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Value Addition--Hot Smoked Lake Victoria Sardine (Rastrineobola argentea) for Human Consumption Public Deposited

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  • Various traditional methods are employed to preserve and process Rastrineobola argentea locally known as dagaa (sardines) an indigenous fish species of Lake Victoria. The widely used known customarily dagaa and dagaa products preservation methods include sundrying, smoking, salting and various combinations of these. The advantages of smoking dagaa are manifold. Fish smoking prolong shelf life, enhances flavour and increases acceptability and utilization of dagaa. Customarily traditional dagaa processing techniques used by fishers for example sun drying dagaa direct on the unhygienic sand, rocks and or grasses significantly contribute to poor dagaa products. Awareness of the shortcomings of traditional ovens had stimulated development work on new and improved smoking ovens such as Chorkor oven and Nyegezi models ovens for various reasons. In the light of lessons learned from the constraints and disadvantages associated with earlier smoking techniques, an improved dagaa smoking oven, the modified Altona for hot smoking was introduced. Hot smoking means curing fish by smoking at a temperature of 70-80°C at some stage in the process in order to cook the flesh; hot smoked fish products do not require further cooking before consumption. Unlike other fishes, dagaa are readily available at cheaper price. However, smoked dagaa products have not been promoted in the country wide as well for the region and overseas markets. This may be contributed by the main middlemen traders for sun dried dagaa products who are not willing to opt to trade on smoked dagaa products at domestic markets. Because of the high quality of smoked dagaa compile the hygienic environment for storage and selling. This further enables hygienic handling during trading. If smoked dagaa and dagaa products are properly and hygienically handled extends shelf life. The quality of smoked fish is primarily linked to processing and post processing procedures.
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  • Mhongole, O.J. & M.P. Mhina. Value Addition--Hot Smoked Lake Victoria Sardine (Rastrineobola argentea) for Human Consumption. In: Visible Possibilities: The Economics of Sustainable Fisheries, Aquaculture and Seafood Trade: Proceedings of the Sixteenth Biennial Conference of the International Institute of Fisheries Economics and Trade, July 16-20, Dar es Salaam, Tanzania. Edited by Ann L. Shriver. International Institute of Fisheries Economics and Trade (IIFET), Corvallis, 2012.
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  • AQUAFISH, USAID, NEPAD Planning and Coordination Agency, Norad, The World Bank, Hyatt Regency Dar es Salaam, NAAFE, World Wildlife Fund, United Nations University Fisheries Training Programme, ICEIDA, JICA, JIFRS, The European Association of Fisheries Economists, International Seafood Sustainability Foundation
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  • description.provenance : Submitted by Ann Shriver (ann.l.shriver@oregonstate.edu) on 2012-08-16T23:45:17Z No. of bitstreams: 1 Mhongole.pdf: 918837 bytes, checksum: df77f1f7706d11d068ea6765a04ac99c (MD5)
  • description.provenance : Made available in DSpace on 2012-08-23T22:15:21Z (GMT). No. of bitstreams: 1 Mhongole.pdf: 918837 bytes, checksum: df77f1f7706d11d068ea6765a04ac99c (MD5) Previous issue date: 2012
  • description.provenance : Approved for entry into archive by Ann Shriver(ann.l.shriver@oregonstate.edu) on 2012-08-23T22:15:21Z (GMT) No. of bitstreams: 1 Mhongole.pdf: 918837 bytes, checksum: df77f1f7706d11d068ea6765a04ac99c (MD5)

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