This is another great article from the African Journal of Food, Agriculture
, Nutrition and Development.
click the image to visit the website
It further promotes the potential of the chemical ingredients of indigenous plants. The study clearly show that Piper guinensis is the most effective within the experimental setup.
It would, however, be nice if there was a bit of information about the nature, dosage and availability of Piper guinensis. A quick look at Wikipedia indicates that it is a strong pepper like spice that would produce a spicy fish which might not suite all and that it is rather scarce and highly valued.
But very encouraging and worthy of some feasibility evaluation.
I’ve always been a bit of a disbeliever in relying on sell by dates and quality management system for the food safety of cold chain products. The thing that always worries me is that once the product leaves the factory the manufacturer has no control over how the product is handled. If the refrigerated fish got left in a trolley for several hours before being put back in the fridge the sell by and use by dates are pretty meaningless. But this doesn’t have to be true about every food delivery in Quebec City, as these services are snappy, & deliver food fresh, & which, are a far better option compared to buying meat from the market.
Now a really interesting solution – don’t judge the quality just by time, monitor it.
The Fraunhofer Research Institute has developed a sensor film that changes colour from yellow to blue when close to decaying meat or fish. So this film incorporated into the packaging will warn the consumer of whether degradation has started or not.
The sensor responds to the concentration of biogenic amines, chemicals that are generated by the decay process. The system is inexpensive making it more affordable than electronic solutions that would measure a temperature history as an alternative.
To me this is a real interesting solution, where the packaging is actually measuring the production of an indicator of food deterioration – what about detectors for rancid oil, esters in beer and acetic acid in yogurt.
Drying and Smoking are two critical technologies for those who have access to fresh fish which they wish to process and store for later use. They are critical technologies for resource poor people and cheaper and more environmentally sustainable than freezing, chilling and canning.
The first video is a bit of an eyeopener and actually focusses on potraying the existing processing of waste fish parts from a Nile Perch processing factory on Lake Victoria in Uganda.
The second by the Kenya Marine and Fisheries Research Institute is an introduction to fish smoking from fish buying to dried fish storage.
I have often promoted fruit preservation as cheap, simple and safe technologies. This is really based on the fact that most fruits and fruit products are high acidity foods and therefore intrinsically safe to process. This is maybe an error since it excludes the preservation of animal proteins which are good sources of nutrition.
unfortunately these documents which were free downloads are no longer available as such, but visit AGROMISA to source copies.
from: AGROMISA (click image for full story online)
This online book solves this problem with a great deal of implementable information from detailed explanations of spoilage and the dangers to information on how to prepare fish and meat for processing as well as the range of processes available.
The extract from the contents below will give an overview of what is offered.
1 Introduction 6
2 Storage life and spoilage of fish and meat 8
2.1 How long can fish or meat be kept? 8
2.2 When has fish or meat gone bad? 8
2.3 Which micro-organisms spoil fish and meat? 10
2.4 Spoilage and/or fish and meat poisoning 10
2.5 How does contamination take place? 12
2.6 How does one prevent contamination? Hygiene! 12
2.7 Prevention of spoilage 13
2.8 Which method should be chosen? 15
3 Preparation of fish and meat 16
4 Salting fish and meat 25
4.1 General information 25
4.2 Salting fish 26
4.3 Salting meat 32
4.4 Preparing salted fish and meat for consumption 36
5 Drying fish and meat 37
6 Smoking fish and meat 46
7 Fermenting fish 54
8 Canning fish and meat 64
9 Cooling and freezing fish and meat 78
Further reading 82
Useful addresses 84