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Introducing improved smoking technology for rohu fish smoking, Kale Township, Sagaing Region, Myanmar: FTT smoker operation and testing protocol guidelines

Author

Listed:
  • Rotawewa, B.
  • Griffiths, D.
  • Maung, Y.
  • Htoo, K.K.
  • Kaufmann, S.
  • Muehlbauer, F.
  • Htwe, Z.W.

Abstract

This guide illustrated with diagrams, describes i) how to operate an FAO-Thiaroye Processing Technique (FTT) improved fish smoker constructed in Kale Township, Sagaing Region of Myanmar, ii) details a protocol for individually marking a selection of fish of different size grades so that weight loss at gutting, smoking and oven drying stages can be assessed and moisture content calculated and iii) details a sensory assessment of the smoked product against 7 scored parameters by a randomly selected panel and tasters.

Suggested Citation

  • Rotawewa, B. & Griffiths, D. & Maung, Y. & Htoo, K.K. & Kaufmann, S. & Muehlbauer, F. & Htwe, Z.W., 2021. "Introducing improved smoking technology for rohu fish smoking, Kale Township, Sagaing Region, Myanmar: FTT smoker operation and testing protocol guidelines," Monographs, The WorldFish Center, number 40940, April.
    • Handle: RePEc:wfi:wfbook:40940
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    File URL: https://hdl.handle.net/20.500.12348/4728
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    More about this item

    Keywords

    Fish; fish processing; processing fishery products; guidelines; food preservation; rohu; drying; Nutrition; curing; smoked fish; fishery production; Myanmar; Labeo rohita;
    All these keywords.

    JEL classification:

    • Q00 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - General - - - General

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