Welcome Dr Shivaji G Jetithor Department of Fishery

Wel-come Dr. Shivaji G. Jetithor Department of Fishery Science Yashwantrao Chavan College, Tuljapur

BSc-II Sem-IV Paper-XI Preservation method of fish

Preservation method of fish § It is necessary to prevent spoilage and to keep the fish fresh for man consumption § Method employed for preservation should b such that there is minimum loss of flavor, taste , odor, nutritive value of the fish

Chilling § It is simple method to prevent spoilage § The temp. is lower to about 0 degree with the help of ice § lowering to temp prevent multiplication of bacteria and also reduce enzymatic action

Chilling Method of fish

Freezing § Its most effective method of the temp. is lowered below o degree by mixing salt with ice § Frozen fish obtain losse flavor and may be come distaste simple freezing

Freezing method of fish

Freeze drying § It is modified method of dip freezing, in which frozen fish is dried by direct sublimation of ice to water vapor without melting in to liquid water § This method prevent denature ion completely

Freezee drying

Sun drying § Fish are first washed with clean water and then dried in the sun to prevent growth of bacteria § Fish are spread an the sand or hand on bamboo frame in the sun for 2 -3 days

Sun drying

Salting § Salt bring about dehydration of fish § For preservation moreover salt coagulates protein and activate

Salting

Smoking § Fish is first treated with brine to run over moister and then dried in smoking chamber § The smoking chamber is well insulated to retain heat § Fish are hanged on special structure and the smoke produced by bearing hard wood is in to chamber through pipes.

Smoking

Bringing § Instead of dry salt of brine or salt between is used

Brining

Canning § Fish are cut in to small pieces washed and cleaned to remove blood and slime § they are treated with brine to give proper flavour

Caning

Use of chemical radiation § Spoilage of fish can be prevented by wing a number of chemical and drugs, § Several antibiotics as the aurecmycine latramycine and cloromycetine are use in several

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