Abstract
Fish is a very perishable commodity that deteriorates after harvest without proper handling, transportation, and storage. Nigerian Stored Products Research Institute Ice Fish BoxTM has been improved to have a greater capacity for more storage of fish as well as the development of a trolley to ease movement and a change in position of the drain spot increasing the performance of the drainage system. Thirty (30) kilograms of freshly harvested Clarias gariepinus and thirty (30) kilograms of ice were layered alternately at a ratio 1:1 in the modified box for pH, total volatile base nitrogen (TVBN), trimethylamine (TMA), total viable count (TVC) and freshness evaluation using Quality Index (QI) at a sampling period of 24 hours and sensory evaluation of processed fish using Likert scale. C. gariepinus, stored for a maximum of 48 hours with pH between 6.70 and 7.17, TVBN, 5.52 - 8.25 mg/100 g, TMA, 0.84- 2.33 mg/100g, TVC, 1.0x102 - 3.8x103 cfu/g, QI, 7 and sensory evaluations were above 4. The quality indices were within acceptable limits. It is anticipated that this would lower the amount of loss that occurs after harvest thus boosting revenues in the fish value chain and improving food and nutritional security
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