fish and meat sauces

... 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 ... 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 ... Preparation of fish and meat Catching and cleaning fish Butchering Cutting meat into pieces for drying 16 16 21 22 4.1 4.2 4.3 4.4 Salting fish and meat General information Salting fish Salting meat Preparing...

Ngày tải lên: 02/07/2014, 06:20

... 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 ... cleaning infections and doing dirty work, and before touching fish and meat ? Change towels and wash clothes regularly ? Keep fish and meat on smooth surfaces which can be and are washed well ... Drying fish and meat: inexpensive; no energy required; little equipment needed; dry and/ or airtight storage required; quality and nutritional value reasonable with good storage ? Smoking fish and meat: ...

Ngày tải lên: 02/07/2014, 06:20

... the fish open down the middle from the head to the tail, along the middle fish bone, but not cut into the underbelly 18 Preservation of fish and meat Open the fish and remove the intestines and ... 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 ... Preservation of fish and meat Figure 3: Filleting of fish 3.2 Butchering Only a brief description of how to butcher livestock is given here The storage life of consumer meat and meat products depends...

Ngày tải lên: 02/07/2014, 06:20

... Preservation of fish and meat Place the lid on top of the meat and push it down using the stones Let the meat stand for two weeks, during which time brine is formed from the salt and the moisture ... Preservation of fish and meat Wet salting fish: pickle curing Wet salting is a good way to preserve fatty fish such as herring, sardines, anchovies and mackerel With this method the fish is better ... 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...

Ngày tải lên: 02/07/2014, 06:20

... press meat and (mainly whole) fish Put the fish on a clean, level surface and, using sheets of e.g wood with weights on them, press the fish or meat as flat as possible Subsequently the fish and meat ... not give The smell and 42 Preservation of fish and meat taste of dried meat is different to that of fresh meat Light oxidation of the meat fats gives a typical dried meat taste Meat which has any ... soon as possible to let them dry further 5.5 Dried fish and meat: storage and use Fish How long fish must dry depends on the type of fish, its size and the weather The final moisture content must...

Ngày tải lên: 02/07/2014, 06:20

... you determine when the fish or meat has been properly smoked and dried The total smoking time also depends on the oven used and the kind of fish or meat Smoke-dried fish or meat can be stored in ... in different ways: ? clay and mud shaped by hand ? packed mud faced with cement ? clay mud blocks and mortar ? cement blocks with mortar 50 Preservation of fish and meat The use of cement is ... the meat Leave enough room to let the smoke permeate the house Instead of shelves, the walls can have supports to rest removable beams on The meat and fish can be from these beams The walls and...

Ngày tải lên: 02/07/2014, 06:20

... 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 large ... supplement to fish sauces and fish pastes, entire fish are also fermented in South-East Asia Colombo cure The intestines and gills are removed from mackerel or non-fatty sardines after which the fish ... Fermented fish products are eaten mainly in South-East Asia Protein consumption is relatively low in those countries and the most important sources of protein are fish and fish products Fermented fish...

Ngày tải lên: 02/07/2014, 06:20

... of fish and meat 8.6 Processing techniques A simple description of the process of canning fish or meat is given below: ? Prepare fish or meat (Chapter 3) ? Precook (or roast/smoke) meat and fish; ... fish and meat Fish For the canning of fish, it is also important that the fish to be canned is brought ashore as quickly as possible The mechanization of fishing boats, transporting on ice and ... less frequently for fish and meat as large pieces of fish or meat are difficult to get out and the product does not look as nice However, glass is a good option for small and acidic products...

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 ... 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 meat as ... 085954-124-X Fish handling; preservation and processing in the tropics: parts and 2, G144-145, 1981, Tropical Products Institute ISBN:0-85954125-8 and ISBN 0-85954-126-6 Ice in fisheries 1992, FAO Fisheries...

Ngày tải lên: 02/07/2014, 06:20

Ngày tải lên: 27/08/2016, 08:37

... 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...

Ngày tải lên: 19/02/2014, 07:20

... 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 ... INTERIOR FISH AND WILDLIFE SERVICE Fish and Wildlife Leaflet 13 Washington, D.C • 1992 APPENDIX 3: Herbicides and Application Uses on Moist-Soil Units in the Southeast Some herbicides and application ... 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...

Ngày tải lên: 21/02/2014, 12:20

... inputs and lack of information on dairy and beef production and marketing and also the dairy and beef market are localized Therefore, improvements of dairy and meat productions in Fogera might have ... the current supply of and the demand for milk in Ethiopia Dairy products are traditional consumption items with strong demand, and the temperate climate of the Ethiopian highlands allows the crossbreeding ... to meat production in Ethiopia is estimated at over 3.2 million tones, representing over 72% of the total meat production Cattle meat accounts for over 70% of the total red meat production and...

Ngày tải lên: 08/03/2014, 23:20

Ngày tải lên: 17/03/2014, 12:20

Ngày tải lên: 17/03/2014, 14:20

Ngày tải lên: 01/04/2014, 13:20

... PEOPLE, FISH, AND AMPHIBIANS FISH AND AMPHIBIANS 87 Lures, Flies, and Bait They SUCCESS DEPENDS ON BOTH THE LOOK AND THE SOUND OF THE LURE o spot, watch, cast the bait, and catch the fish Humans and ... Large-Scale Catch Commercial Fishing he international demand for fish and shellfish has encouraged the use of highly efficient fishing vessels and techniques The use of these vessels and techniques, however, ... body 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...

Ngày tải lên: 26/06/2014, 23:20

Ngày tải lên: 28/07/2014, 21:21

... duplications remain elusive and will require additional data from cartilaginous fishes, agnathans and non-vertebrate chordates Adapted from [10] and revised and expanded using fish data from [7,8] lineage ... three genes (Vtg1, called vtgC in fish, Vtg2, called vtgAb in fish, and Vtg3, called vtgAa in fish) was already present in the last common ancestor of fish and tetrapods about 450 million years ... rise to Vtg1 and Vtg2/3 The latter gene was then duplicated in tandem, generating Vtg2 and Vtg3 (Figure 1a) In the fish lineage, two vitellogenin gene clusters were present after the fish- specific...

Ngày tải lên: 06/08/2014, 18:21

... both kidney and gonad, and the development of the kidney and the reproductive tract shows a remarkable development of functional embryonic nephritic tissue and an array of used, reused, and discarded ... malleable and transient It is perhaps worthwhile to step back and think about the unit of selection For an animal to reproduce and pass on its genome, it needs to develop and use organs and organ ... reproductive and excretory functions in animals are conserved Although we not have a rigorous understanding of the role of selection and drift in the evolution of gene expression, form and function...

Ngày tải lên: 06/08/2014, 19:20