 |  | Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.) |
 |  | (introduction...) |
| | Acknowledgements |
| | Preface |
|  | CHAPTER I. INTRODUCTION |
| | (introduction...) |
| | I. FISH SPECIES |
| | II. PROCESSING METHODS |
| | III. PREVENTION OF LOSSES AND SPOILAGE OF FISH |
| | (introduction...) |
| | III.1. Prevention of spoilage of fish before processing |
| | III.2. Prevention of spoilage of fish during processing |
| | III.3. Prevention of spoilage of fish after processing |
| | CHAPTER II. SALTING - DRYING - FERMENTING |
| | (introduction...) |
| | I. FISH PREPARATION |
| | (introduction...) |
| | I.1. Equipment for fish preparation |
| | I.2. Gutting and splitting methods |
| | II. SALTING |
| | (introduction...) |
| | II.1. Kench salting |
| | II.2. Pickle curing |
| | II.3. Brine salting |
| | II.4. Salt quality |
| | III. DRYING |
| | III.1. Basic principles |
| | III.2. Natural drying |
| | III.3. Artificial drying |
| | III.4. Solar drying |
| | IV. PACKAGING AND STORAGE |
| | V. METHODS OF PREPARATION |
| | (introduction...) |
| | V.1. Dried/salted fish |
| | V.2. Dried-unsalted fish |
| | V.3. Dried/salted shark |
| | VI. GENERAL PLAN FOR A FISH CURING YARD |
| | VII. FERMENTED FISH PRODUCTS |
| | (introduction...) |
| | VII.1. Products which retain substantially the original form of the fish |
| | VII.2. Fish paste products |
| | VII.3. Liquid fish products |
| | VII.4. Packaging |
| | CHAPTER III. FISH SMOKING AND BOILING |
| | (introduction...) |
| | I. SMOKING |
| | (introduction...) |
| | I.1. Fish preparation prior to smoking |
| | I.2. Cold smoking |
| | I.3. Hot smoking |
| | I.4. Fuel |
| | I.5. Smoking kilns |
| | I.6. Preparation of some smoked fish products |
| | I.7. Packaging and storage of smoked fish |
| | II. BOILED FISH PRODUCTS |
| | (introduction...) |
| | II.1. Traditional processing methods |
| | II.2. Quality of boiled fish products |
| | CHAPTER IV. THERMAL PROCESSING |
| | (introduction...) |
| | I. RAW MATERIALS |
| | II. ENERGY AND MANPOWER REQUIREMENTS |
| | III. PROCESSING OPERATIONS |
| | III.1. Filling and sealing |
| | III.2. Sterilisation |
| | III.3. Cooling |
| | IV. QUALITY CONTROL |
| | V. POSSIBLE ALTERNATIVES TO THE USE OF METAL CANS |
| | (introduction...) |
| | V.1. Reusable container |
| | V.2. New developments in aseptic (retortable) pouches |
| | CHAPTER V. ALTERNATIVE TECHNOLOGIES: EVALUATION, EMPLOYMENT GENERATION AND MANPOWER TRAINING |
| | (introduction...) |
| | I. ASSESSMENT OF COSTS |
| | II. SALTING AND DRYING |
| | III. SMOKING |
| | IV. THERMAL PROCESSING |
| | V. EMPLOYMENT IMPACT OF ALTERNATIVE FISH PROCESSING TECHNOLOGIES |
| | VI. ASSISTANCE TO THE SMALL-SCALE FISHERIES SECTOR: MANPOWER TRAINING AND SUPPORTING SERVICES |
| | (introduction...) |
| | VI.1. The socio-economic framework |
| | VI.2. Infrastructural requirements |
| | VI.3. Organisation of production and marketing of fresh and cured fish |
| | VI.4. Extension services and training |
| | CHAPTER VI. IMPACT OF SMALL SCALE FISH PROCESSING OPERATIONS ON THE ENVIRONMENT |
| | (introduction...) |
| | I. FISH RESOURCES |
| | II. WASTE DISPOSAL |
| | III. AIR POLLUTION |
| | IV. CONCLUDING REMARKS ON ENVIRONMENTAL IMPACT |
| | APPENDICES |
| | APPENDIX I. Codex Codes and Standards issued by the Secretariat of the Joint FAO/WHO Food Standards Programme, FAO, Rome. |
| | APPENDIX II. Bibliographical references |
| | QUESTIONNAIRE |
| | OTHER ILO PUBLICATIONS |
| | BACK COVER |
