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13th December 2017

DEVELOPMENT OF ICE FISH BOX FOR POST HARVEST HANDLING OF FISH

The high natural moist content of fish renders it extremely perishable and among all flesh foods, fish is the most susceptible to tissues decomposition, development of rancidity and microbial spoilage. Similarly, the high ambient temperatures of the tropics also contribute to fresh fish spoilage within few hours of been caught, however, this depend on species and sizes.
In recognition of high level of deterioration that fresh fish are exposed to, when caught, man in history have developed several methods to keep fish fresh outside their natural habitat, but much has not been achieved; hence, the smoking option  is being promoted.
However, NSPRI intervention in this regard is based on the conclusion that the first obvious way of avoiding spoilage and loss of quality of fresh fish until consumption or to the points of sale is to chill the fish and also make the fish easily movable to the point of sale.
To proffer solutions to this problem of handling fresh fish, the Institute developed Iced Fish Box for storage of fresh fish and marketing. It is a technology developed for preservation and shelf life extension of fresh fish. It is made of a double wall food grade plastic with adequate insulation. It is provided with a drain which discharges water from melted ice out of the system. The moderate size of the fish box also enhances easy transportation of the chilled fresh fish to the point of sale and the box can be used on for the same purpose.
The fish box has been used to preserve fresh cat fish Clarias gariepinus for 36 hours. The fish and ice were packed into the fish box in the ratio of 1:1. The performance of the fish box allowed a reasonable time during which harvested fish can be transported without spoilage from source to the market for sale. Also the performance of the box gave an assurance that consumers of the fish from the box will not be denied of the protein dietary associated with the fish when caught fresh.
Similarly, there is an assurance that the preserved fish after 36 hours will give good taste, odour, colour, appearance and texture like a fish just harvested.

 

NSPRI FRESH FISH PRESERVATION BOXES

 CONCLUSION
The Institute (NSPRI) has a fish processing centre in Lagos station with the full components required for handling processing, packaging and storage of fish under hygienic conditions.
It is expected that fish farmers and traders will take advantage of technologies NSPRI is making available to them to improve their economic lot.
Further explanation on training about the usage of the technologies of the Institute can be obtained at any of the Institute’s stations located in Lagos, Ibadan, Port Harcourt, Sapele, Kano and Maiduguri and at the headquarters in Ilorin.
You can also contact us through our contact page

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