Pickling, fish

Bakery products, sauces, confectionery, pickles, fish, vitamin tablets, snack foods... 

A direct effect of vasoactive amines on the organism which are not degraded in GI tracts due to the lack of mono- and diaminooxidase (MAO and DAO) or their blockade by medicines or alcohol. This group of amines includes tyramine (in Cheddar, emmental, roquefort cheeses, pickled fish, and walnuts), phenylethylamine (in chocolate), serotonin (in bananas), octopamine (in lemons), and histamine (in fermented foods, e.g., blue cheeses, but also in strawberries, tomatoes, wines, and in mackerel that have not been stored properly [scombrotoxin illness]). 

The "cheese effect" is a well-established phenomenon whereby an amine-rich food is consumed while the patient is being treated with an irreversible MAOI. Foods which cause such an effect include cheeses, pickled fish, yeast products (red wines and beers, including non-alcoholic varieties), chocolate and pulses such as broad beans (which contain dopa). It appears that foods containing more than 10 mg of tyramine must be consumed in order to produce a significant rise in blood pressure. Furthermore, it is now apparent that there is considerable variation in the tyramine content of many of these foods even when they are produced by the same manufacturer. Therefore it is essential that all patients on MAOIs should be provided with a list of foods and drinks that should be avoided. 

Sreenivasan, A. and Venkataraman, R. (1959) Chromatographic detection of the organic constituents of Corikapuli (Carcinia cambogia Desr.) used in pickling fish. Current Science 28, 151-152. 

A123. Pedersen, E. and I. Meyland Nitrate, nitrite, and volatile nitrosamines in pickled fish prepared by addition of nitrate Z. Lebensm. Unterforsch. 173 (1981) 359-361. 26A138. 

Patients on a seafood— free diet should avoid fish and shell-fish-fresh, canned, smoked, or pickled fish liver oils and concentrates in vitamin preparations fish and shellfish stews, bisques, broths, soups, salads, hors d oeuvres, and caviar. Also, they should avoid licking labels, which may contain a fish glue adhesive and they should avoid injections of fish origin in the treatment of varicose veins. 

Fish and seafoods Fresh or frotcn boiled broiled or baked . scalded cannerf tuna or salmon oysters fresh nr canned. Smoked, preserved or pickled fish, crab, lobster, or sardines, other sahed fish or fatty fish such es herring or mockeiet. 

Food. Widely used in Asia as an ingredient in chutneys and curries and in pickling fish also extensively used in making a refreshing drink in the tropics where tamarind grows. 

Many foods such as alcohoHc beverages, pickles, cheese, and fish sauce are preserved by fermentation. Spontaneous fermentations by mixed populations of yeasts and bacteria are normally iavolved. Preservation results from a lowering of pH or the formation of ethanol. Yeasts do not produce antibiotics, although isolates of a number of species produce a toxia ("killer factor") lethal to other yeasts. 

Sodium and potassium benzoate are substances that may be added direcdy to human food and are affirmed as GRAS (33—35). Benzoic acid and sodium and potassium benzoate are now used as preservatives in such foods as sauces, pickles, cider, fmit juices, wine coolers, symps and concentrates, mincemeat and other acidic pie fillings, margarine, egg powder, fish (as a brine dip component), bottled carbonated beverages, and fmit preserves, jams, and jellies. The popularity of diet soft drinks has led to increased demand for both benzoate salts. 

What happens when fish is pickled (line 29) ... 

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. 

Opistorchis viverrini Liver fluke found in contaminated raw, pickled or smoked fish 0.1 In vitro minimum effective dose... 

Mold retardant, preservative in baked goods, beverages, cakes, cheese, fish, fruit juice, margarine, pickled goods, salad dressings, fresh salad, wine migrating to foods from paper/ paperboard... 

Turmeric oleoresin is used essentially in institutional cooking in meat and certain processed products, such as prepared mustard, pickles and relish formulae, for frozen fish fillets, frozen potato croquettes, butter and cheese. The aroma of turmeric is, however, due to high-boiling components and is rather difficult to remove unless curcumin-oids are isolated by crystallization (Perotti, 1975). 

The dried rind of the fruit of G. cambogia, popularly known as Malabar tamarind , is used extensively all over the west coast of South India for culinary purposes and in Colombo for the curing of fish. The organic acids responsible for the bacteriostatic effect of the pickling medium in the Colombo curing of fish (Lewis et al., 1964 Lewis and... 

M. koenigii (Linn), commonly known as the curry leaf plant, is highly valued for its characteristic aroma and medicinal properties. Its leaves are used extensively for culinary purposes, especially in curries and chut-neys, but also in vegetable, fish and meat dishes, pickles, buttermilk preparations, curry powder blends, etc. The major volatile components in curry leaf are a-pinene, 3-caryophyllene, (Ii)-P-ocimene, linalool and P-phellandrene. M. koenigii is a rich source of carbazole alkaloids. Its leaves, roots and bark are a tonic, stomachic and carminative. It is shown to possess a hypo-cholesterol effect and many other health benefits. The crop promises great scope in various biochemical and industrial applications in the future. 

Acetic acid is used as a preservative in many foods, for example, pickles, mayonnaise, bread, and fish products, because it prevents bacteria and fungi growing. However, its fungicidal nature is not due to any lowering of the pH of the foodstuff. In fact, it is the undissociated acid that acts as a bactericide and a fungicide in concentrations as low as 0.1-0.3%. Besides, such a low concentration has little effect on the pH of the foodstuff anyway. 

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