Use of agro-wastes improve smoked fish quality

Fisheries researchers Myrna Bigueja and Marietta Mabana of Partido State University in Goa, Camarines Sur reported that the use of agro-wastes such as rice hull and bagasse for smoking fish improves the quality of “tinapa” and reduces production cost.  Bagasse is a by-product of sugar mills.

The researchers said that of the different flavor enhancers they used for smoking Indian mackerel, known in Bicol as “burao”, bagasse produced the best taste, color and odor for the product.  The findings was presented during the first regional research, development and extension symposium for fisheries of the Philippine Council for Aquatic and Marine Research and Development's Southern Luzon Aquatic Resources R&D Network.

Bigueja and Mabana also tested the smoke flavor enhancing qualities of guava leaves, lemon grass, and pomelo leaves using rice hull as the source of smoke.  They used one kilo of each flavor enhancer for every five kilos of processed fish smoked at 80-100oC for three hours. In the absence of bagasse, use of rice hull only for smoking produces acceptable results, the researchers added.

Use of rice hull and bagasse in areas where these are abundant can cut down the operating cost of small-scale fish processors.  For a 150-kilo of fresh fish for smoking per day, a processor can achieve average net revenue of P108, 231 in six months, or a return of 65% and payback period of two months.  (S&T Media Service)