Objective, Scope and Importance of High Temperature Processing of Fish

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AN ASSIGNMENT ON OBJECTIVE, SCOPE AND IMPORTANCEOF HIGH TEMPERATURE PROCESSING OF FISH INCLUDINGSCIENTIFIC AND TECHNOLOGICAL DEVELOPMENT OF FISHPROCESSING

DEPT. OF FISHERIES TECHNOLOGY AND RESOURCE UTILIZATION COURSE CODE: FTRU-411 (T) COURSE TITLE: Fisheries Curing and High Processing of Fish (Theory)

SUBMIT BY………

ID. No. : 1103016

Reg. No. : 1283

SUBMITTED TO…….

Md. Abu Sayeed

Associate Professor

Faculty of Fisheries

B. Sc. Fisheries (Hons.); LEVEL - 4; SEMESTER - 1 SYLHET AGRICULTURAL UNIVERSITY SYLHET-31

Introduction:

Fish is hundred percent Hallal (permissible) foods and is consumed asfood all over the world [1]. Fish consumption is not forbidden withinreligious groups unlike eating Dog and Pork which is forbidden in somereligion [2]. On the other hand, fish is considered as the cheapestsource of animal protein [3]. Fish is highly susceptible todeterioration without any preservative or processing measures [4].Due to its chemical composition, fish is a perishable foodmaterial and its flavor and texture changes rapidly duringstorage after death. Fish harvesting, handling, processing anddistribution provides livelihood for millions of people as well asproviding foreign exchange to many countries [5]. In many ruralfishing communities, the infrastructures for post-harvest processingand preservation of fish are inadequate. As a result losses reachup to 40% of the total catch by weight [6]. The fishingindustry despite its importance suffers from enormous post-harvest losses which are estimated at 35-40% of landed weightand also estimated that post-harvest losses remain about 25% of thetotal world catch annually [6, 7]. These losses have a profoundadverse impact on fishing communities whose status and income oftendepend on post-harvest activities. Such losses also have adetrimental impact on the socio-economic life of the fishingcommunities and reduce the amount of animal protein available to largesegment of the population.

Fresh fish cannot be kept for a long time without processing, so itneeds to process the fish for preservation. There are severaldifferent ways of processing fish, mainly according to the kinds offish. In Bangladesh; sun drying, salting are the most famous andtraditional fish processing methods are widely practiced as a hightemperature processing of fish across the country. Different ways ofprocess also gives different taste to each fish, so there arevarieties of processed fish are found at the market in town.

Figure 1: A general scheme of high temperature processing of fish

Objective/goal:

1. Extending shelf-life of fish and fishery products.2. Store fishery products for long time.3. Preserve fishery products for long distance transportation from

one country to another.4. Making variety of fishery product.5. Providing different processed product to consumers which gives

different taste.

Scopes:

1. Produce fishery product by means of curing (drying, salting andsmoking) known as ancient fish processing method and differentscientific technologies (drying in oven, freeze drying etc.)

2. Extending the shelf life of fish by applying different types ofhigh temperature processing methods.

3. Salting is generally aimed at reducing water activity (aw) whichinhabits the growth of spoilage microorganism as well as toinactivate autolytic enzymes [8, 9].

Importance:

1. High temperature processing (sun drying, salting) of fish iswidely practiced near the southern region of Bangladesh.

2. Curing is a simple and cheap method of processing; requiringleast technical expertise but it has a great significance andrelevance in the socio-economic system of small-scale fisher folk[10].

3. Salted fish products are popular in many countries and it hasbeen proved to be safe for the millenniums even in developedcountries.

Fish harvested

by fishermen at beach

Fish traders buy fish from the fishermen

Process fish by means of

sun-drying, salting and by other

means of efficient processing methods

Carry the processed fish to town

Selling at the market

Purchased by the

consumer from the market

4. It is analogously very easy and cheap processing method.5. Provides employment opportunity to coastal people which lead to

improve their livelihood.6. By exporting high temperature processed fish, one country can

earn a big figure of foreign currency which may contribute to itsGDP.

7. These processed products are nutritious and considered as ahealthy food item in Indian subcontinent.

8. Fulfill the demand of consumer on dry fish product.

Classification of low-cost high temperature fish processing typesappropriate for developing countries [11].

Secondary processing:

Secondary processing is to convert fish into a product with a longershelf life. There are six principle methods of secondary processing;

i. Salting 1. Kench Salting 2. Dry Salting3. Brine Salting 4. Pickle Salting

ii. Drying

iii. Smoking iv. Paste making and v. Fermentation

Salting: The salting of fish, either as a process used alone, or incombination with sun-drying or smoking, is probably the oldest andmost widespread secondary fish processing technique. It is also asimple method of fish preservation, with salt and fish, and, sometime,water, added as the only ingredients [12].

There are two main types of salting in common use; dry and wet. Theformer comprise dry salting and kench salting and the later brinesalting and pickle salting. All have the same objective, i.e., to prolongthe shelf life by slowing down the bacterial growth through theaddition of common salt to the fish. Most bacterial growth andenzymatic activities that cause fish spoil can be inhibited at a salt

concentration of 6-10% in the fish. The higher the salt content, thelonger the storage life.

Dry Salting: This is the simplest method, and is used primarily forthe fish with a high water content. Granular salt is simply rubbedover the inner and outer surface of the fish.

Kench Salting: split fish and salt are stacked in alternative layers,and the liquid (pickle), that forms is drained off and discarded.

Brine Salting: This and pickle salting are wet salting methods thatare recommended for tropical conditions, especially when fatty fishare the raw materials used. In brine salting either whole split fishare completely immersed in an aqueous salt solution. An 80-100%saturated brine solution (270-360 g salt/ 1 liter water) is that mostcommonly used.

Pickle Salting: Fish are rubbed with salt and then placed inalternative layers with salt in a watertight container. The liquiddraw from the fish by the salt forms a brine then covers the fishwithin 3-4 hours. (It can be supplemented by adding saturated brine).The fish become completely immersed and are left in the coveredcontainer for 10-24 days, for complete curing.

Drying: Much of the secondary processing of fish in tropicalenvironment involves the simple sun-drying of split fish on racks.Although simple and cheap, there are large losses, especially fromspoilage, and insect and dust, contamination, particularly where fishis dried either on or close to the ground. There are some differentdrying techniques has been developed which are given below;

Figure 2. A solar fish drier madefrom mud and bamboo

Figure 3. A solar fish Drier made from an oil drum with a wooden frameand plastic sheeting

Figure 4. A large solar drier developed and tested in Aden canhold about 1 ton of fish

Figure5. A simple charcoal-burning fish drier made of wood,canvas and metal sheeting

Smoking: smoking is another ancient and widespread technique forprolonging the shelf life of fish. It is based on the principle thatsmoke contains bactericidal substance, and heating that also dries thefish. Smoke fish are also often salted prior to smoking. Theconsiderably enhance that bactericidal action of smoke. In tropicalcountries, smoking is generally conducted at such high temperaturethat the fish are also cocked at the same time. There is also somedifferent smoking techniques have been developed such as;

Figure 6. Low cost brick fish smoker

Figure 7. A small fish smoking oven constructed from a barrel

Paste-making:

Fish past made from washed and minced fish is widely consumed inNorth-East Asia, especially in Japan, and increasingly in South-EastAsia and USA. In Japan, where it is known as surimi, it has been usedsince the 15th century to manufacture popular food items, such as fishball, fish cake, fish sausage, and fish jelly products.

Fermentation:

Traditional fermented foodstuffs, produced at industrial, cottageindustrial and household scales, are widely consumed through East andSouth-East Asia. Among the principle fermented products derived fromboth freshwater and marine organism are fish and shrimp sauce, fishand shrimp pastes, solid fermented fish, and fish fermented with riceor other vegetable.

Conclusion:

Traditionally fish have been sun-dried, either with or withoutsalting. This is still the predominant form of processing inBangladesh. No comprehensive statistical data are available on thissector as a whole. There is also specialized sun-drying, such as thedehydrated Jewfish trade, which, since 1977, has developed in Cox’sBazaar into an export trade of some 400t/yr (worth some $US1.6million) [11].

References:

1. M C Emere and D M Dibal (2013) A Survey of the Methods of FishProcessing and Preservation Employed By Artisanal Fishermen in Kaduna City, Food Science andQuality Management Vol .11, 2013

2. Agbelege O O and J K Ipinjolu (2001) An Assessment of theExploitation and Management Techniques of the Fisheries Resourcesin the Nigeria portion of the Lake Chad, Journal of Arid Zonefisheris Vol.I 89-98

3. Jamin D M amd Ayinla A O (2003) Potential for the Development ofAquaculture in Africa Naga: vol.26 (3) 7-13

4. Okonta, A A. and Ekelemu J K., (2005). A preliminary study ofMicro- Organisms associated with fish spoilage in Asaba, SouthernNigeria. Proceedings of the 20thAnnual conference of fisheries

society of Nigeria (FISON), Port Harcourt 14th-18th November,2005-557-560 pp

5. Al-Jufaili, M S, and Opara, L U., (2006) Status of fisheriespost-harvest industry in the Sultanate ofOman: Part 1. Handlingand marketing system of fresh fish. Journal of fisheriesinternational 1 (2-4): 44-49b.

6. F.A.O (1981) The Prevention of losses in cured Fish FAO FishTech. papers, No219. 89p

7. FAO, (1994) Review of the State of World marine FisheriesResources, FAD Fish Technology papers 3

8. Ashie, I.N.A., J.P. Smith, B.K. Simpson and N.F. Haard, 1996.Spoilage and Shelf life extension of fresh fish and shellfish.Critical Rev. Food Sci. Nutr., 36: 87-121.

9. Horner, W.F.A., 1997. Preservation of Fish by Curing Drying,Salting and Smoking. In: Fish processing Technology, G.M. Hall,(Ed). 2nd Edn., Blackie Academic and professional, London, pp: 32-73.

10. Jamila Patterson and Govindan Ranjitha, 2009. Qualities ofcommercially and experimentally sundried fin fish, (Scomberoidestol). African Journal of Food Science, 3: 299-302.

11. Kenneth Ruddle, 1990. Fish Processing Technologies forEntrepreneurial Development in Bangladesh, Reprinted fromTransfer of Technology for Entrepreneurial Development inBangladesh (eds. Anon). Bangkok: U.N. Economic and SocialCommission for Asia and the Pacific, 1990.

12. Roberts, S.F. 1986a. Method of fish salting. In Reilly, A.and Barile, L.E., Cured Fish Production in the Tropics;proceedings of Workshop held at the Department of Fish ProcessingTechnology, College of Fisheries, University of Philippine in theVisayas, pp.108-112. Iloilo, College of Fisheries, University ofthe Philippine in the Visayas and Deutsche Gesellschaft futTechnische Zusammenarbeit.