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Study on processing and marketing of dry-salted shrimps in coastal regions of Veraval, Gujarat, India

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Author Affiliations

  • 1College of Fisheries Science, Junagadh Agricultural University, Veraval, Gujarat, India
  • 2College of Fisheries Science, Junagadh Agricultural University, Veraval, Gujarat, India
  • 3College of Fisheries Science, Junagadh Agricultural University, Veraval, Gujarat, India
  • 4College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, Karnataka, India
  • 5College of Fisheries Science, Junagadh Agricultural University, Veraval, Gujarat, India

Res. J. Recent Sci., Volume 9, Issue (3), Pages 1-5, July,2 (2020)

Abstract

Sun drying is an age-old practice for the preservation of fish all over the world. It is one of most popular method of food preservation with less sophisticated machinery required. Dry products has become an important diet of the coastal communities. Motto of the study was to spread awareness about the importance of packaging over the dried fishery products prior to marketing. For this drying of shrimps was done by the process of dry salting. Moisture (%) in shrimps was reduced to 19.89% from 80.80%. Dry-salted shrimps were packed in LDPE plastic pouches and tray and sold in the local fish market. Packaging of the dry products had great impact on the consumer?s preferences towards buying the product. Also we explained the local fisherwomen about the importance of packaging. This will allow easy handling of product, avoid direct contact of products to the environment and preserve the quality of the products for prolonged period. Marketing of dried fishery products serves as an integral part in the economy of Veraval and coastal regions of India. It is expected that the local fisherwomen after the program will follow the standard hygiene procedure for marketing of different dried fishery products.

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