Improper handling and

processing of seafoods
The natural incidence of aquatic
biotoxins and natural pathogenic
flora of the aquatic environment
use of ice or mechanical refrigeration
to 0°C
temporary method of preservation
but it is the cheapest and simplest
way of preventing deterioration or
spoilage
the sophisticated way of
keeping the fish fresh
Refrigeration temperature
is from 0°C to 5°C
ideal method for storage for
longer periods with a temperature
of 18 0°C or 0°F
freezing in air with
natural air circulation
flow with electric fans
Temperature: -15°C to -
29°C
Freezing time: 3 to 72
hours
Cooling the fish from a
temperature of 0°C to -
5°C in less than 2 hours
COOLING FISH IN 2 HOURS OR LESS IS
DONE AS FOLLOWS:
Direct immersion in a
refrigerator as is done when
fish is immersed in a brine
solution.
COOLING FISH IN 2 HOURS OR LESS IS
DONE AS FOLLOWS:
Indirect contact with a refrigerant
where fish or fish package is
placed between two freezer plates
in which refrigerant flows at -
17.8°C to -45°C
COOLING FISH IN 2 HOURS OR LESS IS
DONE AS FOLLOWS:
Air blast freezing, where frigid air
at -17.8°C to -45°C is blown across
the materials being frozen. This is
in contrast to slow or sharp
freezing.
 DISADVANTAGES OVER SLOW
FREEZING
a. There is less destruction of the fish
flesh.
b. The fish body solidifies fast.
c. Enzymatic action in fish.
d. Bacteria do not have time to
multiply.
Uses sodium chloride as
preservation medium
Undergo the process of osmosis
 John Frazier explains further the
preservative action of salt:
Salt ionizes and yield chlorine which is
harmful to the microorganisms.
It reduces the solubility of oxygen in
the solution and deprives aerobic
organisms of this needed oxygen.
 SATURATION OF FISH CAN BE
DONE BY THESE METHODS:
KENCH SALTING BRINE SALTING
OR DRY SALTING
 DRYING AND DEHYDRATION
Drying is the removal of water from the fish
either by sun (sun drying) or wind (wind
drying).
Dehydration is also the removal of water from
the fish through the use of artificially heated air
as in the use of oven or machines called
mechanical driers.
 DRYING AND DEHYDRATION
Factors that affect the rate of drying and
dehydration are temperature, humidity, and
movement.
Dehydration is drying using artificially heated
air, which is done in a mechanical drier.
A method that involves
four interrelated
processes namely:
salting, drying, heat
treatment, and smoking.
A
Fish is treated with vinegar,
condiment, and spices to improve its
flavor and lengthen its shelf life
The hydrolization of proteins in
the tissues of fish. This process is
facilitated by the presence of salt
which helps in the microbial and
enzymatic action in the fish.