Site pages
Current course
Participants
General
Topic 1
Topic 2
Topic 3
Topic 4
Topic 5
Topic 6
Topic 7
Topic 8
Topic 9
Topic 10
Topic 11
Topic 12
Topic 13
Topic 14
Topic 15
Topic 16
Topic 17
Topic 18
Topic 19
Topic 20
4.2. Preservation by smoking
Unit 4 - Fish preservation by smoking
4.2. Preservation by smokingHow smoking exerts preservative action?
Spoilage of fish can be reduced by reducing some of the important substances like water content, enzyme content and fat content.
The smoking process is effective in reducing the water by evaporation.
This occurs due to:
- The movement of the gases in the smoke over the surface of the fish
- Raising the temperature of the fish
In addition the smoking process results in the penetration of the chemicals into the fish and loss of water from the flesh. A layer is formed which reduces the effect of oxygen that enters the fish from the surrounding air. Therefore the rancidity of the fat is reduced. This layer is called “barrier layer”.
Last modified: Friday, 13 July 2012, 5:17 AM