postharvest handling and preservation of fresh fish and seafood
Báo cáo nghiên cứu khoa học: "NGHIÊN CỨU KÉO DÀI THỜI GIAN BẢO QUẢN THỊT HEO NẠC TƯƠI (PRESERVATION OF FRESH PORK)" docx
... 2008 STUDY ON METHOD OF IMPROVEMENT OF SHELF-LIFE OF FRESH PORK Nguyen Thi Hien, Nguyen Thi Thu Ha University of Technology, VNU-HCM ABSTRACT: This research focused the effects of packaging methods ... Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork, Meat Science, vol 71, 2005, p 696 – 705 [3] John N Sofos, Improving the safety of fresh meat, ... THAM KHẢO [1] Al-Sheddy, I., Al-Dagal, M M., and Bazaraa, W A, Microbial and sensory quality of fresh camel meat treated with organic acid salts and/ or Bifidobacteria., J Food Sci 64: 336–339,...
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Báo cáo nghiên cứu nông nghiệp " Postharvest Education in Vietnam: Improving Safety and Quality Standards of Fresh Horticultural Products for Domestic and Export Markets " potx
... rural campuses to postharvest education through distance learning modules offered from Hanoi Ag and CTU Long term, increased output of research on postharvest handling of fresh fruit and vegetables ... others and help develop curricula Performance Indicators Performanc e Rating Long term, increased output of research on postharvest handling of fresh fruit and vegetables grown in Vietnam and subsequent ... rapidly) and consequently, the postharvest losses of fresh produce are high The development of appropriate storage and transport system is crucial to the expansion of Vietnam’s export of fresh horticultural...
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Preservation of fish and meat - Part 1 pptx
... explained and the advantages and disadvantages of each method are described Preservation of fish and meat The following preservation methods are discussed: salting, drying and smoking of fish and meat, ... Hanging fish and meat up to dry 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 ... question of which method to choose given the local conditions The following topics are discussed: salting, drying and smoking of fish and meat; fermentation of fish; canning of fish and meat; and...
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Preservation of fish and meat - Part 2 pot
... These often have a very special odour and taste, such as smoked fish and many local fermented products 14 Preservation of fish and meat 2.8 Which method should be chosen? The choice of a preservation ... 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 ... 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
... 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 ... 20 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...
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Preservation of fish and meat - Part 4 docx
... top of the brine (a result of fermentation), replace the old brine with a fresh brine solution 30 Preservation of fish and meat Brining With this method, fish is soaked in a solution of water and ... Use one kg of salt for three kg of fish, which is equal to 30-35 kg of salt for 100 kg of fish ? A bucket or large pan in which to make brine ? Fish With small fish (
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Preservation of fish and meat - Part 5 pps
... 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 is different to that of ... 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 ... use Fish How long fish must dry depends on the type of fish, its size and the weather The final moisture content must be less than 25% to prevent microbial spoilage Weighing the fish before and...
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Preservation of fish and meat - Part 6 potx
... 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 more expensive, ... therefore often better to work in a smoke house rather than in the open air A few types of smoking ovens which can be made at a reasonable price are described below 48 Preservation of fish and meat ... help 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...
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Preservation of fish and meat - Part 7 pot
... 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 quantities of salt ... from the fish One kg of salt to 3.5-4 kg of fish gives a final product with 20 to 25% salt 58 Preservation of fish and meat content Patis is also a by-product of the preparation of the fish paste ... squeezing it out Sometimes a fish sauce can also be made during the preparation of fish paste Fermentation of fish sauce takes longer than that of fish paste because all of the flesh must be broken...
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Preservation of fish and meat - Part 8 potx
... lids ? (hand-operated) seaming machine for seaming tin cans 68 Preservation of fish and meat Figure 20: Pressure canners 8.5 Preparation Clean and tidy work pays off in lower levels of micro-organisms ... 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 ... removed Remove the head and tail, and the bones of large fish, then wash the fish thoroughly in cold water The fish can be tinned raw, but preferably fried or cooked Fish is often also salted, pickled,...
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Preservation of fish and meat - Part 9 pdf
... to 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 ... 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 ... beef 80 Preservation of fish and meat can be kept for year while pork has a shorter storage life This is due to oxidation of the fat in pork Examples of the storage life of different kinds of meat...
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Tài liệu Lab 3.1.1 Safe Handling and Use of a Multimeter docx
... for this? _ Step Put the tip of the red, positive lead on the positive side of a battery Put the tip of the black, negative, lead on the other end of a battery a Is any number showing ... taken to avoid electrical shock Step Insert the red and black leads into the proper jacks on the meter a The black probe should go in the COM jack and the red probe should go in the + (plus) jack ... Step Swith or turn to different measurements For example, voltage, and ohms a How many different switch positions does the multimeter have? b What are...
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Tài liệu Lab 3.1.1 Safe Handling and Use of a Multimeter doc
... for this? _ Step Put the tip of the red, positive lead on the positive side of a battery Put the tip of the black, negative, lead on the other end of a battery a Is any number showing ... taken to avoid electrical shock Step Insert the red and black leads into the proper jacks on the meter a The black probe should go in the COM jack and the red probe should go in the + (plus) jack ... Step Swith or turn to different measurements For example, voltage, and ohms a How many different switch positions does the multimeter have? b What are...
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Báo cáo nghiên cứu khoa học " Improving the safety and quality of Vietnamese vegetables through research and capacity building in quality assurance, postharvest management and high technology protected cropping systems - MS2" pdf
... production practices and supply chains The project is led by the Research Institute of Fruit and Vegetables with Hue University of Agriculture and Forestry and the Institute of Agricultural Sciences ... (Hanoi and Hochiminh) in Vietnam for training of approximately 100 Extension and Plant Protection horticulturists and approximately 50 vegetable traders and key growers of 34 provinces and cities ... at IAS and RIFAV The objective of these two trials is to investigate the effect of growing media on crop development, yield and quality of greenhouse grown tomato and cucumber • Planning and resource...
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Báo cáo nghiên cứu khoa học " Improving the safety and quality of Vietnamese vegetables through research and capacity building in quality assurance, postharvest management and high technology protected cropping systems - MS3 " pot
... (ManilLa and 386) and cucumbers were sown in November 2005 on different media: • Media – Cocopeat and sand and cow manure • Media – Cocopeat • Media – Coffee bean husk and cow manure • Media – Peat and ... Institute of Fruit and Vegetables with Hue University of Agriculture and Forestry and the Institute of Agricultural Sciences for South Vietnam as the Vietnamese project partners NSW Department of Primary ... horticulturists and 50 vegetable traders and growers Workshop participants came from 35 provinces throughout North and South Vietnam One of the highlights of the workshops was the discussion forums and it...
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Báo cáo nghiên cứu khoa học " Improving the safety and quality of Vietnamese vegetables through research and capacity building in quality assurance, postharvest management and high technology protected cropping systems - MS6 " pptx
... production practices and supply chains The project is led by the Research Institute of Fruit and Vegetables with Hue University of Agriculture and Forestry and the Institute of Agricultural Sciences ... tomato and cucumber The continuation of research at Gosford Horticultural Institute examining the chemical and physical properties of Vietnamese cocopeat and determining the water usage of different ... copy of the travel report can also be obtained from Dr Newman or Assoc Prof Dr Thi Training focused on both field and greenhouse vegetable production, postharvest and supply chain management and...
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Báo cáo nghiên cứu nông nghiệp " Improving the safety and quality of Vietnamese vegetables through research and capacity building in quality assurance, postharvest management and high technology protected cropping systems " ppt
... Vietnamese and English Inclusion of several institutes in the project, supported by MARD and the training of officers from 64 provinces/cities in Vietnam, and the inclusion of growers and traders ... Hanoi and Haiphong and farmer groups in Hue and Can Tho Four workshops attracting a total of 275 participants (research and extension personnel, provincial agricultural officers, farmers and other ... focus of this project and has been detailed in earlier sections of this report and more specifically in Milestones and 13 5.4 Publicity A number of articles have been produced during the life of...
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Preservation of fruit and vegetables - Part 1 pot
... hunters and gatherers, but also farmers We live from hunting and fishing, agriculture and animal husbandry Most of our food consists of agricultural products, which are usually seasonal and spoil ... with salt and/ or vinegar 44 Preservation of fruit and vegetables 6.1 6.2 6.3 Preserving with salt Requirements for salting Preserving in vinegar Jam and juice making, syrups, jellies and candied ... slows down the process of microbial spoilage The degree of acidity is measured as a pH level A neutral product like milk has a pH of 7; meat has a pH of 10 Preservation of fruit and vegetables about...
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Preservation of fruit and vegetables - Part 2 pot
... Blanching 18 Preservation of fruit and vegetables Preserving by heating 4.1 Introduction One of the most common and effective ways to preserve fruits and vegetables is to prepare them and place ... cools down and the pressure inside of it has gone down before opening the lid Remove the jars and tighten the 28 Preservation of fruit and vegetables lids immediately The disadvantage of glass ... Important: If a sugar solution of 40% has to be used, this is not 400 grams of sugar with 1000 ml (1 l) water, but 400 grams of sugar in 600 ml water 24 Preservation of fruit and vegetables Pasteurization...
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