Podcast
Questions and Answers
Why is proper handling of fish important?
What is the key factor in maintaining the quality of fresh fish?
Which method is most commonly used for chilling fish?
What is the purpose of lowering the temperature of fish?
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How should seaweeds be stored for local consumption?
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What is the freezing point of fish muscle during chilling?
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Study Notes
Post-Harvest Handling of Aquatic Products
- Squids and cuttlefish require thorough cleaning and storage at low temperatures to maintain freshness.
- Chilling in crushed ice or ice slurry is an effective method to preserve the freshness of squids and cuttlefish.
Handling Seaweeds
- Freshly harvested seaweeds for local consumption should be washed in clean seawater and packed in baskets with banana leaves as covering.
Fish Processing and Chilling
- Fish is highly perishable and requires proper handling from harvesting to consumption.
- All stakeholders, including fishermen, middlemen, and consumers, play crucial roles in maintaining fish freshness.
- Lowering the temperature through chilling, refrigeration, and freezing is essential to preserve fish quality.
- Chilling reduces temperature to between -1.1°C and 0°C, slowing down spoilage but not stopping it.
Methods of Chilling Fish
- Icing (wet ice) is the most common and effective method of chilling fish in the fishing industry.
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Description
This quiz provides a summary of Chapter 3 from the book 'Chilling Fish Processing Technology in the Tropics' by J. Espejo-Hermes (2004), focusing on the proper cleaning and storage techniques for squids, cuttlefish, and seaweeds. Learn about the importance of chilling fish and maintaining freshness in aquatic products.
