lautnusantara.com Fish meat preservation is a crucial process for maintaining food quality, nutrition, and safety, especially given its highly perishable nature. Various preservation techniques have been developed to extend the shelf life of fish meat, from traditional to modern methods.

1. Chilling and Freezing

• This is one of the most common preservation methods. Chilling aims to inhibit the growth of microorganisms and slow enzyme activity at low temperatures (around 0°C - 4°C). Fish is usually stored on flake ice or in a cold room.
• Freezing, meanwhile, is much more effective because it stops most microbiological and enzyme activity by converting the water in the fish meat into ice crystals. Rapid freezing at ultra-low temperatures (below -18°C) can better preserve texture and nutritional quality than slow freezing.

2. Salting (Curing)

• This traditional technique uses salt (NaCl) to remove most of the water from the fish meat through osmosis. High salt concentrations create an environment that is not conducive to the growth of spoilage bacteria. This process produces products such as salted fish. Salting methods can be carried out in the following ways:
• Dry salting: The fish is evenly coated with salt.
• Wet salting: The fish is immersed in a salt solution.

3. Dehydration
Significantly reducing the water content of fish meat is an effective way to prevent the growth of microorganisms. Drying can be done using direct sunlight (the traditional method) or using mechanical drying devices (for example, an oven or vacuum dryer). The resulting products, such as dried fish or fish jerky, have a very long shelf life.

4. Smoking
Smoking combines several preservative effects: the heat from the smoke kills microorganisms, the chemical compounds in the smoke (such as phenol and formaldehyde) have antimicrobial properties, and the process also dries the surface of the fish meat. The result is smoked fish with a distinctive aroma and flavor, as well as a longer shelf life.

5. Heating (Canning)
This technique involves heating fish meat in a tightly sealed container (can) at high temperatures (sterilization). The extreme heat kills all microorganisms, including bacterial spores. After the sterilization process, the container becomes airtight, preventing recontamination. Canned fish meat, such as tuna or sardines, can last for years without refrigeration.

6. Modified Atmosphere Packaging (MAP)
MAP is a modern technique in which the air inside the packaging is replaced with a mixture of specific gases (such as nitrogen, carbon dioxide, and oxygen). These gases inhibit the growth of aerobic bacteria that cause spoilage. This technique is often used for fresh fish products or fillets to extend freshness during transport and storage.

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