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fresh fish vs canned fish

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Weli Yurina
Weli Yurina

The member of group discusses fresh fish and canned fish. Fresh fish is characterized by bright skin, good meat, clear eyes, fresh scales adhering to the skin and shining, red gills, strong fins, and no spoiling. Canned fish has been processed and sealed in an airtight container like a tin can to prevent spoiling. Canning involves high temperature sterilization under pressure to safely cook foods with a pH over 4.6 where microbes could otherwise flourish. The document provides keywords in English and their Indonesian translations and poses questions about canning and fresh fish characteristics.

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The member of group Cici Hariyani Desi Kartila Mega Salawati Weli Yurina
Theme of Fresh Food and Preserved Food The Title of Fresh Fish and Canned Fish
FRESH FISH 10 KEYWORD CANNED FISH QUESTION NEXT
1. Fresh Fish The characteristic of fresh fish are : the skin is bright,the meat is still good, the eyes are clear,the scales are fresh, adhering to the skin and shine, the gill is red,the fin is strong, and not spoiled. BACK
2. Canned Fish Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can. The term canning refers to this method although the specific container can be glass, plastic, or some other material as well as a metal can, from which the procedure originally obtained its name.
Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can. The term canning refers to this method although the specific container can be glass, plastic, or some other material as well as a metal can, from which the procedure originally obtained its name.
Fish have a low acidity at levels where microbes can flourish. From a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116-130 属C). To achieve temperatures above the boiling point requires a method of pressurized cooking which is provided by the containment within the can. BACK
10 KEYWORD IN MEANING BAHASA INDONESIA 1. Scales 1. Timbangan 2. Adhering 2. Mengikuti 3. Gill 3. Insang 4. Principle 4. Prinsip 5. Airtight 5. Kedap udara 6. Flourish 6. Berkembang 7. Sterilization 7. Sterilisasi 8. Entering 8. Masuk 9. Ploriferating 9. Berkembang biak 10. Spoiled 10. Busuk BACK
QUESTIONS : The term canning refers to this method although the specific container can be What are the characteristic of fresh fish? BACK
THANKS FOR ATTENTION BACK

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fresh fish vs canned fish

  • 1. The member of group Cici Hariyani Desi Kartila Mega Salawati Weli Yurina
  • 2. Theme of Fresh Food and Preserved Food The Title of Fresh Fish and Canned Fish
  • 3. FRESH FISH 10 KEYWORD CANNED FISH QUESTION NEXT
  • 4. 1. Fresh Fish The characteristic of fresh fish are : the skin is bright,the meat is still good, the eyes are clear,the scales are fresh, adhering to the skin and shine, the gill is red,the fin is strong, and not spoiled. BACK
  • 5. 2. Canned Fish Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can. The term canning refers to this method although the specific container can be glass, plastic, or some other material as well as a metal can, from which the procedure originally obtained its name.
  • 6. Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can. The term canning refers to this method although the specific container can be glass, plastic, or some other material as well as a metal can, from which the procedure originally obtained its name.
  • 7. Fish have a low acidity at levels where microbes can flourish. From a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116-130 属C). To achieve temperatures above the boiling point requires a method of pressurized cooking which is provided by the containment within the can. BACK
  • 8. 10 KEYWORD IN MEANING BAHASA INDONESIA 1. Scales 1. Timbangan 2. Adhering 2. Mengikuti 3. Gill 3. Insang 4. Principle 4. Prinsip 5. Airtight 5. Kedap udara 6. Flourish 6. Berkembang 7. Sterilization 7. Sterilisasi 8. Entering 8. Masuk 9. Ploriferating 9. Berkembang biak 10. Spoiled 10. Busuk BACK
  • 9. QUESTIONS : The term canning refers to this method although the specific container can be What are the characteristic of fresh fish? BACK