FTT smoker operation and testing protocol guidelines

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Aquaculture
This English 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.

Citation

Rotawewa, B. Griffiths, D. Maung, Y. Khaing, W. W. Kaufmann, S. Muehlbauer, F. Htwe, Z. W. (2021). FTT smoker operation and testing protocol guidelines. Myanmar: WorldFish. Manual.

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https://hdl.handle.net/20.500.12348/4728

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Manual

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Myanmar

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en

Keyword(s)

nutrition; drying; guidelines; fish; rohu; fishery production; fish processing; goal 1 no poverty; smoked fish; food preservation; goal 2 zero hunger; goal 3 good health and well-being; curing; processing fishery products; Fish