Lec 8 fish processing FISHe Smoking.pptx

Fishing processes

1. FISH PROCESSING

2. ASSESSMENT QUALITY ASPECT OF FISH Facilitator: Abdiaziz Hussein Hassan SNU Semester 7

3. Chapter 7 Smoking

4. Fish “smoking” is a process of treating fish by exposing it to smoke from smoldering wood or plant materials. This process is usually characterized by a combination of salting, drying, heating, and smoking steps in a smoking chamber. Drying is done to reduce the moisture content to 10% or less) 6/21/2023 4

5. Fish Smoking Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process. 6/21/2023 5

6. Smoking and drying are important fish processing methods for small-scale fisheries in countries geographically located around the tropics. Fish is a highly perishable food. Smoked and dried fish are two techniques that represent the main and, at times, the only ways to supply people located far from fishing sites with fish. 6/21/2023 6

7. Smoking and effective drying of fish products can help to reduce such losses and waste . enhanced fish operators’ livelihoods in tropical countries where fish preservation is essential to reduce spoilage due to insects, animals, humidity and temperature. Construction of the system can be done locally and fuel used comes from available local resources. 6/21/2023 7

8. Why do we smoke and dry fish? To extend shelf-life (up to 5–6 months with appropriate monitoring) To facilitate transportation To maintain a consistent supply based on demand To reduce post-harvest losses To increase variety of textures and flavors , resulting in a greater choice for consumers . 6/21/2023 8

9. How is fish smoking traditionally carried out? Kilns are types of ovens that have been used to produce smoked fish. They range from traditional kilns (round mud kilns, barrel-shaped kilns) to improved ones (e.g. multirack Chorkor , Cinderblock). Sun is used for drying fish in open spaces often on raised racks. 6/21/2023 9

10. 6/21/2023 10 round mud kilns barrel-shaped kilns multirack Chorkor , Cinderblock

11. Limitations of traditional smoking and drying methods Using wood or charcoal to smoke fish increases the risk of contaminating fish with byproducts of combustion such as Polycyclic Aromatic Hydrocarbons (PAHs) and other contaminants. PAHs can be carcinogenic and can affect the safety of food. In addition, using traditional methods, there were losses to the by-products (oil), much longer time for processing and quality losses of the end product. 6/21/2023 11

12. How the problem can be resolved: Introducing the FTT- Thiaroye The Thiaroye Processing Technique ( FTTThiaroye ) was pioneered by FAO. To date, it has been successfully introduced and used in several African countries, particularly with women’s focus groups as fish processors. 6/21/2023 12

13. Main differences between traditional and first-generation improved kilns and FTT- Thiaroye Chorkor smoker/metal drum kilns (Traditional) FTT- Thiaroye Simultaneous cooking and smoking Separate cooking and smoke flavouring unit operations Direct smoking Indirect smoking reduce PAH Smoke not filtered Smoke filtered Fish fat drips into fire Fish fat drains out over fat collection tray into an extension container 13

14. . Benefits of using FTT Thiaroye Meet higher international food safety requirements . Give the products premium quality and constant and uniform characteristics. Functioning regardless of weather conditions. This results in a minimization of post-harvest losses . 14

15. Possibility to have additional revenue from process by-products, e.g. fat gathered which can be used in soap, or it can be used as cooking or frying oil. Easy to construct through expertise of local artisans and available local materials Time savings in processing (from 5 hours for cooking and smoking time depending on the size, thickness and number of fish per operation), thus allowing processors to attend to other business 15

16. Contributes to safeguarding the environment by reducing by half the fuel consumption and/or by using plant materials, which are often bulky for the environment, such as coconut husks and shells or corn cobs, as fuel. In addition, this reduces the PAHs contaminants. 6/21/2023 16

17. Equipment needed for the FTT- Thiaroye The dual compartment frame for the vibrated kilns. Lids Lids are used not only to cover the product during smoking and drying but also to protect it afterwards. Where the processor already has a dual compartment kiln, it is important to have FTT- Thiaroye accessories that meet the measurements of this particular kiln 17

18. 6/21/2023 18 Lids compartment

19. Racks The drying/smoking racks are removable and are made of suitable materials to facilitate cleaning, heat resistance, thereby ensuring a long life span. 6/21/2023 19

20. Choker Oven Smoking Good smoked products are more easily produced using an improved smoking oven like the one called a “choker oven”. This has a smoking pit or chamber and the fish are placed on wooden framed racks with wire mesh and these are stacked on the chamber . 6/21/2023 20

21. Traditional Choker Oven Smoking 21

22. This method uses less fuel wood than traditional methods and produces better quality products. Smoking should be carried out in a clean, well-ventilated place protected from rain and animals. The process should not cause any problems to neighbors or other Products. 6/21/2023 22

23. For hot smoking the temperature of the middle of the fish should reach at least 65oC during processing as this is the temperature fish begins to cook. For oily / fatty fish, smoking can stop the oil causing a colour change in the product and also stops the fish having a rancid flavour. After smoking the fish should be cooled in a way which avoids contamination with dirt, dust and bacteria. 6/21/2023 23

24. Smoking equipment should be kept clean, with oil and soot removed regularly, to avoid contamination of products. Wood and other fuel materials like wood shavings should be kept in a good dry place where they do not come into contact with contaminants or fish. Only good clean wood that has no paint or varnish on it should be used so that the fish will not get bad chemicals on it. 6/21/2023 24

25. Some wood products used for smoking can be poisonous, putting chemicals on the fish. Such woods and materials must not be used. Smoke drying puts different chemicals on the fish. Some of these are called Polycyclic Aromatic Hydrocarbons or PAH. These are thought to be harmful to consumers and to processors. They are linked with causing cancer. 6/21/2023 25

26. The things which can affect the amount of PAH on smoked fish are the type of wood or fuel used, the distance between the fire and fish, fats dripping onto the fire and causing more smoke, direct or indirect smoking, filtering the smoke and the length of time of smoking process. 6/21/2023 26

27. Thiaroye Technology (FTT) 6/21/2023 27

28. Thank you any Comments 6/21/2023 28