Fish products and Byproducts Technology

Unit 1 - Traditional methods of fish preservation

2.2.3. Marinating
Marinating refers to a process of dipping the fish in to marinate before cooking to get a desirable flavour and texture. Marinate is a liquid, mixture of salt and acetic acid.
How preservation is achieved by Marinating?
Salt added in the marinating process retard the bacterial activity. Due to the addition of acid the marinades are at the pH of 4.5, at a pH of 4.5 or below, that is moderately acid, all food poisoning bacteria, and most spoilage bacteria, are prevented from growing.

What are all the Advantages?

• Products having a characteristic flavour
• Flesh of the fish firmer in texture
• Extended but limited shelf life