Fisheries Technologies for Developing Countries (1988) / Chapter Skim
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5. Fish Processing and Preservation
5. Fish Processing and Preservation
Pages 142-168
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From page 142... ...
Reducing these losses could increase protein availability, improve nutritional status, and elirn~nate some of the need to import food. Postharvest losses of fish occur during the numerous steps from catch to market.
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From page 143... ...
This is more likely, for example, if gill nets are set for six hours or less and trolling runs are two hours or less. i Fish should only come in contact with clean surfaces.
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From page 144... ...
Keeping the surface of the fish wet will help bring the temperature down (evaporation of the water absorbs heat from the fish)
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From page 145... ...
FISH PROCESSING AND PRESERVATION 145 FIGURE 5.2 On some boats, it may be possible to keep fish in live wells after they are caught. : ~ A: : a: :: ~~ ~~ ~ :- ~ FIGURE 5.3 Overfilling containers and crushing of fish should be avoided.
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From page 146... ...
The ammonia is clistilled out of the water mixture, passes through the liquid seal (C) , and is cooled to liquid ammonia in the condenser coil (D)
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From page 147... ...
It has been successfully field tested in Khan Yai, a remote rural island off southern Thailand. has a longer shelf life.
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From page 148... ...
In brine salting, the entire or split fish is immersed in an aqueous salt solution. An 8~100 percent saturated brine solution (27~360 g of salt per liter of water)
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From page 149... ...
Solar fish driers are simple and inexpensive and can eliminate much of the spoilage that occurs with traditional drying methods. These driers usually have a wood or bamboo-frame table, covered with plastic or glass to produce an enclosed chamber (figure 5.7~.
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From page 150... ...
^ Tilde moiety of designs far sole driers bag been developed. fit require only inexpensive readily willable materl~ls.
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From page 151... ...
An oil drum solar drier has a creative design (figure 5.8~. The ends of the drum are removed and three rectangular ports are cut in the side.
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From page 152... ...
A solar collector can also be attached to a cabinet drier (figure 5.11~. The solar plate collector uses black coated, corrugated metal to absorb the radiation.
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From page 153... ...
The solar agrowaste-fueled drier was designed and constructed in the Philippines (figure 5.12~. It has the advantage of utilizing alternative energy resources in the absence of solar heat.
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From page 154... ...
154 FISHERIES TECHNOLOGIES FOR DEVELOPING COUNTRIES /
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From page 155... ...
This guard has a 2~cm opening through which the hot air can pass into the drying chamber that contains 25 trays. Air vents are adjusted to ensure an optimum drying temperature of 55°-60°C Smoking Smoking is another traditional preservation technique that is used to prepare fish products with long storage lives.
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From page 156... ...
156 ~ ~~, i - -.-.- .~ it- ~~ ~ : , ~ ~ ~ ~ ~ ~ i.' ~ : i: : : :: : :~: : :~ : : ~ 53 i: :~:: : it: i:— ~~: :: ~~:~ ~ ~ ~~ ~ ~~ ~~ ~~ ~~.
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From page 157... ...
Another improved oven is an agrowaste fish drier and smoke chamber, developed in the Philippines (figure 5.17~. The chamber is made of sheet metal and has three doors in the front where trays can be inserted.
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From page 158... ...
, HOOD BASE AIR EXIT PASSAGE / BOTTOM CLOSED TOP OPEN \ 5~: :1:\ \< . ~ Oi ad: t U' _ C, Wo 1 ° 1 o l , , , - SOOT CAP —DAMPER .:.- .; he' o FIGURE 5.13 In this drier, the smoke from the burning fuel is diverted outside the unit while the heat passes up through the trays of fish.
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From page 159... ...
~-.~: C":~ 159 :~? FIGURE 5.14 A traditional mud oven for smoking fish is difficult to operate and has a limited capacity.
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From page 160... ...
SIDE VIEW jeet metal or corrugated zinc or asbestocement roofing sheets FIGURE 5.16 The Ivory Coast kiln is simple and efficient but the construction materials are costly.
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From page 161... ...
Fish Paste Products Kamaboko is a popular fish paste product made from surimi, a washed minced fish common in Japan since the fifteenth century. Codfish, croaker, lizard fish, and conger eel have the texture necessary to produce surimi.
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From page 162... ...
162 FISHERIES TECHNOLOGIES FOR DEVELOPING COUNTRIES FIGURE 5.18 The Chorkor smoker has a number of advantages including low construction cost, long life, large capacity, and ease of operation. In the top photo, a mason places a top layer of clay mud on a new oven.
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From page 163... ...
With occasional stirring to keep the salt concentration uniform, the fermentation ~ complete in 6~90 days. The corresponding
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From page 164... ...
The products become acidic due to the action of lactic acid bacteria and have a shelf life of about 2 weeks at ambient temperatures (figure 5.19~. ~ Korea, the fermented fish product sik-hae is widely consumed.
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From page 165... ...
FISH PROCESSING AND PRESERVATION 165 FIGURE 5.19 Cooked rice and fish are fermented to produce buxom, a popular food in the Philippines.
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From page 166... ...
Alternatively, more efficient and economical driers and smokers must be developed for application in Third World coastal villages. There is a continuing need for research in the development of new fish products that are acceptable to the local consumers and that will increase storage life.
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From page 167... ...
1981. Tic Prevention of Low in Cured Fuh Fisheries Technical Paper 219, FAO, Rome, Italy.
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From page 168... ...
. Department of Food Science and Nutrition, University of Rhode Island, Kingston, Rhode Island 02881, USA (T.
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