Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.): CHAPTER I. INTRODUCTION: III. PREVENTION OF LOSSES AND SPOILAGE OF FISH: III.3. Prevention of spoilage of fish after processing

Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.)

(introduction...)

Acknowledgements

Preface

CHAPTER I. INTRODUCTION

(introduction...)

I. FISH SPECIES

II. PROCESSING METHODS

III. PREVENTION OF LOSSES AND SPOILAGE OF FISH

(introduction...)

III.1. Prevention of spoilage of fish before processing

III.2. Prevention of spoilage of fish during processing

III.3. Prevention of spoilage of fish after processing

CHAPTER II. SALTING - DRYING - FERMENTING

(introduction...)

I. FISH PREPARATION

(introduction...)

I.1. Equipment for fish preparation

I.2. Gutting and splitting methods

II. SALTING

(introduction...)

II.1. Kench salting

II.2. Pickle curing

II.3. Brine salting

II.4. Salt quality

III. DRYING

III.1. Basic principles

III.2. Natural drying

III.3. Artificial drying

III.4. Solar drying

IV. PACKAGING AND STORAGE

V. METHODS OF PREPARATION

(introduction...)

V.1. Dried/salted fish

V.2. Dried-unsalted fish

V.3. Dried/salted shark

VI. GENERAL PLAN FOR A FISH CURING YARD

VII. FERMENTED FISH PRODUCTS

(introduction...)

VII.1. Products which retain substantially the original form of the fish

VII.2. Fish paste products

VII.3. Liquid fish products

VII.4. Packaging

CHAPTER III. FISH SMOKING AND BOILING

(introduction...)

I. SMOKING

(introduction...)

I.1. Fish preparation prior to smoking

I.2. Cold smoking

I.3. Hot smoking

I.4. Fuel

I.5. Smoking kilns

I.6. Preparation of some smoked fish products

I.7. Packaging and storage of smoked fish

II. BOILED FISH PRODUCTS

(introduction...)

II.1. Traditional processing methods

II.2. Quality of boiled fish products

CHAPTER IV. THERMAL PROCESSING

(introduction...)

I. RAW MATERIALS

II. ENERGY AND MANPOWER REQUIREMENTS

III. PROCESSING OPERATIONS

III.1. Filling and sealing

III.2. Sterilisation

III.3. Cooling

IV. QUALITY CONTROL

V. POSSIBLE ALTERNATIVES TO THE USE OF METAL CANS

(introduction...)

V.1. Reusable container

V.2. New developments in aseptic (retortable) pouches

CHAPTER V. ALTERNATIVE TECHNOLOGIES: EVALUATION, EMPLOYMENT GENERATION AND MANPOWER TRAINING

(introduction...)

I. ASSESSMENT OF COSTS

II. SALTING AND DRYING

III. SMOKING

IV. THERMAL PROCESSING

V. EMPLOYMENT IMPACT OF ALTERNATIVE FISH PROCESSING TECHNOLOGIES

VI. ASSISTANCE TO THE SMALL-SCALE FISHERIES SECTOR: MANPOWER TRAINING AND SUPPORTING SERVICES

(introduction...)

VI.1. The socio-economic framework

VI.2. Infrastructural requirements

VI.3. Organisation of production and marketing of fresh and cured fish

VI.4. Extension services and training

CHAPTER VI. IMPACT OF SMALL SCALE FISH PROCESSING OPERATIONS ON THE ENVIRONMENT

(introduction...)

I. FISH RESOURCES

II. WASTE DISPOSAL

III. AIR POLLUTION

IV. CONCLUDING REMARKS ON ENVIRONMENTAL IMPACT

APPENDICES

APPENDIX I. Codex Codes and Standards issued by the Secretariat of the Joint FAO/WHO Food Standards Programme, FAO, Rome.

APPENDIX II. Bibliographical references

QUESTIONNAIRE

OTHER ILO PUBLICATIONS

BACK COVER

III.3. Prevention of spoilage of fish after processing

Although the spoilage process of fresh fish can be inhibited through various curing methods, cured products may still become inedible due to other causes such as mould or insect attack. The subject of losses in cured fish has been reviewed in detail by FAO (1981). It is hoped that the research and development programme recommended in the FAO study will yield improved techniques and reduced losses.

The storage life of cured fish will depend on the adopted curing methods and packaging. Cooking inhibits spoilage by destroying bacteria and preventing certain chemical changes. Tropical fish cook at temperatures over 50° C, although higher temperatures are usually used to reduce the time required to complete the process. Boiling fish in water for a few minutes is, for example, a popular process in South-East Asia. It must be stressed, however, that the preservation of fish due to cooking alone is short term unless recontamination by bacteria is prevented by canning or a similar process. Canned fish can be kept for a long time but the process is expensive and may not be suitable if retail prices are to be kept low. Cooked fish, such as boiled or hot-smoked products, must also be salted and/or dried if a storage life of more than two days at tropical temperatures is required.

The storage life of cured fish may be increased if the following measures were adopted:

- To ensure sufficient drying of the fish in order to avoid attacks by certain bacteria or moulds during storage.
- To use appropriate packaging, and to store packaged goods in cool storage areas protected from dust, insects, etc.
- To avoid excessive smoking and drying of fish if losses are to be avoided through the breaking of fish into small pieces.
- In general, it would be useful to process the right amounts of fish at a time, so that the whole output can be sold within the estimated storage life of the processed fish. It would not make sense to process much more than can be marketed within a given period of time, and have the surplus thrown away because it is not anymore fit for consumption.

More information on the various measures needed to prevent the early spoilage of fish will be further elaborated in the following chapters.