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Influence of temperature on the preservation of fish -Winter School on Impact of Climate Change on Indian Marine Fisheries held at CMFRI, Cochin 18.1.2008 to 7.2.2008

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Relation http://eprints.cmfri.org.in/5348/
 
Title Influence of temperature on the preservation of fish
-Winter School on
Impact of Climate Change on Indian Marine Fisheries held at CMFRI, Cochin 18.1.2008 to 7.2.2008
 
Creator Srinivasa Gopal, T K
 
Subject Climate change
Processing Technology
 
Description Live fish muscle is relaxed and elastic. Immediately after death rigor mortis sets in, then the whole
body becomes inflexible and rigid. The onset of rigor depends upon the temperature, particularly on the
difference of temperatures between that of water and storage. If the difference is great, shorter is the time
from death to rigor. Fish being the most perishable of human foods, they start spoiling the moment they are
taken out of water and die. Temperature being a very important factor accelerating the process of spoilage,
in a tropical country like India the ambient temperatures are very conductive for causing quick spoilage in
fish. The spoilage reactions commencing on the death of the fish proceed at a very rapid pace. The rate of
spoilage of fish at 2.5°C is twice as fast as that at –1.1°C. At 5.5°C, it is twice and at 11°C it is four times
as fast as that at 0°C. The spoilage cannot be stopped completely. The best that can be done is to slow it
down by means of some refrigeration technique, the simplest of which is addition of ice.
 
Publisher CMFRI; Kochi
 
Date 2008
 
Type Teaching Resource
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://eprints.cmfri.org.in/5348/1/24.pdf
Srinivasa Gopal, T K (2008) Influence of temperature on the preservation of fish -Winter School on Impact of Climate Change on Indian Marine Fisheries held at CMFRI, Cochin 18.1.2008 to 7.2.2008. [Teaching Resource]