The benefits of dried fish quite obvious and proven by scientists from all over the world. Fish are generally considered useful product It's not for nothing that the Japanese eat so much seafood and live so long. What is the secret of dried fish and fish in general? The main merit belongs to the omega-3 polyunsaturated acids contained in fish. This is the secret of the benefits and miraculous effects of dried fish. And here are 10 key points about benefits of dried fish:
1. Dried and Dried Fish Destroy Cancer Cells
According to research presented at the Institute of Nutrition of the University of Oslo, it has been proven that omega-3 polyunsaturated fatty acids found in dried and high fat content can destroy certain parts of cancer cells and lead to their death.
Omega-3 fatty acids play an important role in reducing the risk of developing cancer especially the lungs, breast, prostate and colon. Of the three types of omega-3s that exist, two are found in seafood. Hence the conclusion: the use of dried and dried fish will help to avoid a terrible and insidious disease called cancer.
2. Dried fish prevents depression in pregnant women
Dried and dried fish, consumed during pregnancy and after the birth of a child, helps protect against depression. Again, omega-3 fatty acids found in dried fish and fish oil supplements play a major role. The most rich in these acids are fish varieties such as herring, salmon and mackerel.
A survey of a group of women in the last three months of pregnancy showed that the more of the aforementioned acids are included in the diet, the less the possibility of developing depression both during pregnancy and up to eight months after the baby is born.
The lack of fatty acids in the diet minimizes the level of serotonin in the brain tissue, which in turn leads to depression.
3. Dried fish in the prevention of senile dementia
Scientists from France came to the conclusion that dried fish is healthy also helps fight the onset of Alzheimer's disease and senile dementia. Older adults who eat dried fish or other dried seafood at least once a week reduce their risk of Alzheimer's disease and senile dementia by 34 percent.
4. Dried fish against a heart attack
The results of a study conducted by American scientists show that eating dried fish once a week reduces the risk of death from a heart attack by 44%. The studies were conducted in a group of patients with an average age of 72 years. The population was advised to include in the diet at least twice a week fish products that have a positive effect on the cardiovascular system.
5. Dried fish in the prevention of stroke
The study, conducted by an employee of the hospital at Harvard University, was based on a survey on the amount of consumption of various foods. Its purpose was to study the health of patients with the help of nurses, nurses, collecting statistical data on each observed. The results were as follows: women who consumed approximately 115 g of dried, dried fish 2 to 4 times a week significantly reduced the risk of stroke - by 48%. The study involved 80 thousand American women.
6. Reducing the risk of preterm birth
After examining 8729 pregnant women, a scientist from Denmark, Syurdur F. Olsen, concluded: when there is a lack of dried, dried fish in the diet, the risk of premature birth and the birth of a child with low weight increases significantly. This happens due to a lack of omega-3 fatty acids contained in such fish or fish oil.
7. Eating Dried and Dried Fish Protects Against Heart Disease
Scientists from the UK in 2003 found that omega-3 fats counteract the accumulation of fatty deposits in the vessels. These fatty deposits can block the flow of blood to the heart and brain, which can cause diseases of the heart and blood vessels.
The subjects, who were to undergo surgery to remove fatty deposits and plaques in arterial vessels, were divided into three groups. They were offered to take for a month and a half: the first group - omega-3 fish oil capsules, the second - vegetable oil capsules, the third - dummy capsules. When examining the condition of the plaques afterwards, it became apparent that those who took the omega-3 fat capsules had a much lower number of inflammatory cells in the plaques.
This proves once again that the use of dried fatty fish or fish oil supplements dramatically reduces the risk of heart attacks and strokes.
8. Dried fish for wrinkles
If fatty fish is regularly present on the menu, this will help in the fight against wrinkles. The aging process is accelerated by a protein deficiency in the body, and the omega-3 fatty acids present in fish make up for this deficiency.
9. What to choose: dried fish or food additives?
1 kg of dried salmon contains the same amount of fatty acids as a dietary supplement, costing approximately 30 euros. Many types of fish can act as a nutritional supplement in their own right.
10. Dried fish and children's sleep
Children whose mothers consumed dried and dried fish rich in fatty acids in sufficient quantities sleep more soundly and calmly in the first days of life. Omega-3 fats play an important role in the development of the child's brain. It follows that it is very important for pregnant women to get enough of these much-needed acids through the diet. It is omega-3 acids that make up a significant part of the natural fats of the human brain.
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When various cured dishes are made from raw red meat or poultry meat, it is dehydrated in a home oven or in a household food dryer. In order to store meat later in a kitchen cabinet without a refrigerator, it is necessary to take into account the possibility of the presence of pathogenic bacteria that can survive after exposure to dry heat of 60-70 ° C. To do this, it is necessary to clearly understand all possible dangers and apply scientifically based methods for decontamination in order to make jerky a useful product, and the process a creative and safe procedure.
What is cured meat?
This product is a nutritious meat dish, which is prepared by drying to a state in which its further spoilage is not possible. A kilogram of red meat or poultry, after drying, weighs three hundred grams. Since most of the moisture evaporates, the product becomes stable and can be stored without refrigeration, making it a convenient food supply for backpackers and anyone who doesn't have access to a refrigerator.
Dried meat has been a food known at least since ancient egypt. People cured the meat of animals that were too big to eat at once (bears, buffaloes, whales). The North American Indians mixed meat with dried fruit and smeared it with lard to make pemmican. Biltong is a dried meat used in many African countries. The most iconic and world-famous term for a ready-made cured meat product in the form of packaged snacks from various types of meat is called “Jerky”, and comes from the Spanish word “charque”.
The finished product from dried meat should be designated by different terms depending on the cooking technology:
- “Beef Jerky ” - the product is made from whole pieces of beef.
- “Beef Jerky Chunked & Formed ” - the product is made from pieces of meat that are finely minced and then formed into separate strips.
- “Ground beef jerky & deformation or chopped & formed ” - the product is made from minced meat or minced meat, molded into separate strips. Usually this species Beef Jerky contains binders or plasticizers. Manufacturers must state the true composition of the product (beef and soy protein concentrate).
- “Species (or kind) salt beef sausage ” - the product is a type of sausage. Small cured meat sausages in casings positioned as snacks.
How to dry meat and make it a safe food product?
Drying is the oldest and most common preservation method. food products in the world. Canning technology is less than 200 years old, and freezing has only become practical since the middle of the last century, when electricity became more and more accessible to people. The method of cold sublimation (moisture freezing) is not widely available in everyday life to this day. Heat drying is the simplest and most readily available for a wide range of natural whole food lovers.
! The scientific principle of the preservation of cured meat products is the fact that when moisture is removed from the meat, which in this case acts as a catalyst, enzymes cannot effectively contact or react with the protein. Enzymes of bacteria, fungi, or natural autolytic enzymes of the meat protein itself, without receiving the necessary conditions for the enzymatic process, do not change the structure of the meat!
What types of food drying exist?
There are several types of food drying. Consider two types of natural drying:
- Drying out when heated by the sun. Solar drying sometimes takes place in a special container that traps and traps the sun's heat.
- Adiabatic drying - take place on outdoors in the shade without additional energy entering the system. Adiabatic drying occurs without heat input.
- These types of drying are mainly used for plant foods such as apricots, tomatoes and grapes. Solar drying is not recommended for cured meats due to the lack of a constant source of heat, leading to potential insect, mold and bacteria contamination.
- Drying from an artificial heat source is done by placing the meat in a warm oven or household food dehydrator.
- Electric heat source;
- Air fan for dry air circulation;
- Automatic thermostat to maintain the desired temperature;
- Trays for placing meat in the drying process;
- Sheets of parchment for certain types of food.
Why is heat treatment important when cooking jerky?
Foodborne illness due to salmonella and E. coli found in home-cooked jerky raises questions about food safety traditional ways drying meat. The current recommendation from the Nutrition Institute for safe jerky is to heat red meat to 72°C and poultry to 74°C until completely dry. This step ensures that any bacteria present in the meat are destroyed by the moist heat. But most household dehydrators are not sized to support this important principle, and the dehumidifier may not reach a temperature sufficient to heat meat to 72-74°C.
After heating to 72-74°C, it is important to maintain a constant temperature of the dryer in the range of 54-60°C during the drying process, because the process must be fast enough for the meat to stabilize before it begins to spoil, and for this it must enough water to be removed, without which microorganisms will not be able to develop.
Why can food safety be a hazard without preheating jerky to 72°C?
The danger of non-destruction of bacteria due to improper dehydration of meat is that without heating it before the dehydration process to the required temperature of 72-74 ° C, bacteria can survive and multiply during storage. After improper drying without heating to critical temperatures for microbes, bacteria become more heat-resistant.
Insufficient temperature in the oven or dehydrator may be due to the initial copious evaporation of moisture, which takes most of the heat out of the meat. This way, the meat itself will not begin to rise in temperature until most of the moisture has evaporated. So when the temperature of the dried meat finally starts to rise, the bacteria will become more heat tolerant and more likely to survive. These surviving pathogenic bacteria can cause foodborne illness in those who consume cured meat.
Does marinating make meat safer?
The main conclusion of the ongoing studies can be considered that marinating itself will not lead to a significant reduction in food poisoning pathogens in comparison with cuts of beef that have not been marinated.
In a control study of raw meat, some samples showed complete microbial decontamination, and other samples showed the survival of some bacteria, especially in jerky made from ground beef. Further laboratory experiments with bacterial flora inoculated (grafted) into venison showed that pathogenic E. coli can survive drying at 10 hours and temperatures up to 63°C.
We experimented with seeding Escherichia coli strain O157:H7 into one half of ground beef before shaping it into strips and withering. It was found that the samples heated to the critical temperature for the microflora had a greater neutralization of bacteria than the samples of minced meat jerky made without heating. Dry-cured products, made with the condition of maximum heating allowed for the dish, during dehydration, showed the highest rate of destruction of bacteria.
The logical conclusion is the fact that minced meat prepared at home for dried beef is at risk of bacterial contamination associated with E. coli. To minimize food poisoning, it is necessary to heat the meat of the semi-finished products to 72 ° C as soon as possible before drying.
Nutrition Institute recommendations for making homemade jerky.
- Safe processing and preparation methods for processed meats must be used to produce safe and stable jerky, including:
- Always wash your hands thoroughly with soap and water before and after handling meat products;
- All manipulations with meat must be carried out with rubber gloves;
- Use clean equipment and utensils;
- Store meat and poultry in the refrigerator at or below 4°C;
- It is recommended to freeze minced poultry for 2 days, and whole red meat, within 3-5 days;
- Defrost frozen meat in the refrigerator, not in the kitchen;
- Marinate the meat in the refrigerator. Do not save the marinade for reuse. Marinades are only used to soften the flavor of jerky before dehydration;
- Steam or fry red meat to 72°C and poultry to 74°C. Measurements should be carried out with a thermometer inside the semi-finished product until it is dehydrated;
- Dry the meat in a household dehydrator that has a built-in temperature controller and will maintain a temperature of 72-74°C during the drying process;
Are there special guidelines for game jerky?
Yes, there are specific guidelines for making homemade venison jerky or other non-commercially cut game. Venison meat can be heavily contaminated with fecal bacteria. The degree varies depending on the knowledge of the hunter. Carcass cutting is usually carried out at a temperature environment and without refrigeration, some time after extraction, potentially allowing bacteria to multiply uncontrollably.
What is the safe shelf life of jerky?
Industrially produced and packaged jerky can be stored for 12 months. It is better to store homemade dried meat for no more than 1-2 months.
With pancreatitis - a disease of the pancreas, it is important medical nutrition. The patient needs to know what foods can be eaten with the disease. Is it possible to eat dried fish with pancreatitis?
Brief information about pancreatitis
Functions of the pancreas:
- Exocrine, which is carried out by acinar cells of the organ. Namely: when the gland secretes juice containing a number of enzymes necessary for the body, digestion of fats, carbohydrates and proteins occurs.
- Intrasecretory - regulation of sugar and carbohydrate metabolism of the body through the release of the hormone insulin into the blood.
Pancreatitis occurs against the background of a violation of the exocrine function of the organ. The main signs of the disease:
- pain in the upper abdomen;
- weakness;
- constipation;
- flatulence of the intestine;
- nausea;
- heartburn;
- vomit;
- sensation of a lump in the throat;
- insomnia;
- headache;
- violation of the biochemical test "urinary diastasis".
The basics of nutrition in pancreatitis
The acute form of pancreatitis requires fasting. At chronic form nutrition is based on creating rest for the pancreas, which is achieved by using a sparing diet. Spicy and fried foods, foods with a juice effect are excluded from the patient's diet.
The diet is based on limiting carbohydrates and increasing protein content. A 5p table is used, which has 2 options - a wiped look and an unwiped one (with an improvement in the patient's condition).
According to the diet, from fish products for pancreatitis it is allowed - low-fat varieties (fat? 5%): pike perch, pike, navaga, perch, cod, carp. Prepared by boiling or baked (after boiling).
Is dried fish allowed for pancreatitis?
To understand this issue, you should get information about the preparation and properties of dried fish. The product is obtained by the method of initial salting (5-7 days), washing in water and subsequent drying (2-3 weeks) of fatty fish. With the help of sunlight, it dehydrates and forms a peculiar taste.
The drying process is subjected to: vobla, smelt, bream, ram, mullet, grass carp, notothenia, carp, fish, silver carp, mackerel, halibut, mackerel, horse mackerel, as well as individual parts of sturgeon and salmon fish. Dried fish contains phosphorus, fluorine, omega-3 fatty acids.
When using dried fish for food, it is necessary to take into account its quality. Main defects:
- sourish, musty, damp smell;
- mold;
- rancid taste due to fat oxidation.
In addition, in case of non-compliance with the drying rules natural way fish may be affected by a kozheed beetle or a cheese fly.
Given the above information, we can conclude that the use of dried fish in pancreatitis. Rationale:
- The diet requires the use of fish only low-fat varieties, oily fish is dried. Among the listed species in the list of permitted products there is only carp, which can be dried.
- Table 5p involves the use of food in pureed or boiled form. Dried fish does not apply to such a product.
Therefore, the use of dried fish with pancreatitis is undesirable.
If you belong to the category of true connoisseurs of dried fish, then, most likely, you often wondered about its proper storage.
Not everyone knows that specific conditions are required for the storage of a certain type of fish, and ignoring these requirements leads to rapid deterioration of the product.
Knowing how to store dried fish, you will be able to please yourself with your favorite product at any time of the year.
Most often, for storing dried fish at home, they choose an elementary and affordable method that involves hanging it. In this case, the product should be stored in a dry and cool enough place, preferring the attic, basement and pantry.
The fish should be sorted, subsequently wrapping the entire large ram with paper separately from the rest of the mass. As for the small fish, it can be folded and wrapped in paper in groups.
Subject to all conditions of storage of fish in limbo, it will be possible to maintain the quality of the product for 4-5 months. But it should be borne in mind that the temperature in the room should not exceed 10 degrees, and the humidity should be at the level of 70-80%.
Do not forget about regular ventilation of the room.
In the conditions of living in an apartment, it is impossible to allocate a separate room with appropriate temperature conditions for storing dried fish. In this case, you can use the existing refrigerator, the temperature indicators of which are quite acceptable for storing fish.
So, in this case, the temperature is considered to be at least 8 degrees. Keep the fish in the refrigerator, as in the previous case, wrapping it in paper. Under such conditions, it will be possible to preserve the product for at least six months without losing its taste.
Many people prefer to store fish in the freezer, but there is an opinion that after processing at such low temperatures, the quality of the product is significantly distorted.
Thus, you can store dried fish both in the attic and on the balcony, when it comes to living in an apartment. Fish wrapped in thick paper should be placed in a wooden box covered with gauze on the outside.
This measure is necessary to prevent the penetration of various insects. In the absence of a wooden box, you can also use a wicker basket or a linen bag.
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This storage method is also suitable for lovers of smoked fish, but you need to remember that in without fail all must be observed the necessary conditions, represented by low temperature, medium humidity, constant ventilation of the room.
Storing dried fish in cans
Dried fish can also be stored in tins, provided that they are tightly closed with lids to prevent sunlight from entering and in order to maintain humidity at the proper level.
Put fish carcasses in a tin container and close them tightly with a lid. The jar itself must be placed in a dry and cool place.
Storing dried fish in glass containers
To preserve small river fish, another method of storing fish is suitable, based on the use of a clean and dry jar. The fish should be laid out in such a way that there is an unfilled space in the center of the container.
A lit candle should be placed in the recess and try to carefully close the container with a lid without blowing out the fire. As practice shows, it will be possible to store fish “rolled up” in this way for about 4-5 months, but for this the jar must be placed in a cool and dry place.
The listed storage methods are the most effective for today. But you also need to remember the following:
- the use of plastic bags for storing fish should be excluded, because the result will be the appearance and spread of mold;
- it is important to carefully check the quality of fish sent for storage (preference should be given to freshly prepared and quality products that do not show signs of damage, mold and oxidation);
- if your choice fell on the storage of fish in the freezer, it is recommended to place it there in small batches;
- when temporarily storing dried fish in the attic or balcony by hanging, it is strongly recommended to use gauze, which will prevent the penetration of insects.
As already noted, the success of long-term storage of dried fish largely depends on the quality of the product itself. Therefore, dried fish should be selected very carefully, avoiding the purchase of a product with a bad smell or signs of damage and spoilage.
It is also strongly recommended to adhere to all requirements for the storage conditions of dried fish, including temperature and humidity indicators. Otherwise, you run the risk of not only spoiling the quality of the product, but also eating fish, which can lead to serious poisoning.
Fish is an extremely useful and easily digestible food, because the body spends much less time digesting it than, for example, meat. The proteins, vitamins and microelements contained in it, especially iodine and fluorine, make it a recommended dish in the daily diet.
Dried fish is one of the most ancient ways of preparing this product. Long ago, our ancestors dried fish to prepare it for future use in case of famine or unforeseen situations. And despite the fact that since then progress has gone far ahead, dried fish is still a welcome guest on the table.
Is it possible to get poisoned by dried fish? The answer to this question is unequivocal, however, this is not a reason to completely abandon the use of such a product. Below we will try to figure out why you can get poisoned with dried fish, what to do about it and how to avoid it.
Drying process
In order to cook dried fish, it is necessary to use fresh salted raw materials. Then there are three technologies by which the fish is dried.
Cold drying method
In this case, air is used at a relatively low (up to 35 degrees) temperature. This is achieved both in artificially created and natural conditions. In this way, saithe, cod, haddock and fish of the sturgeon family are usually dried.
Hot Drying Method
With this method, moisture is removed from the fish due to exposure to hot (about 100 degrees) air. First, the fish is soaked, then salt is added and then the fish is dried in an oven.
Freeze Drying Method
This technology consists in the fact that the frozen product is subjected to drying. In this way, parameters such as the size of the fish, its color and smell, as well as all nutrients which are virtually indestructible. Fish prepared in this way is considered the most beneficial for the body.
As a rule, it is possible to determine that dried fish should not be eaten by eye. Spoiled fish becomes moldy, too raw or brittle.
Since this happens under improper storage conditions, it is very important to follow a regimen in which dried fish can remain edible for as long as possible. The ambient temperature should not exceed 10 degrees, in which case the fish can be stored for up to 10 months, and if it was prepared by freeze-drying, then up to 2 years.
Causes of poisoning
In addition, dried fish is a fairly tough food for the stomach. Eating it can cause irritation of the walls. gastrointestinal tract which will cause intestinal upset.
Since it is river fish, famous for its abundance of bones, that is most often dried, there is a high risk of choking on a small bone. If it is easy to remove all the bones from boiled fish, then it is problematic to do this in dried form.
Of course great value there is a place where fishing was carried out. In the event that the fish lived in a polluted reservoir, then there is a high probability of poisoning harmful substances, which well accumulate fish tissue.
Symptoms of dried fish poisoning
Depending on what kind of cause caused the poisoning, the symptoms of the disease will differ. Currently, there are two types of fish poisoning.
cholera-like poisoning
This intoxication comes from the fact that they ate poisonous fish, or fish whose tissues have accumulated a large number of toxic substances. Most often, such poisoning occurs after eating fish of the salmon family, however, almost any fish can serve as the cause of cholera-like poisoning.
The victim will experience the following symptoms:
- Sharp cutting pains in the abdomen
- Severe nausea, possible vomiting
- Diarrhea
- A person is tormented by intense thirst
- In severe cases, muscle cramps may occur
- Since poisons affect the central nervous system, in severe forms of poisoning, confusion, panic attacks are observed.
paralytic poisoning
This type of poisoning is much more common than the previous one. The culprit in this case is a spoiled product, the expiration date of which has expired, or which was prepared in violation of technology.
Symptoms in this case will be as follows:
- Nausea, vomiting
- Diarrhea
- intense thirst
The above signs very quickly lead the body to such a dangerous consequence as dehydration.
In addition, any fish poisoning is extremely dangerous because toxins, gradually affecting all body systems, gradually reach the respiratory center in the brain. In this case, there is a possibility of death.
That is why in case of any fish poisoning, both dried and cooked in any other way, the very first thing to do is to seek medical help.
First aid measures
Having called an ambulance, it is also necessary to carry out a number of activities that will help support the body of the victim until the doctors arrive.
- Carry out gastric lavage. To do this, it is necessary to dilute a weak solution of potassium permanganate and give the victim a drink, and then induce vomiting. It is better to repeat this procedure several times in order to accurately remove all the fish that got there from the stomach.
- Give the victim to drink plain boiled water. In order not to provoke vomiting, it is necessary to drink small doses at regular intervals, for example, a couple of teaspoons every five minutes.
- Ensure that the victim is calm, it is better to put a warm blanket on his feet, since the blood flow in the limbs is disturbed and they begin to stiffen.
After the victim is hospitalized, he will undergo a second gastric lavage, and with the help of tests they will find out what exactly caused this condition. Depending on this, further treatment will be selected.
Recovery period
Since any fish poisoning is a severe blow to the body, the recovery period, as a rule, is quite long. The victim must be prescribed a special diet, which excludes not only food that is heavy for the stomach, such as everything fried and smoked, but in general, all products of animal origin.
As a rule, if medical care was provided promptly, and during the recovery period the patient followed all medical recommendations, then no negative consequences are observed in the future.
How to protect yourself from poisoning
The fear of being poisoned by dried fish should not outweigh common sense and lead to a complete rejection of this product. However, you should follow a number of rules that will help you choose a quality product.
Fish, including dried and dried fish, is a valuable storehouse of vitamins and microelements, as well as easily digestible protein. However, poisoning with this product is quite difficult and poses a serious danger to humans. That is why you should be extremely careful in the process of choosing dried fish. Subject to a series simple rules the probability of poisoning with this product tends to zero.