Preserved fish

Several attempts have been made to shorten the storage period (Ritskes, 1971 Ruiter, 1972). This can also be achieved, but it is difficult to reach a product with exactly the same characteristics as the genuine product. 

Still another form of long-term preservation is the fish sauce prepared in the Orient (Orejana and Liston, 1982). The sauce is the result of a fermentation process, in which both enzymes and bacteria are considered to be active (Saisithi et al., 1966). In fact, this is a good example of biotechnology within fish processing (Bprresen, 1992). 

This last example of fish processing results in a product that is used as a condiment to dishes typically containing rice or other starch foods as the major ingredient. It thus adds protein to the food, and is used because of its delicious taste. It otherwise does not add any functionality to the food. 

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Sodium nitrite is used to fix the colors in preserved fish and meats. It is also important (along with sodium chloride) in controlling the bacterium Clostridium botulinumy which causes botulism. Lunch meats, hams, sausages, hot dogs, and bacon are usually preserved this way. 

C12-0095. One of the earliest methods of preserving fish was by salting. Explain what happens when fish is placed in concentrated salt solution. 

Although the rate of mercury input to the ocean s surface waters has increased as a result of anthropogenic activities, it is not clear that the relatively high MMHg concentrations now seen in the larger fish, e.g., tuna, shark, and swordfish, are the result of pollution. Measurements of mercury levels in preserved fish collected over the past 100 years have proven inconclusive due to small sample sizes and contamination effects. 

Not every fishing system works as well and preserves fish as long as the ones used in Iceland and Norway. Spoilage at sea is very common and contributes substantially to the loss of fishery resources. Several factors affect the keeping quality of fish held cai trawlers. One factor is the temperature of the water from which the catch is taken. Fish from hi temperature water needs less chilling to inhibit enzyme activity fish from very low temperature waters need very low temperature chilling to retard enzyme activity (13). 

Irradiation is a practical means of preserving fish and shellfish and is sound from the standpoint of food stability and economy. With practical application comes the responsibility for protecting the consumer and producer by adequate quality control measures, which will vary with the type offish or shellfish and its major components. Perhaps the most important quality control measure which can be used is the selection of wholesome products prior to irradiation. Irradiation will not improve the quality of poor food, but it will retain the attributes of good food. 

Both IR spectroscopy and TLC are therefore appropriate for determining whether an organic residue or lining is pinaceous. This information is far from trivial because it limits the materials that a transport amphora must have contained. Oils dissolve pine pitch and are discolored by it a transport amphora lined with pine pitch cannot have been used to ship olive oil but may have contained wine, fruit, or preserved fish. 

Use Preserving fish nets and marine lines, fungicide, insecticide, ore flotation, lubricating oil antioxidant, emulsifying agent, fuel-oil ignition improver, catalyst. 

The preparation of any food product includes the addition of a number of ingredients that are not considered to be additives, but clearly improve some properties of the food, such as keeping quality, and are originally intended as such. For example, preparation of a marinade in sour wine or vinegar is a technique for preserving fish that was already known to the Romans, but acetic acid is not an additive in the strict sense of the word. In some cases, it is not so easy to determine whether or not the substance under consideration is an additive. It is helpful to keep in mind that an additive is intended as an aid, for some purpose or another, not as an ingredient. 

Gelman, A., Drabkin, V., and Glatman, L. 2000. Evaluation of lactic acid bacteria, isolated from lightly preserved fish products, as starter cultures for new fish-based food products. Innovative Food Science and Emerging Technologies 1 219-226. 

Other industries using formaldehyde in their processes include the sugar industry where formaldehyde is used as an infection inhibitor in producing juices the rubber industry where it is used as a biocide for latex, an adhesive additive, and an anti-oxidizer additive for synthetic rubber and the food industry where it is used for preserving dried foods, disinfecting containers, preserving fish and certain oils and... 

But then we asked for clearance on the product s use to preserve fish, where the residue might be 4 to 5 p.p.m. In all cases, little or no residue would remain after proper cooking. This clearance required 31/2 years more, with countless additional submissions of data. The clearance we now have, however, still does not include processed or filleted fish. The only possible question, as in our poultry application is this, Will x parts per million of Aureomycin in a portion of your daily diet prove to be toxic If it did not at 7 p.p.m. in poultry, how could it at 4 to 5 p.p.m. in fish Should it take 3 years to obtain such an answer If all our total costs in obtaining these clearances could be tabulated, I believe they would be greater than our gross sales to date. Can we continue research in fields where barriers of this type are set before us ... 

J. N. Cobb says, The process of preserving fish by freezing was first introduced in 1888. 

A63. Huang, D.P., J.H.C. Ho, K.S. Webb, B.J. Wood, and T.A. Gough Volatile nitrosamines in salt-preserved fish before and after cooking Food Cosmet. Toxicol. 19 26A79. 

Fig. 18.2. Mutations in DNA caused by nitrosamines. Nitrosamines are consumed in many natural products and are produced in the stomach from nitrites used as preservatives and secondary amines found in foods such as fish. They are believed to be responsible for the high incidence of gastric cancer found in Japan and Iceland, where salt-preserved fish was a major dietary item. Nitrosamine metabolites methylate guanine (the transferred methyl group is shown in blue).

Pentachlorophenol was found at high concentrations in all samples of sediments, waters, and biota collected near industrial facilities that used PCP as a wood preservative. Fish can bioconcentrate PCP from water up to 10,000 times. However, similar concentrations were measured in the common mussel, Mytilus edulis, and the softshell clam, Mya arenaria, from the vicinity of PCP-contaminated wastewater discharges as well as from more distant collection sites thus, PCP bioaccumulation in marine bivalve mollusks does not appear to be dose related. 

Tsai, G-T., Su, W-H., Chen, H-C., and Pan, C-L. 2002. Antimicrobial activity of shrimp chitin and chitosan from different treatments and applications of fish preservation. Fish Sci. 68 170-177. 

The suspicion that the use of nitrite in foods might result in the formation of NA stems from an incident in which animals fed nitrite preserved fish meal developed liver necrosis. The causal agent was determined to be NDMA and it was shown that the compound resulted from the nitrosation of the amines in the fish by nitrous acid formed from nitrite (Ender et al., 1964). Nitrite is an economically and technically important food additive in the curing process in order to fix color, develop flavor and inhibit toxigenesis by Cl. botulinum. 

PROBLEM 6.16 Many people use lemon when eating fish. This custom is a carryover from the days when it was difficult to preserve fish, and the lemon acted to diminish the unpleasant odor (if not the decomposition). Lemons contain 5-8% citric acid, and this acidity contributes to their sour taste. Explain why lemon juice is effective at reducing the odor of fish. 

Tylosin is a macrolide antibiotic which is likewise not used therapeutically. It has only a very slight acute toxicity, with an LD50 of 12 g/kg body weight. It has a higher activity in comparison to nisin and subtilin, but its effect is also exclusively directed against bacteria. Tylosin has occasionally been used in eastern Asia for preserving fish products and also, like nisin, for improving heat sterilisation. It is still used in some countries to treat animal feed. 

Erythorbic acid and sodium erythorbate may be used for preserved and semi-preserved fish products and frozen and deep-frozen fish at a concentration of 1500 mg/kg. The amount of these antioxidants allowed for preservation of cured and preserved meat products is only 500 mg/kg (expressed as erythorbic acid). The use of 4-hexylresorcinol (4-hexyl-1,3-benzenediol) is permitted up to 2 mg/kg as a colour retention agent for treatment of crustacean meat (fresh and frozen), namely to prevent black spots arising by enzymatic browning reactions, known as shrimp melanosis. 

Scromboid poisoning-Spoilage bacteria from improperly preserved fish produce histamine and other toxic by-products that can induce a toxic response when eating this fish. 

Uses In antifouling compositions biocide in marine antifouling paints as emulsifier and dispersant as antioxidant in lubricating oils as combustion-improver in fuel oils as stabilizer for amide polymers as catalyst fungicide insecticide ore flotation preserving fish nets and marine line Regulatory Canada DSL... 

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