Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
3 Cards in this Set
- Front
- Back
|
Fish Processing |
Refersto the processes associated with fish and fish products between the time fishare caught or harvested, and the time the final product is delivered to thecustomer.Fish isa highly perishable food and requires proper handling and preservation if it isto have a long shelf life and retain a desirable quality as well as anutritional value. The central concern of fish processing is to prevent thefish from deteriorating and as such becoming unusable. Several methods of fishprocessing have been created in order to better preserve the fish.The control oftemperature using items such as ice, or controlling the refrigeration orfreezingThe control of the wateractivity by drying, salting, smoking or freeze-drying.The physical control ofmicrobial loads through microwave heating or ionizing irradiationthe chemical control of microbial loads by adding acid oxygen deprivation, such as vacuum packing. |
|
|
Seafood Handling |
Seafood handling is the proper handling of seafood commodities, such as fish. Whether a consumer buys seafood from a market, or instead catches fish and shellfish on their own proper handling must be observed, and as such the necessary storage and preparation are necessary to maintain quality and ensure the safety of consumption. Since fish and shellfish are extremely perishable, the same basic guidelines need to be followed in order to ensure the safety and proper handling of the seafood. Keep it cold and clean, store it quickly. |
|
|
Handling Live Fish |
An alternative method of keeping fish fresh is to keep them alive until such a time as they are ready to be delivered to the buy or to be prepared to be eaten. This is a common method worldwide. The fish are typically placed in a container with clean water |
