Fish Processing Technology

Aflatoxins are highly toxic, carcinogenic mycotoxins synthesized by molds belonging to the genus Aspergillus, predominantly Aspergillus flavus and Aspergillus parasiticus, which grow on improperly stored smoked and dried fish in humid tropical conditions.

Glazing is the process of dipping frozen fish briefly into cold potable water ($1^\circ\text{C} - 4^\circ\text{C}$) or spraying it to form a continuous thin protective glaze of ice over the surface. This ice jacket acts as a sacrificial barrier that prevents freezer burn (desiccation) and surface lipid oxidation during frozen cold storage.

C-enamel ('Corn-enamel') is an oleoresinous lacquer formulated with finely dispersed zinc oxide ($\text{ZnO}$). When fish or other high-protein sulfur-bearing foods are retorted, liberated sulfur volatiles react with $\text{ZnO}$ to form harmless, white zinc sulfide ($\text{ZnS}$), successfully preventing the formation of unsightly black iron sulfide ($\text{FeS}$) staining on the tinplate.

Both statements are correct facts of traditional fish fermentation:
Statement (I): Proteolytic enzymes from lactic acid bacteria (LAB) partially hydrolyze fish proteins into short peptides and free amino acids, greatly enhancing bioaccessibility and digestibility.
Statement (II): LAB fermentation lowers pH via lactic acid production and synthesizes bacteriocins (suppressing pathogenic/spoilage microbes), while bioactive peptides exert antioxidant activity against lipid oxidation and produce savory umami compounds.