Dried Fish Products Research Articles

Dried fish at the intersection of food science, economy, and culture: A global survey

AbstractDried fish—here defined broadly as aquatic animals preserved using simple techniques, such as sun‐drying, salting, fermentation, and smoking that permit storage as foods at ambient temperature for extended periods without specialized packaging—have received little direct attention in fisheries research. This lack of visibility belies their historical and contemporary importance. Prior to the introduction of refrigeration, dried fish were the main form in which fisheries catches were traded and consumed. Dried fish products remain a core component of production, trade, diets, and cuisines across the world, particularly in the Global South. The dried fish sector provides employment for millions of people, particularly women, who comprise most of the fish‐drying workforce in many locations. However, the sector also confronts and creates significant challenges including food safety concerns and exploitative labour conditions. This paper is the first systematic assessment of the global literature on dried fish, comprised of a sample of >1100 references. In contrast to the general fisheries literature, which is dominated by studies of ecology and governance and focusses mainly on primary production, the dried fish literature is dominated by studies from food science and concentrates on the processing segment of fish value chains. As such, it offers valuable reference point for fisheries research, which is becoming increasingly attentive to food systems. This paper uncovers a wealth of insights buried in this largely unheralded literature, and identifies key thematic intersections, gaps and research questions that remain to be addressed in the study of dried fish.

Dried fish in Indonesia: Problems and a Possible Solution, a Review

Dried fish has become one of the favourite food for Indonesian. The drying technology has been passed down through generations especially in the coastal communities due to its simplicity. Despite the long history of dried fish in Indonesia, some problems need to be addressed. Maintaining the quality for both domestic and global markets in an integrated and sustainable manner is still standing as the major problem. Formalin residue had been found in some dried fish products in several areas in Indonesia. This safety matter is also drawn both researcher’s and policy maker’s attention. Several possible solutions are offered to iron out the issues. The development of new technology which easy to adopt and low cost is needed. A combination drying machine can be an alternative to solve the problems. The machine is designed to be able to operate using both electrical and solar sources. The machine can yield a good quality product which can be used throughout the year.

Occurrence of microplastics in commercial marine dried fish in Asian countries

The major risk of microplastics in marine environments is the bioaccumulation in marine organisms. Plastic ingestion by marine organisms has been investigated and recently more attention has been given to microplastics in seafood. However, it is seldom reported the occurrence of microplastics in marine commercial dried fish products available for human consumption. Here, we report the occurrence of microplastics in 14different marine dried fish products from seven Asian countries. Microplastics were observed in most dried fish, with fibers representing ~80% of the total-microplastics. The major plastic polymers, identified using Micro-Raman spectroscopy, included polyethylene (35%), polyethylene terephthalate (26%), polystyrene (18%), polyvinyl chloride (12%), and polypropylene (9%). The highest count, in either per individual (1.92 ± 0.12) or per gram of dried fish (0.56 ± 0.03), were found in Etrumeus micropus from Japan. Marine dried fish, which are typically eaten whole, may contribute to the ingestion of microplastics by humans, posing potential health risks especially in Asian countries. Further studies are needed to identify the occurrence of smaller sized microplastics and nanoplastics and their potential health impacts.

Modeling of mass transfer processes during dehydration of air-dried fish

The study addresses the problems of the Fisheries industry development in the Murmansk region. It has been acknowledged that the percentage of the frozen fish in the output of hydrobionts food products is about 90 %. The focus areas for the Russian Fisheries industry are the increasing share of products with high added value and the development of the domestic consumer market of fishery products. It has been found that the air-dried and dried fish products with defined organoleptic properties is traditionally in strong demand with the population. However, the range of air-dried and dried fish products available for the consumers is rather limited. Moreover, there is a very small part of air-dried and dried fish in the total volume of hydrobionts food products. It is possible to increase the efficiency of air-dried and dried fish production by using the scientific-based process solutions, which allow to reduce the production costs and improve the consumer properties of the finished products. This paper presents the aspects of generalization of the dehydration processes in the production of dried, air-dried and smoked fish. A link between the initial, critical moisture content of fish and the potential conductivity of mass transfer coefficients has been established. A mathematical relation for calculating the duration and modeling the kinetics of drying processes in production of dried and air-dried fish has been determined. The equations for calculating the water diffusion coefficients in the critical points of the kinetics curve have been obtained. The combined use of the received patterns allows to model the dehydration processes when producing the air-dried and dried fish products, calculate the drying time, determine the moisture diffusion coefficients and build dependencies of water distribution in the thickness of the processed object.

Half-dried fish with improved properties

A study of consumer preferences for dried and half-dried fish products among respondents regularly visiting large retail sites in the city of Murmansk was conducted. It was found that more than two-thirds of respondents prefer to purchase high-quality dried and half-dried fish products; the weight of the purchased package of this product does not have a significant value. Sensory evaluation of extracts of 16 phytoproducts was carried out and the following highest-scoring ones were selected: chamomile flowers; golden mustache; linden flowers and sand immortelle flowers. Experiments of salting Atlantic salmon fillets and cod fillets in a weak saline solution with phytoextract for 12-96 hours were carried out; the ratio of fish, saline solution and aqueous extract of phytoproducts were 1:1:0.01. The most acceptable duration of weak finished salting is established not to be exceeding 48 hours. Experiments on drying the semi-finished product were carried out to establish the quality characteristics and the maximum duration of dehydration of the dried and half-dried fish product. Studies of the dehydrated product carried out every 4 hours by the sensory evaluations, the content and activity of water Aw established the most acceptable drying time, not exceeding 36 hours. Studies of dried fish products were carried out every 20 days according to organoleptic, chemical and microbiological parameters during the 80-day storage period. An acceptable storage period (shelf life) at the temperature of 0 - minus 5 ? of dried and half-dried vacuumed fish has been established to be of two months. Based on the results of the experiments, the technical specifications and technological instructions for the production of a new type of dried and half-dried formed fish with improved properties were developed.

MYCOLOGICAL ANALYSIS OF DRIED FISHES COLLECTED FROM OPEN MARKETS WITH SPECIAL FOCUS ON MYCOTOXIN PRODUCTION

Dried fishes are salted and sun dried fish products consumed by large population owing to their nutrient richness, flavor and long shelf life properties. Contamination of dried fishes by mycotoxin producing fungi pose serious threat to food safety and public health. A total of 27 samples belonging to three varieties of dried fishes collected in Chennai city, India were screened for the isolation of mycotoxin producing fungal contaminants. Mycological examination of samples revealed the prevalence of six types of fungi viz., A. parasiticus (27.27%), A. niger (22.72%), A. fumigatus (18.18%), Penicillium sp. (18.18%), Cladosporium sp. (9.09%) and Euratium sp. (4.54%). Detection using thin layer chromatography indicated that 18.18% of isolates belonging to A. parasiticus, A. fumigatus, Penicillium sp. were positive, while A. niger, Cladosporium sp., and Euratium sp. were negative for mycotoxin production. Further to the bioassay with Artemia larvae, substantial lethality was observed with the mycotoxin of A. parasiticus (100%), followed that of by A. fumigatus and Penicillium sp. (each 50%). The HPLC studies indicated that the mycotoxin produced by A. parasiticus was Aflatoxin G2. Need for proper hygienic practices during processing and handling of dried fishes in order to avoid fungal contamination and likelihood mycotoxicosis in consumers has been suggested.

Proximate Composition and Mineral Content of Traditionally Dried Fish Products from Selected Parts of Ethiopia

Drying is one of the old aged food preservation techniques that can be done efficiently in a cost-effective way. Rural fish producing areas in Ethiopia commonly use drying technique when the need for preservation is necessitated. Despite the relevance of the information, nutrient composition of dried fish products found in Ethiopia are not well recorded. This study was designed to evaluate the proximate composition and some mineral content of traditionally dried fish from sites located around the lakes of Tana, Ziway and Chamo in Ethiopia. A total of eighteen composite samples were analyzed for proximate composition and mineral content determination. The dried fish products had high crude protein (52.21 to 70.88)%, crude fat (2.89 to 8.60)% and minerals such as Calcium (36.44 to 9078.44 mg/100g), Potassium (636.61 to 3073 mg/100g), Phosphorous (570 to 5330mg/100g) and Sodium (78.92 to 7433.26). Because of difference in water content of the final dried product, variations were observed on the major nutrient compositions. Dried fish products generally proved to be important source of protein, energy and minerals. Besides the composition, dried fish products can be stored for extended time, thus increase accessibility of nutritious food. However, improvement of the drying technique, including hygienic processing is necessary.

Microbial Quality of Traditionally Dried Fish Products from Selected Parts of Ethiopia

Dried fish is a rich source of protein, lipid and minerals that can serve as a promising source of nutrients to alleviate malnutrition in low-income countries. Nowadays, fish drying is becoming an increasing practice to extend the shelf life of excess catch in areas where other preservation mechanisms such as cold storage are scarce. However, since the drying is often performed in a rural setting with poor hygienic conditions, the microbial quality of such products is uncertain. This study was conducted to evaluate the microbial quality of traditionally dried fish products from sites around the lakes of Tana, Ziway and Chamo, where fish drying is commonly practiced in Ethiopia. Eighteen composite samples were analyzed to determine the microbial load and water activity. High microbial load was recorded in most of the dried fish samples as indicated by total viable count (10⁵ to 10⁷ cfu/g); lactic acid bacteria (90¹ to 10⁸ cfu/g); total coliforms (<10 to 10⁴ cfu/g), and yeast and molds (10³ to 10⁵ cfu/g). The water activity value of all the dried fish samples was below 0.80, indicating the adequacy of the drying since the growth of pathogenic bacteria is not expected at a water activity below 0.86. However, a lack of hygiene during processing and handling was generally noticed. Hygienic processing and process standardization are required to improve the microbial quality of the dried fish.

Detection of Biogenic Amines in Indian Fish and Fishery Products Consumed in Southeast Coast Region of India

ABSTRACT The aim of the present study was to assess the occurrence of seven biogenic amines (cadaverine, histamine, putrescine, tryptamine, tyramine, spermidine, and spermine) in 13 fresh fish, three crustaceans, and three cephalopod species, as well as six cured and dried fish products commonly consumed in the southeast coast region of India. The biogenic amines were analyzed by high performance liquid chromatography with a dansyl chloride derivatization. In the majority of the cases, the biogenic amine content was within the limits set at both national and international levels. The only exceptions were the histamine content of fresh Silago sihama, Lutjanus bohar, and L. johnii, cured and dried Rastrelliger kanagurta and the tyramine content of cured and dried Penaeus indicus. In these cases, lack of proper temperature handling was indicated, which highlights the importance of establishing and implementing proper handling procedures to ensure fish and fishery product safety for human consumption.

Анализ состояния экономики и перспектив применения биотехнологии в рыбной отрасли Калининградской области

This research analyzes the economic indicators of the fishery complex of the Kaliningrad region in recent years. The introduction of modern biotechnological solutions in the fish processing sector is substantiated. At present, the industry focuses on oceanic and coastal fishing, large fish complexes are leading in fish processing. Food product groups are mainly represented by chilled and frozen semi-finished products. Among food fish products, the production of sterilized canned food predominates; in smaller quantities, preserves, salted, smoked, dried and dried fish products are produced. The fish factories practically do not process fish by-products and there is no production of fish meal. To improve the economic performance of the industry, it is promising to use innovative biotechnologies and advanced foreign experience, which allow processing the extracted raw materials with maximum added value. The Strategy for the Development of the Fisheries Industry of the Russian Federation until 2030, adopted in November 2019, outlines the prospects for the development of marine biotechnology in key segments - aquaculture, production of functional and biologically active products, processing of by-products. The article presents the volumes and problems of fish by-products processing accumulating at fish processing enterprises of the region. A complex scheme of biotechnological by-products processing with the production of valuable biologically active substances (proteins, lipids, mineral substances) is proposed. The technology and production line for the production of protein, protein-mineral and lipid preparations from secondary fish raw materials are described. A modular implementation of biotechnology in marine conditions is proposed. The economic calculation from the introduction of innovative biotechnology in the processing of secondary fat-containing fish raw materials is presented.

Fungal diversity and mycotoxin contamination in dried fish products in Zhanjiang market, China

Dried fish are important dietary protein and income sources in Zhanjiang, China. Mycotoxins produced by pathogenic fungi that contaminate fish during processing can cause considerable hazard to consumer health. This study reports fungal diversity, total fungal counts and mycotoxin contamination of dried fish sold at the seafood market in Zhanjiang. Seven dried fish products (Hemibarbus maculatus, Pseudosciaena crocea, Lutjanus erythopterus, Thunnus thynnus, Scomberomorus niphonius, Eleutheronema tetradactylum, Trichiurus lepturus, n = 10) from seven retailers were analyzed for contaminated fungal species, occurrence frequency and residues analysis of four mycotoxins. Using potato dextrose agar (PDA) plate purification, morphology observation, internal transcribed spacer (ITS) sequence analysis, 25 fungal strains representing 12 genera from dried fish were systematically isolated and identified. Three dominant genera in dried fish were Fusarium sp. (80.4%), Penicillium sp. (70.7%) and Aspergillus sp.(63.9%). Other fungal genera were Neoscytalidium sp.(38.1%), Cutaneotrichosporon sp. (38.1%), Trichoderma sp.(20.3%), Naganishia sp.(15.3%), Kodamaea sp. (10.8%), Phialemoniopsis sp.(9.2%), Nigrospora sp.(7.3%), Ceriporia sp.(6.3%), Phellinus sp.(4.5%). Aspergillus flavus contamination was the higher and ranged from 1.10 × 103 to 2.40 × 104 cfu/g. The mean fungal contamination of other fungal species in dried fish ranged from 1.07 × 102 to 4.58 × 104 cfu/g. The total fungal counts of Fusarium sp. ranged from 1.09 × 102 to 2.11 × 104 cfu/g, but the occurrence frequency is relatively high. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) analyses showed that mycotoxin residues were present in 12 out of the 25 dried fish tested. Aflatoxin B1 (AFB1) was the most frequently detected and the concentration ranged from 0.03 to 3.52 μg/kg. T-2 toxin (T-2), ochratoxin A (OTA), and deoxynivalenol (DON) concentrations ranged from 0.21 to 1.53, 0.03–2.21 and 0.71 μg/kg respectively. High occurrence of fungal populations and mycotoxins in dried fish sold in the Zhanjiang market pose a potential threat to consumer health. It is recommended that in future, advanced processing methods and controlled storage condition need to be used to minimize and if possible eliminate fungal contamination during dried fish processing.

Status of drying fish, marketing channel and associated problems in the Kuakata coast of Patuakhali district, Bangladesh

The present study was conducted to know the fish drying activities, species used in fish drying and marketing channel of dried fish in Kuakata coast of Patuakhali district of Bangladesh. Sea fishes are mostly used for drying and dry fish producers collected raw fishes from arat (landing centers) (70%), fishermen (25%) and little amount from own capture (5%). It was found that 21 fish species were used for drying among them 3 species (Harpadon nehereus, Setipinna phasa, Lepturacanthus savala) were commonly used and other 18 species were fairly used. The peak fish drying season was observed at mid-October to mid-February (in Bengali Kartik to Magh). It was observed that the dry fish producers used salt to produce good quality dry fish and salt mixing rate is 2 kg salt for 30-35 kg raw fish. The duration of drying at normal weather condition is varied between 3-5 days depending on the size of fishes. After drying, the dried fishes were packed in either jute bags or polythene bags and stored at room temperature for marketing. About 95% dried fish products are sold in the wholesale market at Chittagong, Syedpur, and Dhaka and rest 5% sold to the local retail market. However, three (3) step dried fish marketing channels were observed in the study area. The producers sold their product at very lower price and it ranged between Tk. 120-3200 per Kg. The retail price of the dried fishes ranged from Tk. 200-3500 per Kg. The dry fish producers and intermediaries faced various problems like inadequate capital, natural calamities, lack of scientific knowledge and technology, price instability, lack of transport facilities, inadequate storage facilities, lack of physical marketing facilities and marketing information.&#x0D; Asian Australas. J. Biosci. Biotechnol. 2020, 5 (2), 48-59

Monitoring of Proximate Composition, Heavy Metal Concentrations and Pesticide Residues in Marine Dried Fish Available in the Coastal Region of Bangladesh

The study for this paper was conducted to assess the proximate compositions, heavy metal concentrations and pesticide residues in marine dried fish. The selected fish were silver pomfret (Pampus chinensis), bombay duck (Harpadon nehereus), ribbon fish (Trichiurus savala), sardine (Salmostona bacaila) and anchovy (Colia dussumieri) collected from the Cox’s Bazar, Kuakata (Patuakhali) and Dubla Island (Khulna) of Bangladesh coast. The moisture content ranged from 11.27% (S. bacaila) to 38.94% (P. chinensis) among the dried fish products. Protein content varied from 51.33% (C. dussumieri) to 77.68% (T. savala). The As concentration varied from 8.41 mg/kg to 22.27 mg/kg only in T. savala. The Fe content was measured 116.85 mg/kg to 160.18 mg/kg in H. nehereus and P. chinensis. The Zn concentration varied from 31.08 mg/kg to 36.74 mg/kg. Among heavy metals, As, Fe and Zn concentration were found higher than the permissible level for human consumption. However, Cd, Cu and Pb tested were found within the permissible level in all three species. The residue of organochlorine pesticide was found within the maximum residue limit level recommended by World Health Organization. The existence of pesticides residues in the samples of this study is a matter of health concern as this poisoning has long term effect on human health.

Effects of drying technique on the quality of Mola (Amblypharyngodon mola) dried by solar tent dryer and open sun rack dryer

Quality change of Mola (Amblypharyngodon mola) from open sun rack and solar tent dryer was evaluated at 1st, 2nd and 3rd days of drying. Sensory analysis showed that, solar tent dryer dry fish were excellent in overall quality of dry fish from open sun rack dryer. Moisture content of Mola from solar tent dryer was significantly (p&gt;0.05) lower than the moisture content of dry fish from open sun rack dryer. Protein, lipid, ash and TVB-N content was significantly (p&gt;0.05) higher in solar tent dried fish than dried fish from open sun rack. However, microbial load was higher on dry fish obtained from open sun rack dryer compared with the dry fish from low coat solar tent dryer. Moreover, the quality of the dried fish products from solar tent dryer was excellent in quality compared to the dried fish from open sun rack dryer.&#x0D; Res. Agric., Livest. Fish.7(1): 121-128, April 2020

Effect of processing methods on consumer's acceptability and proximate composition of yellow croaker (Larimichthys polyactis)

Effect of processing methods on consumer’s acceptability and proximate composition of yellow croaker was investigated. The experiment was completely randomized design where the treatments were the various processing methods employed. 12kg frozen yellow croaker fish were purchased, cut into chunks, divided into 4 groups of 3kg each, each group was salted and then subjected to different processing methods including: sun drying, deep- frying, solar drying and smoking. After processing, the products were subjected to organoleptic assessment using hedonic scale while the proximate composition was determined using standard experimental procedures. The result of this study indicates that the odour and flavour of smoked fish product were significantly (p &lt; 0.01) preferred by consumers above other products. Solar dried fish product had highest percentage crude protein followed by smoked fish product while smoked fish product had the highest crude ash. This study suggests that it is better to process yellow croaker by solar drying and smoking so as to get good nutrients.

Use of Halosarcia i ndica (Willd.) Paul G. Wilson Extracts for Low Salted Dried Fish Production

Halosarcia indica (Willd.) Paul G. Wilson (Chenopodiaceae) is an underutilized, succulent herb freely distributed in coastal areas. Although the plant is rarely used for human consumption, there is scattered information of its usage as a natural salt. Therefore, the present study was aimed to incorporate H. indica as a source of natural salt for the production of herbal salted dried fish to develop a cottage industry in coastal areas of Sri Lanka. Well matured, authenticated, H. indica plants were harvested and cleaned well. Then materials were ground and extracts were freeze-dried. Authenticated Oreochromis niloticus fish were harvested from an institutional research pond. Cleaned and sliced samples were treated with 10% of herbal extract and 10% common salt before drying. The treated fish were oven dried at 60±5C for 14 hours. Dried fish were screened for their physical, chemical and biological quality parameters using standard protocols. Sensory attributes were evaluated using institutional sensory panel. Results revealed that dried fish prepared with herbal salt exhibited the significantly higher TPC (3.44±0.19), TAC (2.77±0.097), rehydration, fiber, protein, ash and fat contents. Also, HSDF (Herbal salted dried fish) demonstrated low microbial count, water activity and higher consumer preference for almost all organoleptic attributes. Since herbal salted dried fish possess all favorable quality characteristics and higher consumer preference, H. indica has potential use for value added dried fish production in cottage industries along coastal areas of Sri Lanka.

Application of combined UV‐C light and ethanol treatment for the reduction of pathogenic Escherichia coli and Bacillus cereus on Gwamegi (semidried Pacific saury)

AbstractThis study investigated the combined effects of different doses of UV‐C light at 260 nm (0–1,800 mWs/cm2) and ethanol (0–70%) on the reduction of Escherichia coli and Bacillus cereus in experimentally contaminated Gwamegi (semidried Pacific saury). After combined treatment of 4,800 mWs/cm2 of UV‐C and 70% ethanol, E. coli and B. cereus were reduced by 3.03 and 2.73 log CFU/g, respectively. However, quality losses of the product, including changes in pH, the thiobarbituric acid‐reactive substances value, and color occurred after storage for 2 weeks at 5°C. The results suggested that a combination of 2,400 mWs/cm2 of UV‐C and 70% ethanol could potentially be used to inactivate E. coli and B. cereus in this dried fish product during storage for 7 days without any adverse changes in the qualities of the fillets.Practical ApplicationsSince Gwamegi is traditionally air‐dried in the open, it could easily become contaminated by pathogens. Treatment with the combination of UV‐C (2,400 mWs/cm2) and ethanol (70%) is optimal to prevent microbial proliferation on the product during drying without causing organoleptic changes. Despite the cost, this hurdle technology can be applied in the small fishery industry.

Water rehydration capacity analysis of different types of dried fish products at different water temperature stored at ambient and refrigeration condition

Water rehydration capacity of the fishes named tengra (Mystus tengara) and batashi (Neotropious atherinoides) were studied in order to evaluate their eating quality. The initial value of protein, fat and ash content of Salt-Smoke-Dried (SSD) tengra and batashi was 63.40, 19.95 and 16.55%; 65.93, 17.09 and 16.90%, respectively on dry matter basis. Maximum Rehydration capacity obtained from salt-smoke-dried batashi and minimum value obtained from traditional dried tengra before storage at 280C temperature and its range varied between 17.68 to 50.38%. The reconstitution capacity of the products at 280C after the two month storage was in the range of 36.15 to 47.22% with minimum value for SSD tengra stored at ambient temperature after soaking 15 and maximum value obtained from SSD tengra stored at refrigeration temperature after 60 min soaking in water. After two month storage at 400C the water reconstitution capacity was in the range of 38.24 to 54.78% with lowest value for control dried (CD; treated without salt and smoke) tengra stored at ambient temperature after soaking 15 min and highest value obtained from SSD batashi stored at refrigeration temperature after soaking 60 min in water. On the other hand at 600C the reconstitution capacity after two month storage was in the range of 40.0 to 68.55% with minimum value for CD tengra stored at ambient temperature soaked after 15 min and maximum value for SSD batashi stored at refrigeration temperature soaked after 60 min in water. The reconstitution percentage was completely high at 600C after soaking for 60 min for most of the samples.Asian J. Med. Biol. Res. March 2018, 4(1): 21-26

Effect of salt concentration on the rehydration capacity of sundried ribbon fish (Trichiurus haumela) stored at ambient (28-330c) and refrigeration (40c) temperature

A study was done to investigate the changes in water rehydration capacity of laboratory prepared control dried (dried fish treated without salt), 15% salt dried and 25% salt dried ribbon fish (Trichiurus haumela) stored in polyethene bag at ambient (28-330C) and refrigeration temperature (40C). The main objective of this study was to observe the effect of salt on the rehydration capacity of the dried ribbon fish during 2 months storage period. On the 1st day of storage the reconstitution level of control dried, 15% salt and 25% salt dried fish at 280, 400 and 600C was in the range of 30.05 to 70.98% having maximum value for control dried fish after 60 minute of soaking at 600C and minimum value for 25% salt dried fish after 15 minute of soaking at 280C. The reconstitution capacity of the dried fish products gradually increased with increasing soaking time and temperature. After 60 days of storage the rehydration capacity of dried products at same temperatures of 280, 400 and 600C ranged between 27.16 to 61.43% with highest value for control dried products stored at refrigeration temperature (40C) after soaking for 60 minutes at 600C and lowest value for 25% salt dried fish stored at ambient temperature (28-330C) after soaking for 15 minutes at 280C. Rehydration capacity of the dried products decreased very slowly during storage period due to the slow increment of moisture in the products stored both at ambient and refrigeration temperature. Salt-dried fish absorbed less moisture than that of unsalted dried fish and increased salt concentration resulted in the lower moisture absorption in the dried fish and thus reduced rehydration capacity.Res. Agric., Livest. Fish.5(1): 107-115, April 2018

Fish consumption in urban Lusaka: The need for aquaculture to improve targeting of the poor

Aquaculture in Zambia is growing and likely to play an important role for food and nutrition security in the country. While outputs in capture fisheries and small-scale aquaculture are stagnating, commercial aquaculture holds promising potential to help increase the availability and accessibility of fish in the country, especially for the poor. While fish supply per capita has increased over the last decade, little is known on the food consumption patterns and the role of farmed fish in the diets of resource-poor households. The aim of this paper is to (1) generate information on the fish consumption patterns of poor households in urban Zambia and (2) explore the role of Zambian aquaculture as a source of fish among poor urban households. Multi-stage stratified cluster sampling was used to sample poor households in Lusaka. Data on fish consumption were collected through a cross-sectional study that analyzed a quantitative household survey (N = 714). Using Principal Component Analysis (PCA), the sample of poor households was further disaggregated into four socio-economic strata (asset-based) to compare household fish consumption in respect to poverty levels. The results of the study show that the poorest households almost exclusively rely on small, dried fish products from capture fisheries while the slightly better off households among the poor strata tend to consume larger, fresh fish, such as tilapia, which are partly supplied by aquaculture producers. These results imply that the poorest of the poor households – unlike the better off households – are less likely to supplement their diets with fish products from aquaculture. This could have negative consequences for the food and nutrition security of disadvantaged consumers, given the stagnation of fish supply from Zambian capture fisheries and an increasing population that demands fish. For aquaculture to contribute more effectively to fish supply among poor consumers, we conclude that the sector would need to further expand its economies of scale (to decrease unit production costs), explore producing smaller-sized fish (to increase accessibility), promote the development of small and medium-sized fish farming, and diversify production with respect to species and products that better respond to the needs of poor consumers.