GLIMPSE OF FISH AS PERISHABLE STAPLE

Al-Qadisiyah Journal For Agriculture Sciences (QJAS) ISSN : 2618-1479 Vol.10, Issue. 2 ,(2020), pp.349-375 https://jouagr.qu.edu.iq/ GLIMPSE OF FISH AS PERISHABLE STAPLE AYELOJA Ayodeji Ahmed (Department of Aquaculture and Fisheries, University of Ilorin, PMB 1515 Ilorin, Kwara State) Email: Received : 20 /8 /2020 Final Revision : 4/9/2020 Abstract: Glimpse of fish as perishable staple was reviewed. Fish is an important animal protein as it supplies good quality protein, vitamins and minerals. It is however highly perishable and spoils quickly, bad fish handling after harvesting, inadequate storage and processing facilities also contributes to fish spoilage in developing countries thus causing a lacuna between fish demand and supply, thus posing a great challenge to food security. Processing of fish facilitates its maximal use as for value-added fish products. Smoking is the preservation method most adopted in many developing countries to extend fish shelf life. Fish post-harvest loss come in different faces including: physical loss, quality loss and market forces loss all of which will lead to reduction in fish shelf life. Antimicrobial properties of plant extracts and proper packaging can extend fish shelf life. There in need to encourage women participation in fisheries subsector as their active role is essential to fighting poverty and ensuring food security within many households. Keywords: Glimpse; fish; perishable; staple. I. Introduction Fish is an important source of animal protein on earth. It is eaten by many because it is cheap in the markets and have nutrient quality including high source of good quality protein and minerals (Iheagwera, 2013). Ali (2012) opined that fish supplies nutrients essential for human body such protein, vitamins and minerals. Damsgaard et al. (2006) also reported that fish is an important component of the diet for many people due to its association with improved cardiovascular health and other improved health related effects it has on man. Fisheries resources are very vital for the livelihood of many people living in the coastal communities in Nigeria (Widjaja et al., 2009). However, fish is highly perishable and spoils very quickly (Edah et al., 2010). One major problem that has been reoccurring in Nigeria fisheries industry is rapid fish spoilage occasioned by improper handling of fish after harvesting, inadequate processing and storage facilities, thereby widening the gap between demand and supply. This poses a great danger to food security for the entire nation (Ogbonnaya and Ibrahim, 2009). Processing of fish is very vital as it facilitates the use as fish as raw material for the production of other valuable fish products thereby increasing the profits of the fish farmers and increasing Government revenue through tax collected from such value added products (Tawari and Abowei, 2011). Ayeloja (2019) stated that many preservative methods are employed in extending fish shelf life including smoking, sun drying, canning, solar drying among others. However, smoking is the most adopted method in many developing countries (Ayeloja et al., 2020a). II. Methodology 1. Significance of Fish Fish is a good protein source and the fisheries sector provide livelihood for millions of people globally (Al-jufaili and Opara, 2006). It is a veritable source of animal protein for low income earners (Abolagba and Melle, 2008; Hasens and Olafsen, 1999). The importance of fish in the life of mankind is enormous as it is an important natural source of protein; it provides useful products as well as contributing positively to the economy of many nations (Ayeloja et al., 2020b; Adebayo and Adesoji, 2008 and Salaudeen et al., 2010). It is a major source of food as it supplies balanced protein, vitamins and minerals to the body therefore making it a major constituent of food of many people in developing countries (George et al., 2014; Ayeloja et al., 2011; Obande and Solomon, 2000). Fish have high biological value, this make it a food of choice by protein deficient patients; it is know quickly replenish the warn out cells, replenish the bone nutrients, low cholesterol content and high in unsaturated fatty acids (Oluwatoyin et al., 2010). According to Abdullahi et al. (2001), fish is a safe |University of Al-Qadisiyah , College of Agriculture Page 349 Al-Qadisiyah Journal For Agriculture Sciences (QJAS) ISSN : 2618-1479 Vol.10, Issue. 2 ,(2020), pp.349-375 https://jouagr.qu.edu.iq/ source of essential and nonessential amino acids, minerals, long chain polyunsaturated fatty acids (LCPUFAs) and vitamins making it a good food for supplementing both infant and adult diets. It is also a food of choice required for improved health condition and prevention of diseases in elderly people (Kabaherda et al., 2009, Sampels, 2014 and Adebayo-Tayo et al., 2012). According to Sampels (2014), consumption of sea fish has tremendous health benefits such as cancer prevention, reduction in the risk of coronary heart and cardiovascular diseases as well as reduction in arthritis and inflammatory disease. Many Nigerians prefer to consume fish than poultry, beef, mutton, pork and veal because fish contain high essential sulphur-containing amino acids such as cysteine, methionine and lysine as well as its high taurine and choline content; it is also a good source of Vitamins D, B12 and supplies some essential minerals such as calcium, phosphorus, iodine and selenium (Adedeji et al., 2012 and Sampels, 2014). Fish also have low feed conversion rate (FCR) than many land living animals (Masilko, 2014). III. 1. Discussion Post-Harvest Fish Loss Animal protein sources such as in Nigeria, Many Nigerians settle for the consumption of fish due to its cheap cost and nutritional benefits as against the high cost of other animal protein sources such as beef, mutton and chicken which are beyond the reach of many low income earner (Adedeji et al., 2012 and Ayeloja, 2020c). Wafaa et al. (2011) and Adedeji et al. (2012) opined that fish constitute an important food component of many people in the world due to low health risk associated with its consumption. The low fat content of fish and its attendant positive effect on coronary heart disease gives it its preference among health conscious people especially in rich countries where cardiovascular disease mortality is high (Adebayo-Tayo et al., 2012). Emikpe et al. (2011) stated that about 60% of the world protein supply is through fish, it also contribute as the highest source of animal protein to many people in the developing world. The global demand for fish is steadily rising while the supply outlet are decreasing, data on domestic fish supply in Nigeria by Ayo-Olalusi et al. (2010) indicate that 620,000 tonnes was the average domestic supply of fish while 74,000 tonnes of fish valued at US$594.4 million was imported to augment the shortfall in fish demand leaving a deficit of 1.3 million tonnes. 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