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

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yards, 25% are rented or leased. 25% have electricity and all other facilities like water supply and curing tanks but others have only curing tanks. Curing tanks were arranged in the sides of the houses. They do not have any technical persons other than the owner and majority of workers are owner's relatives. There are no permanent employees. They are engaged on casual or contract or piecework basis. Only during peak seasons they engage more people and are paid Rs. 70 - 80 per day. Usually they take auctioned fish and transported through head load or autos. The fishes were salted immediately. They use 1: 4 to 1:6 ratio of salt to fish and the salting time depends on the demands of cured fish. The gills and intestines in small type fish are not removed. Big type fishes are cleaned, washed before salting and arranged in layer by layer. About 75% of the curing sheds are thatched, with coconut leaves. They use corporation water and there are water problems during March to April. Crystal salt from Tuticorin is used instead of powder or sterilized salt to reduce the cost. The cemented or wooden tanks having the capacity of 250 to 1,500 kg were used. No preservatives are added during or after salting of fish. They wash the fish in self-brine and sun dried for 1 or 2 days on coir mats depending on demands. The yield of mackerel is 75 to 88%, ribbonfish 72 to 83% and shark 65 to 72% (Anon 1984). The packing was carried out in coconut leaves at a cost of about Rs .4/- . kuttai' and they store for 3 to 4 days only. The storage period was less and there was no report on the formation of pink or dun on the products. They inspect the quality of their product right from production to sales. Their experience and family background are their added merit and run the plant without any technical hand. They follow their own method and their concept regarding quality is good colour and appearance of their product, which in turn gives movement of the products. Their profit is around 5 to 7% per annum of fresh fish purchase value. The plants are not registered under any State or Central departments or 11
co - operative societies act. They sell the products to agents as per the market demands. No Central or State govt. helps them in their work providing sufficient loan etc. The average percentage of fish handled by major plants during the year 1977 to 98 and 1998 to 1999 are as follows. The total average fish handled was 1,67,920 kg and value was Rs.14, 12,782/-. The total sales quantity was 1,27,750 kg and value was Rs 18,06,546/-. The average purchase and sale of fish in varieties and value and in percentage composition of the same in major plants are in figure - (2.1. & 2.2.). The samples collected in this centre were mackerel, ribbonfish and shark. Mackerel had 0.01%, Ribbonfish had 0.08% and shark had 2.05% insoluble ash and 4.2x10 3 , 3.3x103 and 3x10 3 total plate counts respectively. 2.4.2. Medium Plants They cure and sun dry the fish in their own land at the side of their house (Anon., 1984). They do not have any separate facilities and capacity of the curing tank is about 250 - 1,000 kg. They adopt salting, drying, storing and packing methods as in major plants. The workers are their family members and they work without any fixed hours on request. They do not keep fish for long time because they have to pay their loan in time and sell them through brokers. The brokers who lend amount may reduce the price. So their expected profit is very much less than the major plants. No work during lean season. Their annual turn over was less than Rs 50,000 to 70,0001- per annum and profit was around 3 to 4 %. Above all, they only care about colour of the product. Fish curing and drying methods are the same as in major plants and they are not supported by any Central or State agency. The total average quantity handled was 62,725.5 kg valued at Rs 4,34,250.4/ and the sales quantity was 52,804.5 kg having the value of Rs 4,93,876.4/- during the year 1977 to 1998 and 1998 t01999. The average percentage quantities of different variety of fish handled by the medium plants are mackerel, ribbonfish, priacanthus,
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 14 and 15: 2.1.2. Storage and storage facility
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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