Record Details

DSpace at CIFT

View Archive Info
 

Metadata

 
Field Value
 
Title Dried and smoked products from fresh water fish and prawn
 
Names Badonia, R.
Qureshi, T.A.
Date Issued 2001 (iso8601)
Abstract The information is scarce about the potential and practices of dried and smoked products from freshwater fish and prawn. These products are found to be very popular with rural and tribal people. Some of the dried products are marketed in internal markets of North-Eastern States at high prices. The dried products are used during off-season while the smoked ones throughout the year. These products are of considerable economic value. The results of the study on processing aspects and improvement in quality of these products are reported. Proximate composition of fresh and dried products, their calorific values and shelf lives are given. Dried fishes with 14% moisture contain 64% protein. Small sized fishes like Chela sp., Puntius sp., Rasbora sp. and Caridina sp. are sun dried. Traditionally salt is not used during drying. Dried fishes can be stored for 3-4 months. Several varieties of fishes are used for a local process of roasting the fish over burning fire of twigs, leaves and grass. This process can be termed as some sort of smoking. Such products have moisture content from 45-50% and contain 35% protein. This process is having some disadvantages and shelf life of such products is 2-3 days. Improvements in processing and storage of smoked products are suggested.
Genre Article
Topic Dried products
Identifier Journal of applied fisheries and Acquaculture 2001,1(1): 99-101