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

B. Rotawewa, D. Griffiths, Y. Maung, K.K.h Htoo, S. Kaufmann, F. Muehlbauer and Z.W. Htwe

in Monographs from The WorldFish Center

Abstract: This Myanmar language 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.

Keywords: Fish; fish processing; processing fishery products; guidelines; food preservation; rohu; drying; Nutrition; curing; smoked fish; fishery production; Myanmar; Labeo rohita (search for similar items in EconPapers)
JEL-codes: Q00 (search for similar items in EconPapers)
Date: 2021
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https://hdl.handle.net/20.500.12348/4730 (application/pdf)

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Persistent link: https://EconPapers.repec.org/RePEc:wfi:wfbook:40941

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