{"refrec":{"BRefID":10693,"RR":"<b>Cutting, C.L.</b> (1962). The influence of drying, salting and smoking on the nutritive value of fish, <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 161-179","BEntID":10693,"PublicFlag":1,"CheckedFlag":0,"wosflag":null,"vabbflag":null,"RefStringPartII":", <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 161-179","DocTypID":17,"DocType":"Book chapters","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Cutting, C.L.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Cutting, C.L.","Englishabstract":"Hard curing by drying, salting and/or smoking permits lengthy preservation of otherwise unusable fish, and widens its acceptability by conferring traditional flavours that are relished as condiment by many people. As transport improves with industrialization, preferences change to milder cured products, that do not keep long and therefore require careful handling; but hard cures willlong continue important. Curing affects nutritive value through losses due to: (1) trimming; (2) technological changes (mostly loss of water); (3) accidents usually combined with (2) in industrial loss; (4) escape of, and (5) damage to, various nutrients; and (6) damage on storage. The few data available suggest that processing loss (4 and 5) usually has relatively little effect on overall nutritive value including protein composition and digestibility. As fish is primarily a source of protein, loss of vitamins is less important than change in gross protein content due to the other factors. Nutritional quantity being in this instance more important than quality, technological assessment of these factors in close association with industry is needed rather than further nutritional data. Many traditional products are habitually dark, oxidised, rancid, sandy, spoiled and insect-infested. Similarly mild cured products often deteriorate before consumption. If the quantitative nutritional significance of fish is to be raised appreciably, greater attention must be paid to (i) formulating and operating improved standards of quality of cured products related to people's likes and needs. Furtherrnore, priority should be given to (ii) intensifying technological study of curing processes with the object of maximising productive efficiency and to (iii) increasing nutritional effectiveness of raw materials by developing cured products that are directly edible by human beings as opposed to products for animal feeding. Although new processes, such as freeze-drying, are nutritionally satisfactory, the product, whilst a great improvement on wind-dried fish, is not as good as fresh or properly frozen fish. On the other hand, it can only compete with hard cured fish in developing countries, if the cost of the process is low enough and if people can be got to accept an entirely new product with less flavour .","AbstractOtherLang":"Le traitement poussé par séchage, salage et/ou fumage permet une préservation assez longue de poissons qui seraient autrement inutilisables, et les rend plus acceptables en leur conférant des saveurs traditionnelles appréciées comme condiment par beaucoup de gens. Avec l'amélioration des moyens de transport à la suite de l'industrialisation, la préférence du public se dirige vers des produits issus du traitement plus modéré, qui ne se conservent pas longtemps et qui demandent donc une manutention soigneuse; mais les produits issus du traitement poussé continueront longtemps à jouer un role important. Le traitement affecte la valeur nutritive par des pertes dues: (1) au parage; (2) aux modifications d'ordre technique (principalement à la perte d'eau); (3) aux accidents qui les accompagnent généralement comme pertes d'ordre industriel; (4) à l'évasion de divers éléments nutritifs; (5) à leur altération; et (6) à des altérations au cours d'entreposage. Les quelques données disponibles font penser que les pertes dues au traitement (4 et 5) n'ont d'habitude qu'un effet relativement faible sur la valeur nutrive globale, y compris la composition protéique et la digestibilité. Comme Ie poisson est d'abord une source de protéines, la perte en vitamines est moins importante que la modification de la teneur globale en protéines due a d'autres facteurs. La quantité nutritive étant à cet égard plus importante que la qualité, il est plus nécessaire de mieux connaître les facteurs technologiques en relation étroite avec l'industrie que de réunir d'autres données nutritionnelles. Beaucoup de produits traditionnels sont habituellement de couleur foncée, oxydés, rances, pleins de sable, gatés et infestés d'insectes. De la même façon, les produits issus du traitement modéré s'alterent souvent avant d'être consommés. Si l'on doit accroître d'une façon appréciable la signification nutritive quantitative du poisson, il faut prêter une grande attention à (i) établir et mettre en œuvre des normes améliorées concernant la qualité des produits traités, en fonction des goûts et des besoins du public. En outre, il faudrait penser en priorité à (ii) intensifier la recherche technologique sur les procédés de traitement avec le propos d'amplifier au maximum l'efficacité de la production et (iii) accroître l'efficacité nutritive des matériaux bruts en développant la production directement consommabIe par l'homme, par opposition à celle destinée à l'alimentation animale. Bien que de nouveaux procédés, comme la cryo-dessication, soient satisfaisants sur le plan nutritif, le produit, tout en présentant une grande amélioration sur le poisson séché à l'air, n'est pas aussi bon que le poisson frais ou convenablement congelé. D'autre part, il ne peut entrer en concurrence, dans les pays en cours de développement, avec le poisson ayant subi un traîtement poussé que si son coût est assez bas et que si les populations peuvent être amenées à préférer un produit entièrement nouveau de saveur comparativement faible.","BibLvlCode":"AM","StandardTitle":"The influence of drying, salting and smoking on the nutritive value of fish","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":1962,"MonPub":null,"DateUpdate":"2001-06-06","DateCreate":"2001-06-06","SecASFANote":null,"ConfID":null,"PeerRev":null,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":10693,"PubliDate":1962,"Pagination":"161-179","XtraPublOfAnaID":null,"ISBN":null,"Volume":null,"Issue":null,"BRefMon":10616,"BRefMonRR":"<b>Heen, E.; Kreuzer, R.</b> (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp.","BRefXtra":null,"BRefXtraRR":null,"SerBRefID":null,"SerRR":null,"StandardTitleSer":null,"ISSN":null,"AbbrevSer":null,"StandardTitleMon":"Fish in nutrition","StartPage":161,"Pages":19,"ToPubliDate":null,"BRefBibLvlCode":"M","SerNotes":null,"AutString":"Heen, E.; Kreuzer, R."},"monrec":null,"serrec":null,"relations":null,"relationsRev":null,"addrec":null,"othpubs":null,"ownerships":null,"authors":[{"AutName":"Cutting","Firstname":null,"Initials":"C.L.","Affiliation":null,"Discriminator":null,"CorporateFlag":0,"BEntID":10693,"AutID":12858,"OrderNr":1,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":null,"ORCID":null,"PersID":null,"InsID":null}],"mapdetails":null,"datasets":null,"monographs":null,"monparts":null,"serparts":null,"BEntOpen":null,"BEntPrivate":null,"availability":null,"litstyles":null,"thespers":null,"arch2discl":null,"SERpubls":null,"MONpubls":[{"PublName":"Fishing News (Books)","Place":"London"}],"pictures":[],"thestermsPath":null,"thestermsASFA":null,"taxtermsASFA":null,"geotermsASFA":null,"collections":null,"conf":null,"proj":null,"Physdatasets":null,"spcols":null,"doi":null,"publs":null,"serparttypes":null,"monauthors":[{"AutName":"Heen","Initials":"E.","CorporateFlag":0,"BEntID":10616,"AutID":14884,"OrderNr":1,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"AutStrTrunc":"Heen, E.; Kreuzer, R."},{"AutName":"Kreuzer","Initials":"R.","CorporateFlag":0,"BEntID":10616,"AutID":14885,"OrderNr":2,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"AutStrTrunc":"Heen, E.; Kreuzer, R."}],"MParts":null,"SParts":null,"hLibs":null,"langs":[{"BEntID":10693,"AbstractFlag":0,"LangID":15,"LangCode":"en","Lang":"English","DutchTerm":"Engels","LangCodeExtended":"eng"},{"BEntID":10693,"AbstractFlag":0,"LangID":22,"LangCode":"fr","Lang":"French","DutchTerm":"Frans","LangCodeExtended":"fre"},{"BEntID":10693,"AbstractFlag":1,"LangID":22,"LangCode":"fr","Lang":"French","DutchTerm":"Frans","LangCodeExtended":"fre"}],"urls":null,"thesterms":null,"taxterms":null,"geoterms":null,"othterms":null,"asfacodes":null,"asfa2codes":null,"thestermsFRIS":null,"taxtermsFRIS":null,"geotermsFRIS":null,"othtermsFRIS":null,"resmessage":"","complete":1,"sessions":{"newSesName":"VLIZ2000\\stevenc","newSesDate":{"date":"2001-06-06 08:06:32.307000","timezone_type":3,"timezone":"Europe/Brussels"},"updSesName":"VLIZ2000\\stevenc","updSesDate":{"date":"2001-06-06 08:06:32.307000","timezone_type":3,"timezone":"Europe/Brussels"}}}