ABSTRACT
Food processing was practiced from the prehistoric age mainly to ful“ll the requirements of military and sailing persons. The major food processing techniques followed include drying, salted and drying, fermenting, and smoking until the advent of heat-processed products in glass containers by Nicolas Appert. Preservation aims to process foods for storing for longer duration. Human beings are dependent on products of plant and animal origin for food. As most of these products are readily available only during certain seasons of the year and fresh food spoils quickly, methods have been developed to preserve foods. Preservation must be seen as a way of storing excess foods that are abundantly available at certain times of the year, so that they can be consumed in times
3.1 Enzymatic Decomposition ...................................................................................................... 58 3.2 Bacterial Action ...................................................................................................................... 58 3.3Oxidation ................................................................................................................................ 59 3.4Minimizing Fish Spoilage ...................................................................................................... 59
3.4.1Lowering the Temperature.......................................................................................... 59 3.4.2Raising the Temperature ............................................................................................. 59 3.4.3Drying or Dehydration ................................................................................................ 59
3.5Thermal Processing ................................................................................................................60 3.5.1Principles of Thermal Processing ...............................................................................60 3.5.2Thermal Resistance of Microorganisms ..................................................................... 63 3.5.3Thermal Processing Requirements for Canned Fishery Products..............................64 3.5.4Commercial Sterility ..................................................................................................65 3.5.5Thermal Process Evaluation .......................................................................................65 3.5.6Packaging Materials for Thermal Processing ............................................................66
