Processing of Salted Cod Fish
Catching
• Different species are used: Gadusmorhua, Gadusmacrocephalus, and Gadusogac (Oliveira et al., 2012).
Bleeding, Gutting, Beheading, Chilling/ Freezing and Thawing
• Cod fish is stored in chilled or frozen condition on the board after catching as bleeding and gutting to keep the freshness of the fish (Oliveira et al., 2012). The deterioration of the fish starts after catching. Before frozen fish entered the processing unit, the fish need to be thawed first.
Splitting and Filleting
• At the processing unit, the fish is beheaded, trimmed, filleted, and split (Oliveira et al., 2012). Then, fish is washed using running water to remove blood and black membrane at the belly wall. The splitting and filleting are done because the
…show more content…
• Used Modified Atmosphere Packaging to inhibit halophilic bacteria (Oliveira et al., 2012).
• Salted dried cod is stored in a clean, dry storage.
• Ready for distribution.
Desalting
• Temperature control is an important during desalting and storage. Once the salted fish is desalted, the microbial is rapidly growth in it (Oliveira et al., 2012).
• The use of NaCI solution with low salt content as additive to preserve the desalted fish up to one month under refrigeration.
• Fish is cut into size pieces, and then soaked NaCl solution help to control the final salt content in cod pieces.
• Desalting is made as concerned about the consumer awareness on low sodium intake. Other than that, the salted fish with high concentration of salt is unpalatable to consume directly. Consumer need to do desalting method by soaking it in tap water about 24 hours or two days, in room temperature or under refrigerator because the timing is depends on the thickness of fish (Oliveira et al., 2012).
• Consumer tends to use ready-to-cook products as they can spend less
On Wednesday, February 15th, I was able to have the opportunity to listen to Andrew Lipman. Andrew Lipman is the author of The Saltwater Frontier: Indians and the Contest for the American Coast. In the novel, he explained the life of Native Americans living in New England and on the coast of Long Island. During this time, most individuals relied on trading natural resources. In order for profit for the resources, the colonists and Native Americans used wampum. Wampum was used as a sacred gift in Native American culture as a peace offering, funerals and marriages. Colonialists had an advantage towards using wampum. They used beads as a commodity for furs. Native Americans relied on canoes for transportation. Canoes can hold up to fifty people.
This loss of salmon life in the river system greatly affected the nutrient levels in the rivers. As stated in the film, the sockeye provided
To begin the lab, the variable treatment was prepared as the Loggerlite probe, used to later measure oxygen consumption, warmed up for approximately 10 minutes. To prepare the variable treatment, 200ml of Sodium and Ammo-lock water was measured in a container and a pre-prepared “tea bag” of tobacco was steeped in the room temperature treated water until a light yellow color was visible. After preparing the tobacco solution the preparation for the live goldfish began as two beakers were filled with 100 ml of treated water. Each beaker was weighed before addi...
This will result in more depredation events occurring in higher temperatures. In addition increasing temperature should cause an increase in food finding as noticed by increase in food
Common salt is necessary in everyday lives because it carries vital substances. It also has many uses, but is found to be used in food only one percent of the time (McGrath and Travers, 1999). It is used to clear ice and snow off of roads, during the production of chlorine, in livestock feeding, to preserve foods, and to improve the taste of some foods. (Aasen, et Al 1999).
Guillermo Aragon English 121 Leslie McCutchen October 09, 2015 In the Deep End Since the beginning of filmmaking producers have made documentaries to present an argument, an idea, or to portray a kind of reality. In an attempt to introduce an argument of some kind, the filmmaker’s intent is to engage the audiences and to also appeal to their values and emotions. To do this, producers use a number of rhetorical deceives, such as logo, ethos, and pathos, to help get their audience to believe and think in a certain way. Gabriela Cowperthwaite, director of the 2013 documentary Blackfish, uses these rhetorical techniques throughout the film, which tells the story about Tilikum, an orca whale that killed three professional trainers while in captivity.
Bacterial growth may be controlled by many methods; the techniques relevant to this experiment include heat, ultraviolet (UV) light, and antimicrobial control. Using heat as a means of controlling bacterial growth is favorable because it is quick, safe, and cost-effective (Nester, 2007). There are two kinds of heat: moist heat, which destroys the proteins of microorganisms by boiling or steaming, and dry heat, which requires high temperatures to oxidize cell components and damage proteins by incineration or dry heat ovens (Nester, 2007). Cellular proteins are essential in carrying out important biological activities, so without them, the bacteria will not be able to survive (Nester, 2007). Moist heat is widely used to treat drinking water,
Over the years, as the world has evolved, fishing methods were improved as well, and, especially from the 20th century, several changes had forced the way the fishery was done in North Atlantic. As world population was increasing quickly, the cod demand has grown tremendously. New technologies were introduced and thus catch rates of northern cod began to exceed the hazardous limits of the stock’s ability to rebuild. This fact summed with another that will be shown below led to the cod collapse in the Atlantic Canada by the 90’s.
Many consumers today are confused about the controversy about fish and its health effects. Researchers have discovered that fish contains methyl mercury, polychlorinated biphenyls (PCB), and dioxins that may put one’s health at risk (“Harvard College”). The industrial processes cause mercury to be released into the air, then the chemical ends up in the lakes. Therefore, the contaminants come from bacteria that live in lakes that are then absorbed in species. When people consume fish, they are also taking in bacteria that came from unspecialized lakes indirectly through fish consumption. Although people could be harmed by eating contaminated fish, a diet that includes fish can also benefit the body. Fish has become especially popular because the omega-3 fatty acids it contains support cardiovascular health. Omega-3 is essential to the development of brain functions and normal growth. The intake of safe amounts of fish can decrease the chances of stroke, arthritis, and chronic diseases. Although fish contains mercury and dioxins that can damage nerves in humans, the trade-off benefit of the intake of omega-3 from fish can outweigh the risks.
Fish protein has been a mainstay for the human diet for centuries. However, aquaculture, which is the practice of raising fish such as salmon in controlled conditions, as opposed to the commercial fishing industry, which is procurement of wild fish from their natural environment, made its debut in the United States as a commercial enterprise in the late 1970’s according to the Eco - Justice Marketplace Project.(n.d.). This mode of salmon procurement began to develop in the late eighteenth and early nineteenth century, as a response to the declining populations of native wild fish such as salmon and trout.
What is desiccation? Desiccation is an extreme state of dryness. Dryness is when there is lack of moisture. This step is to remove all the moisture in the body. This is to make the body lasts longer and does not decay easily. According to Noble 1969, natron salt is used in this desiccation step. Natron salt consist of a mixture of sodium compounds. Thus, it has high drying properties. The whole body will be covered with natron salt. Packets of natron salt will also be placed inside the body. 35 to 40 days passed by to complete this drying step (O’Neill, 2015). The natron salt does not only remove moisture, it also dissolves body
This method is usually carried out on ready to eat food and processed meat and poultry. This method is a proven way to extend shelf life by killing microorganisms and pathogens, which are the reason processed meat such as deli meats last so long. However, there are negative effects of this method. There is a change in nutritional value and sensory value in foods that have been used in this process. It can change the flavour and can cause vitamin and protein destruction. However, non-thermal methods offer an extension in shelf life without changing the sensory values or nutritional values. It is a low cost method of food processing also. Non thermal methods have a big place in the future of food processing as consumers are becoming more aware of the nutritional value of the food, as well as wanting to save money and enjoy the flavour of the
Bangus raising will generally take approximately four (4) months in order to be viable in the market for sale. Aside from the four-month raising period, the fishpond must be grown with algae that will serve as natural food for the bangus being raised. In connection with this, several types of fertilizers are needed to assists the growth of these algae. The table below will show the fertilizers that will be used along with its required volume and estimated prices provided by the Bureau of Fisheries and Aquatic Resources – Cagayan de Oro City Chapter.
Freezing: Freezing is also one of the most commonly used processes for preserving food including prepared food stuffs that would not require freezing as they would originally be in an unprepared state. Freezing is an effective method for preserving food because the micro organisims that cause food to spoil are killed or else their rate of growth is reduced severely over the low temperatures. However the process is less effective than other methods such as boiling, because pathogens are more likely to survive cold temperatures rather than hot temperatures. As a result of this causes the problem of bacteria not being completely killed off by the process and will become active again when the frozen food thaws. Foods can be preserved for months by the freezing method. Long-term storage needs a constant temperature of -18 °C or less.
...-harvest losses. Fish fermentation is a promising way to reduce post-harvest losses in fishing industry (Ismael, nd). Budu, cincalok and belacan are the example of marine fermented product in Malaysia. However, the production of these products is still limited. Most of the fish fermented industries in Malaysia are still in the small scale and traditional.