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516 ALAM, A.K.M.N. (Dept. of Fisheries easy formulation process with common utensils.
Technology, Bangladesh Agricultural University, Good marketing linkage and requirement of capital
Mymensingh). Marketing of value-added products had been identified as the prerequisites for
from silver carp and involvement of rural people in operating small-scale business on value-added fish
the production and marketing chain. Bang. J. Fish. products.
Res., 2005, 9 (1), 71-72.
517 ALAM, A.K.M.N. (Dept. of Fisheries
Cost-profit analysis and market testing of some Technology, Bangladesh Agricultural University,
value-added products from silver carp such as fish Mymensingh). Studies on the suitability of
mince block, fish sausage, fish ball, fish stick and producing value-added products from silver carp,
fish burger were analyzed during April 2001 to Hypophthalmichthys molitrix. Bang. J. Fish. Res.,
March 2002. The study also explored the 2005, 9 (1), 69-70.
possibility to involve rural low-income people in
the production and marketing of such products. Silver carp, Hypophthalmichthys molitrix is
The production of silver carp was higher in greater contributing significantly to the total production of
Jessore and Mymensingh districts but the price fish through aquaculture in Bangladesh. However,
remained low during the peak-harvesting season in its low market price has become a serious concern
October to November. The price varied with size to the fish farmers. The suitability of silver carp
of the fish, season, market characteristics and mince for the production of various value-added
effective demand of the buyers. Price of about 500 products (VAPs) - surimi, fish sausage, fish burger
g size fish was found to be Tk. 20-25/kg in the and fish stick was studied during April-September
rural markets. The average size of fish in the rural 2000 to ensure more appropriate and profitable
markets was 380-550 g while that in the urban utilization of silver carp. Surimi/frozen mince
markets it was 700-1,200 g. The cost of production block was produced by washing the silver carp
of the value added products and profit margin were mince with 0.1% NaCl for 7-8 min (4-5 min
assessed on the basis of market price of the raw agitation and 3-4 min settling). A two-step heating
material as well as that of the finished products, schedule for incubation at 50°C for 2 h and
transportation, storage and marketing costs. The cooking at 95°C for 30 min gave high textured
profit margins of 34%, 39%, 81% and 31% of their good quality consumer product. With the addition
sales price were obtained for fish sausage, fish ball, of cryoprotectants, surimi could be kept frozen for
fish stick and fish burger, respectively. Actual 5 months without loosing much of its textural and
production cost could be minimized if the fish is sensory qualities. Mince-mix and a batter with
purchased directly from the farmers. Consumer's different ingredients and spices were formulated to
acceptance and marketability tests showed that produce fish burger using potato smash as the
both rural and urban people preferred fish ball than binding agent. Fish flake-mix and a batter with
fish sausage. However, response towards the taste, different ingredients and spices were formulated to
flavor and color offish ball and fish sausage was prepare fish stick using both potato starch and
found to vary with occupations and age of the potato smash as filler ingredients. Unwashed and
consumers. A correlation was observed between washed frozen mince block or fresh flesh of silver
age group and acceptance of new products. Fish carp was used to prepare fish sausage by heating at
ball, fish stick and fish burger were found to be the 100°C for 1 h after incubating at 50°C for 2 h. A
most preferable items to the farmers because of spice-mix formulated with various local spices at
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