem. Toxicol. 35 555-565. 

Processing Fish and Seafood Products and Preservation Industrial Products Buying Fish and Seafood Handling and Cooking fish and Seafood Nutritive Qualities of Fish and Seafood... 

HANDLING AND COOKING FISH AND SEAFOOD. Because seafood, like many other food products will spoil easily if not handled with care, certain procedures must be followed ... 

Preparing and cooking fish (finfish or shellfish)—Fish is a highly perishable and very delicate product. It cannot be stored long thus, the fresher the better. It is best when caught and cooked the same day, which illustrates the urgent need to cook it as soon as possible (within 2 days). If it is necessary to hold fish, it should be frozen or canned. 

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