Studies on the Quality and Process Control Factors During the ...

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The storage temperature for dry fish was recommended by Rubbi et al. (1983) as 13°C for superior quality than at room temperature. Camu et al. (1983) for 18°C and Tressler & Lemon (1951) recommended low temperature. Ramachandran & Solanki (1991) and Anon. (1956) studied the organoleptic changes of dried fishes. The cured fish have very short storage life than dried fish as the water content in the fish is not removed at the surface and the chances of growth of salt loving bacteria are high. Further the salt content on the dried fish absorbs moisture resulting in pink colouration and dun formation, which reduce storage life. Chemical changes due to oxidation of lipids in the muscle tissue cause brown colour at belly region where the fat content of the fish is normally more. This causes rancid odour and discolouration to product and causes less consumer acceptance. So the processor is forced to sell the product even at a low price when the physical appearance of the product is not attractive. The prolonged storage of fish in salt water causes breakage and reduces the original shape and brings less revenue. There are 58 fresh fish and 9 important dry fish markets in Kerala (Anon., 2000a). The important dried fish I cured fish markets are Alwaye, Changanacherry, Kottayam, Athirumpuzha, Vaniyankulam, Iddukki & Palghat (Anon., 1969, 1984) and Parakkode and Kasargode (Anon., 2000a). In coastal areas, consumption of dried fish is confined mostly to off-season, when fishing is totally stopped. In the interior parts of the state, owing to lack of transport facilities, cured fish is sold for the major part of the year. The population density in the state is the highest among the states in Indian union. The highest pressure in population gives raise to formidable problems both economical and social (Anon., 1984). 1.3.1. Transportation of dry fish It is an important process to reach product to the destination in time for better price and sales. Various kind of transportation used are train, truck and cars by road
(Anon., 1984). The salted fishes are usually packed in vallam made by using dried coconut leaves or using dried bamboo sticks. This is due to the fact that the packing materials are easily available at low price. The price in market is always flexible even due to simple variation in stock or new arrival. Dry fish from other states influence the dry fish market in state. The latest developments in communication system cause rush of the product in market. So the dry fish processors really have to be more vigilant to sell their product at a high price and to check with the market movements. During monsoon season, the landing of fresh fish is usually low and demand for salted fish is more. During this period, price of cured fish increases. The price varies to a large extent and it varies with variety of fishes. The consumer has to pay high price. The cost of linear transportation adds enormously to the cost of the product. As a result, the consumers in the hilly and interior region have to pay high price to cured products even though made from low cost fish. This necessitates the need for proper transportation and marketing system. 1.3.2. Aims of present study • To compare processing strategies of cured fish processors in dry fish processing units at important centres. • Market analysis of processed, dried or cured fish products. Analysis of risk factors in the business to evolve strategies to overcome the risk. • Processing of common commercial cured and dried fish using standard Methods and to study the storage characteristics. • Introduction of HACCP principles for dry fish processing and storage
Page 1: STUDIES ON THE QUALITY AND PROCESS
Page 4 and 5: Chapter 1 GENERAL INTRODUCTION
Page 6 and 7: 1.2.2. Present status The state has
Page 9: fish. The total quantity of dried i
Page 14 and 15: 2.1.2. Storage and storage facility
Page 16 and 17: yards, 25% are rented or leased. 25
Page 18 and 19: sardine, lesser sardine, silver bel
Page 20 and 21: employ casual workers. The work con
Page 22 and 23: pot or cemented tanks having capaci
Page 24 and 25: from other products. This is due to
Page 26 and 27: who have sufficient stock can sell
Page 28: fish at peak season at a lower inte
Page 42 and 43: 3.1. Introduction The marketing of
Page 44 and 45: 3.2. Aim Most of the people in Kera
Page 46 and 47: Pondicherry. Shark, anchovies and r
Page 48 and 49: The study at Changanacherry showed
Page 54 and 55: Chapter 4 FISH SALTING METHODS
Page 56 and 57: Antony & Govindan (1983) used 1: 5
Page 58: Levendov (1958) and Daun (1975) rep
Page 61 and 62:
optimum natural temperature and dep
Page 63 and 64:
4.1.12.1. Packaging Fishes are bulk
Page 65:
laboratory and cleaned immediately
Page 68 and 69:
eight hours 33.3 0 c and 63% respec
Page 70:
6.23%,11.79% and 13.67% respectivel
Page 80 and 81:
Table - 4. 4. Average weight loss d
Page 84:
Chapter 5 PHYSICAL AND ORGANOLEPTIC
Page 88 and 89:
oI'lthe price of product and also t
Page 91:
:nIour got faded with very less amm
Page 118:
:20 and 6.69 and 7.04 (Table - 6.6)
Page 227:
Table - 7.3.Effect of sun drying on
Page 256:
FFA content in dry salted lot store
Page 292:
Chapter 9 QUALITY CHANGES OF FISH D
Page 300:
· Relative Humidity (RH) The relat
Page 314 and 315:
Table - 9.1. Effect of Sun drying o
Page 316:
TABLE --- 9.3 Hazard and preventive
Page 320 and 321:
Table 13 TBC result during storage
Page 322 and 323:
Table 21 TBC result during storage
Page 324:
10.1. Conclusion The following are
Page 334:
George, P.C., Raja, S.T.A and Georg
Page 337:
IKalaimani, N., Muraleedharan, V. J
Page 341:
, , Ragulin, AE. 1958. The comparat
Page 344 and 345:
Madhavan, P. & Surendran, P.K,. Soc
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