History
Socio-economic value of fish preservationPreservation of marine products is of great importance to the coastal poor. Preserved fish products endure adequate protein during low fishing periods. Subsistence fishers use their abundant catch of small fish to make fermented fish paste and smoked fish with the assistance of family members. Large fish are used to make fermented fish or salt dried fish. Other important processing activities include drying of small shrimp, squid, ray and shark and preparation of shrimp paste.
In the past, fishing vessels were restricted in range by the simple consideration that the catch must be returned to port before it spoils and becomes worthless. The development of refrigeration and freezing technologies transformed the commercial fishing industry: fishing vessels could be larger, spending more time away from port and therefore accessing fish stocks at a much greater distance. Refrigeration and freezing also allow the catch to be distributed to markets further inland, reaching customers who previously would have had access only to dried or salted sea fish.
canning, developed during the 19th century has also had a significant impact on fishing by allowing seasonal catches of fish that are possibly far from large centres of population to be exploited. For example: canned sardines.
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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