Enhancement of Food Production — BIOLOGY STD 12 Science — Question

1. Fish is a highly perishable commodity.
2. After catching the fish it immediately starts spoilage process.
3. In order to prevent this process, the fish preservation is done.

The different methods of fish preservation are as follows:

1. Chilling : This involves covering the fish with layers of ice. Ice is effective for short term preservation. It inhibits the activity of autolytic enzymes.
2. Freezing : It is a long duration preservation method. Fish are freezed at 0°C to -20°C. This also inhibit autolytic enzyme activities and slows down bacterial growth.
3. Freeze drying : The deep frozen -fish at -20°C are dried by direct sublimation of ice to water vapour with any melting into liquid water. This is achieved by exposing the frozen fish to 140°C in a vacuum chamber. The fish is then packed or canned in dried condition.
4. Sun drying : This inhibits the growth of microorganisms that spoil the fish.
5. Smoke drying : Smoke is prepared by burning woods with less resinous matter. Bacteria are destroyed by the acid content of the smoke. Smoking also give the characteristic colour, taste and odour to fish.
6. Salting : Salt removes the moisture from the fish tissues by osmosis. High salt concentration destroys autolytic enzymes and halts bacterial activity.
7. Canning : Canning involves sealing the food in a container, heat ‘sterilising’ the sealed unit and cooling it to ambient temperature for subsequent storage.