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Below are the first 10 and last 10 pages of uncorrected machine-read text (when available) of this chapter, followed by the top 30 algorithmically extracted key phrases from the chapter as a whole.
Intended to provide our own search engines and external engines with highly rich, chapter-representative searchable text on the opening pages of each chapter.
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OCR for page 142
5
Fish Processing and Preservation
Postharvest losses of fish reach 35 percent, nearly 25 million
tons, of the worId's fishing catch. The Food and Agriculture
Organization of the United Nations (FAO) has estimated that
in some developing countries, postharvest losses of fish exceed
those of any other commodity, often surpassing 50 percent of
the landed catch. The losses are highest in the countries whose
populations have the lowest protein intake. Reducing these losses
could increase protein availability, improve nutritional status, and
elirn~nate some of the need to import food.
Postharvest losses of fish occur during the numerous steps
from catch to market. The lack of appropriate methods to preserve
the catch on board results in heavy losses. Additional losses occur
in the period after docking and before marketing. During this
period, exposure, inadequate processing, and insect infestation
take their toll. The catch is further reduced by poor transport to
market, unsatisfactory preservation, and further exposure during
the marketing process.
This chapter will examine fish processing and preservation be-
tween catch and marketing. Some technologically simple preser-
vation and processing methods, which could be adopted at the
village level, are described.
142
OCR for page 143
DISH PROCESSING AND PRESERVATION
FIGURE 5.1 For best cooling, fish and ice should be packed in layers.
PRIMARY PROCESSING- ON-BOARD HANDLING
143
Fresh fish are highly perishable and start to spoil as soon as
they are landed. Concern for quality should begin on board the
vessel. The first consideration should be to bring the fish aboard
alive and in good condition. This is more likely, for example, if gill
nets are set for six hours or less and trolling runs are two hours or
less.
i
Fish should only come in contact with clean surfaces. It is
mportant that bacterial contamination be kept low. Keeping the
deck, hold, and storage boxes free of fish residues, dirt, and slime
with the use of clean seawater and a scrubbing brush should be
adequate for this purpose.
Fish should be handled with care. Kicking, trampling, or
dumping the fish will increase the rate of spoilage. For high quality,
fish should be chilled an quickly as possible to 0°C. Before fish are
landed, hot decks should be cooled with clean seawater. Because
high temperature is the single biggest cause of quality loss, fish
should be moved promptly from the deck to coo} storage.
It is most efficient to put the ice and fish together in a covered
box or hold area. Fames or small pieces of ice provide the most
effective cooling. I,arge irregular pieces can damage the fish. Fish
and ice should be packed in alternate layers. Dumping ice on a
pile of fish will not give good results (figure 5.1~.
OCR for page 144
144 FISHERIES=CHNOLOGIES FOR DEVELOPING COUNTIES
The sanitary quality of the water used for producing the ice
is also important. Both disease- and spoilage-causing microbes
can survive in ice and contaminate the catch when the ice melts.
Similarly, ice should not be reused. Once used for storing fish, it
should not be recycled for cooling freshly caught fish.
For many fisheries, however, it is not practical to use ice
the vessel may be too small, or it may not be possible for the
fisherman to recover the cost of ice through higher prices. Where
the fisherman is at sea for only a short period, the use of ice may
not be necessary. Delays in icing up to about six hours will still
give reasonable quality for small pelagic fish, provided the fish are
consumed promptly.
Fish can be kept coo! by other methods. If possible, the fish
can be kept in water in live wells until the boat lands (figure 5.2~.
Water temperature is usually lower than ambient temperature.
Fish kept shaded will be cooler than if they are exposed to the sun.
Keeping the surface of the fish wet will help bring the temperature
down (evaporation of the water absorbs heat from the fish). It
is easier to keep the fish damp if materials such as wet seaweed,
leaves, sacking, or sawdust are used as a light covering to increase
the amount of water available for evaporation.
Whether the fish are stowed with ice or without, overfilling
of containers should be avoided to prevent crushing them (figure
5.3~. Coo! conditions and careful storage should continue through
landing and marketing. Spoilage can never be prevented through
chilling or cooling, but the cooler the fish are, the greater the
reduction in bacterial and enzymatic degradation. For each 5°C
increment in storage temperature above 0°C, there Is a significant
reduction in shelf life. Fish that can be stored for two weeks at
0°C may only last a day or two at 10°C (figure 5.4~.
In some areas, work has been done on ice-making machines
that do not require gasoline, diesel oil, or electricity as an energy
source.
A biomass-fueled ice-making machine has been developed at
the Asian Institute of Technology in Thailand. It requires little
maintenance and has no moving parts. Almost any waste biomass
can serve as the fuel (figure 5.5~. This ice maker uses an intermit-
tent ammonia-water absorption cycle. These refrigeration systems
produce their cooling effect through the heat absorbed when liquid
ammonia Is converted to gaseous ammonia. As liquid ammonia
vaporizes, heat is extracted from its surroundings. When this
OCR for page 145
FISH PROCESSING AND PRESERVATION
145
FIGURE 5.2 On some boats, it may be possible to keep fish in live wells
after they are caught.
: ~ A:
: a: ::
~~ ~~ ~ :- ~ -
FIGURE 5.3 Overfilling containers and crushing of fish should be avoided.
OCR for page 146
146 FISHERIES TECHNOLOGIESFORDEVELOPING COUNTRIES
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FIGURE 5.4 Fish that can be stored for two weeks at OVC may only last a
day or two at 10°C before spoiling.
change occurs in a closed container so that heat is extracted from
water, ice is formed.
As seen in figure 5.5, fuel ~ burned in the stove (A) to heat
water, which is then circulated through the generator (B) that
contains a mixture of ammonia and water. The ammonia is clis-
tilled out of the water mixture, passes through the liquid seal (C),
and is cooled to liquid ammonia in the condenser coil (D). The
liquid ammonia is held in the ammonia receiver (E). To make ice,
the liquid ammonia is released into the ice box (F) where it reverts
to gaseous ammonia and converts containers of water to ice. The
gaseous ammonia is then redissolved in water in the generator (B)
and the cycle can start over. The complete cycle takes about 12
hours and produces about 225 kg of ice. The ice maker was built
in Thailand at a cost of about US$3,000.
A compact solar refrigeration system that uses the same tech-
nology as the biomass-fueled ice-making machine has also been
developed (figure 5.6~. In this case, the ammonia-water solution
is heated in the pipes of a solar collector.
SECONDARY PROCESSING
The purpose of secondary processing is to convert the raw
fish into a form that is still acceptable to the consumer and that
OCR for page 147
FISH PROCESSING AND PRESERVATION
//Uquld
~ seal
// recolor
G.
Condenser coil
~1 ~
Blomass stove
147
Ferro-Cement
water tank
Ammonla
receiver
~ )
~ . '
Reabsorbor coil
Water |
Ice- - x
FIGURE 5.5 This refrigerator can make 225 kg of ice in about 12 hours
using biomass as fuel. It has been successfully field tested in Khan Yai, a
remote rural island off southern Thailand.
has a longer shelf life. However, to ensure a high-quality finished
product, it is necessary to begin with a high-quality raw product.
This, once again, accentuates the importance of primary processes.
Silting
Whether an end in itself, or as part of a smoking or drying
process, salting has been used for thousands of years to preserve
marine products. Salting has no adverse effect on the value of
fish protein. Bacterial growth can be significantly retarded by the
presence of sufficient quantities of common salt (sodium chloride).
When fish is placed in a brine solution, the salt penetrates the
fish, and water is extracted from the tissues by osmosis. At a
salt concentration of 6-10 percent in the fish, the activity of most
bacteria that cause spoilage will be inhibited. Since fish contain
7~80 percent water, the amount of brine used must be adjusted
accordingly. The higher the salt concentration in the fish, the
OCR for page 148
148 FISHERIES TECHNOLOGIES FOR DEVELOPING COUNTRIES
Condenser
Trap
Liquid Seal
Or
-
l
i=
Freezing Unit
FIGURE 5.6 A solar-powered icemaker has also been tested in Thailand.
During the day the runts heat ~ used to produce liquid ammonia. At night
the liquid ammonia is used to produce ice—about 40 kg in a 24-hour cycle.
longer its storage life. Several methods of salting are cornrnonly
used: dry salting, kench salting, brine salting, and pickle salting.
Dry salting is the simplest method and is used primarily for
fish with high water content. Granular salt is rubbed onto the
outer and inner surfaces of the fish. Kench salting is a similar
method that involves stacking split fish and layers of salt. The
pickle or liquid formed is allowed to drain. In Brazil and India,
sardines are preserved by pressing and salting. Avoiding air expo-
sure is almost unpossible in these dry-salting processes. However,
wrapping the product ~ a plastic bag reduces contact with the
air.
The wet-salting methods (brine and pickle) are recommended
for tropical applications, especially with fatty fish. In brine salting,
the entire or split fish is immersed in an aqueous salt solution. An
8~100 percent saturated brine solution (27~360 g of salt per
liter of water) is preferred. For strongly cured fish, about 30 g
of salt per 100 g of fish is needed. During processing, the brine
solution will become diluted as water is drawn from the fish, and
OCR for page 149
FIST PROCESSING AND PRESERVATION
149
additional salt will be needed. Plastic or wooden barrels can be
used for brine treatment. The largest fish should be able to lie flat
in the container. A wooden lid, which can be weighted, should
be employed to ensure that the fish are submerged in the brine
solution.
Another wet cure is pickle salting. The fish are covered with
salt and placed in layers with salt between the layers. Since a
watertight container is used, the brine that is formed begins to
cover the fish. If the fish are not completely covered within ~4
hours, saturated brine is added to cover them. A lid is placed
over the fish to ensure that they are completely submerged in the
liquid. At least 1~24 days are required for complete curing.
Halophilic or salt-tolerant bacteria or molds may grow on in-
completely dried salted fish or on dry salted fish that have become
moist. However, pickle-cured fish are free of growths of halophiles,
because these organisms are aerobic, and the brine of pickle-cured
fish does not contain sufficient oxygen to support their growth.
This oxygen-poor environment also reduces rancidity in fatty fish.
Drylllg
Much of the fish in rural areas of the tropics Is preserved
by sun drying. While the cost of sun drying is low, there are
significant losses due to spoilage, contamination by dust, and insect
infestation, particularly when the fish are laid close to the ground.
As a first step, raised structures would reduce contamination from
some wastes and insects.
Solar fish driers are simple and inexpensive and can eliminate
much of the spoilage that occurs with traditional drying methods.
These driers usually have a wood or bamboo-frame table, covered
with plastic or glass to produce an enclosed chamber (figure 5.7~.
The surface of the table can be covered with black plastic or
paint to absorb the sun's heat. With openings at the top and
bottom of the drier, air will be heated and flow around the fish.
Fish exposed to this flow of heated air will rapidly lose moisture,
reducing drying time by as much as half over open-air drying.
Similar driers have been constructed in Bangladesh, Indonesia,
Rwanda, the Philippines, and Papua New Guinea. Solar driers
have a number of advantages over traditional drying methods.
They exclude rain, insects, animals, and dirt, and can produce
OCR for page 150
150 ~~ =_~ ~ ~~ ~~
FICORE 5.? ~ Bangladesh, solar Ash drag are constructed hom baboon
t~lne, ad plate 61~. (P E. Doe)
temperatures blab enough to reduce the posslblUty of mold or
bacteria spoilage.
^ Tilde moiety of designs far sole driers bag been developed.
fit require only inexpensive readily willable materl~ls. In
OCR for page 151
Oil Dnum Solar Dryer
1~
FISH PROCESSING AND PRESERVATION
~ \
151
I/ ~ O plastic sheets
/ //~
j ~ cloth pad
Cross-sectonal view
FIGURE 5.8 A solar drier can also be made using an oil drum with a
wooden frame and plastic sheeting.
addition to plastic film and bamboo, discarded of} drums, scrap
wood, thin metal sheeting, and even mud may be used.
An oil drum solar drier has a creative design (figure 5.8~. The
ends of the drum are removed and three rectangular ports are cut
in the side. The drum is mounted on a wooden frame that includes
air vents and access doors on both ends of the drum. Two sheets
of clear plastic enclose the drum. These allow sunlight to heat the
drum and, because of the air space between the two sheets, provide
insulation to retain the heat. The outside of the drum is painted
black to absorb solar radiation and the inside is painted white.
Coo! air enters the base of this unit and is heated as it passes
between the exterior of the drum and the plastic sheets. This
heated air then enters the drum through the rectangular ports
and passes over the trays of fish in the drum and out through the
vents at the ends of the drier.
—wood bottom
OCR for page 152
152 FISHERIES TECHNOLOGIES FOR DEVELOPING COUNTRIES
Mud Walls
1\
Inside of Walls Painted
With Charcoal/Clay Mixture
Alr Outlets
I= =.
Alr Dlstrlbujlon Holes
/ _ ~ ' ' '.~
Bamboo 'Pipes'
\- -_ ~ \ it\
\\
\
\~
C\~
\\ \W
\N N~
\\\
\~0
~ ~ O ~ Alr Inlet
hi_
FIGURE 5.9 In Tanzania, a solar drier is constructed from mud and bam-
boo. When in use, fish are placed on the bamboo supports and transparent
plastic covers the top.
A mud wall solar drier has been developed in Tanzania. A
rectangle of clay walls is constructed and, while the mud is wet,
bamboo tube vents are inserted at 5~cm intervals from side wall
to side wall (figure 5.9~. The bamboo tubes have a number of small
holes so that air can flow into the drier. Fish trays are placed on
top of the bamboo tubes and openings are cut into the top edge of
the wall to exhaust the heated air. The inside walls and bottom
of the drier are plastered with mud that is mixed with charcoal
powder to absorb the heat. In addition, a layer of dark-colored
stones can be placed in the bottom of the dryer to provide heat
storage. The roof can be a transparent plastic sheet or film.
A solar dome dryer (figure 5.10) has been developed and tested
in Aden. Designed on the basis of results with solar tent driers, this
large unit has a capacity of about 1 ton of prepared fish. In drying
tests with local fish, moisture contents of 20~25 percent were oh
tained. Typical sun-dried fish in this area had a moisture content
of 2~35 percent. Use of the solar dome dryer also significantly
reduced contamination from insects, animals, and dust.
A solar collector can also be attached to a cabinet drier (figure
5.11~. The solar plate collector uses black coated, corrugated metal
to absorb the radiation. This is covered by a double panel of glass
OCR for page 158
158 FISHERIES TECHNOLOGIES FOR DEVELOPING COUNTIES
~1
AIR ENTRANCE
PASSAGE
BOTTOM OPEN \
TOP CLOS;FD
g
tar
8
a:
A:
LU
_ U)
~ en.
HEAT GUARD #2 ~ F
G.l. CORRUGATED ~ I
Y
o 3
o
A
Z
To
tar
- 0.20 TIC ~
/ 1
/ C
HEAT GUARD #1
GA 26 Gl.SHT.
, HOOD BASE
AIR EXIT
PASSAGE
/ BOTTOM CLOSED
TOP OPEN
\
5~:
:1:\ \<
. ~
Oi
ad:
t
U'
_
C,
Wo
1 °
1
o
l ,
, ,
- SOOT CAP
—DAMPER
.:.- .;
he'
o
FIGURE 5.13 In this drier, the smoke from the burning fuel is diverted
outside the unit while the heat passes up through the trays of fish.
OCR for page 159
FISH PROCESSING AND PRESERVAHON
. - ~ -.-. ~ .... ?,. :: . ~ :; :. art ~ . ~: :: :: ~ ~ Aft- ~ ..~.-. :~: . ~ ?~-.~: C":~
159
:~?
FIGURE 5.14 A traditional mud oven for smoking fish is difficult to operate
and has a limited capacity. (B. Brownell and J. Lopez)
Sto~ how
. . . . . . . . . .
FIGURE 5.15 An oven made from two steel drums is more durable than
one made of mud but is equally laborious to operate. (B. Brownell and J.
Lopez)
OCR for page 160
160 FISHERIES TECHNOLOGIES FOR DEVELOPING COUNTRIES
TOP VIEW
trays stacked
~en)
;~
perforated ~~~~ " ~
sheet metal _,
smoke spreader
smoke box (steel drum) SIDE VIEW
jeet
metal or
corrugated
zinc or asbesto-
cement roofing sheets
FIGURE 5.16 The Ivory Coast kiln is simple and efficient but the construc-
tion materials are costly.
COMBUSTION CHAMBER
FOR SMOKING \
EXHAUST
(GJ. SHEET) \ ~ n
7~
\
\
COMBUSTION CHAMBER FOR DRYING
METAL SHEET (REMOVABLE, USED ONLY FOR DRYING)
(REMOVED WHEN USED FOR SMOKING)
EXHAUST VALVE
HOLLOW BLOCKS CHAMBER
:F
KINDLING
EXHAUST
BACK VIEW \ VALVE (G.l. SHEET)
METAL SHEET DOOR
FIGURE 5.17 In the Philippines, an agrowaste fish drier and smoker has
been developed. This unit is made of hollow concrete blocks with sheet metal
doors and chimneys.
OCR for page 161
FISH PROCESSING AND PRESERVATION
161
brown paper, or banana leaves. The fish should be resmoked every
2 months to eliminate mold, bacteria, and insect larvae.
Fish Paste Products
Kamaboko is a popular fish paste product made from surimi,
a washed minced fish common in Japan since the fifteenth cen-
tury. Codfish, croaker, lizard fish, and conger eel have the texture
necessary to produce surimi.
To prepare surimi, the head and viscera are removed, the
fish are cleaned in water, and the bones and skin are removed.
Surimi, the minced meat, Is then washed repeatedly with cold
fresh water to produce a bland and functional meat. The surimi is
then chopped in a cutter for 4 minutes while 30 g of salt per kg of
fish are added. Next, potato or wheat starch is added (100-250 g
per kg of fish), and the mixture is chopped for 10 minutes longer.
Sugar (3() 100 g per kg of meat) and chopped vegetables may be
added before a final 5 minutes of chopping. The resulting paste is
then shaped and cooked in a variety of ways.
Kamaboko is produced by shaping the surimi paste into half
cylinders, like loaves of bread, on wooden blocks. The loaves are
steamed at 85°-90°C for 40 minutes and then cooled for 2 hours in
air. The products are packaged in cellophane and have a shelf life
of 1 week in warm weather.
If the surimi paste is shaped into semicircles or squares,
steamed at 90°-95°C for several minutes, and cooled on a grid,
a product called happen Is obtained. The surimi may also be
shaped into a ball or cake and fried to produce salsuma-age. If it
is shaped into a tube and steamed, it is called chikuwa.
In Taiwan, fish balls are made from fish paste. Shark, lizard
fish, pike, eel, and marlin are the main species used. It is shaped
by hand, made into balls, and then steamed.
One advantage of these fish paste products is that the raw
materials are not recognizable. Therefore, low-priced fish or fresh
species that are disliked can be utilized.
Boiled Fish Products
Boiling fish in water, as a method of short-term preservation,
is accepted throughout Southeast Asia. This method may have
OCR for page 162
162 FISHERIES TECHNOLOGIES FOR DEVELOPING COUNTRIES
FIGURE 5.18 The Chorkor smoker has a number of advantages including
low construction cost, long life, large capacity, and ease of operation. In the
top photo, a mason places a top layer of clay mud on a new oven.
OCR for page 163
FISH PROCESSING AND PRESERVATION
163
applications in other tropical areas where high humidity and rain-
fall during part of the year make drying difficult. Boiling could
allow distribution of the catch to market with low-cost equipment
and facilities.
Boiling denatures the fish proteins and also eliminates many
of the bacteria present. Therefore, such treatment may extend the
shelf life of the product. Salt may also be added before, during, or
after boiling to help retard spoilage.
In Indonesia, boiled fish products are known as pin4;ang. Many
species, including shark, may be used. The fish are gutted, washed,
and arranged in clay pots or metal bowls, with alternating layers
of salt and fish. A little water is added, and the fish are heated
until nearly cooked. Most of the liquid is drained, more salt is
added, and the fish are heated again until no free water remains.
The top of the pot is sealed with leaves or paper. Shelf life may
range from a few days to 3 months, depending on the amount of
salt and the container seal.
Fermented Products
In many Southeast Asian villages, rice and fish are the primary
foods. Since both are relatively bland, a long tradition of preparing
more flavorful products through fermentation of fish and shrimp
has developed.
Since these products are generally derived through hydrolysis
in the presence of high salt concentrations, they have good keeping
qualities. The nutritive value of the fish or shrimp is retained and
the processes are relatively simple. In some cases, the fish or
shrimp retain their original form, but usually the end product is a
liquid or paste.
Bagoong is a Philippine fermented fish or shrimp paste.
Bagoong na isda is the fish derivative, dark gray in color with
a cheeselike flavor. Bagoong na alamang is a thick paste obtained
through shrimp fermentation. Although pieces of the shrimp re-
main, the characteristic aroma of raw shrimp is no longer de-
tectable.
Bagoong na isda is prepared by mixing three parts of fish with
one part of salt and enclosing the mixture in a fermentation jar.
With occasional stirring to keep the salt concentration uniform,
the fermentation ~ complete in 6~90 days. The corresponding
OCR for page 164
164 FISHERIES TECHNOLOGIES FOR DEVELOPING COUNTRIES
shrimp product is made in the same fashion, but the fermentation
is complete in only 3 days.
Nuoc-mam is a clear brown liquid, rich in salt and soluble
nitrogen compounds, with a distinctive odor and flavor. It is
produced in most coastal regions of Vietnam from small sea fish.
More recently, production of nuoc-mam from freshwater fish has
increased greatly. Traditionally, the fish are kneaded, salted, and
placed in earthenware pots that are tightly sealed and buried in the
ground for several months. When opened, the supernatant liquid
(nuoc-mam) is carefully decanted. Except for histidine, nuoc-mam
contains good concentrations of the nine essential amino acids.
Although not a good source of the B vitamins, it is a valuable
supplement to cereal diets through its content of other vitamins
and minerals. Similar methods are used to produce nam-pia in
Thailand and palls in the Philippines.
In the Philippines, fermented rice and fish mixtures known as
burgs are popular. These are prepared by mixing cooked rice and
fish or shrimp with salt and allowing the mixture to ferment for up
to 7 days. The products become acidic due to the action of lactic
acid bacteria and have a shelf life of about 2 weeks at ambient
temperatures (figure 5.19~.
~ Korea, the fermented fish product sik-hae is widely con-
sumed. Flat fish are eviscerated, sliced, salted overnight, and then
mixed with cooked millet, red pepper powder, and garlic and fer-
mented at 20°C for 2-3 weeks. The pH of sik-hae drops quickly to
4.5 due to the organic acids formed from the millet by the lacto-
bacillus. After fermentation, the product can be stored for up to
1 month at 5°C.
Indonesian [rassi is a paste made from small shrimp. Inter-
estingly, its production starts on shipboard. When caught, the
shrimp are finked on deck with about 10 percent salt. On shore,
the mixture is respread and more salt is added. After exposure to
air and sun for 1-3 days, the moisture content drops to about 50
percent and the foul odor disappears. The mass is kneaded and
redried and red colorants are added. Trassi has excellent keeping
qualities. It is often mixed with Spanish peppers to give a spicy
product called sambal, which is consumed with rice. The Colombo
method of curing is used in South Kanara, India, to ferment mack-
erel. The fresh fish are gutted, washed, and rubbed with salt (ratio
Ike. After the fish are put in cement tanks, the fruit of a small
evergreen tree Garcinia cambogia, similar to tamarind, is added
OCR for page 165
FISH PROCESSING AND PRESERVATION
165
FIGURE 5.19 Cooked rice and fish are fermented to produce buxom, a
popular food in the Philippines. (A. Reilly)
OCR for page 166
166 FISHERIES TECHNOLOGIES FOR DEVELOPING COUNTRIES
(8 kg of fruit per ton of fish). The fish are left for 2-4 months in
the brine that forms and are exported in wooden barrels. They
can be consumed for up to a year.
In Aden, the same mackerel species is similarly salted in ce-
ment tanks, but the brine is allowed to escape. The fish are sewn
into palm leaf bags and exported to East Africa.
Fish silage has also been studied as a source of protein for poul-
try and swine. The starting materials are fish-processing wastes
or trash fish and a carbohydrate such as starch or molasses. These
are inoculated with a lactic acid bacteria and fermented for 4~7
days before being fed to pigs or chickens.
RESEARCH NEEDS
Ice is desirable for preserving fish and would enjoy more
widespread application if its manufacture were economically fea-
sible. A simple, efficient, and economical technology for ice pro-
duction using nonpetroleum fuels needs to be developed. Alterna-
tively, more efficient and economical driers and smokers must be
developed for application in Third World coastal villages.
There is a continuing need for research in the development
of new fish products that are acceptable to the local consumers
and that will increase storage life. Underutilized fish, especially
shrimp by-catch, are obvious targets for product development.
Country-specific studies are needed to provide more precise
information on Tosses during the various stages from capture to
marketing. This information could help reduce postharvest losses
while increasing protein consumption without increasing the catch.
SELECTED READINGS
Barile, L. E., A. D. Milla, A. Reilly, and A. Villadsen. 1985. Spoilage
Patterns of Mackerel {`Ra~trelli~cr fau~hni Matsui), part 2. Mesophilic
and Psychrophilic Spoilage. ASEAN Food Journal 1~3~121-126.
Brenudorfer, B., L. Kennedy, C. O. O. Bateman, D. S. Trim, G. C. Mrema,
and C. Wereko-Brobby. 1985. Solar Dryers Their Role in Po~t-Harve~t
Proceeding. Commonwealth Science Council, London, U.K.
Brownell, B., G. Nerquaye-Tetteh, J. Lopez, and A. Thompson. 1983. A
Practical Gtude to Improved Fish Smoking in Scat Africa. UNICEF, New
York, USA.
Carter, P. M., R. G. Poulter, D. E. Sil~rerside, and G. R. Ames. 1985. Recent
developments in the utilization of meat and fish wastes in the tropics.
Industry and En~ror~ment. 8~4~15-18.
OCR for page 167
FISH PROCESSING AND PRESERVATION
167
Caurie, M., T.-C. Lee, and C. O. Chichester. 1977. Underutilization of Food
Technology Resulting in Losses of Available Food in West Africa. International
Center for Marine Resource Development, University of Rhode Island,
Kingston, Rhode Island, USA.
Chinnappa, J. C. V., and P. L. Kok. 1986. A continuous cycle ice plant.
In Active Solar Cooling Systems, James Cook University of Northern
Queensland, Townsville, Australia.
Exell, R. H. B., S. Kornsakoo, S. Oeapipatanakul, and S. Chanchacna. 1984.
A Village-Sizc Solar Refrigerator. Research Report 172, AIT, Bangkok,
Thailand.
FAO. 1981. Tic Prevention of Low in Cured Fuh Fisheries Technical Paper
219, FAO, Rome, Italy.
FAO. 1986. Fish Processing in Africa. FAO Fish Report 329. FAO, Rome, Italy.
Hall, G. M., D. Keeble, D. A. Ledward, and R. A. Lawrie. 1984. Silage from
tropical fish, part 1. Proteolysis. Journal of Food Technology 20:561-572.
Hall, G. M., D. A. Ledward, and R. A. Lawrie. 1984. Silage from tropical
fish, part 2. Undigested fraction. Journal of Food Tcchrzology 20:573-580.
Hassan, T. E., and J. L. Heath. 1986. Biological fermentation of fish waste
for potential use in animal and poultry feeds. Agricultural Wastes 15:1-15.
James, D. 1983. The Production and Storage of Dried Fuh Fisheries Report
279, FAO, Rome, Italy.
Kweku, O.-A. 1977. Paticrru of Production, Utilization arid Consumption. of Fish
Along the Coast of Ghana. Food Research Institute, CSIR, Accra, Ghana.
Lee, C. M. 1986. Surimi manufacturing and fabrication of surimi-based
products. Food Technology 40~3~:115-124.
Lee, C. H., T. S. Cho, J. W. Kang, and H. C. Yang. 1983. Studies on
the sik-hae fermentation made by Bat fish. Korean Journal of Applied
Microbiology and Biocr~ginecnng 11~1~:53.
McVeigh, J. C. 1984. Solar Cooling and Rcfrige ratio n. UNESCO, Paris, France.
Reddy, T. A., and G. Y. Saunier. 1986. Manufacture of ice using biomass
energy. Paper presented at the symposium, Economics of Small Renew-
able Energy Systems for Developing Countries, 2-6 June 1986, Sophia
Antipolis, France. (Available from AIT, P.O. Box 2754, Bangkok 10501,
Thailand).
Reilly, A., and L. E. Barile (eds.) 1986. Cured Fuh Production in the liop-
ic`. Proceedings of a Workshop 14-25 April 1986 at University of the
Philippines in the Visayas, Quezon City, Philippines.
Sachithananthan, K., D. S. Trim, and C. I. Speirs. 1985. A Solar Dome Dryer
for Drying Fish FII:FTA/85/35. FAO, Rome, Italy.
Steinkraus, Keith H. (ed). 1983. Har~dboolc of Indigenous Fermented Foods.
Marcel Dekker, Inc., New York, USA.
Tahy, C., C. Vogel, and P. Christiansen. 1982. Prescrvirlg Food by Drying.
Peace Corps, Washington, D.C. USA.
Tropical Products Institute. 1982. Fuh Handling, Preservation and Processing
in the Topics: Parts 1 ~ 2. TPI, 56/62 Gray's Inn Road, London, U.K.
Tropical Development and Research Institute. 1986. Sardines preserving by
pressing. Intcrnatior~al Agricultural Dcvelopmer~t 6~5~:17.
OCR for page 168
168 FISHERIES TECHNOLOGIES FOR DEVELOPING COUNTRIES
RESEARCH CONTACTS
Afos Ltd., Manor Estate, Anlaby, Hull, England HU10 6RL.
Brace Research Institute, Faculty of Engineering, MacDonald College of
McGill University, Ste. Anne de Bellevue, Quebec H9X lCO, Canada
(T. A. Lawand).
B. Brownell and J. Lopez, P.O. Box 154, Whitianga, New Zealand.
Centro de Investigaciones de la Industria Pesquera (CITIP), Edificio No. 54,
Cindad Camilo Cienfuegos, Habana del Este, Cindad de la Habana,
Cuba.
Department of Fish Processing Technology, College of Fisheries, University
of the Philippines in the Visayas, Diliman, Quezon City, Philippines (L.
Santos).
Department of Food Science and Nutrition, Massachusetts Institute of Tech-
nology, Cambridge, Massachusetts 02136, USA (E. R. Pariser).
Department of Food Science and Nutrition, University of Rhode Island,
Kingston, Rhode Island 02881, USA (T. C. Lee and Chong Lee).
Directorate of Fisheries, Ministry of E`isheries and Livestock, Dacca, Bangla-
desh (K. A. Haque).
Division of Energy Technology, Asian Institute of Technology, P.O. Box 2754,
Bangkok 10501, Thailand (T. A. Reddy).
Fisheries Research, Department of Primary Industry, P.O. Box 101, Kavieng,
New Ireland Province, Papua New Guinea (A.H. Richards).
Fishery Products Laboratory, Department of Fisheries, P.O. Box 699, Haifa
31006, Israel
Institute for Food Science and Technology, College of Ocean and Fishery
Sciences, University of Washington, Seattle, Washington 98195, USA
(J. Liston).
Institute of Food Technology, B. P. 2765, Hann Dakar, Senegal (M. Sarr).
International Center for Living Aquatic Resource Management, P.O. Box
1501, M.C.C. Makati, Metro Manila, Philippines (D. Pauly).
MacAlister Elliot and Partners Ltd., 565 High Street, Lymington, Hampshire
S04 9AH, England
Ministry of Human Settlements, Aquamarine Program Management Office,
6th Floor, Hanston Bldg., Ortigas, Pasig, Metro Manila, Philippines
(F.A. Flores).
Postharvest Institute for Perishables, College of Agriculture, University of
Idaho, Moscow, Idaho 83843, USA.
South China Sea Fisheries Development and Coordinating Programme, P.O.
Box 1184, M.C.C., Makati, Metro Manila, Philippines.
D. B. Thomson, The Farmhouse, Baberton Main~, Edinburgh 14, Scotland,
U.K.
Tropical Development and Research Institute, 56/62 Gray's Inn Road, Lon-
don WC1X 8LU, England (A. Reilly).
University of Tasmania, Box 252C, GPO, Hobart, Tasmania, Australia 7001
(P. E. Doe).
Yamaha Motor Co., Ltd., 2500 Shingai, Iwata-shi, Shizuoka-ken, Japan (T.
E`ukamachi).
Representative terms from entire chapter:
fisheries technologies
