Reduction in bacterial and enzymatic degradation. Spoilage can never be prevented throughĬhilling or cooling, but the cooler the fish are, the greater the Coo! conditions and careful storage should continue through Of containers should be avoided to prevent crushing them (figureĥ.3~. Whether the fish are stowed with ice or without, overfilling The amount of water available for evaporation. Leaves, sacking, or sawdust are used as a light covering to increase Is easier to keep the fish damp if materials such as wet seaweed, Keeping the surface of the fish wet will help bring the temperatureĭown (evaporation of the water absorbs heat from the fish). Water temperature is usually lower than ambient temperature.įish kept shaded will be cooler than if they are exposed to the sun. If possible, the fishĬan be kept in water in live wells until the boat lands (figure 5.2~. Give reasonable quality for small pelagic fish, provided the fish areįish can be kept coo! by other methods. Delays in icing up to about six hours will still The fisherman is at sea for only a short period, the use of ice may The vessel may be too small, or it may not be possible for theįisherman to recover the cost of ice through higher prices. Should not be recycled for cooling freshly caught fish.įor many fisheries, however, it is not practical to use ice Both disease- and spoilage-causing microbesĬan survive in ice and contaminate the catch when the ice melts. The sanitary quality of the water used for producing the ice Pile of fish will not give good results (figure 5.1~.ġ44 FISHERIES=CHNOLOGIES FOR DEVELOPING COUNTIES FishĪnd ice should be packed in alternate layers. I,arge irregular pieces can damage the fish. Fames or small pieces of ice provide the mostĮffective cooling. It is most efficient to put the ice and fish together in a coveredīox or hold area. Should be moved promptly from the deck to coo} storage. High temperature is the single biggest cause of quality loss, fish Landed, hot decks should be cooled with clean seawater. For high quality,įish should be chilled an quickly as possible to 0☌. Kicking, trampling, orĭumping the fish will increase the rate of spoilage. With the use of clean seawater and a scrubbing brush should beįish should be handled with care.
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Keeping theĭeck, hold, and storage boxes free of fish residues, dirt, and slime Mportant that bacterial contamination be kept low. Nets are set for six hours or less and trolling runs are two hours orįish should only come in contact with clean surfaces. This is more likely, for example, if gill The first consideration should be to bring the fish aboardĪlive and in good condition. Concern for quality should begin on board the Vation and processing methods, which could be adopted at theįIGURE 5.1 For best cooling, fish and ice should be packed in layers.įresh fish are highly perishable and start to spoil as soon as This chapter will examine fish processing and preservation be. Market, unsatisfactory preservation, and further exposure during The catch is further reduced by poor transport to Period, exposure, inadequate processing, and insect infestation In the period after docking and before marketing. The catch on board results in heavy losses. The lack of appropriate methods to preserve Postharvest losses of fish occur during the numerous stepsįrom catch to market. Reducing these lossesĬould increase protein availability, improve nutritional status, andĮlirn~nate some of the need to import food. Populations have the lowest protein intake. The losses are highest in the countries whose
Those of any other commodity, often surpassing 50 percent of In some developing countries, postharvest losses of fish exceed Organization of the United Nations (FAO) has estimated that Postharvest losses of fish reach 35 percent, nearly 25 million
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