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.
To maximize the benefits that commercial aquatic products bring both to buyers and distributors, their shelf lives need to be improved. This is why they do certain measures to control the growth of bacteria, reduce the temperature, and reduce the water content in the bodies of the fishes.
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.
On the other hand, the fishes would also be cooked or pasteurized for the same reason. Depending on what products are going to be made, marination or fermentation may be done for the fishes. Other companies also add acids because most bacteria in fishes cannot grow in acidic environments.
To prepare fishes directly for selling, machines may be used. Cutting, deboning, skinning and filleting devices are now available as part of the fish processing technology. After fishes are processed in these machines, they are then ready to be sold fresh in supermarkets.
To maximize the benefits that commercial aquatic products bring both to buyers and distributors, their shelf lives need to be improved. This is why they do certain measures to control the growth of bacteria, reduce the temperature, and reduce the water content in the bodies of the fishes.
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.
On the other hand, the fishes would also be cooked or pasteurized for the same reason. Depending on what products are going to be made, marination or fermentation may be done for the fishes. Other companies also add acids because most bacteria in fishes cannot grow in acidic environments.
To prepare fishes directly for selling, machines may be used. Cutting, deboning, skinning and filleting devices are now available as part of the fish processing technology. After fishes are processed in these machines, they are then ready to be sold fresh in supermarkets.
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