Food
Abzmdzmœ
43
or so by preventing bacterial spoilage. Unfortunately they cannot
halt other natural changes within the dead sh.
«
,
Spoiled sh which is,discoloured
perhaps rancidis
detected at the port but how can the remainder of the catch be tested
for freshness? In common with other sections of the food industry,
the nal decision frequently depends on the human sensés of sight,
taste and smell. Teams of professional tasters visit the ports and
sample the sh. (Anyone doubting the _e'ectiveness of such
-
jective testing would do well to recalI the: skills of the trained and
experienced wine merchant who can trace .aWine’s origin downto
the hillside on which the grape was grown.) Thesh tasting panels
have also been known to check the effectiveness of fish Sampling
instruments. Most of these instruments detect chemical
which occur in the sh either immediately after death (eg. the
production
'
of hypoxanthine)‘ or after bacterial attack
the
production of trimethylamine). However, the simplest tests iso far
developed, such as the German Intelectron Fish Tester, measure”
physical changes in the sh esh. As yetno truly
foolproof technique exists for testing sh, and sensory evaluation
remains the nal judge of quality.
{ j‘
‘
Â
The bacteria causing spoilage need moistüre to ”grow and multiply,
and drying is often sufcient to prevent deterioration.
anything from 66 to 84 per cent water. In the United Kingdom, the
rstreal attempt to inVestigate sh drying-probably. occurred during
the Second World War in the searchf0r anf easily
of sh which c‘0uld be imported into*the country afterl being prio—
cessed elsewhere. These early attempts were not entirely successful;
they.produced ingredients which were suitable ,for
,
would have had little sale in peace—time. ÎMore
at the
Laboratory ,in Aberdeen havC=
la System ‘:“0f
sh by passing .it through Ηa_é
'
becomes progressively‘ hotter. The secret of:thè
ensure
'
that the temperature ddes not rise sorapidly thatthesh codkS ihits
-oWn
The rst
accelerated
mechanical drying started ”atAberdeenin 1966. TheTorry.Labota—tory:has also been responsible for ;imprdvingÿ on
methods of preserving
"
v…:t
‘
:“;c'si
some apartsïof_the World, particularly the ÎFar Ea's‘t,the
changes which
a
aCti0n have'been,aharnessed {to :prodùCe ferrhented products.»
Abzmdzmœ
43
or so by preventing bacterial spoilage. Unfortunately they cannot
halt other natural changes within the dead sh.
«
,
Spoiled sh which is,discoloured
perhaps rancidis
detected at the port but how can the remainder of the catch be tested
for freshness? In common with other sections of the food industry,
the nal decision frequently depends on the human sensés of sight,
taste and smell. Teams of professional tasters visit the ports and
sample the sh. (Anyone doubting the _e'ectiveness of such
-
jective testing would do well to recalI the: skills of the trained and
experienced wine merchant who can trace .aWine’s origin downto
the hillside on which the grape was grown.) Thesh tasting panels
have also been known to check the effectiveness of fish Sampling
instruments. Most of these instruments detect chemical
which occur in the sh either immediately after death (eg. the
production
'
of hypoxanthine)‘ or after bacterial attack
the
production of trimethylamine). However, the simplest tests iso far
developed, such as the German Intelectron Fish Tester, measure”
physical changes in the sh esh. As yetno truly
foolproof technique exists for testing sh, and sensory evaluation
remains the nal judge of quality.
{ j‘
‘
Â
The bacteria causing spoilage need moistüre to ”grow and multiply,
and drying is often sufcient to prevent deterioration.
anything from 66 to 84 per cent water. In the United Kingdom, the
rstreal attempt to inVestigate sh drying-probably. occurred during
the Second World War in the searchf0r anf easily
of sh which c‘0uld be imported into*the country afterl being prio—
cessed elsewhere. These early attempts were not entirely successful;
they.produced ingredients which were suitable ,for
,
would have had little sale in peace—time. ÎMore
at the
Laboratory ,in Aberdeen havC=
la System ‘:“0f
sh by passing .it through Ηa_é
'
becomes progressively‘ hotter. The secret of:thè
ensure
'
that the temperature ddes not rise sorapidly thatthesh codkS ihits
-oWn
The rst
accelerated
mechanical drying started ”atAberdeenin 1966. TheTorry.Labota—tory:has also been responsible for ;imprdvingÿ on
methods of preserving
"
v…:t
‘
:“;c'si
some apartsïof_the World, particularly the ÎFar Ea's‘t,the
changes which
a
aCti0n have'been,aharnessed {to :prodùCe ferrhented products.»