Abstract
Perishability of fresh fish has become one major concern for both fish industry players as well as the consumers. If it is not properly handled and preserved, fish will be deteriorated and will lose its quality attributes. This is the point where the halalan tayyiban (lawful and wholesome) status of fish is depreciated and at the same time it affects the consumer purchase intention. This article discussed the perishability of fish, phenomenon of fish spoilage and its phases and methods which can be used to detect the deterioration. In addition, Islamic perspective on the importance of preserving the food safety, quality and halalan tayyiban status of raw fish or fish product along the processing line until reaching the consumer is also discussed according to the Maqasid al Shariah (The Objectives of Shari’ah) by using Qawaid Fiqhiyyah (Principles of Islamic Jurisprudence). The method used is the library research which includes the observation from Islamic perspectives. This is in line with achieving the highest objectives of Shariah, which is to protect the farmers, the environment, the aquaculture and the consumers. The output of the study may serve MyGAP and MS 1500:2009.
Highlights
Food sector or industry is tied with the issues related to food safety and quality, as well as the halalan tayyiban status of the food product especially among the Muslim consumers
Islamic perspective on the importance of preserving the food safety, quality and halalan tayyiban status of raw fish or fish product along the processing line until reaching the consumer is discussed according to the Maqasid al Shariah (The Objectives of Shari’ah) by using Qawaid Fiqhiyyah (Principles of Islamic Jurisprudence)
In the Shariah view’s perspective, halalan tayyiban food should not contain any part or element that comes from the prohibited animal, such as pig and dog or animal that has not been slaughtered according to the Shariah law
Summary
Food sector or industry is tied with the issues related to food safety and quality, as well as the halalan tayyiban status of the food product especially among the Muslim consumers. The halalan tayyiban concept must come in a package due to the fact that some food may be certified halal, which means it is free from prohibited substances according to Shariah law, but it may not be good (tayyib) to be consumed (Arif and Ahmad, 2011; Abdullah, 2018). The Islamic perspective on the importance of preserving the food safety, quality and halalan tayyiban status of raw fish or fish product along the processing line until reaching the consumer is explained according to the Maqasid al Shariah by using Qawaid Fiqqiyyah (Principles of Islamic Jurisprudence). This article elaborates the concept of halal supply chain and its role in preserving consumer rights
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