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

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2.1.2. Storage and storage facility of product Storage of dried fish products are a riskful job. The people in coastal region sell the product when they get a little improvement in price as the cured or dried fish spoil in a short period resulting in revenue loss. So fish has to be stored in a protected area under hygienic condition. The spoilage of fish will adversely affect profit of the processors, traders and consumers. So principles of good quality storage practice are important. This depends on climate, local practice and type of the product to be stored. Yet there are some important basic requirements of storage practice and design of package. The store should be away from fish processing and heavy contamination area. It shall be in a dry and water and wind proof area. Good ventilation will reduce mould growth by preventing moisture up take by the fish and it should not permit the entry of flies, rodents and birds. All packaging materials must be clean and checked for insect contamination. ' First come' 'first out' should apply to stored product and 'dead' areas in the store (zugarramurdi et al., 1993). 2.2. Aim This chapter is aimed to assess the following: To study, • The economically important fishes used for curing and drying process by the local fishermen. • The low value fishes and by catches used for curing and drying process by the local fishermen. • The practical problems associated in fishermen work for better handling, quality control, and products development. • Approach towards govt. support expected.
2. 3. Materials and Methods Three major landing centres in different coastal districts namely. Neendakara and Sakthikulangara were considered as one centre in Kollam district, Munambam in Ernakulam district and Puthiappa village in Calicut district were selected for the study. A questionnaire, which is a modified version as developed by Balasubramaiam & Kaul (1982) and Kaul & Balasubramaniam (1985) were used for collecting information. A questionnaire (Annexure A) was used to collect data from 8 major fish drying plants and 4 minor plants at Munambam, 10 major plants and 5 minor plants at Quilon and 10 major plants and 5 minor plants at Calicut. In addition to the information collected through questionnaire they were also asked to add purchase or sales information in quantity wise and the price of various products in every week. The weekly purchase and sales value was calculated as monthly average. This was collected for the years 1997 - 98 and 98 - 99. The average purchase and sales values were estimated. The major products considered for the study were mackerel (Rastrelliger Kanagurta), ribbonfish (Trichiurus sp), shark (Scoliodon sp), anchovies (Sto/ephorus sp, silver belly (Leiognathus sp), malabar sole (Cynog/ossus sp), sardines (Sardinella /ongiceps), lesser sardines (Sardinella gibbosa), lizardfish (Saurida tumbil) and kilimeen (Numipterus sp). The plants cure more than 75,000 Kg / year was considered as major plants and less than the quantity is considered as medium plants. 2.4. Results 2. 4.1. Quilon Centre (Major Plants) Information collected through questionnaire shows that there are about 108 fish curing units in and around Quilon centre. There are a number of small curing units available in the region which operate on the quantity and cost of fish landed. The fisherman aims only on the export quality fish considering their share. Only one shark curing centre is run by an INP trained person. 75% of the owners have their own curing
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 and 10: fish. The total quantity of dried i
Page 11 and 12: (Anon., 1984). The salted fishes ar
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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