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2nd Quarter Week 6 g8

The document discusses methods for curing fish including storing, chilling, freezing, pickling and canning. Storing involves lowering the temperature below 27°C to slow spoilage, with chilling below freezing point and freezing fully crystallizing water. Pickling involves treating fish with vinegar and spices to preserve it. Canning sterilizes fish in sealed containers by even heating to destroy microbes.

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Odessa Marohomsalic
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18 views14 pages

2nd Quarter Week 6 g8

The document discusses methods for curing fish including storing, chilling, freezing, pickling and canning. Storing involves lowering the temperature below 27°C to slow spoilage, with chilling below freezing point and freezing fully crystallizing water. Pickling involves treating fish with vinegar and spices to preserve it. Canning sterilizes fish in sealed containers by even heating to destroy microbes.

Uploaded by

Odessa Marohomsalic
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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2 ND

QUARTER: WEEK 6
METHODS USED IN
CURING FISH (the
continuation)
OBJECTIVES:
• Identify ways of curing fish
STORING
- Another way of preserving fish. Low temperature
is employed bringing down the body temperature of
the fish lower than temperature which is 27°C.
When this is done, spoilage is slowed done. There
are two methods of storing fish using low
temperature.
METHODS OF STORING

1. CHILLING
2. FREEZING
CHILLING

- this is storing the fish to a very low temperature


without freezing it. Ice is an ideal medium and is
the cheapest and most commonly used.
FREEZING

- this method is employed for large storage of fish.


The temperature is lowered more than the
temperature required in chilling. In freezing the
water is crystallized.
REASONS FOR FREEZING A FISH

 when the fish is to be exported


 for longer storage of about a month or more, and
 when fishing lasts for many days and the fish
landing is far from the fishing ground.
PICKLING

- This method of preserving


fish involves treating the fish
with vinegar and spices.
BASIC INGREDIENTS
IN PICKLING
1. VINEGAR
2. SUGAR
3. SPICES
VINEGAR

- enhances the quality and prolongs the frershness


of fish. It gives flavor and makes the fish crisp.
- a natural preservative because it has acetic acid
that kills microbes and inhibit food spoilage.
SUGAR

- it adds sweetness to the fish. The amount of


sugar depends upon the kind of pickle to be
produced. Less sugar is added to sour pickles,
more sugar is added to sweet pickles.
SPICES

- this include whole cloves, whole spice, celery


seeds, mustard seeds, cinnamon sticks, pepper
corn, and other ingredients that will improve the
taste of fish product.
CANNING
- This is the preservation or sterilization of food
in hermetically sealed can or glass container by
heating it evenly at a temperature and for a
period of time enough to destroy any yeast,
mold, and enzymes or make inactive that cell of
bacteria for a definite period of time.

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