fats oils and margarine
Preservation of fish and meat - Part 1 pptx
Ngày tải lên :
02/07/2014, 06:20
... 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 ... 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 ... The drying process Dried fish and meat: storage and use Solar drying 37 37 38 38 40 41 43 6.1 Smoking fish and meat General information 46 46 Preservation of fish and meat 6.2 6.3 6.4 6.5 6.6...
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Preservation of fish and meat - Part 2 pot
Ngày tải lên :
02/07/2014, 06:20
... 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 ... (–20 °C / –4 Storage life and spoilage 13 F) Low temperatures must be maintained accurately and continuously and high demands are made on the freezer, energy supply and food quality As this method ... treatment 2.4 Spoilage and/ or fish and meat poisoning Bacteria can only cause rotting if, after contamination of the fish and meat, the bacteria are also able to grow in the fish and meat The following...
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Preservation of fish and meat - Part 3 doc
Ngày tải lên :
02/07/2014, 06:20
... description of how to gut, split and fillet fish Gutting and scaling (Figure 1) Place the fish on a clean board and hold it by its head Scrape the scales off starting at the tail and working towards the ... 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 ... To salt, dry and smoke fish, it is important that the surface area of the fish be increased Then the salt and smoke particles can penetrate easily into the fish and moisture can work...
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Preservation of fish and meat - Part 4 docx
Ngày tải lên :
02/07/2014, 06:20
... preserving fish and meat is to combine salting with smoking or drying 4.2 Salting fish Three ways of salting fish are described here: dry and wet salting (in technical jargon: kench salting and pickle ... drains away, leaving the fish standing dry Fatty kinds of fish can then turn rancid as they are exposed to air Scavengers can easily get to the fish and bacteria and moulds cause decay there where ... curing After being salted, the fish must look clear and see-through The fish must feel firm and have a whitish salt layer all over them A fishy smell and the smell of brine must dominate Check the...
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Preservation of fish and meat - Part 5 pps
Ngày tải lên :
02/07/2014, 06:20
... same throughout the product and is often dark red The consistency is hard and when it is pushed with a finger, it does not give The smell and 42 Preservation of fish and meat taste of dried meat ... occurring during the drying process and storage is smaller The higher temperatures in a tent dryer slow down bacterial growth on and in the product and kill insects and their Drying 43 larvae if they ... between the meat or fish and the poles or wire, there is a chance the product will remain moist in places and thus cannot dry completely Figure 12: Drying racks with horizontal and downward sloping...
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Preservation of fish and meat - Part 6 potx
Ngày tải lên :
02/07/2014, 06:20
... 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 ... on the trays and firewood is burnt in the fire box The fire box can be constructed in different ways: ? clay and mud shaped by hand ? packed mud faced with cement ? clay mud blocks and mortar ? ... 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
Ngày tải lên :
02/07/2014, 06:20
... 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 ... oysters, ctopus Freshwater fish Shellfish and crustaceans 56 Preservation of fish and meat 7.4 Fermented fish sauce with 20-25% salt Fish are washed and left intact The fish are then packed with ... by hand and mixed with salt (1 kg of salt to kg of fish) The mixture is put in an earthenware pot The pot is filled to the brim so that no air is present The pot is then closed carefully and...
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Preservation of fish and meat - Part 8 potx
Ngày tải lên :
02/07/2014, 06:20
... are explained in No 31; preservation and processing techniques are discussed in No (fruit and vegetables), No 12 (fish and meat), Nro 36 (dairy products) and No 22 (weaning foods) Strongly recommended ... 8.2 Advantages and disadvantages of the canning process Advantages of canning: ? The product can be stored longer and more safely ? A good-quality product is ensured with fish and meat; it is ... 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...
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Preservation of fish and meat - Part 9 pdf
Ngày tải lên :
02/07/2014, 06:20
... 9.2 Cooling and freezing fish Whole fish, with the intestines and gills removed, and fish fillets are often cooled (at 0°C / 32°0F) by putting ice on them Alternating layers of fish and ice are ... depends on the 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 ... equipment and methods (revised edition) Azam-Ali, S., Judge, E., Fellows, P., Battcock, M 2003, Northern Foods, ITDG, CTA, ISBN 85339 504 An introduction to fish handling and processing: I.J Clucas 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"
Ngày tải lên :
31/10/2012, 16:49
... and BMI categories on the risk of type DM Total unprocessed meat, red meat and poultry were categorized into groups (lower quartile, second and third quartiles combined, and upper quartile) and ... exercise and sports participation during the previous years and provided information on daily activity such as walking, stair climbing, cycling, household activities and daily commuting to and from ... alcohol consumption and history of hypertension, coronary heart disease (CHD), stroke, and cancer Anthropometric measurements, including weight, height, and circumferences of the waist and hips, were...
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Tài liệu Báo cáo khoa học: Fish and molluscan metallothioneins A structural and functional comparison ppt
Ngày tải lên :
19/02/2014, 07:20
... 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 ... urchin, snail and oyster) have so far been elucidated [11–17] As in mammals and fish [18], echinoderm MTs contain two globular domains binding four and three bivalent ions [19] On the other hand, in ... Vergani et al right-handed b domain binds three bivalent metal ions The C-terminal a domain is left-handed and binds four bivalent ions Zinc is preferentially located in the b domain and cadmium in...
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Tài liệu Preparing and Canning Poultry, Red Meats, and Seafoods pptx
Ngày tải lên :
21/02/2014, 01:20
... 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
Ngày tải lên :
21/02/2014, 01:20
... McLaughclin, J and Reacher, M (2001) Surveillance of listeriosis in England and Wales, 1995 – 1999 Communicable Disease and Public Health, 4, 188 – 193 Stavric, S Buchanan, B and Gleeson, T, ... on Campylobacter and 16 on Listeria, including completed and on-going studies in both developed and developing countries, as well as those undertaken by FAO/WHO on Salmonealla and Campylobacter ... with poultry, England and Wales, 1992 Communicable Disease and Public Health, 4, 171 – 177 Samadpour, M., Ongerth, J, E, Liston, J.,Tran, N., Nguyen, D., Whittam, T, S Wilson, R, A and Tarr, P, I...
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Tài liệu Moist-Soil Management Guidelines for the U.S. Fish and Wildlife Service Southeast Region pptx
Ngày tải lên :
21/02/2014, 12:20
... 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 ... Management Handbook Fish and Wildlife Leaflet 13 United States Department of the Interior, Fish and Wildlife Service Washington, D.C.] and supplemented with the observations of the authors and personal ... the Waterfowl Management Handbook are included in a publication titled Wetland Management for Waterfowl Handbook edited and compiled by Kevin Nelms in 2001 (most refuges and Migratory Bird biologists...
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Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico chemical characteristics
Ngày tải lên :
05/05/2014, 08:43
... 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 ... behaviour between profiles and with similar (p > 0.05) values of BS and hardness to textural profile 1, and similar values (p > 0.05) of cohesiveness and springiness to profile 3, and intermediate values ... on the textural and sensory properties of mortadella, a Spanish cooked meat product International Journal of Food Science and Technology, 41, 1207–1215 Giese, J (1996) Fats, oils and fat replacers...
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Meat science and applications
Ngày tải lên :
23/05/2014, 12:25
... 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 ... Simmons, and Carrick E Devine 14 Electrical Inputs and Meat Processing Philip E Petch IV PROCESSING MEATS 15 Meat and Meat Products Youling L Xiong and William Benjy Mikel 16 Spices and Flavorings ... Measurement and Electronic Technology, Food Systems and Technology, MIRINZ Centre AgResearch, Hamilton, New Zealand Randall K Phebus Kansas State University, Manhattan, Kansas Robert W Rogers Animal and...
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