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close this bookFish Handling, Preservation and Processing in the Tropics: Part 2 (NRI)
View the document(introduction...)
View the documentSummaries
View the documentAcknowledgements
View the documentIntroduction
View the documentSalting of fish: salt
View the documentSalting of fish: methods
View the documentDrying of fish: basic principles
View the documentDrying of fish: methods
View the documentSmoking of fish
View the documentMarinades
View the documentFermented fish products: a review
View the documentBoiled fish products
View the documentFish canning: theory and practice
View the documentFreeze drying
View the documentIrradiation
View the documentMiscellaneous products: crustaceans
View the documentMiscellaneous aquatic products used as food
View the documentFood by-products
View the documentNon-food by-products
View the documentNew and delicatessen products
View the documentFish meal
View the documentFish silage
View the documentChemical and physical methods of quality assessment
View the documentOrganoleptic (sensory) measurement of spoilage
View the documentMicrobiology of spoilage
View the documentMicrobiology of fish spoilage
View the documentPublic health microbiology
View the documentInternational standards for fisheries products
View the documentLarge-scale fish landing facilities
View the documentSmall-scale landing facilities: design and operation
View the documentRetail sale facilities
View the documentFisheries extension services: their role in rural development
View the documentTraining in the field
View the documentAppendix

Summaries

Summary

Fish handling, preservation and processing in the tropics: Part 2

This report is the second of two TPI Reports, G144 and G145, which together present 52 lectures for an eight-week training course suited to people working at middle-management level in both Government and Industry. The lectures should be used in conjunction with audio-visual aids, demonstrations and practical sessions.

In this report, traditional processes, such as salting, drying and smoking, as well as fermented, marinated and boiled products, are discussed in detail. More advanced processes, such as canning, freeze-drying and irradiation, and various fisheries products and by-products are also described. Other subjects include quality assessment, the microbiology of spoilage, public health microbiology, landing and retail facilities, extension services and training.

Rm

Manutention, conservation et transformation du poisson dans les pays tropicaux: 2eme partie.

Ce rapport est le deuxi de deux rapports du TPI, G144 et G145, qui ensemble prntent 52 confnces pour un cours de formation de huit semaines destin des personnel travaillant n niveau de cadres moyens dans le gouvernement et l'industrie. Les confnces doivent e utilis en liaison avec des moyens audio-visuels, des dnstrations et des sces d'application pratique.

Dans ce rapport, on prnte en dil les procs traditionnels, tels que salaison, sage et fumage de m que les produits ferment marinet cuits. On dit lement des procs plus avanc tels que mise en conserve, Iyophilisation et irradiation ainsi que diffnts produits et sous-produits de la pe. D'autres sujets comprennent l'luation de la qualitla microbiologic de la drioration, la microbiologic sur le plan de la santublique, les installations de drquement et de vente en dil, les services d'extension et de formation.

Resumen

Manejo, conservaci elaboracie pescado en las regiones tropicales: Parte 2.

Este es el segundo de dos informes del TPI - G144 y G145 - los cuales en conjunto ofrecen 52 conferencias pare un curve de preparacie ocho semanas de duracipropiado pare personas a nivel administrativo medio, tanto en el gobierno como en la industria. Las conferencias deberusarse en conjuncion ayudas audiovisuales, demostraciones y sesiones de tipo prico.

En este informe se analizan detenidamente aquellos procesos tradicionales tales como la salazel secado y ahumado, ademdel fermentado, salmuera y hervido de productos. Tambise describen procesos mas avanzados tales como el enlatado, el secado por congelaci la irradiaciasomo varios productos y subproductos de pesquer. Entre los demtemas cabe mencionar la valoracie calidad, la microbiologdel deterioro, la microbiologde sanidad publica, los servicios de desembarque y de venta al por menor, los servicios de extensi de adiestramiento.