Abstract
Fish is an important source of animal protein in the especial cases of African countries, where the combine forces of high cost, disease, low genetic potentials of indigenous species among other factors have raised the cost of livestock almost beyond the reach of the low income groups. Fish becomes readily accessible source of animal protein but this alternative is also threatened by poor post-harvest techniques in African countries, which have resulted in massive losses. This paper discusses about the most important type of post-harvest fish lose. It also describes the cause of these loses, the factors that affect or facilitate such problems. It also briefly describes the mechanisms of problems or conditions that resulted in fish lose. The losses can be physical lose, quality lose, economical or nutritional lose, and also the most important cause of lose is spoilage. Fish lose due to spoilage is estimated to be 10 to 12 million tons per year which accounts 10% of total production of fish. In general post-harvest fish lose results in low income of the society, low quality (unhygienic) fish and available fish products are very low. It also results in low diet or low nutritional value which gives in unhealthy and poor population.
Highlights
Food security exists when all people at all the times have both physical and economic access to the basic food they need
In Low Income Food Deficit Countries (LIFDC’s), that some communities are dependent on fish, for animal protein, and as a source of micronutrients, minerals and essential fatty acids [2]
Objectives of this paper to identify the type of post-harvest fish lose and know different factors that affect post-harvest fish lose
Summary
Food security exists when all people at all the times have both physical and economic access to the basic food they need. What are post-harvest fish losses?: Post-harvest fish lose (PHFL) refers to fish that is either discarded or sold at a relatively low price because of quality deterioration. The major factors that affect the nutritive value of fish products are related to how fish is handled, processed or preserved and stored Traditional practices such as exposing fish for long periods to weather elements coupled with traditional methods of preservation (hot smoking, sun-drying, and deep frying) and poor storage are subjecting fish to different kinds of degradation [11]. In thick bodied fish, smoking can result in some loss of thiamine (2-25%), niacin and riboflavin It affects the nutritional value of the fish, mainly by reducing the biological availability of proteins [17]. Higher levels of polynuclear aromatic hydrocarbons (PAH) were detected in hot smoked fish [15]
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