Development of minced fish industry in Thailand

Development in minced fish technology in Thailand has involved the improvement of machinery to replace manpower, the development of new processing techniques and the improved utilization of underutilized species. Socio-economic factors are examined, considering the increase in price of raw material, an increase in employment and consumer benefits. Technology transfer is also outlined

Advances in fish processing technology in Thailand in relation to quality management

Fish and fishery products are important sources of food and are economically important to Thailand. Though marine fisheries production has become stagnant in the past decade, output is supplemented by both fresh water and coastal aquaculture production. Total fisheries production in 1993 was reported to be 3.4 million tonnes, of which aquaculture fisheries accounted for 9.7 %. The consumption of fishery products especially seafood is probably a result of the country s high economic performance. The upturn in fish processing industries and the Department of Fisheries HACCP-based inspection program were recognized in the region and internationally in the past five years. Consequently, Thailand has become, by value, the largest fish exporting country in 1993 and 1994. Processing technology is being developed to meet market demands for quality, safety and wholesomeness. Preservation technology for dried and fermented products is upgraded utilizing modem equipment and technology to extend shelf life and to improve standard for wholesomeness. While technology involving value-added products are developed locally for industrial scale production, processing technology is also being developed for dried, chilled, frozen, canned, retort-pouched and comminuted products. Quality management becomes the most concern of the fish processing industry. The Hazard Analysis and Critical Control Point (HACCP) based inspection system was enforced as mandatory for fish exporting companies in January 1996. Inspection techniques, monitoring and verification procedures are developed to strengthen the implementation of HACCP quality assurance program by the industries. Fish inspection for quality assurance has been focused on meeting with international standards. New inspection laboratories and scheme for raw material control were established to employ the latest techniques to assure quality and safety of products and raw materials to be used for processing. The Government has put strong emphasis on quality management program for the industry. In the 8th National Economic and Development plan (1997 - 2001), the Department of Fisheries will continue projects to accelerate the development of quality products and quality system, to maintain the supply of safe and quality fishery products to local and international market and to resolve problems faced by the industry

Improvement in fisheries post-harvest technology in Thailand

Following a brief account of the fishery industry of Thailand, describing the fishery resources and the utilization of the fish landed, details are given of the fish processing sector. Cold storage and freezing facilities, canneries, processing of traditional products and pre-processing, and fishmeal plants are described. The export of fishery products is also discussed, considering the tuna, cephalopod, shrimp, canned shrimp, canned crabmeat and clam and dried fish. Problems facing the industry include shortage of raw material, quality of fish and fishery products, technology and rejection of Thai fish exports. The role of the government in upgrading the industry and future development prospects are examined briefly

Good manufacturing practices for the canning of tuna: Cooling the pre-cooked fish

The section presents the good management practices on the cooling of pre-cooked tuna for canning

Good manufacturing practices for the canning of tuna: Packing

The section presents good management practices (GMP) on the packing of tuna product. Specifically, GMPs on the selection of ingredients, inspection of empty cans and lids, can filling, can seaming, and coding are discussed thoroughly