Quality loss and wastage in the processing and preparation of fresh fish in Sri Lanka
1986
Subasinghe, S. | Godakanda, J.C. (National Aquatic Resource Agency, Colombo (Sri Lanka). Inst. of Post-Harvest Technology)
Nearly 85% of the fish landed in Sri Lanka are consumed fresh. The relationship between the total quantity of fish landed and the actual amount of fish protein available to the population depends on a number of factors such as the composition of the catch, methods of processing and preparation, and eating habits of the population. Katsuwonus pelamis, Thunnus albacares, Lutjanus malabaricus, Leiograthus sp., Amblygaster sirm, Anchoviella indica, Scoliodon palasorrah, Oreochromis sp., and Penaeus monodon were studied for their dressing losses, cooking losses, table waste and nutrient availability. The highest total protein availability was observed in Thunnus albacares (149.7 g/kg) while Leiograthus sp. showed the lowest (83.1 g/kg). Amblygaster sirm recorded the highest fat content of 35.7 g/kg. A. sirm and Anchioviella indica showed a very high level of available calcium (296 and 357 mg/kg, respectively). This study also revealed the inadequacy of the fish protein intake of the population, the protein intake from fish amounting to only 70% of the minimum recommended intake of fish protein, calculated on the basis of FAO recommended protein intake. The flesh recovery rate was found to be approximately 55% of the total quantity of the fish landed.
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