Preservation of Fishes: Principles

and Methods

Introduction to Preservation of Fishes:

The flesh of fish is mainly composed of proteins, fats and water in
maximum percentage along with minerals and vitamins. Fish is
considered as a very good source of proteins, as it is easily digestible. It
is also rich source of iodine, phosphorous and vitamins B, A and D.
But even if it is very valuable source of food material, it is decomposed
quickly. In India, with its tropical and subtropical climate, the problem
of decomposition of fish is more acute, as heat and moisture promote
deterioration.

The place of consumption is generally at a distance from the landing

or catching places so it’s marketing must be either in preserved
conditions or earliest so that decomposition is avoided. During peak
periods, large quantities of fish are caught and preserved so as to be
available in lean periods. Soon after the death or catch of fish, the
preservation is done without loss of time.

Principles of Preservation of Fishes:

The principles on which preservation depends, involve those factor

which causes the spoilage of fishes. The spoilage is minimized if not
completely eliminated.

Therefore, following steps must be taken during the process

of preservation:
1. Cleaning:
It means to prevent spoilage of fish from contamination and
unhygienic conditions. Land fish carries a number of microbes,
particularly bacteria, both on surface of body as well as in the
intestines and body cavity. There are chances of contamination with
dirt, dirty water or dirty hands during handling.

Poor sanitary conditions and careless handling of fish, particularly in

tropical regions, greatly increase speed of spoilage. Bleeding of fish
due to injury during capture or when fish is gutted, leave blood stains
and smears leading to unhygienic conditions. Therefore cleaning of
fish greatly inhibits spoilage activity, so also keeps hygienic conditions
at all levels of handling of fish.

2. Refrigeration:
This means the temperature lowered so much that autolytic enzyme
activities and bacterial multiplication is slowed down. At 27° – 32°C
autolysis is quite rapid but at 6°C, the enzymatic activity is slowed
down and instead of ATP, only AMP is the break product. At 8°C
(frozen condition), it is the only IMP as end product. Lowering the
temperature not only limits the enzymatic activities also retards the
growth of bacteria. At -40°C, many strains of bacteria are destroyed
leading to ‘storage death’.

3. High Temperature:
Heat decomposes autolytic enzymes and thereby brings their activity
to a stop. A temperature in the range of 110°C – 121°C under a steam
pressure of 7kg per 6.45 square cm, kills all such bacteria which cause
fish spoilage. Even the spores of bacteria which are more resistant
than the bacteria themselves are destroyed. Thus, the application of
this principle is very effective in stopping all chances of spoilage and in
ensuring very long term preservation.

4. Dehydration:
Dehydration means removal of water which is useful in maintaining
the quality and period of fish. Moisture is very beneficial for the
growth and multiplication of bacteria. If the water contents are
removed, it makes bacteria very difficult to survive and even kills
them. Dehydration may be done by treating the fishes with alcohols or
suitable preservatives.
5. Salting:
Salt removes the moisture from the fish tissues by osmosis and further
it enters tissues and increases salt concentration to saturation point.
The presence of high salt concentration destroys autolytic enzymes
and halts bacterial activity. The bacteria slow down their
multiplication and are forced to spore-formation. Many microbes and
bacteria are destroyed as salt has a toxic effect upon them especially
the halophobic ones.

6. Fish Preservatives:
Many drugs and chemicals are used for preservation of fishes.

Some of the popular preservatives for industrial uses are as

below:
(i) Ascorbic (Vitamin C) prevents rancidity in fatty fish.

(ii) Chemical ice i.e., ice containing small concentrations of sodium

nitrite, may enhance keeping period of fish.

(iii) Aureomycin (Chlortetracycline) is an antibiotic obtained from the

fungus S. aureofasciens. It is very effective in preventing fish spoilage.
The good feature is that about 50% of this antibiotic it destroyed
during cooking.

(iv) Phenolic components of smoke viz., guaicol, cresol, pyrogallol,

catechol from certain woods have antiseptic properties and are thus
helpful in preventing fish spoilage. These are particularly bactericidal.

(v) Vinegar (acetic acid) is a powerful preservative.

(vi) Detergent like sodium ricinoleate in concentration of 0.2 – 0.5%

can destroy such bacteria.

There are some other Chemical preservation used for fish

preservation. Use of salicylic acid and boric acid for preservation of
Pacific Salmon has been of older time use. With some handicaps, other
chemical preservatives like sodium benzoate, carbon dioxide, sodium
hypo chlorite, sulphur dioxide, sodium bisulphate, hydrogen per
oxide, sodium chloride etc. are also used. Sodium Benzoate does a not
have any control on bacteria. Carbon dioxide damages the flesh of the
fish. Sodium hypochloride, hydrogen per oxide are very expensive.
Sodium nitrite and sodium chloride are harmful for industrial
appliances.

The effect of nitrite on fish spoiling Bacteria is highly pH dependent.

At postmortem pH 5.7 to 6.2, the nitrites inhibits effectively the
bacterial growth, but it is effective at pH 0.5 or above. Nitrites control
Clostridium botulinum, C. sporogenes, staphylocoeus aureus,
Eberthella typhosa and other fish spoiling micro-organisms. The
preservative action of sodium nitrite is greatly increased if used along
with sodium chloride in ice.

Besides above mentioned drugs and chemicals, the tetracycline is also

used as an antibiotic for preservation of fishes. Likewise rimocidin is
also used for antifungal effect.

7. Radiation Treatment:
When fishes are exposed to low concentration radiations (gamma
rays), Bacteria, other microbes (Pseudomonas sp) are completely
destroyed. This is something very recent and effective means of
preservation.

Essay # 3. Methods of Preservation of Fishes:

As fish a highly perishable commodity, different methods have been
employed. Before preservation, fishes are washed with clean water to
remove slime, blood stains, mud and sand. Larger fishes are gutted
and the body cavity is washed. Some of the important methods of
preservation are- the first method employed in preservation of fish is
cleanliness and sanitation. This is done in order to check the bacterial
infection.

The alimentary canal and other internal organs are removed and the
body cavity is washed. The washed and gutted fishes are kept in ice or
in refrigerators at low temperature.
i. Chilling:
Freezing the fish flesh to 0°C, prevents the putrefaction and extends
its life. For this purpose, large quantity of ice is used. The fishes are
kept in ice in large tanks or containers, having many layers of ice.
Constant supply of ice is maintained so as to keep the temperature to
0°C. Besides cooling some antibiotics like Aureomycin or Terramycin
are also mixed with ice in order to prevent bacterial actions.

ii. Freezing:
Indian frozen shrimps, flesh and shell flesh constitute 90% of the
earnings of fish export to other nations. Freezing method is an
important method of preserving food. The freezing process lowers the
temperature of fish to below – 1 °C resulting in the conversion of body
water of fish to ice effecting preservation for longer periods.

Freezing Methods:
There are different methods of freezing, the methods are chosen based
on the type of fish, fish size and availability of method also.

Freezing in cold air is accomplished by placing loose or packed food in

suitable freezing cabinets or rooms. Sometimes freezer coils are
layered below trays on which the fish food is kept. This will bring
about better results due no close contact of freezer pipes and fish.

Liquefied gases like Nitrogen (B.P.-195°C) Carbon dioxide (B.P. –

78°C) and air (B.P.-194°C) are used for freezing/for transportation of
frozen fish by air cargo, solid carbon dioxide is usually used.

Contact plate freezers are in large scale use in commercial storing of

fish. Vertical and horizontal freezer plates are in use.

Immersion freezing or brine freezing is a cheaper method. Fishes are

first cooled to – 1°C in chilled sea water. Salt is then added to produce
brine of greater specific gravity. This is again chilled to about – 14°C.
The fish that are frozen are removed. The disadvantage of this method
is that salt of the brine penetrates into the fish body.
Freezing and storage lead to certain physical and chemical changes in
the fish. The foremost is the formation of ice crystals. Slow freezing
results formation of large ice crystals causing the tissue of fish to
become porous or spongy. By rapid freezing these effects can be
reduced and therefore enhances the quality of frozen fish. Dehydration
and desiccation of fish results due to freezing and storage.

This increases the toughness of the fish muscle. Dis-colouration of

scales and fins is another secondary effect of freezing. The fat content
of the fish undergoes oxidation leading to rancidity and production of
odors. Glazing and packaging are common methods to prevent
rancidity. Addition of antioxidants like butylated hydroxy anisole and
butylated hydroxy toluene and gallates recommended.

When the water content of the tissues gets frozen, the interstitial fluid
concentration increases which will ooze out of the body. This fluid
contains dissolved protein, vitamins, and minerals and gives an
undesirable appearance to the frozen fish.

Protein denaturation is the important biochemical change in fishes

subsequent to freezing.

iii. Dehydration or Drying:

Moisture is an essential factor for the growth and propagation of
bacteria. By drying or dehydration (removal of water content) of fish,
microbial spoilage can be prevented to a good extent. Sundrying is a
traditional process of fish preservation. In India about 40% of fish
landing is preserved by sun drying or salt curing. Sun drying is a slow
process and the fishes lose their nutrient contents due to exposure to
sunlight. During drying processes it is susceptible to bacterial settling
and other pest attacks.

The theory behind dehydration is essentially that of sundrying. But the

process is carried out in modernized driers under controlled
conditions which increases the quality of preserved fish. Hot air driers
are a group of dehydration systems where the moisture content in the
fish is evaporated by blowing hot air.
Rotary driers are the second type of dehydrating systems mainly used
for preparation of fish meal. Vacuum drier is another variety of
dehydrating systems where the moisture is removed by application of
low temperature under vacuum. The evolved water vapour is trapped
in condenser and removed. Heat is applied by conduction or radiation.

Under each category of the above mentioned systems there are many
types of driers which can be adopted depending on the fishery
product.

iv. Salting:
Common salt acts as a preservative by preventing bacterial growth and
inactivating enzymes. This is one of the oldest methods of
preservation. The best method is to clean the fish by washing and then
gulting it and applying salt in sufficient quantity.

There are two methods use in salting the fishes, i.e.:

(a) Dry-salting.

(b) Wet-salting.

(a) Dry-Salting:
During this process, the fishes are rubbed with salt and then packed in
tubes or tanks. Dry salt is sprinkled in between layers, as the fishes are
arranged in the container. The ratio of salt to fish range between 1:3 to
1:8 depending on the weather conditions and types of fish. After
keeping the fishes in tubes or tanks for 10-20 hours, they are removed
and washed. Then they are dried in the sun for 2-3 days.

Large fish, such as pomprets, catfishes, Jew-fishes, are split along the
dorsal line and guts, gills are removed. In case of thinner fish such as
ribbon fish, small pomprets etc. only a small dorsal cut is made
whereas Mackerch are split in the abdomen. All cut fishes are usually
washed in sea-water and applied salt in sufficient quantity.
Insufficient salt will leave moisture in the fish due to incomplete
dehydration and cause spoilage.
Commercial salt is generally containing salts of Ca and Mg. These
reduce the preservation capacity of NaCl. The colour and the odour of
the fish is also effected. Therefore, highly pure salt with a high NaCl
content must be used.

(b) Wet-Salting:
It is also known as ‘Ratnagiri’ method of curing. Wet – salting is
mostly practiced in Konkan district. Large fish such as Black
pomprets, Seer, Indian Salmon etc. are generally treated. The fish are
split, gutted and cleaned before salting. Cleaned fishes are packed in
large vats containing a concentrated solution of salt and stirred daily
till properly pickled.

About 1 kg of salt is required for every 3 kg of fish. For larger fished,

half of the salt is rubbed into the cuts and then again on second day,
remaining salt is rubbed the stock is shuffled for many times. The
fishes are allowed to remain in this condition for 7-10 days. The salted
fishes are sold in wet condition and kept for 3 – 4 months only,
otherwise they will be totally decomposed.

v. Smoking:
Smoking is another important method of fish preservation. Three
percent of worlds food catch is preserved by smoking process. The
flesh of smoked fish is delicate, succulent, and delicious and can be
readily consumed without further processing. But smoked fish has a
poor storage life. Smoking is an intermediate step in the preparation
of canned smoked fish.

Smoking method is of four major types:

(1) Hot smoking

(2) Cold smoking

(3) Electrostatic smoking, and

(4) Combined smoking method.

Smoke is prepared by burning woods with less resinous matter. The
smoke contains gases (CO2, CO, and hydrocarbons) acid vapours and
phenols. Bacteria (non-spore type) are destroyed by the acid content
of the smoke. The phenol and phenol derivatives give the
characteristic colour, taste and odour for the smoked fish.
(1) Hot Smoking:
Hot smoking is carried out in kilns. Fresh, frozen or chilled fish of
good quality can be subjected to hot smoking. The frozen fish is
defrosted and washed. The fish meant for hot smoking is first
thoroughly washed, then salted; the excess salt rinsed and tied in
bundles. The bundles of fishes are arranged as layers in cages, fried,
cooked and then subjected to hot smoking inside kilns.

(2) Cold Smoking:

In cold smoking the fish is dressed and salt dried. Proper drying is
essential since the smoking is performed under controlled
temperature. The dried fish is stacked in bundles and subjected to
smoking at a maximum temperature of 40°C, for about 3 to 4 days.

(3) Electrostatic Smoking:

In electrostatic smoking, fish is first smoked and then cooked.
Smoking is done in big containers under high voltage electric field.
Smoking process will take place a£ a result of the electro-kinetic
properties of smoke, smoke is provided by generators. The time
consumed for smoking in this only one-tenth of the normal time.

(4) Combined Smoking:

Smoking here is performed by a combination of methods. Fishes are
first immersed in solutions of smoke fluids for a minute before being
smoked for 12-16 hours. This reduces smoking time and increases
production.

vi. Canning:
Canning is the second in importance among the modern methods of
preservation employed. In 1973, 2199 tons of canned food worth Rs.
5.24 crores was exported (mainly prawns). But by 1978 the demand
for canned shrimp declined to mere 102 tons worth Rs. 39 lakhs. This
is the due to the preference in world market for frozen food in place of
canned foods.

The principle of canning process is the destruction of micro-organisms

present in fish by heat application. The canned food is packed in
sealed containers thereby prevents further entry of microorganisms.

The preservation of fish by canning process has many

advantages over other methods like:
(1) Canned food can be stored at room temperature for years.

(2) Since it is packed in tin containers it is protection against any kind

of contamination and not accessible to pets and insects, and

(3) They are cooked food, therefore can be consumed instantly without
any further processing.

Process of Canning:
The fish for canning should be always fresh. The fish is immersed in
cold or hot brine for shrinkage of tissues. This also will release gases
from tissues, reduce bacterial population and inhibit enzymatic
reactions. The process is called blanching. The blanched material is
filled in cans. The air or gases present in the cans is removed by
exhausting. This is carried out with the help of a vacuamizer or by
steam injection.

The cans are now sealed air tight. This is achieved by a process called
the double seaming. After seaming the cans are immersed in tanks
containing dilute detergents solution of Sodium phosphate. The
detergents will make the surface of the cans clean.

The cans are now heat processed in retorts using pressure steam. The
heat treatment kills all the bacteria present. Temperature and duration
of heat processing varies with the kind of fish and certain other
factors. The higher the content of bacteria in the fishes inside can, the
duration of heat treatment will be longer. After the heat processing the
cans are rapidly cooled. This will prevent over-cooking of fish and also
inhibit the growth of any thermophiles bacteria that withstood the
heat treatment.

Even after canning process some food inside the cans may be spoiled
due to various reasons like under processing, in-adequate cooking,
infection resulting from leakage through sutures of the can, and due to
spoilage that has already resulted prior to processing. Canned food is a
popular item in Western and Arab countries.

These countries now face with a unique problem of can garbage

removal. The size, shape and design of cans have undergone great
modifications. Cans are usually made from tin plates. Aluminium cans
are also in use now a days. Canned foods are costlier than other types
of processed foods since the material of the container cost also has to
be added. The most sophisticated cheap forms of cans are flexible
aluminium pouches and disposal heat sterilizable plastic containers
both of which are becoming increasingly popular.

In some countries, fishes are pickled in vinegar or salts etc. For

pickling, usually Mackerel and Sardines are mostly taken and this
method is most popular in Peninsular India.

For this, the fishes are gutted, washed and salted. Then a preservation
material called Kodakka puli (dried pods of the fruit) are filled into the
abdomen of fishes. The processed fishes are arranged in wooden
bassels with additional salt and said fruit. Heavy weights are placed on
the top of the pile and the bassel is temporarily closed. When 3-4 days
have passed, self-brine runs off from the hole made at the bottom of
the barrel.

The fish shunk considerably and more processed fishes are filled ink
the barrel and pressed further. In this way barrel is completed filled
with pickled fishes. The salt taken is in the ratio of 45:100 kg of fishes.
If the above special fruit is not available Malabar tamarind, called
Goruka puli may be used for the preparation.
Fish Pastes:
Fish paste is prepared mostly in homes in Malabar from the sea fishes.
The fishes are cut into thin slices, salted and dried. When dry, the fish
flesh is mixed with spicy paste consisting of red chilies, mustard oil,
garlic, turmeric, tamarind and vinegar.

This paste is now called ‘hidal khunda’ in Assam. The fish paste is kept
in ditches dug in ground are covered for nearly a month. Then the
cover is removed and paste is dried and mixed with ground pepper
and packed in bamboo tubes. In Assam, fish paste called ‘shidal sukti’
is very popular which is made from dried fishes.

The Japanese prepare a tasty dish from the flesh of sharks and dog
fishes, which is known by the name of ‘shark-flesh paste’. In parts of
China and Philippine islands, there is a considerable trade in shark
fins, which are used for making soup. After being cut from the body,
the fins are well salted or dusted with lime and then dried in sun.

Essay # 4. Difficulties in Preservation of Fishes:

Although numbers of effective methods have been used for preserving
fishes yet some problems are faced during the processing.

They are mentioned as below:

(a) Denaturation:
Due to refrigeration at very low temperature, the fish loses much of its
flavour and taste. The flesh becomes dry, tough and dehydrated.

This is perhaps why the frozen fish is less valued. The denaturation
means the changed condition of flesh proteins in which the protein
cannot be extracted any longer by the known methods of solubility in
various salt solutions as applied to normal fish muscle for protein
extraction. It is evident that the actomycin fraction is readily changed
into insoluble state during frozen storage. Denaturation is stronger
during slow freezing than quick freezing. Moreover, poorly packed or
unwrapped fishes on freezing are denatured easily.

Control and prevention of denaturation is done by:

(a) Quick freezing;

(b) Wrapping the fishes in water-proof foils, films etc., and

(c) Packing the product in sealed containers.

(b) Problems Arising Out of Industrial Processes:

If the processes are carried on carelessness and unhygienic, they cause
damage to fishes instead of preservation. For example, if care is not
taken during washing or ice used is contaminated, damage is done to
fish flesh.

During gutting processes if the organs are not removed completely, the
remains of the organs enhances the autolytic reactions. Handling of
fishes during transport, marketing or even capturing may risk of
helping the bacterial spoilage.

In preventing spoilage, fish autolyzates are useful in studying the

growth of spoilage causing bacteria.