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

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3.2. Aim Most of the people in Kerala are fish consumers, so the fish has to be marketed in to the interior places. The cured fishes are marketed though some important markets and from outside states. So the study of flow of cured products is essential. Anon. (1969, 1984) reported that the important dry fish markets in Kerala are Kottayam, Changanacherry, Alwaye, Idukki, and Palghat. The important near by fish markets Alwaye and Changanacherry were selected for the present study. This study is aimed to find: • The important cured fish or dried fish available in domestic market and their rate at different seasons the better sold fish. • To study the purchase and selling system of cured and dried fish. • The arrival of varieties of fishes from out side states, their packing and consumer acceptance. • Influence of out side market and fresh fish arrival in the market. • The influence of festivals and other season on market of cured and dried fish. • To find the approach of people towards smell of dry fish and cured fish. • The storage strategy of cured and dried fish at different seasons and to increase the shelf life. • The welfare of workers engaged in this trade. 3.3. Materials and Methods The important cured fish markets in Kerala are Alwaye in Ernakulam district and Changanacherry in Kottayam district. Four wholesale stalls from Alwaye and three wholesale stalls from Changanacherry are selected and the required information were collected as per the questionnaire (in annexure B) used by Balasubramaniam & Kaul (1982). The data collected was tabulated for two years 1997 -1998 and 1998 - 1999. The purchase and sales quantity was calculated with the average monthly rate and the
average purchase and sales value were also calculated. The problems in marketing of cured fish were noted with workers problem. 3.4. Results 3.4.1. Alwaye market Whole sale merchants have 20 to 35 years experience and they are of the view that dried fishes were not preferred by people due to smell and their interest is towards fresh fish. There are seven wholesale fish dealers in the market. The wholesale dealers purchase the fish from here and transport to all interior places like Changanacherry, Kumuzhi and Malampuzha. Yet cured fish does not reach most of the remote places due to lack of transport facilities. The different varieties of fish include mackerel, ribbonfish, shark, sardines, anchovies, silver belly, malabar sole etc. At the very sight of the packing they are able to identify the place of origin of product. Usually palm tree leaf (Gopakumar, 1996) pack is from Tamilnadu I Pondicherry and coconut leaf pack is from local place, bamboo or gunny bag pack is from Orissa I Gujarat I vizag. The cured fish from Andrapradesh is prepared from rock salt and the saltiness is less and with more impurities. They identify the quality of fish by experience, appearance, colour and odour. They store for a maximum period of two weeks and with in the period they try to sell the product. During rainy season, due to high relative humidity the storage of cured fish and dry fish is very difficult and lead to spoilage and incur loss to them. So more salt is added to preserve the cured fish. The spoiled fish is used as manure. Their approximate tum over is Rs 1.5 to 2.0 lakh and attains a profit of 5 to 10% per annum. The fish merchants have no guidelines about the purchase or sales of cured fish on quality either from Central or State Govts. Demand for dry fishes increase from April to August as the monsoon season starts. The merchants have strong preference for different product from different state, as shark, ray and dhoma are preferred from Gujarat. Ribbonfish, anchovies and silver belly are received from Tamilnadu and
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 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 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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