Abstract:
A survey of the quality of imported and locally produced maldive
fish was made for the development of a national standard for this
product. The chemical, microbiological and sensory quality of the
products were investigated. The relationship between moisture content,
salt content, water activity and expected mould-free shelf-life
was determined using a method recently established by workers who
studied these aspects in dried, salted marine products.
The traditionally adopted technique was studied in detail and the
specific areas which need improvement were identified. An increase
in the salt content of local products and on improvement of the
slow-drying rates which take place at the initial stages of processing, are recommended. Modifications are suggested to achieve
these improvements.
A maximum limit of 16.0 per cent for the moisture content, together
with a salt content of 4.0 per cent is suggested as a workable
moisture/salt combination which would ensure good quality and
a mould-free condition during the expected shelf-life period.
