| one publication added to basket [10693] | The influence of drying, salting and smoking on the nutritive value of fish
Cutting, C.L. (1962). The influence of drying, salting and smoking on the nutritive value of fish, in: Heen, E. et al. Fish in nutrition. pp. 161-179
In: Heen, E.; Kreuzer, R. (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp., more
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| Abstract |
Hard curing by drying, salting and/or smoking permits lengthy preservation of otherwise unusable fish, and widens its acceptability by conferring traditional flavours that are relished as condiment by many people. As transport improves with industrialization, preferences change to milder cured products, that do not keep long and therefore require careful handling; but hard cures willlong continue important. Curing affects nutritive value through losses due to: (1) trimming; (2) technological changes (mostly loss of water); (3) accidents usually combined with (2) in industrial loss; (4) escape of, and (5) damage to, various nutrients; and (6) damage on storage. The few data available suggest that processing loss (4 and 5) usually has relatively little effect on overall nutritive value including protein composition and digestibility. As fish is primarily a source of protein, loss of vitamins is less important than change in gross protein content due to the other factors. Nutritional quantity being in this instance more important than quality, technological assessment of these factors in close association with industry is needed rather than further nutritional data. Many traditional products are habitually dark, oxidised, rancid, sandy, spoiled and insect-infested. Similarly mild cured products often deteriorate before consumption. If the quantitative nutritional significance of fish is to be raised appreciably, greater attention must be paid to (i) formulating and operating improved standards of quality of cured products related to people's likes and needs. Furtherrnore, priority should be given to (ii) intensifying technological study of curing processes with the object of maximising productive efficiency and to (iii) increasing nutritional effectiveness of raw materials by developing cured products that are directly edible by human beings as opposed to products for animal feeding. Although new processes, such as freeze-drying, are nutritionally satisfactory, the product, whilst a great improvement on wind-dried fish, is not as good as fresh or properly frozen fish. On the other hand, it can only compete with hard cured fish in developing countries, if the cost of the process is low enough and if people can be got to accept an entirely new product with less flavour . |
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