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Fish Project

This document discusses fish preservation techniques and the use of lemongrass extract. It outlines the background, statement of problems, research questions, and general objectives of studying fish preservation in industry. The justification provided is that preservation techniques are needed to inhibit bacteria growth, lengthen shelf life, and prevent spoilage. Canning produces a long-shelf life product by subjecting fish to high heat, resulting in a fully cooked product.

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192 views2 pages

Fish Project

This document discusses fish preservation techniques and the use of lemongrass extract. It outlines the background, statement of problems, research questions, and general objectives of studying fish preservation in industry. The justification provided is that preservation techniques are needed to inhibit bacteria growth, lengthen shelf life, and prevent spoilage. Canning produces a long-shelf life product by subjecting fish to high heat, resulting in a fully cooked product.

Uploaded by

bush international videos
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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CHAPTER ONE

INTRODUCTION.

1.1 Background of the study.


Fish is highly perishable food which needs proper handling and preservation to r5etain its
desirable quality and nutritional value. To prevent spoilage of fish , some form of
porservation is necessary. Preservation means keeping the fish, After it has landed, in a
condition wholesome and fit for human consumption for a short period to few days or for
longer periods of over few months. Preliminary processing of fresh water fish usually
consists of the following steps or unit processes: erisceration, deheading, Scalling, cutting of
fins and bely flaps, slicing of whole fish into steaks, filleting ,skinning ,grinding of skinned
fillets and different combinations of the above.

1.2 Statement of the problem


the quality problems arise mainly due to poor quality of raw materials, ice and water,
microbiological contamination presence of heavy metals and storage. Generally, poor quality
fish is used for making cured products dirt and sand. Fish cured using this type of salt,
without proper care for the hygienic conditions, are natuarally of low quality water is not
available in such curing yards.

1.3 Research questions


i. How will you keep the quality of fish preservation in an industry.
ii. What is the importance of fish production in food processing.
iii. What are the benefits of lemon grass extract in fish preservation in an industry.

1.4 Objectives
1.4.1 General objectives
To asses the effects of lemon grass extract in fish preservation in an industry.

1.5 Justification of the study

Preservation techniques are needed to prevent fish spoilage and lengthen shelf life. They are
designed to inhibit the activity of spoilage bacteria and the metablic changes that result in the
loss of fish quality. One of the major advantages of canned fish is the relatively long shelf life
when stored at ambient temperatures. At the same time, canned fish is notably different frozen
fish. Canning requires subjecting fish to high temperatures to produce commercial sterility. This
resulting product is fully cooked.

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