Preserving carp hypophthalmichtys SP in cans - using process steps designed to preserve high eicosa:penta:enoic acid content in the fish

摘要

A process for prodn. of preserves with a high eicosapentae -noic acid content from marmor- and silberkarpfen (Hypopthalmichtys) comprises keeping the fish at rest in fresh water at 5-15 deg.C esp. 10-12 deg. C for at most 6 hrs. after which the fish are stunned and cleaned at a room temp. of 7-9 deg.C using fresh water at 7-9 deg.C whereby the fish are comminuted and before or after comminuting are washed for at most 4 mins. with a soln. which is deficient in heavy metal salts but contain high concns. of NaCl, after which the fish pieces are packed into prepd. cans and additives are introduced which are rich in natural antioxidants (ascorbic acid, beta-carotene tocopherols) and chelate formers at a room temp. of 7-9 deg.C and finally the filled cans are heated for 40-50 mins. to denature the peroxidases in the fish flesh and the cans are sealed airtight and sterilised. USE/ADVANTAGE - The method of preservation of the fish minimises peroxidation of the unsatd. fatty acids present in the fish and gives a preserved prod. with a high content of eicosapentaenoic acid, which is a known agent for combating heart and circulationm disorders.