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Smoking of Shrimp and Fish from Coastal Village of North-west Bangladesh

M. Enamul Hoq
Freshwater Station, Bangladesh Fisheries Research Institute (BFRI), Mymensingh 2201, Bangladesh

M. Zaher
Freshwater Station, Bangladesh Fisheries Research Institute (BFRI), Mymensingh 2201, Bangladesh

M.S. Islam
Brackishwater Station, BFRI, Khulna 9280

M.J. Alam
Brackishwater Station, BFRI, Khulna 9280

Abstract/ Executive Summary:

Traditional smoking of mixed shrimp species is a method of preservation in coastal region of Bangladesh. Besides traditional smoked shrimp, attempt had been made to produce smoked shrimp from brown shrimp, Metapenaeus monoceros and fish from mugil, Liza parsia and the quality of smoked product was found good very on the basis of physical properties, proximate composition and mineral contents of the products.

Keywords: Smoking, Metapenaeus monoceros, LIza parsia

Location: Paikgacha, Khulna

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Shrimp

Objectives:

To produce high quality smoked product from shrimp and fish species.

Methodology:

Traditional typical smoking kilns available in Paikgacha, Khulna were used to produce smoke shrimp (mixed spp., horina Metapenaeus monoceros) and fish species (mugil Liza parsia) with certain modification where temperature was controlled by providing hot air circulation. Fish and shrimp samples were initially preheated in smoking kiln for 30 min and then smoked for 6 h. Fire wood and saw dust were used as smoke producer. After 6 h. of smoking, the products were allowed to cool at room temperature and finally stored in polythene bags. Proximate composition of smoked products was determined according to the methodos described in Association of Official Analytical Chemists. Mineral composition was determined using an atomic absorption spectrophotometer. The smoking kilns/huts are bamboo-made structure with sloping roof of mangrove origin thatched golpata (Nypa fruticans leaves). Sometimes a muddy wall having 1 meter height is made surrounding the kiln. Usually the size of the kiln is about 5-7x3x3 meters which can be opened along one side like a flap. A platform made of bamboo slates and woven reeds is made about 1.5 m from the floor. At least 18 fire-place are operated inside the kiln and the wood like sundri, tatul, babla etc. are used as fuels. The burning inside the kiln is controlled by a long arm bamboo-made handle, which is operated through the holes of kiln. The kiln has enough ventilation to exit the smoke produced. After washing and removal of excess water from shrimp and fish body, they were weighed (100-120 kg) and placed on the bamboo platform on the burning wood in the fire-places. Required quantity of firewood used was to produce sufficient smoke. After 2 hours of smoking, when c.olour of the shrimps/fishes became reddish, the samples were turned into upside down with the help of a long arm wooden handle. The fire-places were operated for 6 hours and then the burning charcoal were extinguished with water, and smoked shrimp/fish were kept inside the kiln another 2 hours to become cooled. After that the folded door was opened and the end products was taken out and weighed for yield estimation. The inside temperature of the kiln was recorded at every 30 minutes interval with the help of a Celsius thermometer. Temperature was measured on the surface layer of shrimps/fishes placed on bamboo platform at 3-5 different places inside the kiln. For better understanding on temperature distribution inside traditional kiln, 6 smoking kilns were monitored and temperature during smoking operation was recorded on consecutive days.

Source of Information: Bangladesh J. Fish. Res., 10(2), 2006: 203-206

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The quality of smoked product was found good very on the basis of physical properties, proximate composition and mineral contents of the products.

Knowledge Management: Journal