Protective Treatment
# What is Brining?
Brining is a process where fish fillets are treated with a saltwater solution (brine) to preserve and improve their quality.
# Steps in Brining
1. *Washing*: Fillets are washed to ensure a clean surface.
2. *Brine Solution*: A 10-12% salt solution (brine) is prepared.
3. *Temperature Control*: Brining temperature is kept below 15°C.
4. *Dip Treatment*: Fillets are dipped in brine for 1-2 minutes.
5. *Brine Change*: Brine is changed after each dip treatment.
# Additives to Brine
To enhance effectiveness, antimicrobials (e.g., sodium benzoate) and antioxidants (e.g., ascorbic acid) can be added to the brine.
# Benefits of Brining
1. *Firming*: Brining helps to coagulate proteins, making fillets firmer.
2. *Insulation*: A layer of salted-out proteins protects the muscle tissues.
3. *Flavor Preservation*: Brining helps retain natural flavor compounds.
4. *Drip Loss Reduction*: Brining minimizes moisture loss.
# Limitations
Brining may not be effective for fatty fish, as it can promote fat oxidation.
Here's a simplified explanation of the use of polyphosphates and antioxidants in fish preservation:
# Polyphosphates
1. *Purpose*: To improve water-holding capacity and texture of fish.
2. *Types*: Tripolyphosphate and pyropolyphosphate are commonly used.
3. *Concentration*: Typically 8% tripolyphosphate or 4.5% pyropolyphosphate.
4. *Application*: Can be used separately or with brine.
5. *Safety*: Polyphosphates are converted to orthophosphate in the body and are safe for consumption.
By using polyphosphates and antioxidants, fish processors can improve the quality, texture, and shelf life of fish products.
# What is Phosphate Treatment?
Phosphate treatment involves using polyphosphates to minimize drip loss in frozen fish and fishery products.
# How Does Phosphate Treatment Work?
1. *Breaks down complex proteins*: Polyphosphates break down actomyosin into actin and myosin, increasing water-holding capacity.
2. *Reduces oxidation*: Polyphosphates chelate pro-oxidant metal ions, minimizing fat oxidation.
3. *Lowers freezing point*: Polyphosphates mixed with brine lower the freezing point of tissue fluids, reducing unfrozen liquid and oxidation.
# Benefits of Phosphate Treatment
1. *Minimizes drip loss*: Phosphate treatment reduces drip loss in frozen fish and fishery products.
2. *Preserves quality*: Phosphate treatment helps preserve the quality of fish by reducing oxidation and improving water-holding capacity.
3. *Useful for fatty fish*: Phosphate treatment is particularly useful for fatty fish, as it minimizes oxidation and fat oxidation.
# Antioxidant Treatment
1. *Purpose*: Prevent oxidation and rancidity in fish.
2. *Methods*: Dip treatment, adding to glaze water, or spraying.
3. *Types of Antioxidants*: Water-soluble (e.g., ascorbic acid) and oil-soluble (e.g., BHA).
4. *Challenges*: Finding the right antioxidant for each fish species, ensuring penetration into tissues, and avoiding pro-oxidant materials.
5. *Chelating Agents*: Substances like EDTA that bind to metal ions, preventing oxidation.
*Application*: Can be applied through glaze, dipping, or spraying.
6. *Benefits*: Ascorbic acid is effective against color change, rancidity, and spoilage.
7. *Synergistic Effect*: Combining antioxidants (e.g., ascorbic acid and BHA) can enhance their effectiveness.
# Glazing
1. *Purpose*: Prevent dehydration and oxidative rancidity in fish.
2. *Method*: Applying a thin layer of ice or water to the fish surface.
3. *Techniques*: Dipping frozen blocks in ice-cold water or spraying chilled water.
4. *Benefits*: Prevents dehydration, oxidative rancidity, and helps maintain fish quality.
5. *Factors Affecting Glaze Pickup*: Fish temperature, glaze water temperature, product size and shape, and glazing time.
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