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Print 1957-05-13 IPFC Sec II and III.Tif (209 Pages)

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Print 1957-05-13 IPFC Sec II and III.Tif (209 Pages) AN EXPERIMENTAL INVESTIGATION OF DRY FISH MANUFACTURE b C. E. ST. C. Gunasekera and Nihd IN. Silvea Department of Fisheries.. Colombo. Ceylon. The importance of the dried fish indastr+ in Ceyfon and the disadvantages in the local methods of fish curing are discussed. Results of some chemical and bacteriological studies into the preservation of fwh by salt are described. After investigating several methods of curing, the most satisfactory results were obtained by a process involving the removal of gats and gills and the extraction of surface blood by a dip in 10% brine prior to salting in brine maintained at saturation. But salt alone was found to be insuficient to prevent bacterial decomposition especially due to strains of red halophiles, to which however a 0.5% aaueons solution of citric atid proved inhibitory and a 2% dution bactericidal. The viability of common fod poiswing pathogens in saturated salt was also decreased and the growth of fungi prevented by this concentration of citric acid. Citric acid besides its bacteridical and fungistatic properties, increased the initial rate of salt penehation, thus shortening the period of time during which the fish is most liable to decompose. The salt-citric acid protection permits slow air drying without deterioration; apart from its superiority to direct szm&yhg, the process is thus made independent of adverse weather conditions. The manufacture of dried fish in Ceylon the wed product the only form of fish available was at one time one of the major industries of in many meas. Curing fish is also a useful the Island. Deraniyagala ( 1953) bas mced the cottage industry as it often supplements the main causes that led to its decline, which were meagre income of fishermen enabling them to the imposition of meson tbe product as well as make the best use of occasional surpluses and of repressive levies on the salt upon which the less popular varieties. Further, severd fishing industry mainiy depended. areas such as the islands off the northern coast are out of contact with the fresh fish markets increase Furthermore, the in facilities for and curing is the only way of utilizing the catch. the storage, transport and distribution of fish favoured the use in its fresh form of a greater In recent yeaxs the quantitative increase propmtion of the raw material formerly available in the catch of rough (anpopular 1 fish in the for curing. Various artempts to revive the trawler landings ( SivaIingam, 1954) also makes industry such as the abolition of the fish tax, an the economic utilization of these varieties one import duty on dried fish and a scheme fur of the important problems of local commercial subsidised salt production had limited success. trawling. Curing will partly solve this problem ' by the conversion of this unmarketabk fish into Nevertheless, even today the dried bh marketable cured fish. industry is of considerable local importance. Fish, fresh or cured, is a rich source of protein In Ceylon, fish are cured commercially by the lack of which has been reported as one of the three main methods. On the hot sands on the major nutritional deficiencies in the local diet, beaches of the dry zone, small species are dried especially among the poorer classes ( Nicholls whole witbout any treatment or addition of salt. and de Silva, 1954 ). Fresh fish requires special By its nature this method has a very limitc: facilities, such as refrigeration, forits transport application. The second method uses salt only and storage, which limit its distribution making in a dry cure but relies on a hot sun for drying Proc. Indo-Pacijc Fish. Coun., 7 ( 11-111): 101-106, 1957. and is thus altogether dependent on the weather. done on cleaned cubes of flesh of catfish Tachy- The third method uses " Coraka" ( the dried sums INe.tumal thaassinrrs (RuppeI1) one of the carpels of the fruit of GarciniQ canzbogb, whose varieties commody chosen for curing. active preseming agent seems to be an acid 1, in a wet cure which gives a type of pickled hh. Rubbing dry saIt into incised flesh followed Methods of preparation and variations in flavour by sundrying proved unsatisfactory as the from district to district suggest that this last . salting appeared umven md the exposed 0esh method is a complicated cure involving ferment- attract@ flies during the early stage8 of the cure. ation. Other types of cure, such aa smoking are Rubbing with dry salt allowing a brine to form done on so smd1 a scale that their output is with the addition of saturated salt solution to negIigible. cover the flesh, proved more satisfa~foryas the brine protected the flmh and ensured even A1 these methods have remained anti- contact with the sdt. Peterson and Weerakoon quated and unhygienic, and they result in a ( 1951.) reported similar obsemations. Tb'e exact product of poor quality, the expsure for sale of strength of the salt solution required was which has often acted to the detriment of the investigated by the immersion of pieces of flesh entire cured fish industry. Rehabilitation of the in brines of varying salinity. The stable solution industry therefore necessitates not only an was found to be a saturated solution containing improvement in methods of manufacturebut also solid salt. Flesh in 10 % and 15 % brine decom- the education of tbe producer to the recognition posed in two days, in 70% brine in 13 days, in of the need for sanitary curing yds, clean 100% brine in 20 days while flesb in saturated utensib and the use of dean salt and undecum- brine with solid salt remained stable for over two raw present work was posed materid. The months. In all solutions fat separated out slowly directed towards the solution of one aspect of on the surface and after a few da~supported a this problem to the development of a satisfactory fungal growth which was skimmed off. The commercial curing process for dry-salted fish. entire solution was changed occasiomlly when the fungus could not be removed oornpleteb fmm solution. The preparation of dry fish may be divided into three stages: preliminary treatment of raw When flesh is immersed in brine, the material, salting and drying: moisture in the flesh diffuses into the brine and salt from the brine penetrates into the flesh. To of Rehharp treaimmt raw moteriak follow this process, analyses of moisture and not Fish are bled at sea and it seems impractical salt were done on flesh immersed in saturated to do so on board local craft. Large size bh are brine containing solid salt. Before immersion, gutted on board trawlers but even this practice moisture was 77% and salt negligible. After two is unfamiliar to most of our fishermen. After the days the moisture content fell to 55% and salt catch is landed, the &st operation found neces- increased to 21% After a week the moisture sary of . is the removal gut and gills as retention of was still 55%and salt 21%. This ratio represents these organs soon leads to serious decomposition. a 27% wlw salt solution in the flesh, a solution The head and backhesections tend to discolour which is saturated. fa other experiments the due to exudation of oil which is also liable to salt content meabove 27% probably due to tbe turn rancid. It is tberefore suggested for good absorption efFects of the material, Hence within quality fdlets that these bony portions be pro- two days salt penetration is complete and the cessed separately from the flesh. Our experi- salt is in equilibrium as a saturated solution in ments have shown that the presence of scales does the flesh and in the outside Iiquor. A saturated not interfere with ming if the fish are 6lleted solution in the %eshis possible only with a brine nor incisions necessary are for a successful cure. containing solid sdt. As the flesb was not bled, surface and diffused blood was effectively removed as suggested by The oil content of tb flesh showed a 3atvis I 1950) by brining for about half an hour demeaae during processing. Raw flesh contained in approximately 10% solution of salt. 22%oilcalculated on dry weight, which decreased S~~IKKIn order to simplify the investiga- to 11% after salt saturation md to 4% after pro- tion of the salting process, preliminary work was longed air drying. Ibinq : Several workers have urged the The general bacterial flora of fresh fish adoption of air-drying in preference to sun- caught in om waters indude Micrococcrar, Achro- drping in the manufacture of dried fish. Jarvis mobmter, Flavobacterium, Pseudomonas and vari- forms. (19501 points out that oxidation, rusting and ous bacillary Most of these are proteolytic and able to cause rapid spoilage changes in the . sun-burn set in warm climates if sun-drying muscle, is (1951 fish but are generally inhibited by a practised. Linton and Wood 1 have concentration of approximately l5% salt. How- an shown that under conditions of rapid dry& mer, certain strains of marine bacteria are able impervious sdt-protein crust is formed which to tolerate high concentrations of salt while a inhibits further drying. This crust is more likely few find salt essential for their growth. These to form under local conditions of sun-drying. A Iatter are died 'Halopbiles' and certain pigment further disadvantage of sun-dqing is its depen- producing groups, the 'Red HaIopbiles', togethex dence on the weather. with certain fungal molds, are the chief agents responsible for deterioration in salted fish. The rate of air-drying is ewtrolIed by a number of factors, chiefly humidity, air velocity The control of bacterial reddening and and temperature.
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