Fishes are a very important source of food for all humans. In order to supply loads of amounts to supermarkets and retailers, the proper fish processing technology must be used. Fishes undergo different stages and methods to be prepared commercially.
What distributors are primarily concerned about is how to prolong the shelf life of their products. So as to prevent spoilage, they need to control bacterial activity, water content in fish as well as the temperature surrounding the products.
Using ice buckets and ordinary refrigeration may be advisable to lower the temperature. But for larger companies, using pumpable ice and slurry ice may make it much easier to do the process. As for the control of water content in the body of the fishes, dehydrating them by means of drying and smoking is often done.
Solar drying is still very common along with oven based smoking. But some companies are already using freeze drying methods as well as water binding humectants to make the process easier and faster.
To control bacterial activity, there are chemical as well as physical processes being done. Physically, the bottles and cans where some fishes would be placed would have to be sterilized first to remove bacteria inside it. This is commonly done for sardines.
The fishes also have to be pasteurized or cooked to remove bacteria in their bodies too before they can be placed in cans. In some products, fermentation as well are marination are common processes being done, while other products are acidified since common bacteria that grow in fishes find the acidic environment detrimental to their growth.
fish processing technology also involves physically preparing the fishes before distribution. They can be filleted, deboned and cut into various sizes using automatic machines. This way, the process can be done faster and much more accurately.
What distributors are primarily concerned about is how to prolong the shelf life of their products. So as to prevent spoilage, they need to control bacterial activity, water content in fish as well as the temperature surrounding the products.
Using ice buckets and ordinary refrigeration may be advisable to lower the temperature. But for larger companies, using pumpable ice and slurry ice may make it much easier to do the process. As for the control of water content in the body of the fishes, dehydrating them by means of drying and smoking is often done.
Solar drying is still very common along with oven based smoking. But some companies are already using freeze drying methods as well as water binding humectants to make the process easier and faster.
To control bacterial activity, there are chemical as well as physical processes being done. Physically, the bottles and cans where some fishes would be placed would have to be sterilized first to remove bacteria inside it. This is commonly done for sardines.
The fishes also have to be pasteurized or cooked to remove bacteria in their bodies too before they can be placed in cans. In some products, fermentation as well are marination are common processes being done, while other products are acidified since common bacteria that grow in fishes find the acidic environment detrimental to their growth.
fish processing technology also involves physically preparing the fishes before distribution. They can be filleted, deboned and cut into various sizes using automatic machines. This way, the process can be done faster and much more accurately.
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Awesome article...nice information to describe Using Fish Processing Technology To Enhance The Economy.Thanks for sharing.
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