Microbiologia
Páginas: 9 (2245 palabras)
Publicado: 2 de marzo de 2013
process & packaging
Canning, a well-conserved process
En algunas fábricas prefieren el llenado artesanal.
Canning is the method of preservation commonly used. Seafoods are high in quality and safe to eat when canned correctly
Enlatado, un proceso bien conservado
El enlatado es el proceso de conservación más común. Los pescados y mariscos son de alta calidad y seguros de comer cuandoson enlatados correctamente
T
he canning process is a product of the Napoleonic wars. Malnutrition was rampant among the 18th century French armed forces. As Napoleon prepared for his Russian campaign, he searched for a new and better means of preserving food for his troops and offered a prize of 12,000 francs to anyone who could find one. Nicolas Appert, a Parisian candy maker, was awardedthe prize in 1809. Canning food is one of the most common ways to market products within the market. Mankind’s need to keep food in good conditions has led to develop diverse conservation techniques, which enable persons to use them, whenever they are required, without changing the food’s nutritious and organoleptic features after a long period. Fish, as is well-known, is a food that can changedue to the action of enzymes and bacteria. Thermal treatments, since they inactivate the former and destroy the latter, enable to keep fish for a long time, but this treatment must be provided at appropriate temperatures and for an
E
l proceso de enlatado es un producto de las guerras napoleónicas. La malnutrición estaba rampante entre las fuerzas armadas francesas alrededor del Siglo XVIII.Mientras Napoleón se preparaba para su campaña contra Rusia, buscaba nuevas y mejores maneras de conserver la comida para sus tropas y ofreció un premio de 12,000 Francos a quien pudiera encontrarla. Nicolas Appert, un parisino fabricante de dulces, fue premiado por su descubrimiento en 1809. La necesidad del hombre de mantener en buenas condiciones los alimentos, lo ha llevado a desarrollardiversas técnicas de conservación, que le permiten hacer uso de ellos, en el momento que lo necesiten, sin ver alteradas sus características nutritivas y organolépticas luego de un largo periodo. El pescado, como es sabido, es un alimento que puede alterarse por la acción de enzimas, bacterias y los tratamientos térmicos, debido a que inactivan unas y destruyen otras, permiten que pueda conservarse deforma prolongada, pero para ello debe realizarse a
4
El pelado y cortado del pescado es un paso importante en el proceso de enlatado.
appropriate period of time, and in hermetically closed containers. Canning fish is a very popular process that enables to maintain this food for a long period of time, thus being able to stabilize important surpluses thereof and furthermore, to attain animportant market value. During the fish canning process, there is a series of stages - from cleaning and preparing, to storage at room temperature. During this latter stage, storage, the maturation process actually takes place. Fish that is already canned can experience two types of changes: of chemical and bacterial origin. Chemical changes in the food are caused by the interaction of the fish’scomponents; those of the added sauces and the container. Bacterial contamination is originated by an insufficient thermal treatment or a defective closing. All canned fish preparations are very advisable from the nutritious point of view. Among them, the most outstanding are those where the product is canned in olive oil, since these join the positive qualities of the w-3 poly-unsaturated fattyacids and the fact that they contribute an important amount of oleic acid from the coverage oil, which makes them especially ideal for preventing cardiovascular diseases.
unas temperaturas y tiempos adecuados y en recipientes herméticamente cerrados. El enlatado de pescado es un proceso muy popular, que permite conservar este alimento periodos prolongados de tiempo logrando así estabilizar los...
Canning, a well-conserved process
En algunas fábricas prefieren el llenado artesanal.
Canning is the method of preservation commonly used. Seafoods are high in quality and safe to eat when canned correctly
Enlatado, un proceso bien conservado
El enlatado es el proceso de conservación más común. Los pescados y mariscos son de alta calidad y seguros de comer cuandoson enlatados correctamente
T
he canning process is a product of the Napoleonic wars. Malnutrition was rampant among the 18th century French armed forces. As Napoleon prepared for his Russian campaign, he searched for a new and better means of preserving food for his troops and offered a prize of 12,000 francs to anyone who could find one. Nicolas Appert, a Parisian candy maker, was awardedthe prize in 1809. Canning food is one of the most common ways to market products within the market. Mankind’s need to keep food in good conditions has led to develop diverse conservation techniques, which enable persons to use them, whenever they are required, without changing the food’s nutritious and organoleptic features after a long period. Fish, as is well-known, is a food that can changedue to the action of enzymes and bacteria. Thermal treatments, since they inactivate the former and destroy the latter, enable to keep fish for a long time, but this treatment must be provided at appropriate temperatures and for an
E
l proceso de enlatado es un producto de las guerras napoleónicas. La malnutrición estaba rampante entre las fuerzas armadas francesas alrededor del Siglo XVIII.Mientras Napoleón se preparaba para su campaña contra Rusia, buscaba nuevas y mejores maneras de conserver la comida para sus tropas y ofreció un premio de 12,000 Francos a quien pudiera encontrarla. Nicolas Appert, un parisino fabricante de dulces, fue premiado por su descubrimiento en 1809. La necesidad del hombre de mantener en buenas condiciones los alimentos, lo ha llevado a desarrollardiversas técnicas de conservación, que le permiten hacer uso de ellos, en el momento que lo necesiten, sin ver alteradas sus características nutritivas y organolépticas luego de un largo periodo. El pescado, como es sabido, es un alimento que puede alterarse por la acción de enzimas, bacterias y los tratamientos térmicos, debido a que inactivan unas y destruyen otras, permiten que pueda conservarse deforma prolongada, pero para ello debe realizarse a
4
El pelado y cortado del pescado es un paso importante en el proceso de enlatado.
appropriate period of time, and in hermetically closed containers. Canning fish is a very popular process that enables to maintain this food for a long period of time, thus being able to stabilize important surpluses thereof and furthermore, to attain animportant market value. During the fish canning process, there is a series of stages - from cleaning and preparing, to storage at room temperature. During this latter stage, storage, the maturation process actually takes place. Fish that is already canned can experience two types of changes: of chemical and bacterial origin. Chemical changes in the food are caused by the interaction of the fish’scomponents; those of the added sauces and the container. Bacterial contamination is originated by an insufficient thermal treatment or a defective closing. All canned fish preparations are very advisable from the nutritious point of view. Among them, the most outstanding are those where the product is canned in olive oil, since these join the positive qualities of the w-3 poly-unsaturated fattyacids and the fact that they contribute an important amount of oleic acid from the coverage oil, which makes them especially ideal for preventing cardiovascular diseases.
unas temperaturas y tiempos adecuados y en recipientes herméticamente cerrados. El enlatado de pescado es un proceso muy popular, que permite conservar este alimento periodos prolongados de tiempo logrando así estabilizar los...
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