absorption transport and preferential selectivity for alpha tocopherol
Preservation of fish and meat - Part 1 pptx
... following topics are discussed: salting, drying and smoking of fish and meat; fermentation of fish; canning of fish and meat; and cooling and freezing fish and meat The authors have endeavoured to describe ... preservation methods are discussed: salting, drying and smoking of fish and meat, fermenting of fish, canning of fish and meat, and cooling and freezing of fish and meat Introduction ... 2.8 Storage life and spoilage of fish and meat How long can fish or meat be kept? When has fish or meat gone bad? Which micro-organisms spoil fish and meat? Spoilage and/ or fish and meat poisoning...
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Preservation of fish and meat - Part 2 pot
... hygiene Wash hands thoroughly with hot water and soap after using the toilet, handling cuts, cleaning infections and doing dirty work, and before touching fish and meat ? Change towels and wash clothes ... is formed on cold meat lying in warm surroundings, which is a good medium for bacteria and moulds 10 Preservation of fish and meat Oxygen content Strictly aerobic micro-organisms need oxygen for ... fat and oxygen in the air (oxidation reactions) By exposing these products for a long time to air, e.g during drying and smoking, the product acquires a rancid smell and taste It is therefore...
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Preservation of fish and meat - Part 3 doc
... Gutting and scaling of fish Splitting (Figure 2) Small and medium-sized fish (Figure 2A) Place the fish on a clean board with its back facing you and its head to the right if you are right-handed ... stomach facing up For right-handed people the head must be on the right Cut along the contours of the gill arches Remove the head and intestines Place the fish on its side For the first fillet, ... must be selected for preservation For the drying of meat, for example, one can best use lean meat of an animal which has been slaughtered when it is 22 Preservation of fish and meat middle-aged...
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Preservation of fish and meat - Part 4 docx
... brine for re-use The meat can now be dried and/ or smoked 4.4 Preparing salted fish and meat for consumption Fish Before salted fish can be used it must first be soaked in clean, cold water for ... using the stones Let the meat stand for two weeks, during which time brine is formed from the salt and the moisture leaving the meat Take the meat out of the brine and rinse it with cold (drinking) ... preparation for drying meat For what you need (materials) see: pickling Method of working: Follow the method described above; let the meat cure for two weeks during which time a brine is formed from...
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Preservation of fish and meat - Part 5 pps
... hooks and strings Figure 11: Simple construction of wood for drying meat With this method of drying, air is free to circulate all around the meat and the product will dry quickest and most uniformly ... the fish and meat adequately An alternative for conventional sun drying is solar drying Improved sun drying for fish A solar tent dryer can be used for solar drying This is the simplest and cheapest ... Chapter 4) is part of the preparation for drying, and depends among other things on the availability of salt and on local customs After salting, the excess water formed must be removed from the fish...
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Preservation of fish and meat - Part 6 potx
... product is salted and/ or pre-dried (see Chapters and 5) before being smoke dried The smoke drying method will be described further below Because smoking is virtually the same for meat and fish, no ... means that all knives and other tools should be clean Hands, clothing and water should be clean Knives and other tools should be washed with a hot soda solution Slaughter waste and spoiled products ... where the drum stands with stone walls Remove the bottom from the drum and build a grate for the fire a little above the bottom Make a door in the drum to regulate the oxygen flow and cut smoke...
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Preservation of fish and meat - Part 7 pot
... shottsuru, is also made in Japan from sandfish Sardines, anchovies and molluscs can also be used as starting material The fluid is filtered and boiled and can be kept for years Soya bean sediment or ... underwater The vat is covered and stones are put on top of it so that the mass is put under pressure After months of fermentation, several months for small fish and 12 to 18 months for large fish, the ... put into earthenware pots and covered with cheesecloth for days The covered pots are then put in the sun for days After that, the Fermenting fish 59 product is fermented for a further to 12 months...
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Preservation of fish and meat - Part 8 potx
... especially used to store fish and meat products Sometimes it is better to use glass; acid products, for example, corrode cans and are therefore better packed in glass The shape and volume of the vessels ... especially for sterilizing and are very suitable for sterilizing larger amounts Unfortunately they can only be used once There are many different types of tin cans available with varying capacities and ... and let them drip dry on a clean cloth The lids must also be clean Canning 67 Glass jars Glass jars can be used for sterilizing under pressure and for bottling Glass is used less frequently for...
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Preservation of fish and meat - Part 9 pdf
... fish handling and processing: I.J Clucas and P.J Sutcliffe., G 143, 1981, Tropical Products Institute ISBN: 085954-124-X Fish handling; preservation and processing in the tropics: parts and 2, ... quality of the fish and the storage conditions (e.g how constant the temperature is) Cooling and freezing 79 9.3 Cooling and freezing meat Cooling and freezing is also used for the storage of ... briefly For further information, please read other relevant literature In the following, an indication will be given of the relationship between storage temperature and storage time for fish and...
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Báo cáo y học: "The association of meat intake and the risk of type 2 diabetes may be modified by body weight"
... recall and the second FFQ ranged from 0.59 to 0.66 for macronutrients, 0.41 to 0.59 for micronutrients, and 0.41 to 0.66 for food groups The correlation coefficient for red meat was 0.52 and for ... 0.83, 0.74 and 0.83 (p for trend
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Tài liệu Báo cáo khoa học: Fish and molluscan metallothioneins A structural and functional comparison ppt
... concentrations: 40 and 80 mM (lanes and 3) for h MTs were also treated for the same period with a reducing agent (dithiothreitol) at 40 and 80 mM (lanes and 5) To reduce aggregation, MT samples were handled ... to 290 nm) for fish MT A (A) and molluscan MT 10 (B) for both Cd7-MT forms and the apoproteins The metalfree protein was obtained by acidification with HCl The measurements were performed on three ... presence and absence of the appropriate redox couple: GSH ⁄ GSSG for zinc and H2O ⁄ H2O2 for cadmium We measured (A) the kinetics of zinc release and (B) the kinetics of cadmium release for fish...
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Tài liệu Preparing and Canning Poultry, Red Meats, and Seafoods pptx
... thoroughly and place them in a qt saucepan Add cold water to a level of to inches above the beans and soak 12 to 18 hours Drain and discard water Combine beans with 5-1/2 cups of fresh water and teaspoons ... to a boil Reduce heat and simmer 30 minutes Drain and discard water Brown ground beef, chopped onions, Chili Con Carne and peppers (if desired), in a skillet Drain off fat and add teaspoons salt, ... Scrub shells thoroughly and rinse, steam minutes, and open Remove clam meat Collect and save clam juice Wash clam meat in water containing teaspoon of salt per quart Rinse and cover clam meat with...
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Tài liệu Poultry meat pathogens and its Control pptx
... also occur frequently, and includes species of Arcobacter and Helicobacter pullorum Their potential for causing human illness has been discussed by Corry and Atabay (2001) For processed poultry, ... disease is 0157,which accounts for almost all major foodborne outbreaks in Europe and the USA In England and Wales ,the first case involving this organism occurred in 1982 and reported cases have increased ... al.,2003 and personal communication Mandatory use of the HACCP system in US processing plants, which began in 1997, is coupled with performance standards that include a Salmonella prevalence of 20% for...
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Tài liệu Moist-Soil Management Guidelines for the U.S. Fish and Wildlife Service Southeast Region pptx
... keeping records and reporting More detailed information on moist-soil plant management and foraging values for migrating and wintering waterfowl is presented in the Waterfowl Management Handbook, available ... Region with some basic information that can be used to manage and evaluate moist-soil management units for wintering waterfowl foraging habitat The basis for much of the information presented is ... wintering and migrating waterfowl and have become a significant part of management efforts on many refuges and some private lands projects Preferred moist-soil plants provide seeds and other...
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Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico chemical characteristics
... letter differ significantly (p < 0.05): a, b for BS; a, b for Hard; x, y, z for Adh; v, g for Coh; k, l for Spr were observed between the textural profiles and Textural profile showed lower values (p ... mortadella and galantines) from different commercial brands were purchased in retail shops in Spain The 24 samples were 691 bought three times (January, May and October) maintaining brands and meat ... of mortadella (MT), and seven of galantines (GL) Chopped is a heat-cured meat sausage manufactured with a mixture of ham chunks and trimmings and seasonings, ground together and then packaged into...
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Meat science and applications
... stripes, and the striations in the fiber occur because the adjacent myofibrils have their respective light and dark bands aligned The dark bands are called the A-bands and the light bands the I-bands ... better and be more safe for consumption, and how its properties can be best utilized for further processing, storage, and distribution Specific references, primarily by the author, are given for ... compaction for frozen samples However, it is a relatively expensive method for determining composition, and it cannot be used for small meat cuts or ones containing bone, and it estimates only fat and...
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FISH AND AMPHIBIANS (Britannica Illustrated Science Library) pdf
... FISH AND AMPHIBIANS 25 24 LIFE IN THE WATER The Art of Swimming o swim, fish move in three dimensions: forward and back, left and right, and up and down The main control surfaces that fish use for ... oars for propulsion The oarlike movement of the tail is the main force used for forward motion Upward and Downward The dorsal fin keeps the fish upright The pectoral fins maintain balance and ... onto roots and seaweed and raising their heads out of the water They move about easily on mud and dry land, and they can even climb trees They can breathe air or water equally well MOUTH AND THROAT...
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