Traditional smoking of freshwater fish and its improvements
Traditional smoking of freshwater fish and its improvements
Date
2002
Authors
Bandyopadhyay, J.K.
Chattopadhyay, A.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists(India),Cochin
Abstract
Studies on smoke dried fresh water fish marketed in Sambalpur District of Orissa revealed that the products were of non-uniform quality with widely varying shelf life ranging from 4 to 165 days at ambient temperature. Shelf life of smoke dried Gudusia chapra, a low cost freshwater fish, could be increased to 11 months by adopting controlled hygienic measures and pre-treatment with 2% turmeric suspension even by following traditional method. A cheap smoke kiln has also been designed and fabricated to produce better smoked products .
Description
Keywords
Traditional smoking, freshwater fish, turmeric, improved kiln
Citation
Proceedings of the National Seminar on Riverine and Reservoir Fisheries - Challenges and Strategies, 23-24 May 2001, Cochin India ed. by Boopendranath, M.R. et. al, 325-328