FISH

PRESERVATION
CHAPTER 9
Prepared by: Ma’am Jeno
 TERMINOLOGIES
AND FORMS OF FISH
LESSON 1
Fish Preservation
⦿ Fish Preservation - is any operation that can prevent
or inhibit the natural process of breakdown or
decomposition taking place in the fish. It is known as
fish processing.
Terminologies in Fish
Preservation
Terminologies in Fish Preservation
1. Autolysis - softening of tissue due to digestive action of enzyme.

2. Brine - mixture of salt and water.

3. Can sealer - a machine used to close the open end of tin can.

4. Canning- method of preparing food in a hermetically sealed container

by the application of heat.

5. Dehydration - removal of moisture under controlled conditions.

Terminologies in Fish Preservation
6. Drying- method of preservation by lowering the moisture content
through the application of natural or artificial heat.

7. Eviscerate - removal of internal organs of fish.

8. Exhausting - elimination of air inside the can.

9. Gibbing - process of removing internal organs by cutting a triangular

cut at the throat of the fish.

10. Icing – the application of ice to lower the temperature of the fish.
Terminologies in Fish Preservation

11. pH- refers to hydrogen-ion concentration.

12. Pickling- the process of curing of fish in vinegar and spices.

13. Pressure Cooker- a closed metal fitted by a pressure gauge, control valve and
pet cock.

14. Pressure Gauge - a device used to measure and maintain pressure during
processing.

15. Refrigeration - method of preservation by lowering the temperature to point

wherein bacterial growth is inhibited.
Terminologies in Fish Preservation
16. Rigor Mortis- stiffening of the muscles or tissues of the fish several
hours after death.

17. Salting - method of preserving fish with salt as its main preservative.

18. Smoking - process of preserving fish with the application of smoke

and other interrelated processes such as salting, drying, and heating
treatments.

19. Vacuum - empty space without air.

20. Viscera - internal organ, entrails of fish.

Market Forms and Cuts
of Fish
Market Forms and Cuts of Fish
⦿ 1. Whole or round fish - is the structure of fish that is
all parts are nevertheless intact.
Market Forms and Cuts of Fish
⦿ 2. Drawn fish - is the form of fish whose inside organs
are eradicated with the resource of making a slit
alongside the belly wall and the entrails pulled out.
Market Forms and Cuts of Fish
⦿ 3. Dressed Fish - is the form of fish whose scales,
inner organs, fins, head and tail are removed.
Market Forms and Cuts of Fish
⦿ 4. Steaks are cross sections of a cleaned fish which are
around 1-2 cm thick.
Market Forms and Cuts of Fish
⦿ 5. Splitted is the form of fish that is precluded open
alongside the dorsal side from head to tail.
Market Forms and Cuts of Fish
⦿ 6. Live fish - is the form of fish that is furnished alive.
Market Forms and Cuts of Fish
⦿ 7. Fillets are the fleshy
facets of the fish which are
separated from the backbone
and the ribs.

a. Butterfly Fillet - is the

fillets that are joined mutually
on the ventral sides through
performance of the underside
skin.
b. Single Fillet - is the
fillet form whose side of a fish
cut away from the backbone.
Market Forms and Cuts of Fish
8. Sticks - are the cuts kinds fillets or steaks. They are
typically from fish that has been minced and shaped,
breaded and frozen.
Common Body Forms of
Fish
Common Body Forms of Fish
1. Fusiform is the torpedo like physique shape. Ex:
galunggong.
Common Body Forms of Fish
2. Compressiform is the flat and compress laterally. Ex:
Slipmouth.
Common Body Forms of Fish
3. Depressiform is the depressed dorsal vertically. Ex:
Stringray.
Common Body Forms of Fish
4. Taeniform is the ribbon like body shape. (Ex: hairtail)
Common Body Forms of Fish
5. Anguilliform is the serpentine like physique shape.
Ex: Eel )
Common Body Forms of Fish
6. Globiform is the round and globular like physique
shape. Ex Puffer fish
ACTIVITY
TIME TO THINK!
 TEST YOUR FISH PRESERVATION VOCABULARY
I. Identification. Identify the following given statements.

1. It is the stiffening of the muscles or tissues of the fish several hours after death.
2. It is the removal of internal organs of fish.
3. It is the mixture of salt and water.
4. It is the process of curing of fish in vinegar and spices.
5. It is a method of preservation by lowering the moisture content through the application of natural or artificial heat.
6. It is a market forms and cuts of fish whose internal organs are removed by making a slit along the belly wall and the
entrails pulled out.
7. It is a market forms and cuts of fish that is cut open along the dorsal side from head to tail.
8. It is a market forms and cuts from fillets or steaks. They are usually from fish that has been minced and shaped, breaded
and frozen.
9. It is a kind of fillets that are joined together on the ventral sides by the underside skin.
10. It is a market form and cuts of fish that are cross sections of a cleaned fish which are around 1-2 cm thick.
11. It is a body form of fish that are torpedo-shaped like.
12. It is a body form of fish that are flat and compressed laterally.
13. It is a body form of fish that are serpentine-shaped like.
14. It is a body form of fish that are ribbon-shaped like.
15. It is a body form of fish that are short, round and globular body.
FISH PRESERVATION PRINCIPLES
AND AGENTS OF SPOILAGE
LESSON 2
Principles of Fish Preservation
1. Prevent or delay microbial decomposition of fish.
2. Prevent or delay self-decomposition.
3. Prevent other causes of spoilage of fish like physical
damage.
Changes in Fish After Death
1. Changes in Appearance are the color starts to fade until it becomes
dull as spoilage progresses.

2. Rigor mortis is characterized by the stiffening of the muscle tissue.

This state lasts only for a few minutes in some fish to several hours in
others.
The fish in this state is considered fresh.

3. Autolysis is the breakdown of tissues caused by enzymes. Since it

softens the tissue, it proves the activity of microorganisms.

4. Putrefaction is the state when the components of the flesh are

assimilable forms. It is accompanied by a foul odor, which is the result of
the breakdown of protein. The fish at this stage is spoiled and
undesirable.
Characteristics of Fresh and Stale Fish
Fresh Fish Stale Fish
Eyes Bright, bulging pupils velvet, black Dull, wrinkled, sunken pupils, dull
corneas transparent black corneas opaque

Gills Bright red, covered with clear slime, Dull brown or gray,
fresh odor under gill cover slime cloudy, odor under gill cover
sour and offensive

Flesh Firm, stiff body; impression made by Soft and flabby; impression made by
fingers do not remain fingers remain

Belly walls Intact Often ruptured, viscera protruding

Characteristics of Fresh and Stale Fish
Fresh Fish Stale Fish
Muscle Tissue White Pinkish, especially around backbone

Vent Pink, not protruding Pale brown protruding

Odor Fresh, fishy odor Stale, sour or putrid

Color Bright Faded and dull

FRESH FISH
STALE FISH
AGENTS OF SPOILAGE
AGENTS OF SPOILAGE
1. Microorganisms

Three Main Groups of Microorganism

AGENTS OF SPOILAGE
a. Bacteria - responsible in the breakdown of plant and
animal material and the possible the return of simple
inorganic compounds to the soil. The result of this
breakdown is spoilage, fermentation and decay. Since
fish is an organic matter, it spoils easily. As soon as it
dies, bacteria act on it.
AGENTS OF SPOILAGE
b. Molds - fuzzy or cottony organisms that grow on the
surface of the food. They are responsible for the white,
orange, black, green or blue green colonies on the
surface of the food.
AGENTS OF SPOILAGE
c. Yeasts - whitish to yellowish colonies on the surface of
the food. They appear as a film on the surface of the
liquid or as sediments at the bottom.
AGENTS OF SPOILAGE
2. Enzymes - proteins that act as biochemical catalysts in
living organisms. They are normally present along the
digestive tract and help in the breakdown of food into
assimilable forms.
Classification of Bacteria According to Shape

1. Coccus Round

2. Bacillus Rod-shaped

3. Spirillus Spiral

4. Staphylococcus Grapelike

5. Streptococcus Chainlike
Classification of Bacteria According to Their
Temperature Requirement

1. Thermophilic thrive at high temperature (heat

loving)

2. Psychrophilic thrive best at low temperature

(cold-loving organisms)

3. Mesophilic those that thrive between low and

high temperatures
Classification of Bacteria According to Their
Oxygen Requirement

1. Aerobic requires free oxygen in order to live

2. Anaerobic lives in the absence of free oxygen

3. Facultative grows with or without free oxygen

 Types of Enzymes

1. Lipolytic enzyme that acts on fats

2. Proteolytic enzyme that acts on proteins

3. Amylolitic enzyme that acts on carbohydrates

METHODS, TOOLS AND
EQUIPMENTS
LESSON 3
METHODS OF FISH
PRESERVATION
METHODS OF FISH PRESERVATION
1. Fish Curing - It includes all the methods of fish
preservation except refrigeration and canning. It is the
process of preservation by the use of preservatives and
other chemicals for the purpose of keeping fish and
other fishery products fresh for future use.
Types of Fish Curing
A. Salting is the application of salt to product. It is
considered the basis of all methods of fish preservation.
Types of Fish Curing
Salt is the colorless or white crystalline compound
known chemically as sodium chloride (NaCl) occurring
abundantly in nature, both in solid form and in solution.
Factors Affecting Salting
a.Composition of Salt
Pure Salt is the better quality salt. It is soft and flabby
and has yellowish white color.
Factors Affecting Salting
Impure Salt is firm and rusty in color.
Factors Affecting Salting
b. Temperature
Its condition makes the certain object require
enough quantity and quality of efforts to produce the
favorable state. High temperature makes salt dissolve
faster, permitting a rapid penetration of the product
with salt.
Factors Affecting Salting
c. Methods of Salting
⦿ Kench Salting
⦿ Dry Salting to Make Brine
⦿ Brine Salting
⦿ Fermenting
Factors Affecting Salting
d. Methods of Cleaning

⦿ Whole Fish
⦿ Splitted Fish
⦿ Gutted Fish
Factors Affecting Salting
e. Size of the Fish
It defines how required salt is needed and depends
on how the speed of salting occurs. The small sized of
fish is salted faster than larger size of fish.
.
Factors Affecting Salting
f. Storage of Fish .
Types of Fish Curing
B . Drying and Dehydration is the lowering of water
content of the product to a degree where bacteria cannot
grow and reproduce with the aid of heat.
Drying known as natural drying used.
Dehydration is of chemical devices to provide
artificial heat for drying.
Factors Affecting Drying
a. Humidity of air
b. Velocity of the wind
c. Intensity of the sunshine

Humidity – amount of moisture in air

Velocity – speed of air/wind
Factors Affecting Dehydration
a) Kind of drier used
b) Temperature range
c) Storage of finished product
d) Relative humidity
The finished products of drying and dehydration are
commonly called daing or tuyo.
Smoking is a method of preserving fish by the
application of smoke and other interrelated processes
such as salting, drying and heat treatment.
Smokehouse - an airtight container where smoke can be
introduced.
Types of Smoking
Hot Smoking or barbecuing - a slow type of broiling
that places the product in close proximity to the fire.
The food is cooked and smoked in temperature
ranging 150◦F to 190◦F.
Cold smoking - method of smoking in which the fish
are hung at some distance from a low smouldering
fire and cured at temperatures ranging from 90◦F to
110◦F.
Factors Affecting Smoking
Kind of Fish - fat fish are preferable to lean ones.
Scaly fish are usually used to obtain an attractive
appearance of the finished product.
Condition of raw materials
kind of smoke- producing materials.
a. Hard wood - good quality of smoke is produced
b. Soft wood - thin smoke is produced; thus, a low
grade of smoked product
Length of smoke curing.
 C. Pickling is the preservation of food
by the use of vinegar and other spices.
Pickling of fish as a method of
preservation is not commercially done
in the Philippines because the
preservative action of vinegar is short.

Pickling has some digestive action in

fish which renders it softer and pastier.
Pickled fish is usually used as
appetizer so preservation by this
method is recommended for use at
home.
 2. Canning or Bottling is the application of heat to food in
a hermetically sealed container at a temperature and for a
period of time sufficient to destroy microorganisms and to
render any bacterial cell for a definite period of time.
 Basic
Canning Equipment
Basic Canning Equipment
Can sealer is a machine or instrument that is used to close
the open ends of tin cans.
Basic Canning Equipment
Pressure cooker is a modern household device used for
processing food for a definite period of time and pressure.
Basic Canning Equipment
Tin cans and glass jars are containers locally available for
canning purposes only.
Basic Canning Equipment
Measuring spoons & cups are devices used to measure
liquids and solids ingredients.
Basic Canning Equipment
Colander is a receptacle for draining purposes.
Basic Canning Equipment
Basins are containers used for washing and for the
preparation of brine.
Basic Canning Equipment
Thermometer is a device used to check temperatures of
cooking, drying and cold storage.
Basic Canning Equipment
A clock is an instrument used to determine the length of
processing, salting, steaming or frying
Basic Canning Equipment
Knives are tools used in cleaning, cutting fish into accurate
size.
Basic Canning Equipment
Cutting board is a durable board used primarily as guide
so that exact sizes of fish will fit into the different
containers.
Thank You