Conservation of the trout

     Any fish alive  in the aquatic environment, free from pollution, it is  in great conditions of consumption, it goes many years, until it is reached by the natural death, disease, it fishes or predators. In many countries of the world, bisides Brazil, commercialization of alive fish exists  for restaurants, in order to assist more demanding person. This demand happens , because it is know  that the degree of quality of a fish depends on the time between its death and her preparation.

    As it is not possible to consume the trout as soon as he dies,  it is made  necessary to apply some  conservation  process to do with that the same stays in conditions adapted consuption to put a longer period.

    After milk, the fish is considered the food most perishable food,due to her life form in the water to a temperature lower temperature than ours, and also the chemical composition of her meat.

   After the death of the trout, begins a  process of quality loss  and decomposition, provoked  by  bacterium  and chemical reactions,I process this that can not be paralyzed, however to reduce her speed,  increasing like this the time of useful life, however we know which the agents that stimulate the fast decomposition. If we get to avoid them, wecan increase the time of quality of the trout. Thus being it sees some clues:

    1) Cuts or lesions in the trout

   As soon as captured, the trout brings with her, defense elements that the alive blanked, such as;  involving mucos in her body, scale or skin. These elements continue acting for a good time, even after the death. But, after 3 hours these same elements became  focus of contamination, she is due then to avoid unnecessary cuts, blows, or excess of weight excess on them, expose the meat of the trout to bacterium and  chemical reactions that accelerated the decomposition process.

    2) Temperatura

   The retreat of trout of the freezer and her exposition to the environment, besides  the dehydration provoked by  the increase of the temperature,  favors the growth of microorganisms and increase of chemical effects in the body of the same, carting in the decrease of the consumption time. For us to avoid, it is recommendd to maintain her after to thaw the fish in refrigerated place (out of the freezer, but in the refrigerator).

    3) Hygiene

   Shoud be observed the hygiene of everything that gets in touch with the trout, going from knives,  kitchen, sinks, tables, water,sacks, seasonings and finally people. Those mainly should be a very special careful in her  personal hygiene and health. To always maintain the cut nails, to wash the hands always when leaving the bathroom, and to assure with that their hair  don't fall on the same. With that  we will be avoiding  focus of contamination in the product that is being manipulated.

    4) Hymidity

    The microbes use the humidity of air to contaminate, and in the meal of the trout, the more the presence of water  more easily they reproduce and destroying her. The best method of conservation of the trout is for freezing that consists to lower the temperature of the fish at -15°C, could arrive to -30°C and that they can be divided in:

    1) slow freezing, in that  the temperature in the center is fallen to -15°C, and that the product is more than 2 hours, when it goes by the interval from 0 to -5ºC of temperature and it follows lowering up to -15ºC arriving to reach even more than 8 hours for that. Usully that happens in domestic freezing, freezers vertical or horizontal, majority of slow freezing. Her temperature can arrive -15°C, those equipments  are actually  manufactured more for stockpiing of frozen products, that the freezing acomplishment. Depending on the capacity of  the freezer, and of the amount of stocked product an his inicial temperature, the freezing can teake place in up to 24 hours or plus, a lot of times  in the center of the freezer doesn't get to be frozen provoking quity losses.

    2) fast freezing, is that one  the temperature is fallen abruptly for -15°C could  arrive to -30°C, going by the interval from 0 -5°C quickly in few minutes. The whole process takes at the most 2 hours. In this process it is accomplishes by a tunnel that blows the air strongly on the product or for a freezer of plates.

What is a frozen camera ?

Also cal of freezing camera, is a place used to stock frozen products, where the temperature is maintained between -20ºC and -30ºC. It is very used befoere the commercialization or processing.

What is a glaseamento or vidrificação?

Consists of the formation of a layer of ice around  of fish or shrimps, and he has for objective to avoid the dehydration and weight loss, of the fish during the stock in frozen cameras.

The process consists of the following: as soon as the fish is frozen is dipped quickly in a tank containing water and ice (2 parts of water p/1 of ice at the most) with temperature in the 0º proximities, and soon afterwards frozen again. This process is repcated, until that it is formed the wanted layer of ice in turn of the fish.

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Itamonte - Mountain of  the Mantiqueira - Minas Gerais - Brazil