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fish preservation
fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. upon acquiring fish, it is crucial to promptly engage in scaling and gutting processes to prevent spoilage. fish are susceptible to spoilage through two main pathways: bacterial action: the microflora responsible for spoilage inhabit both the internal and external surfaces of the fish. bacterial spoilage is delayed until rigor mortis subsides, primarily due to lactic acid. this acid creates an environment unsuitable for the growth of spoilage microorganisms, thus hindering their proliferation. autolytic enzymes or digestive enzymes: during the rigor mortis phase, significant autolytic changes occur, gradually softening the flesh. this softening is accompanied by the production of hydrogen sulfide. conditions conducive to the rapid decomposition of fish include factors like high temperatures, transportation delays, insufficient gutting practices, and the utilization of unclean packaging materials.

food preservation
pagtitinggal ng pagkain

fish
isda

cultural preservation
a.physical/mechanical method.weeds can be controlled by means of:

big fish
big fish is easy to fluctuate the score

fish curing
filipino

curing in food preservation
curing

poem about self-preservation
tula tungkol sa pag-iingat sa sarili

food preservation can serves as
ang pagpapanatili ng pagkain ay maaaring maglingkod bilang

photo preservation of acting ata
larawan ng pangangalaga ng acting mga ata

methods of food preservation (pagsasalata)
paraan ng pag-iimbak ng pagkain (pagsasalata)

nature preservation story of 1,000 words
pangangalaga sa kalikasan story of 1,000 words