FOOD PROCESSING AND PRESERVATION
DRYING AND DEHYDRATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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True
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False
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Either A or B
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None of the above
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Detailed explanation-1: -A concentration of between 6–10 % salt in the fish tissue together with the drying effect due to loss of water will prevent the growth of most spoilage bacteria, and hence preventing a loss. Fish are typically brined (a mixture of salt and water), wet-salted, or dry-salted.
Detailed explanation-2: -Fish spoilage results from three basic mechanisms: Enzymatic autolysis, oxidation, microbial growth. Autolytic enzymatic spoilage: Shortly after capture, chemical and biological changes take place in dead fish due to enzymatic breakdown of major fish molecules (FAO, 2005).
Detailed explanation-3: -Chilling is the process of cooling fish or fish products to a temperature approaching that of melting ice. The purpose of chilling is to prolong the shelf-life of fish, which it does by slowing the action of enzymes and bacteria, and the chemical and physical processes that can affect quality.