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

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

in Monographs from The WorldFish Center

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.

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/20.500.12348/4728 (application/pdf)

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Persistent link: https://EconPapers.repec.org/RePEc:wfi:wfbook:40940

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