Operation of these dryers must be done with close attention to the quality of the finished product. The role of technologist responsible for product improvement in the fish and fish product industry is one of great importance.
Development of Fish Products in Indonesia
SUNARYA
Introduction
Curing Method
Pindang air garam', which is made by cooking the fish in boiling brine for 15 minutes, has a shelf life of two to three days. Pindang garam', produced by cooking fish with 30% salt for 3-5 hours in a covered container, has a shelf life of 2-4 weeks.
Frozen and Canned Products
Although the processing method has been adjusted, shelf life is still a problem because vacuum packaging is not yet used. The design of the equipment should be such that it can be built with different capacities.
Development of New Products
The other problem regarding salted products is the wide range of quality standards. A feature of tropical fishing, with so many varieties of species, is another problem that must be overcome to produce consistent quality and quantity of product.
Present Status of Fish Processing Activities in Malaysia
In Malaysia, many government agencies help the industry grow and develop. With all these inputs, the fish processing industry is expected to improve in the future.
Status, Problems and Prospects
Fish drying activities in the country vary depending on the availability and suitability of raw materials for drying. Expansion of fish inspection and quality control laboratories in the regions as a showcase for the industry where appropriate fish processing technologies can be demonstrated.
Fish Processing in Singapore
BOEY CHEE CHEONG Primary Production Department
Fish Supply Situation
The same facilities have also contributed to the growth of the fish processing industry in Singapore.
Fish Processing
Frozen Fish Products
Fish Jelly Products
With the rapid urbanization and industrialization in the last decade, the consumption of processed and semi-processed fish has also become popular. Some mechanization in fishball and fishcake production has been introduced in the last decade.
Snack Food
Seafood Delicacies
The fish processing industry is regulated by the Department of Fisheries of the Department of Primary Production and the Department of Food of the Ministry of the Environment. Fish processing factories that market their finished products locally are regulated by the Ministry of the Environment under the Environmental Environment.
Improvement in Fisheries Post-Harvest Technology in Thailand UDOM SUNDARAVIPAT and SIRILAK SUWANRANGSI
- Overfishing
- Growth of the fish processing industry The number of fish processing plants has
We saw that due to the decrease in fish production, the demand of the fishing industries could not be satisfied. The Marine Fisheries Division, Department of Fisheries reported that MSY of the Gulf of Thailand and the Andaman Sea is approx. Thailand has lost access to about 40% of its traditional fishing grounds due to the establishment of EEZ.
- Fish handling on board
- Fish landing complex and fish market There are presently 19 major ports which,
- Fish Transportation
- Processing plants
Rejection o f Thai Fish Exports
Further work to upgrade the quality of fresh fish under the inspection and quality control program will be initiated in major fish markets. Other state institutes with active roles in fisheries by harvest technology are the Institute of Medical Sciences. The Thai government's Sixth National Social and Economic Plan focuses on poverty alleviation, export promotion and financial stability in the country.
DISCUSSION OF COUNTRY REPORTS
Development of Fish Products in Indonesia”
Present Status of Fish Processing Activities in Malaysia”
The Fish Processing Industry in the Philippines: Status, Problems and Prospects”
Mr Tan asked if fish noodles were still in the experimental stage in the Philippines or if it was a marketed product. Mrs Pongpen asked if smoked fish products were for local consumption or for export markets and if there was any problem with packaging. Ms Camu replied that smoked fish products are mainly for local consumption with smaller quantities for export markets.
Fish Processing in Singapore”
Answering that there are actually noodles on the market, Ms. Camu explained that the F ilip in o product consists of 80% fish meat and 20% flour. Dr. Prasert commented that in southern Thailand, fish noodles had been on the market for many years, but they need to be improved for the central Thailand market. There were problems in packaging with mold growing after 3-4 days, but this has been overcome by using potassium sorbate.
Improvement in Fisheries Post-Harvest Technology in Thailand”
GENERAL DISCUSSION OF COUNTRY REPORTS
Indonesia
Malaysia
Philippines
Singapore
Thailand
Marine Fisheries Research Department
DISCUSSION ON CONSTRAINTS
However, training is provided to these processors to raise awareness about better processing methods and available equipment. The President suggested that Member States should organize appropriate training for the private sector with the help of the MFRD. He also said that training within the MFRD is under constant review and emphasis is being placed on developing training modules.
K INOUE
Food Fish Supply in the Region
Per Capita Fish Consumption
The amount of imported fish decreased from 1 million tons in 1978 to 0.5 million tons in 1984, and the amount of exported fish and fish products increased from 0.5 million tons to 0.7 million tons during this period. The average fish consumption per population varies by country; for example, in Brunei it has increased remarkably due to an increase in local production and the amount of imported fish. Fish consumption per per capita in Thailand has fallen from 21 kg in 1978 to 20 kg in 1984, mainly due to an increase in the amount exported despite a small increase in local production.
Disposition of Marine Fish
60 Development of Fish Products . b) The amount of imported fish decreased from 1 million tons in 1978 to 0.5 million tons in 1984, and the amount of exported fish and fishery products increased from 0.5 million tons to 0.7 million tons during this period. If 50% of the junk fish can be utilized for human consumption, the per capita fish consumption will be increased, or foreign exchange can be increased by exporting this fish in the form of "surimi". Although canning and freezing are better methods of preservation, although the traditional methods of drying, salting, steaming and fermenting are still popular in the region (see tables 2 and 4).
Fish Quality Improvement
In Table 2 we can see that in 1984 the availability of fresh fish in Indonesia and Thailand was approximately 50% and 20% respectively, and that of dried and salted fish was approximately 35% and 9% respectively. Traditionally processed products can be sold at a higher price once their quality is improved through the introduction of advanced technology.
SHUN WADA
JUICHIRO J. MATSUMOTO Professor Em eritus
In freeze-selective microscopic profiles of denatured actomyosin, the fine structures of native actomyosin were lost and filaments clustered together. Based on all the results of the screening tests for the cryoprotective effects of the various compounds, all the tested compounds were ranked according to the mutual similarity of the molecular structure. That is, these compounds must work by interfering with the freezing of ice crystals from the system.
Conclusion
DISCUSSION OF RESOURCE PAPERS
Overview of Current Fish Consumption and Fish Processing in Southeast Asia”
General Introduction to Marine Processed Products in Japan”
Mr. Shindo replied that in general the consumption of jelly fish products is declining in Japan, while the consumption of traditional (natural) foods looks set to increase. Dr Sunarya noted the conflict between the need to increase the amount of fish available for human consumption and the need to increase fishmeal for aquaculture. Mr. Shindo replied that the objective should be to provide enough fish for human consumption and then find a reasonable balance between the two goals.
Cryoprotectiv e effects of chemicals on proteins of fish muscle”
A secondary reason for the change is said to be that younger people do not like the strong smell of fish. Shindo said the Japanese government was concerned about the decline in fish consumption and was trying to reverse the trend by stimulating the introduction of new pro.
A Case History of Fish Jelly Product Development in Sarawak, Malaysia
SUHAILI BIN LEE Marine Fisheries Department
Technology Developments
Fish Processing Industry
Geographical Factors
The processors in these areas had to be content with the traditional methods they have been using since the old days.
Mechanism for Transfer of Technology
Kuching
Using trawl bycatch for the development of surimi and surimi-based products TAN SEN MIN, NOBUO TSUKUDA,.
Development of Minced Fish Industry in Thailand
SIRILAK SUWANRANGSI
- Increasing price of raw material
- Increasing employment
- Consumer benefits
- Food processors
- Consumers
- Extension officer
Several topics related to minced fish, surimi production, and the manufacturing of minced fish and surimi-based products require further research. Because statistical data on the supply and demand of fish in the minced fish sector (and because data on labor and income) are not available, the following section is based on interview data. Until now, consumers have had a bad impression of minced fish and fish balls because of the raw materials and other ingredients used.
MEGAT MOHD FOUZI BIN HAJI MEGAT ABU BAKAR
New Licensing Policy
National Agricultural Policy
The Primary usually confined to Processor; women who bought the
The Secondary usually entrepreneur who Processor; bought the dry pieces and
Keropok of different sizes, shapes and colors and made from different types of fish are available.
Dried/Salted Fish
Processing of traditional fish products in Malaysia, with special focus on the state of Terengganu.
JOSE M. CELIS
Navotas Fishing Port Complex
Port and Market Situation
The first part of the study was carried out during day trading and the second part was done in the evening. Round scad (Decapterus macrosoma) was chosen for the study as it is the most dominant species in terms of volume auctioned at the NFPC. The tubs of round scad were taken from the auction and the samples were evaluated using the senses of sight, smell and touch.
Quality Standard Scheme
Results of the Study
The delivery of fish to their various distribution channels is faster at night due to the smooth flow of traffic thus reaching the consumers in a fresh state. 3. Delivery cost of fish is much cheaper due to less amount of ice needed during night transport.
Microbiology in Quality Control: Cockle Depuration in Malaysia
ISMAIL HJ. ISHAK Institut Penyelidikan Perikanan
The Depuration System
Prerequisite Studies
Bacteriological Methodology
Parameters Studied
Conclusions and Recommendations
The system has been shown to handle a stocking density of 160 kg/tonne of sea. Depurated clams were found to survive for up to two days after purification and this would impact the location of the purification plant.
Future Directions
PONGPEN RATTAGOOL
Fish/salt/carbohydrate products
Processing of fermented fish (Pla-ra) Snakehead, Goramy,
The quality of pla-ra depends on a) the type of fish used, .. b) the quality of the fish used and. A proximate analysis of the pla-ra method for several species is shown in Table 1. Features of the Pla-ra technology. Marine fish (crab, mackerel, lizard, bream and anchovy) are used for the production of pla-ra, but they are not popular.
Acknowledgement
After pla-ra is stored tightly closed in clay pots for 1 month, the typical characteristic pink color and aromatic taste become visible; the texture and taste of the pla-ra are indicated by its pronounced slightly sour taste and saltiness and a pleasant smell.
Inventory of Fish Products in Southeast Asia
Summary
DISCUSSION OF CASE HISTORIES
A Case History of Fish Jelly Product Development in Sarawak, Malaysia”
Development of Minced Fish Industry in Thailand”
Satay Fish and Other Traditional Fish Products Development in Malaysia”
Effect of Trading Time on the Quality of Fish Traded at Navotas Fishing Port Complex”
The Singapore delegate pointed out that the container used to keep fish has no drainage holes and this could lead to contamination of fish. The speaker replied that the baneras have been the traditional vessel used for generations, and that although different types have been tried on the com.
Microbiology in Quality Control: Cockle Depuration in Malaysia”
34;Fermented Fish Products in Thailand"
Inventory of Fish Products in Southeast Asia”
GENERAL DISCUSSION OF CASE HISTORIES
Sir. Udom reported that sorted bycatch has been used in a surimi production trial in Thailand, but that the quality of the raw materials needed to be improved. Tan pointed out that the MFRD has conducted a study on the use of bycatch in surimi production. From MFRD's experience, Pentaprion sp. glass fish) could be used in surimi production, but the supply of fish is low.
Discussion on Fermented Products
Frozen fish of certain species can be used but will not produce good quality surimi. -formation capacity of each species found in the bycatch was determined and suitability of each species was also identified. Lizardfish can be another option, but due to poor handling practices in this region, it gives poor quality surimi, although such species have been used in Japan for surimi production.
RECOMMENDATIONS
Appendix 1
SEMINAR PROGRAMME
Appendix 2
LIST OF PARTICIPANTS INDONESIA
MALAYSIA
PHILIPPINES
SINGAPORE
THAILAND
JAPAN
CIDA (CANADA)
SEAFDEC
MFRD
