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close this bookSmall-Scale Processing of Fish (ILO - WEP, 1982, 140 p.)
close this folderCHAPTER I. INTRODUCTION
View the document(introduction...)
View the documentIII.1. Prevention of spoilage of fish before processing
View the documentIII.2. Prevention of spoilage of fish during processing
View the documentIII.3. Prevention of spoilage of fish after processing


Since fish are the most important animal protein in the diet of many people in the tropics, it is important to reduce wastage and losses to the lowest possible level. Fish spoil very quickly and small-scale fish processing enterprises can easily loose profits through wastage. In general, it has been estimated that approximately 25% of a catch of fish may be lost through one cause or another before consumption.

Immediately after a catch, a complicated series of chemical and baterial changes begin to take place within the fish. If these changes are not controlled the fish quickly become spoiled (e.g. within 12 hours at tropical temperatures). Thus, the need to process fish according to some of the curing methods described under section II soon after the catch.

Spoilage of fish may take place before, during or after processing. The reasons for such spoilage and measures to prevent or minimise it are briefly described below.