Fish Preservation Research Articles

Effect of Organic Acid Added Washing Solution on the Quality of Fresh Chilled Sea Bream (Sparus aurata)

Bu çalışmada ülkemizde ticari öneme sahip olan çipura balıklarının (Sparus aurata) yıkama suyuna eklenen farklı konsantrasyonlardaki (%2, 2+2, 4+4 ve 5+5) asetik asit ve sitrik asit solüsyonlarının +4 °C’de muhafaza sırasında çipura balıklarında meydana gelen mikrobiyolojik ve duyusal değişimler incelenmiştir. Araştırmanın sonuçlarına göre % 2’lik sitrik asit ilavesi ve asetik asit ilavesi 9-10 güne kadar raf ömrü sunmakta olduğunu göstermiştir. Sitrik ve asetik asitlerin birlikte ilavesi ise 12 güne kadar raf ömrünü uzatabilmektedir. Ancak organik asitlerin birlikte ilavesinde yüksek konsantrasyon (%5+5) örneklerin duyusal kalitesinde kayıplara sebep olduğunu göstermiştir. Bu kapsamda çipura balıklarının muhafazasında organik asitlerin birlikte ilavesi için konsantrasyonun % 2 ve 4 arasında olması ürünlerin duyusal kalitelerinin de korunması açısından önemli olduğu sonucuna varılmıştır.

The History of Salted-Seafood Consumption and an Evaluation of its Nutritional and Functional Value

This study aimed to investigate the history, nutrition, and functional value of saltedfish intake from prehistoric to modern times worldwide. There is a very long history of human salted-fish intake as demonstrated by the traces of salted seafood left in ancient Egyptian murals and the fact that salted seafood was an important trade product in the Mediterranean sea. The intake of salted seafood is believed to have spread throughout the world after it was established as a traditional fermented food in Southeast Asia. Although the ingredients used to produce salted-fish differ in every country, the purpose of salted-fish manufacturing has remained the same in every country: the long-term preservation of fish and shellfish and the supply of animal protein. In modern society, the need for salted fish and shellfish has declined with advances in refrigeration and storage technology, but consumers' needs for the unique flavor, nutrition, and functionality of salted seafood are increasing. We hope that this comprehensive review of the history and the nutritional and functional aspects of humans’ salted-seafood intake will aid in the development and distribution of salted seafood, which will further satisfy consumers' preferences and salted seafood’s functionality.

Appraisal of different attributes of fish community in Andharmanik River of coastal Bangladesh and socio-economic conditions of fishermen

The purpose of this study was to determine the fish species composition and appraise the status of fish diversity through sampling in six sample locations and to observe the socio economic conditions of the fishermen surrounding the river during the study period. There were 81 fish species found, classified into 13 orders, 40 families, and 69 genera. The most dominant order was Perciformes (55.42 %), followed by Clupeiformes (20.44 %), Cypriniformes (8.96 %), Siluriformes (8.13 %), and others (7.05%). To illustrate the species diversity, fish species richness and evenness in sampling areas, indices of fish community viz. Shannon-Wiener's Index (H), Simpson's Dominance Index (D), Simpson's Diversity Index (1-D), Margalef's Index (d) and Gibson's Evenness (€) were used and 3.29–3.48, 0.05–0.069, 0.93–0.95, 6.88–8.43 and 0.39–0.49 respectively were the overall values of the indices. S1 station is significantly differ in species richness from the rest of the five stations (P < 0.05). The analysis of similarity (ANOSIM) displayed significant (P-value < 0.05) variations in fish community among stations and months. In compliance with similarity percentage (SIMPER) analysis, 35.8% similarities were observed among the fish species from different stations, while 59.36% similarities were detected among the fish species from different months. One species is critically endangered (CR), three species are nearly threatened, eight species are endangered (EN), and eight species are vulnerable among the 81 fish species recorded at various sampling locations. The socioeconomic conditions of fishermen were determined on the basis of a personal interview and focus group discussion. Unfair fishing practices as well as environmental instabilities such as reduced water volume, increased sedimentation, water abstraction, and pollution have ravaged fish habitat and diminished fish diversity over time. As a result, fish preservation in the Andharmanik River has become imperative, and an integrated management plan should be designed and executed as soon as possible.

Effect of combined treatment including Litsea cubeba essential oil and wood smoke on Aspergillus niger development and consumer acceptability of dried catfish (Ariidae)

SummaryDried fish exports generate massive revenue. These exports are in highest demand in the world market. However, dried fish can quickly become spoiled by mould. This creates foul odours that may affect consumer acceptance. Dried fish requires natural antimicrobial agents to improve shelf life. This study aimed to control mould growth and improve the organoleptic properties of dried fish using Litsea cubeba oil vapour in combination with wood smoke. In addition, to understand consumer acceptability, the treated dried fish was used to test consumer brain responses using electroencephalography (EEG). The participants who were able to eat dried fish preferred smoked food and had no history of allergies to dried fish, and essential oils were selected for this test. The combined treatment of the L. cubeba oil vapour at ≥60 μL and smoke for 30 s completely controlled the growth of A. niger at least 6 Log10 CFU g−1 and extended the shelf life of dried fish to 7 days at 30 ± 2 °C compared with the control (3 days). The panellists preferred the dried fish treated with the combined treatment more than the untreated fish (P &lt; 0.05). The consumption (smelling, eating and swallowing) of the treated fish by the participants increased the alpha wave activity in their brains to increase the activation of the neural circuits for attention, working memory, active stage and sensory‐motor integration. These findings can be helpful for smoke‐dried fish product development and dried fish preservation.

Organoleptic Observations of the Preservation of Mackerel Fish using Liquid Smoke from Coconut Shells Pyrolysis

Liquid smoke is a by-product of a pyrolysis process of coconut shells to produce coconut shell charcoal. The liquid can be used as an alternative fish preservative. Traditionally, the fish preservation is conducted by direct smoking of the fish on a coal or biomass burning. However, due to the presence of benzopyrene compounds in the direct smoking process, the smoked fish produced may pose a health risk as benzopyrine is carcinogenic. In this research, a free benzopyrene liquid smoke obtained from the pyrolysis of coconut shells which is called grade 1 liquid smoke is used for mackerel fish preservative. The aim of this research is to evaluate the effect of soaking time to the quality of preserved mackarel fish using organoleptic approaches. Five (5) pair of fresh mackerel fishes were cleaned and placed in a soaking container. There was also one (1) pair of mackerel used as a control. Approximately 3L of 3% (wt.) solution of liquid smoke from coconut shell pyrolysis was poured into the soaking container until the fishes were perfectly soaked. The fishes were soaked for 3, 5, 10, 15 and 20 minutes, respectively, and then they were stored at room temperature for observation. The control fish was stored in a container in room temperature without the addition of liquid smoke . Organoleptic observations, namely aroma, color and texture were carried out for soaked and control fishes in the first and 48 th hours of the storage time. From the research, it was found that the optimum soaking time of mackerel fishes was 5 minutes. At this optimum soaking time, the organoleptic properties including aroma, color and texture of preserved fishes at the first hour of the storage showed only one level lower quality than a fresh fish. Furthermore, at 48 th hours of the storage time, the preserved fishes showed a better performance of organoleptic characteristics (scale &gt;4 ) compared to the control fish (scale @2).

Gamma Radiation Exposure Towards Shelf-Life Extension of Brine-Treated Indigenous Climbing Perch, Anabas testudineus

The study was conducted to evaluate the effects of gamma radiation (1.5 and 3.5 kGy) on quality and shelf-life of brine-treated (18% NaCL) cultured and indigenous Climbing perch, Anabas testudineus during storage at low temperature (4°C) through sensory (Organoleptic Score, OS), chemical (Tyrosine Value, TV) and microbial analyses (Total Bacterial Count, TBC; Total Salmonella and Shigella Count, TSS; and Total Staphylococcus Count, TSC) at weekly intervals for a period of 35 days. The quality of both cultured and indigenous perch deteriorated with the increase of time. The values of TV (23.69 – 86.20 mg/100 g) and TSS (0 – 4.43 cfu/g) were tended to be high in non-irradiated perch while the values of TBC (3.00 – 11.63 cfu/g) and TSC (2.00 – 6.52 cfu/g) showed increasing trends in irradiated samples for both stains. The findings demonstrated that the synergistic effects of brine and gamma radiation in combination with low temperature could be the most effective treatment for the shelf-life extension of perch and this technique might be applied for large scale preservation of any other local fishes of Bangladesh towards food security. Bangladesh J. Zool. 50 (1): 107-119, 2022

Traditional Food and Medicine: Ethno-Traditional Usage of Fish Fauna across the Valley of Kashmir: A Western Himalayan Region

People have traditionally relied on fish to supply their major food and healthcare needs all across the world. However, there has been little focus on the traditional dietary, cultural identity, and integrity of traditional food systems in many rural Himalayan populations. The current study looks into the use of fish in traditional food and foraging practices, as well as its role in local traditional medicine and cultural practices. Semi-structured interviews and group discussions were used to collect data in the years 2020–2021. The data were analyzed using various statistical indices such as the fidelity level (FL), rank order priority (ROP), and relative popularity level (RPL). The data were then classified through a heat map, and ordination techniques were used to refine them even further. The current study identified 20 fish species of five families, with Cyprinidae (70%) as the dominant family. Three unique traditional fish preservation techniques were documented, namely: (1) smoking, (2) sun drying, and (3) pickling. The smoked fish are locally called fari, sun-dried fish are known as hugaad, and pickled fish are gaad anchaar. As a result of rapid modernization, fish has become a symbol of social class in the valley. In total, 17 diseases were identified, with joint pain being treated by the greatest number of species (N = 10). Flesh (43%) was the most commonly used part to treat various diseases. The mode of application of various fishbody parts for treating a variety of diseases was most commonly peroral (65%), followed by topical (35%). Schizopyge niger demonstrated the highest level of fidelity (82%) for joint pain. Schizopygeniger, Schizothorax curvifrons, Catla catla, Schizothorax esocinus, Schizothorax labiatus, and Schizothorax plagiostomus were the most popular (relative popularity level = 1.0). The rank order priority of six species was above 55 (Schizothorax plagiostomus (59.18), Labeo dyocheilus (61.99) Schizothorax labiatus (64.28), Schizothorax esocinus (68.36), Schizothorax curvifrons (73.19), and Schizopyge niger (82)). Two principal groups of six ethno-zoological categories (medicine, food, black magic, poultry, agricultural, and recreational) were identified using cluster analysis. Fish are also important as a source of livelihood and are closely associated with a local ethnic group known as Hanji/Haanz, who have extensive knowledge of ecology of the local fish species. Our research will contribute to filling a knowledge gap in the Kashmir Himalayan region, with policy implications for the protection and preservation of high-quality traditional knowledge for future generations. The findings of this documentation study can be used as an ethnopharmacological foundation for selecting fish in future pharmaceutical research.

English

Zinc oxide nanoparticles (ZnO NPs) have received great attention due to their optical, physical, and antimicrobial properties. They have toxic effect against microbes without any effect on mammalians cells. They are used in several applications including extending the shelf life of food. The study aims to determine the minimum inhibitory concentrations of ZnO NPs against different aquaculture fish fungus species and their storage period. A total of 160 samples were collected from different types of aquaculture fish samples as follows: rabbitfish, bream, red mullet, saddle grouper, spangled emperor, gilthead seabream, mackerel fish, and Asian seabass. ZnO NPs activity against the isolated fungus species was evaluated by estimating minimum fungicidal inhibitory concentration and inhibition of fungal enzymes (amylase, protease, and lipase). The storage period of the fish in a package containing ZnO NPs was determined by estimating the sensory characteristics of the treated fish. The results obtained recorded the following fungus species from aquaculture fish samples: Aspergillus niger (gi: JX112703), Aspergillus oryzae, Aspergillus awamori, Penicillium species, Aspergillus tubingensis, Trichosporon montevideense, A. niger (gi: MG889596), and Byssochlamys spectabilis, respectively. This study is the first to apply ZnO NPs for fish preservation which have a powerful antifungal effect against all the isolated fungi. The study recommends using 3% ZnO NPs in fish packaging film; it inhibited most of the fungus species, extending the shelf life of most of the fish species to more than 15 days. &nbsp; Key words: Zinc oxide nanoparticles, shelf life, fish preservation, minimum inhibitory concentration (MIC), antifungal, aquaculture fish fungus.

Willingness to use ice-fish box by fresh fish value-chain actors in Lagos State, Nigeria

A fish preservation technology was developed in the year 2016 by Nigerian Stored Products Research Institute, (NSPRI) in a well-insulated container known as “NSPRI Ice-Fish Box” (NSPRI-IFB). The technology was disseminated to fresh fish value-chain actors (farmers, marketers, processors and transporters) in selected coastal local government areas of Lagos State namely Lagos Mainland, Epe, Badagry and Ikorodu which housed Asejere, Epe, Badagry and Ijede fish markets respectively in 2019. The study was conducted in these markets to ascertain the awareness status and determine the willingness of these actors to use NSPRI-IFB. Data were randomly collected from 110 respondents selected through a simple random sampling procedure using questionnaire and analysed using descriptive statistics and Chi-square statistical tool. Excellent numbers of actors (81.82%) are well aware of NSPRI-IFB while 27.27% of them declare they are not aware. Results further shows that actors are very willing to use NSPRI-IFB for fresh fish preservation (x̄ = 3.87) and transportation (x̄ = 3.81). However, they are not at all willing to use the technology for fish processing (x̄ = 1.67) and curing (x̄ = 1.73). Chi-square analysis reveals significant associations (p≤0.05) between willingness to use NSPRI-IFB and actors’ age and level of education. Conclusively, value-chain actors are well aware and are willing to use the technology. Fresh fish postharvest loss reduction policy should be directed towards mass adoption of NSPRI-IFB.

Potentiality of ginger extract as natural preservative for raw tilapia fish ( Oreochromis mossambicus ) during storage at refrigerated temperature

The effectiveness of ginger extract for preserving fresh tilapia fish (O. mossambicus) at refrigerated temperature (4 ± 1°C) was studied. The samples were treated with 10, 15, and 20% of ginger extract for 0, 4, 8, 12, and 16 days of storage. The sensory quality, biochemical components such as thiobarbituric acid reactive substances (TBARS) and tyrosine value (TV) and microbial growth were measured to observe the impact of treatment at refrigerated temperature. It was found that ginger extract solution at 15% retains the sensory feature, resists microbial growth, and significantly (p < .05) decreased the protein and lipid degradation rate of tilapia fish up to 12 days compared to untreated fish. The sensory evaluation stated a negative significant correlation with TBARS, TV, and count of total viable bacteria, coliform, Salmonella, Shigella, and Staphylococcus. Thus, dipping of tilapia fish into 15% ginger extract found as more effective for extending shelf-life up to 12 days. Practical applications The fish preservation study using ginger extract on raw tilapia fish showed enhanced keeping quality significantly along with decreasing protein and fat degradation. The antimicrobial activity of ginger extract inhibited the growth of several microbes associated with tilapia fish. Thus it can be suggested that ginger extract could be a potential natural preservative for fish preservation which can be applied in industrial and household preservation throughout the world and the people would greatly be benefited.

Application of composite coating of Nostoc commune Vauch polysaccharides and sodium carboxymethyl cellulose for preservation of salmon fillets

The spoilage of fish products and the growth of pathogenic bacteria cause great economic loss and serious harm to human health, so fish preservation is very important issue. In this study, Nostoc commune Vauch polysaccharides (NVP) was added into sodium carboxymethyl cellulose (CMC) to form a mixed coating to prepare an active packaging material. The antibacterial and antioxidant activities of NVP, physicochemical properties of the mixed coating, and preservative effects of the coating on salmon fillets were evaluated. The results showed that NVP had good antibacterial and antioxidant activities. Physical characterization of the coating solution showed that when the ratio of NVP to CMC was 1:3, the coating had the best dispersion, denser structure and strongest hydrogen bond. On this basis, NVP/CMC coating can significantly prolong the shelf life of salmon fillets during cold storage by reducing pH, improving the color and texture, delaying the oxidation of fat and protein, inhibiting the growth of microorganisms. At the same time, the coated salmon fillets had good sensory acceptance. The results showed that the edible coating has a broad application prospect in the preservation of fish products.

Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation

Lipid oxidation and/or protein decomposition caused by endogenous enzymatic activity and microbial contamination have a negative impact on the quality of fish in storage, increasing their perishability. Safe and effective alternative approaches for preserving fish quality and extending their shelf-life have been investigated more intensely over the recent decade, due to concerns about the safety of conventional preservation chemicals and techniques. The present review article provides an overview of the factors responsible for fish spoilage and the mechanisms involved, and then reviews advances in effective measures for preserving fish quality. We provide information on the application of modified atmosphere packaging, the use of natural compounds (e.g., plant/algal extracts, biopolymers, gelatin, microbial-derived compounds, temperature/pressure treatments, and various combinations of these approaches. The impact of these technologies on the resident microbiota of fish is also presented. Bio-safe, effective measures are a critical component of an integrated management approach for extending the shelf-life of harvested fish. The relationship between the resident microbiota and fish quality is especially highlighted. In summary, the review provides information on the mechanisms responsible for the deterioration of fish quality during storage and provides an overview of a variety of methods that are used or being explored to preserve and extend the shelf life and quality of fish, including the use of a combination of approaches (hurdle technology). A discussion of the future research needed to better understand the mechanisms associated with the action of preservation technologies, and the need to develop effective packaging materials is also discussed. • The factors responsible for fish spoilage and the mechanisms involved was presented. • Recent advances in representative measures for preserving fish quality were reviewed. • The relationship between the resident microbiota and fish quality is highlighted. • The need to explore effective packaging materials is discussed. • Hurdle technology is promising for fish preservation.

Characteristics of dried fish stores: Evidence based on an intact pit from Late Islamic Qatar

Archaeological evidence for the preparation of preserved fish is common. Preserving fish allowed stockpiling of temporary abundance of food created by good catches and seasonal plenty. In traditional societies, the majority of fish caught are preserved for later use rather than consumed fresh. Ethnographic information from southeast Arabia, and the wider region, for the storage of fish provides interesting details of the process. Archaeological evidence for fish storage is not usually the stored product itself, but distinctive species and element composition of preparation waste or post-consumption refuse. Archaeologists rarely excavate a complete cache of preserved fish. This study presents data from a fish storage pit, capped with a mud seal, excavated at the Late Islamic site of Freiha (al-Furayḥa) in Qatar. The contents of the pit were intact providing an opportunity to examine the practice of storing dried fish from the product itself and compare this evidence to ethnographic accounts.

The Socio-economic Conditions of Fishers on Indonesia's Beeng Laut Island

This study aimed to determine the socio-economic conditions related to marketing margins of demersal fish in Beeng Laut Island, Sangihe Archipelago Regency, North Sulawesi Province, Indonesia, using survey methods with interview and questionnaire techniques. Most fishers on Beeng Laut Island have a primary school education, houses constructed using wood, and an age range of 20 to 30 years. Margin marketing demersal fish on Channel marketing III (P à Pp à Pe à Ka) and Channel IV (P à Pp à Rm à Ka) is inefficient due to the limited electricity supply. This has an indirect effect on fish quality due to a lack of readily available ice to handle catches. Increased demersal fish marketing efficiency may result in a significant revenue for fishers. Therefore, the government should boost energy availability to enable people create and purchase ice to aid with fish preservation. It should also establish cooperatives for fishers and provide alternative work, such as conservation activities or marine tourism development.

Peningkatan kapasitas produksi unit usaha di rumah Amal Mis Hubbullah Kelurahan Tangkerang Timur Kecamatan Tenayan Raya Kota Pekanbaru

Increasing the production capacity of the business unit at the Mis Hubbullah charity house to develop and improve the business unit so that it is expected to increase income that supports the Education program at the Mis Hubbullah charity house, one of the sources of animal protein that is widely consumed by the public, easy to obtain is fish and the price is cheap, but Fish quickly undergo a process of decay, so it is necessary to preserve fish. Preservation of fish aims to reduce the water content in the fish body so that it does not provide an opportunity for bacteria to breed. Fish undergo the process of decay quickly compared to other foodstuffs. To increase sales value and income, it is necessary to give a touch of innovation so that it can add business units and attract public interest. Therefore, in this community service activity, counseling was carried out on the diversification of processed catfish meat products into practical and more quality catfish nugget products. In addition, training on making catfish nuggets was conducted. Potential targets who will be given counseling are students from the Al-Ansar Mis Hubbullah Foundation.

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products.

Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product’s nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.

Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge.

Microbial metabolites have proven effects to inhibit food spoilage microbiota, without any development of antimicrobial resistance. This review provides a recent literature update on the preservative action of metabolites derived from microorganisms on seafood. Fish and fishery products are regarded as a myriad of nutrition, while being highly prone to spoilage. Several proven controversies (antimicrobial resistance and health issues) related to the use of synthetic preservatives have caused an imminent problem. The demand for minimally processed and naturally preserved clean-label fish and fishery products is on rise. Metabolites derived from microorganisms have exhibited diverse preservation capacities on fish and fishery products’ spoilage. Inclusions with other preservation techniques, such as hurdle technology, for the shelf-life extension of fish and fishery products are also summarized.

Seasonal Pattern of the Effect of Slurry Ice during Catching and Transportation on Quality and Shelf Life of Gilthead Sea Bream

The objective of the present study was the evaluation of the effect of slurry ice, as an alternative cooling medium during harvesting and transportation, on the quality parameters (e.g., microbiological stability, sensory attributes, physicochemical changes) and shelf life of fish. The effect of seasonal variability of seawater temperature on fish preservation using the tested cooling media was also investigated. Gilthead sea bream (Sparus aurata) was slaughtered and transported in different mixtures of conventional flake ice and slurry ice for 24 h. Three mixtures of ice were tested as T: slaughtered in flake ice and transported in flake ice (control), TC: slaughtered in slurry ice and transported in flake ice, T50: slaughtered and transported in slurry ice 50%–flake ice 50%. Samples were subsequently stored isothermally at 0 °C for shelf-life evaluation. Three independent experiments were performed at three different periods, i.e., January, April, and September, referring to a sea water temperature range of 13.3–26.8 °C. Higher sea water temperatures at catching led to lower microbial growth rates and proteolytic enzyme activities and longer shelf life of refrigerated whole fish. The partial replacement of conventional flake ice with slurry ice improved the quality and extended the shelf life of fish at 0 °C by 2–7 days. The results of the study support that the use of slurry ice may enable better quality maintenance and significant shelf-life extension of whole gilthead sea bream.

The Chemical Composition, Microbiology and Micronutrients Changes of Fresh Barracuda Fish and Smoked Barracuda Fish using Different Smoking Methods

Fish play an essential role in human nutrition and ensure about 20% of protein intake for one-third of the world's population, especially in developing countries. Fish is consumed because of its nutritional benefits, such as protein, essential amino acids, fats, and micronutrients (vitamins and minerals). Micronutrients can prevent disease disorders due to micronutrient deficiencies. But behind its nutritional advantages, fish are very easy to spoil. Fish preservation and processing methods explore ways to stop or slow down spoilage. One method of preserving and processing fish that can be applied is smoking. This study aimed to evaluate the moisture content, total fat, heavy metals, vitamin A, and microbiology of fresh and smoked barracuda fish with different smoking methods, namely traditional smoking, and liquid smoke. Fresh barracuda fish is smoked using the traditional smoking method and liquid smoke. Fresh and smoked barracuda fish were then analyzed, including water content, total fat content, heavy metals (Cd, Hg, Sn, As), histamine, micronutrients (vitamins A and D), and microbial contamination. The levels of heavy metals, histamine, and microbial contamination have met the quality standard of smoked fish (SNI 2725: 2013). Vitamin A in fresh barracuda and smoked barracuda was &lt; 15.85 mcg/100 g, while vitamin D was not detected in either fresh barracuda or smoked barracuda.

An assessment of Post-Harvest Fish Losses (PHFLs) in the artisanal fishery of Lake Kariba, Zimbabwe

Post-harvest fish losses (PHFLs) occur in fisheries worldwide leading to global losses estimated at 10 - 12 million tons/year. Lack of information on PHFLs makes it difficult to formulate appropriate fisheries management policies and interventions. This study investigated PHFLs in the artisanal fishery on Lake Kariba, Zimbabwe. Qualitative and quantitative methods of data collection were used. Using descriptive statistics the questionnaire loss assessment method (QLAM) revealed that the rod and line fishery and the gill-net fishery had a total loss of 1.5% and 1.8% respectively. Primary field data showed zero per cent loss in the rod & line fishery while the gill-net fishery had a loss of 1.9%. The minimal PHFLs experienced were attributed to the good fish handling practices and the low fish catches (< 40 kg/day/per fisher). The daily fish catches could be processed adequately and fishers ensured very little was lost because they are operating on the economic margins of sustainability. The major types of losses experienced were physical losses, quality losses and drip loss. Physical losses were higher in the rod & line fishery while quality losses were prevalent in the gill-net fishery. Drip loss was only unique to fish traders who reported a drip loss of less than 4.5%. State seizures, predation by crocodiles (Crocodylus niloticus), theft and destruction of gill-nets by kapenta fishing rigs were also ancillary factors contributing to PHFLs. Other major determinants of losses reported in this study were higher temperatures, direct sunlight, late hauling, poor handling of fish, poor storages and negligence. Proximate analysis was carried out for fresh, iced, frozen and salt and dried fish samples and the following parameters were analysed:moisture content, ash content, fat content and protein content. There were significant differences (p< 0.05) among the various fish samples that were analysed. However, Tukey's post-hoc analysis revealed that only dried fish samples were significantly different from the rest of the fish samples. The traditional fish preservation methods employed in this fishery did not have negative impact on the nutritional composition of fish. The use of ice, refrigerators, salting and sun drying are recommended as preservation methods in the artisanal fishery. The sun drying method proved to offer high nutritional values and longer shelf life for fish.