Composition of fish

Fish are composed of several important elements that make up their structure,
from muscles to bones to the internal organs. The main components of fish can
be broken down as follows:

1. Water: The largest percentage of a fish's composition (around 60-80%) is

water. This is the major constituent in its muscles, tissues, and cells.
2. Proteins: Fish are a great source of proteins, which make up a significant
portion of their muscle tissue. The main protein in fish muscles is myosin
(which is involved in muscle contraction). Other proteins include
collagen (in connective tissues) and elastin.
3. Lipids (Fats): Fish contain a variety of fats, including essential fatty
acids like omega-3 fatty acids (EPA and DHA). Fat is typically found in
fish in two forms:
o Intramuscular fat: Found within the muscle tissue.
o Visceral fat: Found around internal organs.
o Fish like salmon have higher fat content compared to lean fish like
cod.
4. Carbohydrates: Fish contain very little carbohydrate. The carbohydrates
they do contain are mainly in the form of glycogen, which is stored in
their muscles.
5. Minerals: Fish are rich in minerals, including:
o Calcium: Found in bones and scales.
o Phosphorus: Also in bones and as part of cellular structures.
o Magnesium, Potassium, Iron, and Zinc: These minerals are found
in various amounts in fish, contributing to their nutritional value.
6. Vitamins: Fish provide essential vitamins, particularly:
o Vitamin A (important for vision and immune function)
o Vitamin D (important for bone health)
o B vitamins like B12 (important for nerve function and red blood
cell production) and Niacin (B3).
7. Other Compounds:
o Amino acids: As proteins are made up of amino acids, fish
provides essential amino acids that humans cannot synthesize.
o Enzymes: Found in small quantities, enzymes in fish tissues help
in biological functions and digestion.
Preservation of Fish by different methods

The preservation of fish through methods such as canning, freezing, drying,

salting, smoking, and curing involves a combination of biochemical and
microbiological processes. These methods are designed to extend shelf life,
prevent spoilage, and inhibit the growth of harmful microorganisms. Below
is a more detailed explanation of each method, including specific
temperatures, times, and bacterial considerations.

1. Canning

Objective: To destroy microorganisms and inactivate enzymes by applying heat

and sealing the fish in airtight containers.

Scientific Mechanism:

 Temperature and Time: The typical temperature used in canning is

between 100–121°C (210–250°F). The exact time varies depending on
the fish type, size, and the method of canning. For example:
o Small fish (e.g., sardines): 90–120 minutes at 100–105°C.
o Large fish (e.g., tuna, salmon): 1–3 hours at 115–121°C.
 Bacterial Considerations: The primary concern in canning is preventing
the growth of Clostridium botulinum, a pathogenic bacterium that can
thrive in low-oxygen environments and produce toxins that cause
botulism. Proper heat treatment (above 100°C) is critical to destroying the
spores of this bacterium.
o C. botulinum spores are heat-resistant and require a temperature
of at least 121°C (250°F) for about 3 minutes to be effectively
killed.
  Bacterial Inactivation: The heat treatment destroys spoilage
microorganisms, including Salmonella, Listeria, and E. coli, and also
inactivates enzymes that could otherwise degrade fish quality.

2. Freezing

Objective: To halt microbial growth by lowering the temperature, thereby

slowing enzymatic activity and preserving the fish.

Scientific Mechanism:

 Temperature: Freezing typically occurs at -18°C (0°F) or lower, which

stops the activity of most microorganisms. However, freezing does not
kill bacteria, and some microbes, like Vibrio spp. (which can cause
foodborne illness), may remain viable but inactive at freezing
temperatures.
 Time: Freezing should be done rapidly to avoid the formation of large ice
crystals, which can rupture cell walls and degrade the fish’s texture. Ideal
freezing is within 6 hours or less.
 Bacterial Considerations: Freezing does not eliminate all bacteria. The
fish can harbor pathogens like Vibrio vulnificus, Vibrio
parahaemolyticus, and Listeria monocytogenes, which can multiply
again once thawed. Therefore, proper handling and sanitation during
freezing are important.
o Listeria monocytogenes can survive freezing and pose a risk if the
fish is thawed and improperly handled.

3. Drying

Objective: To reduce the moisture content of fish, thereby lowering water

activity (Aw) to levels that inhibit the growth of microorganisms.

Scientific Mechanism:

 Temperature: Drying typically occurs at 40–60°C (104–140°F),

depending on the method (sun drying, air drying, or mechanical drying).
Sun drying may take several days at lower temperatures, while
mechanical drying can be faster.
 Time: The drying process can take from 24 hours to several days,
depending on the method, humidity, and the thickness of the fish.
  Bacterial Considerations: Drying reduces water activity below 0.8,
which inhibits the growth of most spoilage bacteria and pathogens.
However, some bacteria such as Staphylococcus aureus (which can
produce enterotoxins) and Clostridium botulinum can still survive in
dried products if not properly salted.
o S. aureus can be a concern in improperly handled dried fish, as it
thrives in warm, moist environments.

4. Salting

Objective: To reduce the water content of the fish through osmosis and create a
high-salt environment that inhibits microbial growth.

Scientific Mechanism:

 Salt Concentration: The fish is typically treated with salt at

concentrations ranging from 15–25% by weight, depending on the
method and desired preservation time.
 Time: The salting process can take anywhere from 12 hours to several
days, depending on the size of the fish and the salt concentration.
 Bacterial Considerations: Salt inhibits the growth of many bacteria by
drawing water out of cells. However, high-salt environments can allow
Lactobacillus and Leuconostoc bacteria to thrive during fermentation,
which is useful for flavor development in products like fermented fish.
The key pathogenic bacteria to avoid in salted fish include Clostridium
botulinum, which can produce botulinum toxin under anaerobic
conditions.
o C. botulinum spores are inhibited by salt concentrations greater
than 3% and temperatures below 10°C.

5. Smoking

Objective: To preserve fish through a combination of drying, heat, and the

antimicrobial effects of smoke.

Scientific Mechanism:

 Temperature: Fish can be smoked using hot smoking (at 60–85°C or

140–185°F) or cold smoking (at 15–30°C or 59–86°F). Hot smoking
 also cooks the fish, while cold smoking only imparts flavor and helps
with drying.
 Time: Hot smoking generally takes 2–6 hours, while cold smoking can
take 12–48 hours, depending on the type of fish and the desired flavor
intensity.
 Bacterial Considerations: The antimicrobial effects of smoke are
primarily due to phenolic compounds, acids, and aldehydes. Hot smoking
kills most microorganisms, including Salmonella and Listeria, but cold
smoking requires further preservation techniques like salting or
refrigeration to prevent microbial growth.
o Clostridium botulinum can survive in low-oxygen environments
(e.g., in vacuum-packed smoked fish), so proper storage and
handling are crucial. Cold-smoked fish should be kept at <5°C to
prevent pathogen growth.

6. Curing

Objective: To preserve fish by applying a mixture of salt, sugar, and sometimes

nitrates/nitrites, which inhibit microbial growth and prevent spoilage.

Scientific Mechanism:

 Salt and Nitrites: Curing usually involves applying a high concentration

of salt (15–30%) and/or sugar, along with nitrates or nitrites in some
cases. These ingredients draw out moisture and inhibit bacterial growth.
 Temperature and Time: Fish is typically cured for 24 hours to several
days, depending on the curing method. In cold curing (e.g., gravlax), the
fish is kept at 2–4°C (36–39°F) during curing, while hot curing may
involve smoking at temperatures around 60°C.
 Bacterial Considerations: Nitrites are added in curing to prevent the
growth of Clostridium botulinum, especially in products like salted or
dry-cured hams. Nitrates/nitrites inhibit the growth of this pathogen by
interfering with its enzymatic processes.
o Lactic acid bacteria (e.g., Lactobacillus species) are important in
the fermentation of cured fish products, such as fermented herring,
which produces desirable flavors.
Method Temperature Time Key Bacteria Concerned
30 minutes – 3 Clostridium botulinum,
Canning 100–121°C (210–250°F)
hours Salmonella, E. coli
Rapid freezing Listeria monocytogenes,
Freezing -18°C (0°F) or lower
within 6 hours Vibrio spp.
24 hours – Staphylococcus aureus,
Drying 40–60°C (104–140°F)
several days Clostridium botulinum
15–25% salt 12 hours – Clostridium botulinum,
Salting
concentration several days Lactobacillus
60–85°C (140–185°F) Clostridium botulinum,
Smoking 2–48 hours
(hot), 15–30°C (cold) Salmonella, Listeria
2–4°C (36–39°F) (cold), 24 hours – Clostridium botulinum,
Curing
60°C (hot) several days Lactobacillus