1. Low-temperature processing is an effective method to inhibit the growth of spoilage microorganisms and slow down 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 long-term preservation.
2. Pickling is a traditional preservation technique that reduces water content and inhibits bacterial growth and enzyme activity. There are three main methods: dry pickling, wet pickling, and mixed pickling. In practice, the mixed method is most commonly used. The process involves rubbing salt onto the fish, placing it in a container, then filling it with saturated saltwater. The container is sealed and stored, with the amount of salt adjusted based on the desired pickling duration.
3. Smoking and grilling is a method that uses heat and smoke to kill bacteria and reduce spoilage while giving the product a distinctive smoky flavor. This method often combines smoking with cooking, resulting in a stable color and unique aroma. However, it can lead to hygiene issues and make it difficult to prevent mold growth if not properly controlled.
4. Drying is a method that removes moisture from aquatic products, which helps prevent microbial growth. There are two types: natural drying (such as sun-drying or air-drying) and artificial drying (like baking, freeze-drying, or dehydrating). Natural drying is simple, cost-effective, and efficient for large quantities, but it may result in lower quality and higher risk of contamination. Artificial drying, although more expensive and technically demanding, produces better quality and safer products.
5. Thermal processing involves using heat through steaming, boiling, roasting, or baking to kill microorganisms and deactivate enzymes, thereby extending shelf life. After cooking, aquatic products are usually sealed to further preserve them. There are two sealing methods: direct sealing, where the product is placed in a container and sterilized with high heat; and indirect sealing, where the container is filled with carbon dioxide or another inert gas to replace the air, commonly used for dried seafood and surimi products.
6. Physical preservation methods, such as ultraviolet light or ionizing radiation, are used to eliminate bacteria and extend the shelf life of aquatic products. These methods must be applied according to strict regulations, especially when using atomic energy-based radiation.
7. Chemical preservation involves the use of preservatives to enhance the stability and resistance of aquatic products to spoilage. This method is typically used under specific conditions and requires careful handling to ensure food safety.
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