Srinivasa Gopal, T K (2008) Influence of temperature on the preservation of fish -Winter School on Impact of Climate Change on Indian Marine Fisheries held at CMFRI, Cochin 18.1.2008 to 7.2.2008. [Teaching Resource]
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Abstract
Live fish muscle is relaxed and elastic. Immediately after death rigor mortis sets in, then the whole body becomes inflexible and rigid. The onset of rigor depends upon the temperature, particularly on the difference of temperatures between that of water and storage. If the difference is great, shorter is the time from death to rigor. Fish being the most perishable of human foods, they start spoiling the moment they are taken out of water and die. Temperature being a very important factor accelerating the process of spoilage, in a tropical country like India the ambient temperatures are very conductive for causing quick spoilage in fish. The spoilage reactions commencing on the death of the fish proceed at a very rapid pace. The rate of spoilage of fish at 2.5°C is twice as fast as that at –1.1°C. At 5.5°C, it is twice and at 11°C it is four times as fast as that at 0°C. The spoilage cannot be stopped completely. The best that can be done is to slow it down by means of some refrigeration technique, the simplest of which is addition of ice.
| Item Type: | Teaching Resource |
|---|---|
| Uncontrolled Keywords: | temperature; preservation of fish; Winter School; Climate Change |
| Subjects: | Marine Environment > Climate change Fishery Technology > Processing Technology |
| Divisions: | Contributors |
| Depositing User: | Users 171 not found. |
| Date Deposited: | 18 Oct 2010 09:23 |
| Last Modified: | 09 Sep 2015 15:32 |
| URI: | http://eprints.cmfri.org.in/id/eprint/5348 |
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