2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Chilled fish is a valuable nutritious product highly valued by consumers. This type of product is perishable and needs special storage conditions.
Fishing
At the very dawn of civilization, people began to fish. Its various types today occupy one of the most important places in the habitual diet of a modern person, along with meat, cereals and vegetables. For residents of coastal regions, all kinds of seafood are the basis of the diet.
For each locality, both common and rare types of aquatic life are typical. They differ from each other both in their structure and nutritional value. First of all, commercial varieties are divided into river and sea varieties. Both groups are vast and numerous.
Nutritionists favor deep ocean dwellers, whose meat is less bony and boasts higher nutritional value. However, their freshwater counterparts often have a completely excellenttaste: carp, grayling and many others.
Chilled fish product benefits
The development of most microorganisms is absent or noticeably slows down when the temperature drops. All biochemical processes occurring under the influence of special enzymes occur at a much lower speed. Special preservation with the help of cold best ensures the quality of products: from the direct catch of fish to its final sale, as required by GOST.
Chilled fish is characterized by the temperature of the meat near the spine from -1 to +5 C. In order for it to be well preserved, it is necessary to cool it almost immediately after the catch. For this, various effective methods are used - with the help of special varieties of crushed ice, its mixtures with s alt, its solution and ice air. For sale through retail chains, the product arrives chilled.
Storage of chilled fish: methods and conditions
In recent years, high-quality cooling of fishery products has been one of the main directions of the industry. On the world market, chilled fish is in high demand, and its production sector is one of the fastest growing. Freshly caught fish is a steam room. Her body is covered in mucin-rich mucus. It cannot be stored for long and should be sold as soon as possible.
To increase the possible storage time of such products, they must be quickly cooled. For this, variousWays:
- Icy sea water perfectly preserves the quality of the product. But if its exposure continues for more than 24 hours, then the outer tissues of the carcass swell.
- The ice-s alt mixture allows you to quickly cool the product to its deep layers, but its use increases the percentage of s alt on the surface of the body.
- Different types of crushed ice are poured over layers of fish. Moreover, it can be made from sea and fresh water. It will take three-quarters of the ice from the total mass of the product.
Product range
Chilled fish goes on sale in a wide range. In this case, the conditions required by GOST 814-96 must be met. This standard applies to fish of all species and families. Sturgeon breeds are often bled before the cooling process, and only then gutted. Lake, Far Eastern and B altic salmon, as a rule, are released whole, but osman, marinka and Dnieper barbel are subject to mandatory thorough gutting.
Large cod, perch and catfish must be decapitated and gutted; small navaga, medium-sized cod and haddock are not butchered. Large pike and catfish are to be sold only in gutted form. Horse mackerel and mackerel come gilled, flounder always gutted.
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