मत्स्य प्रसंस्करण एवं मूल्य संवर्धन

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.