Trends in preservation of fish and in food technology

Matsuhashi T., . (1990) Trends in preservation of fish and in food technology. [Proceedings Paper]

The recent uses of refrigeration for fish preservation with respect to super chilling method for inshore fishes such as sardines and horse mackerel and super low temperature freezing of deep sea tuna fishes are first overviewed. Freshness of fish is evaluated by the chemical K value. As far as the supply of quality raw material is practicable the conventionally weather-dried fish products should be reexamined to be worthier products. From this point of view the data of BHA-added dried fish products which were nicely evaluated by then proposed oxidised acids content instead of peroxide number of oil are reviewed. A newly developed plastic film-package technique of sliced apples uses oxygen-and ethylene-absorbing agents and gaseous nitrogen and no other food additive. An advanced new food technology of super high pressure has been rapidly developed in Japan to be one possible processing method for a variety of food materials including fish-surimi and meat proteins. The effects of super high pressure on microorganisms and textural properties are comparatively discussed with that of gamma irradiation the effects of which were confirmed by use of buckwheat grains and products.

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Abstract

The recent uses of refrigeration for fish preservation with respect to super chilling method for inshore fishes such as sardines and horse mackerel and super low temperature freezing of deep sea tuna fishes are first overviewed. Freshness of fish is evaluated by the chemical K value. As far as the supply of quality raw material is practicable the conventionally weather-dried fish products should be reexamined to be worthier products. From this point of view the data of BHA-added dried fish products which were nicely evaluated by then proposed oxidised acids content instead of peroxide number of oil are reviewed. A newly developed plastic film-package technique of sliced apples uses oxygen-and ethylene-absorbing agents and gaseous nitrogen and no other food additive. An advanced new food technology of super high pressure has been rapidly developed in Japan to be one possible processing method for a variety of food materials including fish-surimi and meat proteins. The effects of super high pressure on microorganisms and textural properties are comparatively discussed with that of gamma irradiation the effects of which were confirmed by use of buckwheat grains and products.

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Item Type:	Proceedings Paper
Additional Information:	2 ill.; 10 graphs; 3 tables; 14 ref. Summary En
AGROVOC Term:	PESCADO
AGROVOC Term:	PESCADO SECO
AGROVOC Term:	PELICULA PLASTICA
AGROVOC Term:	NITROGENO LIQUIDO/ CALIDAD
AGROVOC Term:	ENFRIAMIENTO
AGROVOC Term:	CONGELACION
AGROVOC Term:	PRESION
AGROVOC Term:	IRRADIACION GAMMA
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:26
URI:	http://webagris.upm.edu.my/id/eprint/14729

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