Comparative efficiency of different surfaces for drying fish

The efficiency of four different drying surfaces, namely, cement platform, palmyrah leaf mat, aluminum tray and stretched net for drying fish were studied using sciaenids, mullet and perch. All the drying surfaces were found to be equally efficient. The cheaper and locally available palmyrah leaf mat or stretched net can replace costly cement platform and aluminium tray for efficient drying of fish.

Design of a half ton dehydrator for fish

A half-ton capacity artificial dryer has been designed at the Central Institute of Fisheries Technology for drying fish like Mackerel, Sardine, White bait etc. The dryer is a hot air recirculation type. 80 KW thermostatically controlled heating coils are made use of for heating the air. The air is circulated by means of an axial flow pattern fan. Drying takes place at a temperature of 115 degrees F. The structure of the dryer comes to about Rs. 20,000.

Drying kinetics, biochemical and functional properties of products in convective drying of anchovy (Engraulis Anchoita) fillets

The aim of this work was to study the convective drying of anchovy (Engraulis anchoita) fillets and to evaluate the final product characteristics through its biochemical and functional properties. The drying temperatures were of 50, 60 and 70°C, and the fillet samples were dried with the skins down (with air flow one or the two sides) and skins up (with air flow one side). The drying experimental data were analyzed by Henderson–Pabis model, which showed a good fit (R2 > 0.99 and REQM < 0.05). The moisture effective diffusivity values ranged from 4.1 10–10 to 8.6 10–10 m2 s−1 with the skin down and 2.2 10–10 to 5.5 10–10 m2 s−1 with the skin up, and the activation energy values were 32.2 and 38.4 kJ mol−1, respectively. The product characteristics were significantly affected (p < 0.05) by drying operation conditions. The lower change was in drying at 60°C with air flow for two sides of the samples and skin up. In this condition, the product showed solubility 22.3%; in vitro digestibility 87.4%; contents of available lysine and methionine 7.21 and 2.64 g 100 g−1, respectively; TBA value 1.16 mgMDA kg−1; specific antioxidant activity was 1.91 mMDPPH g−1 min−1, and variation total color was 10.72.

An assessment of handling and processing methods used for the shrimp fishery by-catch in Kalpitiya, Sri Lanka

The by-catch from the shrimp trawl fishery in Kalpitiya is mainly used for the production of dried fish, which provides an additional source of income for fishermen in the area. It has been observed that current handling practices along the value addition chain are responsible for the poor quality and low price of the end product. This study was aimed at identifying the shortcomings in such handling practices by fishermen and dried fish producers and assessing the quality of shrimp fishery by-catch along the processing chain in order to recommend more efficient utilization methods that will improve the quality of the end product. Fresh fish, dried fish and harbour water samples were tested for total coli forms, faecal coliforms, E. coli and Salmonella in order to assess their microbial quality: In addition, standard plate counts (SPC) of fish samples were also carried out. A survey was carried out from July-October 2006 at Kalpitiya, using a pre-tested questionnaire to collect information from individuals who have been engaged in dried fish processing. Average values obtained for freshly landed and dried fish respectively, were, SPC 9.88x10 super(5) CFU/g and 30.43x10 super(5) CFU/g, total coliforms 23.05 and 24.23 MPN/g and fecal coliforms 8.28 and 9.00 MPN/g. These values exceed the recommendations in the SL standards. A quarter of the landed fresh fish and 38% of dried fish from the producers were positive for E. coli and thus failed to show required end product quality. SPC of harbour water was 14.35x10 super(6) CFU/ml and all samples were found to be contaminated with E. coli. None of the fishermen and dried fish producers were satisfied with the quality of the end product. The reasons for poor quality as indicated by them were: limited availability of ice (75%), lack of infrastructure facilities (65%), uncertainty of markets (52%), lack of emphasis on quality (47%) and poor access to available technologies (41%). Respondents to the questionnaire also identified: unavailability of potable water, insulated boxes, good landing jetty, racks for drying fish, poor cold storage facilities and limitations in dried fish storage facilities, as further factors leading to the loss of quality in their products. Results demonstrate that improvements to the infrastructure facilities and conducting of proper awareness programmes on handling practices could lead for improvements in the quality of value added products prepared from the shrimp fishery by-catch at Kalpitiya.

Drying of fish--factors to consider

Although one of the best possibilities for raising the animal protein of the diets of Nigerian is to increase the consumption of fish; particularly through the use of several methods of long term preservation techniques, such as drying, no radical approach has yet emerged. Although, a great deal of the artisanal fish catch is dried for the huge consumer and distant markets, the traditional methods of fish preservation need improvements to cope with demand for increased quantity, shelf-stable, and improved quality of fish products. The paper discusses drying requirements, heat and mass transfer, consumer acceptance, fuel sources, storage and marketing of dried fish products; and suggest ways and means of structurally transforming the artisanal technology of fish drying

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)

Factors affecting fish diversity and abundance in drying ponds and lagoons in the upper Paraná River basin, Brazil

Monthly samples were taken from April 1992 to March 1993 of fish assemblages present in six permanent lagoons and four ponds, fragmented from them during the drought period and during the terminal phases of desiccation, to evaluate changes in their diversity, abundance and dominance. Their relationships with hydrological and environment conditions were examined. A total of 63 fish species were identified. Species composition and abiotic factors were heterogeneous among the different water bodies. The proportion of piscivores and oxygen concentration were the determining factors for structuring the assemblages. The impact of piscivory upon fish diversity was neutral at the beginning and negative at the end of the dry season. In the terminal phase of desiccation, diversity was higher in ponds that contained a moderate proportion of piscivores than in these containing a higher proportion.

Improvement in the nutritive quality of soyabean meal by co-ensiling with under-utilized fish discards

Improvement in the nutritive value of soybean meal was investigated by Co-ensiling it with underutilized trash fish discards (gizzard shad)at different proportions. The following proportions of gizzard shad to soybean meal were used; (a) 100% gizzard shad + acid combination (b)80% gizzard shad +20% soybean meal & 10% WB (c) 60% gizzard shad + 40% soybean meal & 10% WB (d) 100% gizzard shad without acid combination. Co-ensiling was achieved by adding sufficient acid to produce a paste. Products were neutralized by addition of 2% (by weight) calcium hydroxide and drying was affected by freeze-drying.The dried silage products were stored at low temperatures. Products were analysed for proximate composition and amino acid composition.The amino acid composition and ration of essential amino acid. Non essential amino acid (EAA/NEAA) was used as index of nutritive quality. Also essential amino acid profile of the co-ensiled products were compared with essential amino acid requirement of some warmwater fish species to estimate their nutritive usefulness for these species

The decline in the commercially important species of fish and predominance of Clarias lazera in Lake Chad

About 86 species of fish have been recorded in the Lake Chad. Most of the species occurring in the lake are widespread including most of the commercially important species. Fish distribution in the lake was adversely affected by the 1972/73 and 1983/84 droughts. The commercially important species before the 1972/73 drought were; Lates, Labeo distichodus, Heterotis, Gymnarchus, Hydrocynus, Citharinus and Bagrus. Other species which had less commercial value at that time include, Clarias, Gnathanemus, Polypterus, Protopterus, Tilapia and Synodontis. Lates niloticus was the most predominant species of commercial importance comprising 50-60% of the total catches of fishermen between 1962 and 1973. Before the 1972/73 drought, occurrence of Clarias lazera was negligible and restricted to long line catches and had little commercial value. As a result of the drought of 1972/73 which resulted in near drying up to the northern sector of the lake, fish populations were confined to isolated pools and were completely scooped out. The remaining fish populations retreated to the southern basin where enough water always remained to hold the surviving representatives of the population. The effects of the drought resulted in occurrence of the little known C. lazera along with other hardy species like Tilapia and Protopterus to dominate the existing fish species composition. In 1976, C. lazera dominated the total catches of fishermen with 85.6%. An overview of the fish population in the lake, their relative abundance, changes in species composition, the effects of drought on the fauna of the lake based on the available data are discussed in this paper

The role of women in fish processing: handling and marketing in Kainji Lake basin

The study assessed the contribution of women in fish handling, processing and marketing in Kainji Lake basin. Structured questionnaires were administered to three fishing villages selected at random. The fishing villages were Monai, Yuna, Fakun, and New Bussa market. The study revealed that women play vital roles in fisheries activities as producers, assistants to men preservers, traders and financiers. The notable fishing activity performed by women is processing right from the moment the boats or canoes land at sites. Women assist in emptying nets, sorting gutting and cleaning the catch. In most cases their activities involved salting smoking and drying using traditional processing techniques. Women are also involved in storage and marketing of both fresh and smoked fish. In spite of these important contribution, most women in the various fishing communities are illiterates, have little or no say in decision making in areas that affects their livelihood and are regarded as inferior fedex. Culture and religion also has significant impact on their contribution in fishing activities

A survey of the quality of salt cured fish produced in the Kanyakumari Disrict [i.e. District], Madras State

A survey of the quality of salt cured fish in Kanyakumari District, Madras State was done during the years 1963 and 1964 to obtain necessary basic information to formulate quality standards for these products which are gaining importance in the export trade. 155 trade samples of sun-dried, dry-salted, wet-cured and pit-cured fishery products were examined for their chemical quality and organoleptic characteristics. 26.5% of the sun-dried products, 25% of the wet cured fish, 55.21% of the dried salted products and none of the pit cured samples were found to be good in quality. The sun dried products were generally found to have heavy admixture of sand and were inadequately dried. The chief defects in the salt cured fish products were found to be the use of spoiled fish, imperfect cleaning and washing, use of impure salt, inadequate salting, curing and drying, and unhygienic conditions in all stages. Quality standards must be formulated for each variety of salt cured fish product and adequate measures taken to rectify the defects and enforce the quality standards.

Measurement of moisture in dry cured fish by infrared irradiation

Heating conditions have been standardised for measurement of moisture in dry cured fish using infrared irradiation source of 150w. Results obtained are comparable to those obtained from standard air oven method (drying to a constant weight at l02°c), the mean deviation being less than two units. The method works equally well for fresh fish muscle.

Toxigenic molds on fish feeds-1: impact of climatic change

The present communication is a survey report carried out to assess the incidence of toxic mycoflora on seven types of agriculture products/by products incorporated during fish culture as supplementary dietary items. Samples were obtained from various sources at Darbhanga, Madhubani and Samashtipur districts during summer, winter and monsoon months. Out of the total 1774 samples, only 894 appeared to be fresh visually reflecting average incidence of contamination around 46.6%. However, the apparently fresh samples, when subjected to culture, 26.9% of them were found to be contaminated. Thus, degree of fungal spoilage in feed ingredients in parts of north Bihar appears to be significantly high (73.5%). The present study illustrates the facts with special reference to Aspergillus flavus, A. parasiticus (elaborating aflatoxins) A. ochraceous, Penicilium viradicatuin (elaborating ochratoxins) and A. versicolor (elaborating sterigmatocystin). The other strains already known for their toxigenic potentials that appeared on the present substrates included A. niger, A. fumigatus, A. candidus, P. islandicum, Rhizopus spp. and Mucur spp. Studies indicate that the prevalent climatic factors like temperature and relative humidity facilitate a congenial condition almost all through the year and in particular during summer and monsoon months. But water content of the substrates is a vital factor that further accelerates the pace of mycobial spoilage. A thorough sun-drying of the agricultural commodities before prolonged storage to bring water content below the "low risk limit" may significantly reduce the incidence of molds.

Keeping quality of imported dried fish

All imported salted, dried fish samples tested had a salt content below 30% and above 12% and hence met requirements of the proposed standard. Also samples without quality cut tested had a greater salt content than that with quality cut. This indicates that salt contributes to protecting dried fish and hence may be endorsed by sensory evaluation to a certain extent. Samples with quality cut had more moisture than that without quality cut. But all samples with and without quality cut had a moisture content greater than 35% which is the maximum moisture content for such species specified in the standard. Microbiological testing for total counts and Coliform contents too showed that good quality dried fish had counts greater than that specified in the standard. The different species of fish tested had varying lengths of shelf life. But on an average the shelf life of dried fish could be prolonged for about 12 days by re-drying at 45°C for 6 hours, i.e., re-drying at these temperatures without subsequent packing in polythene bags may not be practical for prolonging the storage life of salted/dried fish.

Increase of storage shelf life of locally produced salted/dried fish by redrying and/or packeting

Experiments were undertaken to prolong the storage life of salted/dried fish by re-drying and/or packing. The storage life under normal conditions is 51 days; re-drying the fish at 50°C for 12 hours extends the storage life only by 7 days. However, re-drying and packing gizzard shad (Gonialosa manminna ) in polyethylene maintains the fish in excellent conditions for well over 87 days. The use of air tight bags for storing good quality salted dried fish is recommended.