Smoke curing: a simple method of product development and value addition to low cost fish Gudusia chapra Clupeidae from Hirakud Reservoir India

Prasad M. M., . and Bandyopadhyay J. K., . and Kumar Prem, . Smoke curing: a simple method of product development and value addition to low cost fish Gudusia chapra Clupeidae from Hirakud Reservoir India. pp. 511-519. ISSN 0116-6514

Hirakud Reservoir is located in between Latitude 20 31N to 21 45N and Longitude 83 E to 85 10E and covers a vast area of 74 592 hectares. It is also a source of high ichthyic diversity. Small sized low cost fish such as Gudusia chapra Clupeidae and Rohtee cotio Cyprinidae are sold in the local markets at cheaper price or preserved by curing. The small sized fish do not fetch any price to fishermen resulting in waste of time energy and under utilization. In an effort to improve the utilization of low cost fish for sustainable development Gudusia chapra was used in the present study in which commercial and experimental smoke cured fish were subjected to quality analyses. The bacteriological physical biochemical and sensory characteristics of Gudusia chapra smoke cured by hygienic and scientific methods using community fish smoking kiln (CoFiSmKi) designed and developed as a part of this study are superior to same variety of commercial smoke cured fish. The CoFiSmKis were installed in different remote fishing villages adjoining Hirakud Reservoir and fishers were given training cum demonstration on hygienic preparation of smoke cured fish.

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Abstract

Hirakud Reservoir is located in between Latitude 20 31N to 21 45N and Longitude 83 E to 85 10E and covers a vast area of 74 592 hectares. It is also a source of high ichthyic diversity. Small sized low cost fish such as Gudusia chapra Clupeidae and Rohtee cotio Cyprinidae are sold in the local markets at cheaper price or preserved by curing. The small sized fish do not fetch any price to fishermen resulting in waste of time energy and under utilization. In an effort to improve the utilization of low cost fish for sustainable development Gudusia chapra was used in the present study in which commercial and experimental smoke cured fish were subjected to quality analyses. The bacteriological physical biochemical and sensory characteristics of Gudusia chapra smoke cured by hygienic and scientific methods using community fish smoking kiln (CoFiSmKi) designed and developed as a part of this study are superior to same variety of commercial smoke cured fish. The CoFiSmKis were installed in different remote fishing villages adjoining Hirakud Reservoir and fishers were given training cum demonstration on hygienic preparation of smoke cured fish.

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Item Type:	Article
AGROVOC Term:	Gudusia chapra
AGROVOC Term:	Clupeidae
AGROVOC Term:	Aquatic animals
AGROVOC Term:	Aquatic organisms
AGROVOC Term:	Fish
AGROVOC Term:	Smoked fish
AGROVOC Term:	Food preservation
AGROVOC Term:	Smokes
AGROVOC Term:	Bacteriological analysis
AGROVOC Term:	Physicochemical properties
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:53
URI:	http://webagris.upm.edu.my/id/eprint/7909

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