Recent advances in fish processing and product development

There are good possibilities for expanding the consumer sector in both the traditional and nontraditional marine products. Frozen shrimp continues to be the item of highest demand in foreign markets. Individual quick frozen (IQF) prawns which are indeed value added products and have already penetrated international markets elicit export incentive from development agencies like the Marine Products Export Development Authority. With the projected potential of 1.8 lakh tonnes of cephalopods against the current yield of 13,000 tonnes, there are good prospects of increasing exports of frozen squid and cuttlefish. The technology of packing fish in retortable pouches as an alternative to canning has now been perfected. Salted fish mince has good market potential in India and abroad.

Ensiled product from fish by microbial fermentation

Fish ensilage for animal feed stuff was prepared from Jew fish (Pseudosciaena spp.) and Silver bellies (Leiognathus spp.) by fermentation with pure culture of Lactobacillus piantarum NCIB 6105. The precooked ensiled product gave better product of fish silage (high content of lactic acid, about 5%). Protein Nitrogen content ranged between 1.76 to 1.94%. During storage for one year, the Protein Nitrogen loss was not significant. The material can be used as a supplemental animal ration.

Studies on blackening of canned prawns. Pt. 1. Influence of copper and iron on product blackening

A linear relationship was observed between the copper content and intensity of blackening in commercially canned prawn meat. Average copper and iron contents of non-blackened canned prawn meat were 9.6 and 32.5 ppm on dry weight basis respectively. In the blackened product copper content ranged from 15.8 to 63.9 ppm and iron content between 43.7 and 71.45 ppm depending on the intensity of blackening. But incorporation of copper in the above range to experimental cans produced blackening while iron up to 250 ppm did not impart any blackening under standard conditions of canning.

Preparation of pasteurized fish ball in curry and its storage study at 0 to 2°C

Fish ball in curry was prepared as per the standardized method and recipe, pasteurized and subjected to storage at 0 to 2°C in a domestic refrigerator. The curry prepared with tomato at a level of 20% of onion was found to be suitable organoleptically. A level of 3% of spice mixture improved the taste of curry. Fish balls prepared with concentrated curry paste and oil at a level of 0.5% was found to be suitable organoleptically. Curry prepared by adding oil at the rate of 3% scored high values for all attributes as compared to other levels. Curry prepared by diluting curry paste with water at rate of 20% had been adjudged the best as compared to other water levels. Fish ball in curry with a 50 : 50 ratio pasteurized at 85°C for five minutes had scored higher values under organoleptic evaluation. It was observed that the product was acceptable organoleptically up to the 12th day when stored at 0 to 2°C.

Preparation of an extruded fish snack using twin screw extruder and the storage characteristics of the product

A value-added extruded fish product was prepared with corn flour (80%) and fish (sciaenid) powder (20%), using a twin-screw extruder. The effect of different parameters like moisture, temperature, fish powder concentration, speed of the extruder and die-diameter on expansion ratio and crisp texture were studied. The storage characteristics of the final product were studied using three different types of packaging under nitrogen flushing. The study revealed that aluminum foil is the best packaging material to keep the product acceptable for more than three months.

Commodity and product identification for value chain analysis.

This commodity and product identification research was undertaken in the context of the CGIAR Research Program on Aquatic Agricultural Systems (AAS). AAS seeks to reduce poverty and improve food security for the millions of small-scale fishers and farmers who depend on the world’s floodplains, deltas and coasts. The objective of this research is to strengthen the capacity of AAS to undertake value chain studies with high potential impact on smallholders. The capacity-building aspect of this research was focused on the process of commodity and product identification for value chain analysis. Its scope was limited to fish and other aquatic animals and products in the Tonle Sap area identified for AAS intervention. The result of the identification process was the selection of a number of commodities and products that were deemed to involve a high number of smallholders along the value chain and that have high market development potential.