By Peter E. Doe
This publication explains the present and standard fish smoking and drying practices by way of the elemental underlying rules of biochemistry and nutrition know-how. Readers will quickly observe the discrepancies among the elemental medical wisdom and sleek expertise on one hand, and the normal techniques defined in a few chapters. This ebook bridges that hole. The emphasis during this booklet in at the severe components which have an effect on the standard of goods produced in much less technological cultures-products which were principally missed in technically complicated countries-and on advancements and ideas that have happened within the final 5 years. The severe components affecting the standard of fish items in technically complex nations were summarized. The solutions to questions about the standard of smoked, cured and dried fish are available from an realizing of the actual, chemical, and organic elements influencing the performance of the product at each degree of its instruction and next dealing with from the time the fish is harvested to the time it's eaten.
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Theses that may, at the end of the day, contribute little to society's needs. A great deal of the credit for this book should go to June Olley. The contributions of David James and Tom Ross to the final editing are also acknowledged. Page xvii List of Contributors Professor Ken Buckle, University of New South Wales, Australia Dr. Peter E. Doe, University of Tasmania, Australia Dr. K. Gopakumar, Central Institute of Fisheries Technology, Cochin, India Professor Norman F. Haard, University of California, USA Dr.
The other drying processes involve physical or chemical bonding of the water within the material; for example, the "intermediate moisture content" foods (Ross, 1975). With conventional air or solar drying of fish, water diffuses to the surface and is evaporated into warm, dry air passing over the surface of the fish. Initially there is water freely available at the surface, so the rate of drying depends on factors external to the fish, such as the air temperature, humidity, and air speed. This phase of drying can last from minutes to hours, depending on the type of fish (lean or fatty), its preparation (salted or not salted), and the severity of the external drying conditions.
Fish in small quantities is then seen as a valuable supplement to make a specific nutritional contribution particularly to vulnerable groups such as women of childbearing age and infants. Campaigns to use fish as a nutrient therefore can best be targeted to communities that have a habit of fish eating, and within these communities to those vulnerable on account of poverty. This type of program inevitably requires government or donor support, either through food aid or social marketing. In the past it has proved difficult to sustain such programs, and it is suggested that careful investigation is required before they are set up.