1. Low-temperature processing is an effective method to inhibit the growth of spoilage microorganisms and prevent tissue autolysis. It is generally divided into two main techniques: refrigeration and freezing. Refrigeration involves lowering the temperature of aquatic products to around 0°C, making it suitable for short-term or temporary storage. Freezing, on the other hand, reduces the temperature below -18°C, causing the product to solidify and allowing for long-term preservation.
2. Pickling is another common preservation technique that works by reducing moisture content, thereby inhibiting bacterial growth and enzyme activity. There are three main methods: dry pickling, wet pickling, and mixed pickling. In practice, the mixed method is most widely used. The process involves rubbing salt into the fish, placing it in a container, then filling it with saturated saltwater, sealing the container, and storing it in a controlled environment. The amount of salt used depends on the desired length of preservation.
3. Smoking and grilling involve using heat and smoke to sterilize the aquatic products, reducing the risk of spoilage and giving them a distinctive smoky flavor. This method often combines smoking with cooking, which helps maintain a stable color and unique aroma. However, it has some drawbacks, such as potential hygiene issues and the risk of mold formation if not properly managed.
4. Drying is a traditional method that removes moisture from aquatic products, preventing microbial growth. It can be done through natural drying (such as sun-drying or air-drying) or artificial drying (like baking, freeze-drying, or dehydration). Natural drying is simple, cost-effective, and suitable for large-scale processing, but it may result in lower quality and greater susceptibility to contamination. Artificial drying, while more complex and expensive, produces higher-quality products with better preservation and safety.
5. Heat treatment, including steaming, boiling, roasting, or baking, is an essential method for killing microorganisms and deactivating enzymes, thus extending the shelf life of aquatic products. After cooking, the products are usually sealed to further protect them. There are two types of sealing: direct sealing, where the product is placed in a container and sterilized at high temperatures, and indirect sealing, where containers are filled with carbon dioxide or inert gases to replace air, especially for dried products and surimi-based items.
6. Physical preservation methods use technologies like ultraviolet light or ionizing radiation to kill bacteria and extend shelf life. These techniques must be applied carefully, particularly when using atomic energy-based radiation, to ensure safety and effectiveness.
7. Chemical preservation involves the use of preservatives to enhance the stability and resistance of aquatic products to spoilage. While effective, this method is typically reserved for specific situations due to regulatory and health considerations.
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