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

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1.2.2. Present status The state has 9 maritime districts. They are Thiruvananthapuram, Kollam, Alappuzha, Ernakulam, Trichur, Kozhikode, Kasargode, Malappuram and Kannur. Important landing centres are Neendakara in Kollam district, Munambam in Ernakulam district and Calicut in Kozhikode district. There are 222 fishing villages in these districts (Anon., 2000a). The people of these districts are engaged in fish curing / drying activities. The landing of mackerel in Quilon district was 4.83, 6.10 and 9.54 % and ribbonfish was 5.06, 6.56 and 4.47 % and shark was 2.10, 1.86 and 1.03 % respectively during 1997, '98 and '99. The landing of mackerel in Ernakulam district was 10.24, 3.83 and 6.13 % and ribbonfish was 6.80, 1.97 and 4.66 % and shark was 0.45, 0.45 and 0.59 % respectively during above period. The landing of mackerel in Kozhikode District was 13.01, 7.45 and 10.55 and ribbonfish 5.25, 4.19 and 0.95 % and shark 0.71,0.42 and 0.92 % respectively during the above years out of the district - wise total landings (Anon.,2000a). The state has many landing centres and fishing villages along the coast. About 61 % of the total landings are consumed in the fresh condition and the remaining part is utilised by various fish based industries. The arrival of the Indo-Norwegian Project during 1962, in the state helped heavy movement in the offshore fishing and allied fields and also in fish processing. The important fishes landed are shrimp, cuttlefish, squid, and other fishes. The important species of fish as sardine, prawns, mackerel, sharks, silver bellies, horse mackerel, sole and ribbon fish. But boat owners as well as the crew do not care about bycatch fishes or low value fishes. In most centres, low value fishes are thrown out in the sea. This weakens the preparation and production of dry fish. During the peak season, facility to preserve the fishes is not usually available. In order to avoid the difficulties, fishes are used as manure for coconut, palm or for other plantations. Further large-scale drying units are not available in Kerala Coast. According to Anon 3
(1984) salting and drying do not require much investment and is unorganised and the margin is also less. 1.3. Fish salting, drying and storage Fish salting is a primitive and easy method to preserve fish at low expenditure and minimum manpower only is required to produce good quality preserved fish. It can be stored at room temperature for a short period without extra cost. The common salt is added and mixed and kept for short or long period and the water content is reduced in fish by the process called 'osmosis' and salty taste is added to the fish. By reducing water content in the fish, the bacterial action on the fish is reduced to some extent (Nair & Govindan 1978). According to Anon. (1969) there were 67 fish curing yards all along the coast and salt was issued to the fish curing yards at subsidised rates. The main type of fishes used for salting and drying are mackerel, ribbonfish, shark, silver belly, anchovies, lizard fish, kilimeen, malabar sole, sardine and lesser sardine. The quantity of drying of these fishes depends on the landings, demand and quality of fresh fish availability. Frozen and canned seafood form 86 % of seafood exports and dried marine products form only 14 %. A scheme for voluntary pre-shipment inspection of dried fish is also in operation Anon., (1969). But presently there is no clear data about the number of curing yards in the State. Balasuramaniam & Kaul (1982) developed method to collect information and (Rao & Prakash, 2000) studied the marketing of dried fish in Kerala. Post mortem changes of fish was reported by Setty (1985). Salting Methods were suggested by (Anon., 1982, Syme, 1966, Gerasimov & Antonova, 1979). The survey conducted along Madras coast was reported by Srinivasan & Joseph (1966) and Joseph et al. (1986) showed that people use 1: 4 to 1: 6 salt to fish. Antony & Govindan (1983) used 1: 5 \. salts to fish for lizardfish. Kalaimani et al. (1988) suggested 25 % salt for salting. 1 :1salt to fish for anchovies was suggested for sun drying by Reddy et al. (1991). Prabhu &
Page 1: STUDIES ON THE QUALITY AND PROCESS
Page 4 and 5: Chapter 1 GENERAL INTRODUCTION
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 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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