Fish Processing - Preservation

Preservation

See also: Fish preservation

Preservation techniques are needed to prevent fish spoilage and lengthen shelf life. They are designed to inhibit the activity of spoilage bacteria and the metabolic changes that result in the loss of fish quality. Spoilage bacteria are the specific bacteria that produce the unpleasant odours and flavours associated with spoiled fish. Fish normally host many bacteria that are not spoilage bacteria, and most of the bacteria present on spoiled fish played no role in the spoilage. To flourish, bacteria need the right temperature, sufficient water and oxygen, and surroundings that are not too acidic. Preservation techniques work by interrupting one or more of these needs. Preservation techniques can be classified as follows.

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Famous quotes containing the word preservation:

    “I do seriously believe that if we can measure among the States the benefits resulting from the preservation of the Union, the rebellious States have the larger share. It destroyed an institution that was their destruction. It opened the way for a commercial life that, if they will only embrace it and face the light, means to them a development that shall rival the best attainments of the greatest of our States.”
    —Benjamin Harrison (1833–1901)

    “If there is ANY THING which it is the duty of the WHOLE PEOPLE to never entrust to any hands but their own, that thing is the preservation and perpetuity, of their own liberties, and institutions.”
    —Abraham Lincoln (1809–1865)

    “There is something to be said for jealousy, because it only designs the preservation of some good which we either have or think we have a right to. But envy is a raging madness that cannot bear the wealth or fortune of others.”
    —François, Duc De La Rochefoucauld (1613–1680)