Abstract
Curing, as a means of preserving fish, has been practised perhaps longer than any other food preservation technique. Marine fish bones found in cave dwellings, inhabited 20000 years ago and situated many days’ walk from the coast of Spain, indicate some form of curing, probably by drying in the open air. Salting, smoking and drying have all continued as preservation techniques virtually unaltered from prehistory to the present day. Modern developments have centred around understanding and controlling the processes to achieve the standardised product demanded by today’s market. A major exception has been exploitation of the sublimation of ice to dry food so that it resembled the starting material in volume and shape. This only became possible with the development of pumps which could create, and valve seals which could maintain, high vacuum.
Keywords
- Water Activity
- Wood Smoke
- Fall Rate Period
- Fish Surface
- Critical Moisture Content
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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Horner, W.F.A. (1997). Preservation of fish by curing (drying, salting and smoking). In: Hall, G.M. (eds) Fish Processing Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1113-3_2
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DOI: https://doi.org/10.1007/978-1-4613-1113-3_2
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