The Gjerstad kiln: a combined hot and cold smoking kiln

A combined hot and cold smoking kiln has been constructed for use at Lake Turkana, Kenya. Used for cold smoking, the kiln's main advantages over the traditional kilns used in this area are its greater smoking capacity and lower firewood consumption. Having the option of using the same smoke house for cold and hot smoking reduces the total construction costs for an operator producing both types of smoke cured product. The hot smoking process was found to require markedly less firewood than cold smoking, a fact of considerable importance in desert or semi-desert areas with sparse vegetation.

Veränderungen der Farbe und thermischen Stabilität der Muskelproteine von Räucherforellen während der Kühllagerung

The aim of the investigation was to prove if different farming conditions like conventional and organical farming of rainbow trout may cause differences in quality which are detectable by physical methods such as colour measurement and differential scanning calorimetry. Colour measurement revealed remarkable differences in lightness. Smoked trouts originating from conventionally farmed fish were much lighter than those of organically farmed trouts. This difference in L* could already be found when colour measurements were taken on the raw material. However, during chilled storage differences were equalized. Redness and yellowness were not significantly influenced by farming and did not change remarkably during chill storage. Based on earlier investigations on changes in thermal stability caused by heating, DSC curves of smoked trout could be used to verify that the core temperature of smoked fish had reached at least 60 °C during hot smoking process. This temperature is demanded by the guidelines of the German Food Code. In the DSC curves only the actin peak was still visible. All other proteins were obviously denatured during the hot smoking. When DSC curves were taken from smoked trout after different durations of chilled storage it could be seen that the denaturation temperature of actin decreased almost linearly with progression of storage time.

Making kippers from local herring (Sardinella spp.) smoke-cured in the Torry Kiln

(Sardinella) are available all year round in Sierra Leone. The best time to use them for baiting herrings is during the dry season when they are fattest and feeding well. The most common method of processing herring locally is hot smoking to give either soft, moist and cooked product or a dry, brittle product with very low moisture content. The author describes a curing method intended to add variety to the types of products that can be obtained from local herring. It is only mildly preservative, the product cannot be kept more than 24 hours without refrigeration. Particular attention is paid to the source and quality of the raw material used, and the processing method is detailed with attention to washing, splitting, brining, smoking, and the application of the Torry fish smoking kiln to the process.

Studies on smoking of eel fillets

A procedure has been worked out to (hot) smoke eel fillets. Some of the important factors such as size of the fillets, brining, pre-drying, source of smoke, smoking period, final drying have been studied. Best quality of smoked product is obtained on smoking eel fillets with a mixture of coconut-husk and sag saw-dust in 1:1 proportion for 15 hours. Optimum moisture level of the final product was fixed in the range of 30 to 35% and it had a storage life of about 8 months at room temperature.

Preparation and keeping quality of hot smoked mackerel

A method has been standardised for the production of smoke cured mackerel by dry salting in the ratio of 1:8 salt to fish followed by smoking in a traditional smoke chamber at 70±5°C for 5h. The smoke was generated by burning moist coconut husk and saw dust. The product obtained by this method had shelf-lives of 105, 95 and 6 days in chilled storage (0 to 2°C) refrigerated storage (10±2°C) and at room temperature (29±2°C) respectively.

Survival, growth, and yield of brown trout stocked as fingerlings in Hot Creek, California

Four groups of fin clipped brown trout (Salmo trutta) fingerlings were planted in Hot Creek over a six year period. Survival and growth were estimated by fall and/or spring mark-and-recapture surveys. Yield to the angler for two of the tour groups stocked was estimated by stratified random creel surveys. Fingerling survival from the midsummer stocking period to fall averaged 51 %. Overwinter survival from young-of-the-year to yearling fish averaged 49%. Angler harvest of two groups of fingerlings stocked at densities of 16,082 fish/mile averaged 1,704 trout/mile (10.6%) and 194 lbs/acre. Abundant cover and microhabitat suitable tor young trout, ice-free winters, and rapid growth were factors viewed as contributing to high yields. Results do not suggest a change is needed in the general policy of not stocking brown trout fingerlings in California streams. Results do show that fingerlings stocked in Hot Creek, and presumably other productive streams with abundant cover, can effectively fill a void created by limited recruitment. (PDF contains 24 pages.)

Economic analysis of utilizing Kainji gas kiln for fish smoking in the Kainji Lake Basin of Nigeria

Marketing of smoked fish in the Kainji Lake Basin (Nigeria) has been found to be complex, traditional and inefficient. It is also said to be limited in scope due to poor handling and processing techniques, lack of storage facilities and inadequate marketing informations. The invention of Kainji gas kiln has been found suitable to overcoming poor handling and processing techniques. This paper discusses the feasibility of operating Kainji gas kiln commercially supported with adequate storage facilities and competent management hands. The financial indicators of net present value (NPV), 47,481.11, Internal rate of return (IRR) 24% and payback period of 2.3 years that are calculated confirmed that the commercial use of Kainji gas kiln is indeed profitably feasible

Construction, extension and evaluation of the improved smoking kiln (Banda) in Kainji Lake area

Fish smoking, as a traditional occupation of fishermen and women in Kainji Lake Area (Nigeria) is done using simple traditional ovens called 'Banda', the fuel for the smoking being almost hundred percent dependent on wood. A simple modification was made to the traditional 'Banda' oven using a damper to prevent burning of the fish. A comparison of the improved and the traditional 'Banda' was made. The results indicate that fuel wood consumption was reduced 52 percent by using the improved 'Banda', which implied that 50 percent of fish processor's income could be saved through the adoption of this technology. The most important advantage of the improved kiln, fuel wood conservation, represents for fishers a problem of an economic importance. Whilst they are aware that it is becoming much more difficult to get the needed fuel wood, the children can still conveniently collect enough wood for both home use and processing activities. The cost of the components of the improved kiln, when compared with the traditional version may be considered quite significant, and hence the reluctance of the fish processors in constructing similar ones. Selected blacksmiths were trained to continue the fabrication of the kiln component. The training was carried out to assure that the improved kiln will be constructed even after the project will end to support the fabrication

An accelerated method of hot air drying of fish

The effects of temperature and relative humidity on the rate of drying of split open fish and salted fish in a tunnel dryer have been studied at a constant air velocity. By a judicious combination of these two, the rate of drying could be considerably accelerated, 10 to 12 hours only being required for drying to moisture levels below 30% in the case of mackerel, lactarius, otolithes and kilimeen (Nemipterus japonicus)

A review on oil sardine 2. Preservation by canning, curing and smoking

Commercial canning of oil sardine (Sardinella longiceps) in India is a relatively new procedure. Although 7 firms are engaged in canning this compares poorly with the abundance of the fish. There are often wide variations in the quality of the canned fish and important chemical and physical variations occur in the product once canned. A description of the canning process is given, and production figures compared to those of other countries. Production figures for 1965 to 1969 are given. These show that production increased from 1.2 to 1.5 million cans, but that there was a peak in 1967 when 3.2 million can s were produced. Exports of canned marine fish by country, and production of caned sardine by country from 1965 to 1970 are tabulated. The types of containers used and the feasibility of exporting canned fish are considered. Finally, the preparation of cured and smoked products is discussed briefly.

Canning of smoked sardine

A process for canning smoked oil sardine (Sardinella longiceps) is described. Cold blanching of dressed fish in brine, smoking followed by drying in hot air or cooking in steam to reduce the moisture content to the required level and subsequent canning yields product with good organoleptic properties. Coconut husk is used as source of smoke.

Smoking of shrimp and fish from coastal village of north-west Bangladesh

Traditional smoking of mixed shrimp species is a method of preservation in coastal region of Bangladesh. Besides traditional smoked shrimp, attempt had been made to produce smoked shrimp from brown shrimp, Metapenaeus monoceros and fish from mugil, Liza parsia and the quality of smoked product was found good very on the basis of physical properties, proximate composition and mineral contents of the products.

How to construct a fish smoking kiln

As interest increases in fish production, fish farming is on the rise as more fish is produced in ponds, cages and tanks. However not all fish can be sold out and consumed at the same time, in addition to this, different consumers show different preference. Some individua Is tend to prefer smoked fish to fresh and fried fish. Apart from satisfying the different consumer preferences, fish smoking is important because it in creases the self life of fish, there by reducing post harvest losses. It also adds value to the fish and in this way the farmer can fetch more money from farmed products. Although the technology has been around for several years amongst the fishing communities, it is not well known amongst fish farmers. There is need to bring fish fanners on board to know how to construct the smoking kiln through the stapes out lined below.

Improved cement block fish smoking kiln

The kiln described below is based on a portable sheet steel kiln designed by Beny in 1964. Improvement of quality of the final product, increased operating efficiency and reduction in firewood consumption were the reasons prompting the design. The design discussed was evolved by the author after a number of experimental prototypes were built, in order to reduce first cost and heat losses, both high with the all-steel kiln. Traditionally, a simple pit and table is used, around the shures of Lake Kyoga, for smoking fish.