FAO Report to the Government of Thailand on Fish Handling and Processing, based on the work of P.F.Howgate, Rome,1971, 12p. United Nations Development Programme [Report] No. TA 2950

ABSTRACT

The status of Fish Handling and Processing in Thailand is reviewed with emphasis on current and future trends in the catch, its utilization, handling at sea and during distribution and fish processing in general.

The conditions of shrimp processing factories and laboratory research work which includes icing, fermented fish production, the utilization of trash fish and mechanized drying, are all discussed. Mention is also made of the different types of smoked fish and their special processing methods.

Traditional processing methods are becoming less important and emphasis is being given to more sophisticated techniques to meet the increasing demand for western type convenience products, according to the findings in this report. An inspection and quality control scheme for frozen shrimp and squid is recommended. Assessment of quality of products by taste-panel techniques should be further developed and it is also recommended that priority be given to long-term programmes of research on fish icing, continuing the research performed previously in determining the time/temperature tolerance for good quality products.

It is suggested that basic research be undertaken in the biochemistry and microbiology of both fish sauce and fermented fish production. Mechanical drying of fish is also assessed as is the investigation of methods of packaging in plastic film to reduce reabsorption of water. Furthermore, means to prevent mould growth in unprotected salted and dried fish are examined.

The recommendations for improvements given in this report are intended to be incorporated into the work of the Thailand Fisheries Technology Laboratory over the next five years.