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Getu et al., Fish Aquac J 2015, 6:4
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Fisheries and Aquaculture Journal DOI: 10.4172/2150-3508.1000154
Fis

ISSN: 2150-3508

Research Article
Review Artilce Open
OpenAccess
Access

Post-harvesting and Major Related Problems of Fish Production

Addis Getu*, Kidanie Misganaw and Meseret Bazezew
Department of Animal Production and Extension, Faculty of Veterinary Medicine, University of Gondar, P.O. Box-196, Gondar, Ethiopia

Abstract
Fish is an important source of animal protein in the especial cases of African countries, where the combine
forces of high cost, disease, low genetic potentials of indigenous species among other factors have raised the
cost of livestock almost beyond the reach of the low income groups. Fish becomes readily accessible source of
animal protein but this alternative is also threatened by poor post-harvest techniques in African countries, which
have resulted in massive losses. This paper discusses about the most important type of post-harvest fish lose. It
also describes the cause of these loses, the factors that affect or facilitate such problems. It also briefly describes
the mechanisms of problems or conditions that resulted in fish lose. The losses can be physical lose, quality lose,
economical or nutritional lose, and also the most important cause of lose is spoilage. Fish lose due to spoilage is
estimated to be 10 to 12 million tons per year which accounts 10% of total production of fish. In general post-harvest
fish lose results in low income of the society, low quality (unhygienic) fish and available fish products are very low. It
also results in low diet or low nutritional value which gives in unhealthy and poor population.

Keywords: Loses; Nutritional value; Post-harvest; Quality. processing, storage and transportation of fishery products [8]. Post-
harvest fish lose are commonly caused by: discarding of bycatch at
Introduction sea because fish is too small or not valuable enough to land for sale;
poor processing techniques damaging fish; animal predation and insect
Food security exists when all people at all the times have both
infestation; inadequate packaging and storage practices leading to
physical and economic access to the basic food they need. Fisheries
damage of the end Product [6].
make an important contribution to the animal protein supplies of
many communities in both the industrialized and developing world Factors that affect post-harvest fish lose: A high ambient
[1]. It is, however, in Low Income Food Deficit Countries (LIFDC’s), temperature is the most important factor that contributes to the
that some communities are dependent on fish, not only for animal production of biogenic amines during post-harvest handling. Both the
protein, but also as a source of micronutrients, minerals and essential postmortem formation of amino acids and their rapid decarboxylation
fatty acids [2]. But these fisheries dependent communities encounter biochemically or microbiologically are temperature dependent that
Post-harvest fish losses. For example spoilage accounts a loss of 10 leads to spoilage [9]. Long and unreliable transport with Lack of/
to 12 million tons per year and 20 million tons of fish in a year are inadequate preservation and Lack of markets due to imbalance
discarded at sea [3]. Post-harvest losses of fish occur in various forms. between Supply/demand also site as factors for the loss. In addation to
The physical losses of material, quality lose, discarding of by catch, this, Species of fish, Gears used and the storage time affect Post-harvest
Economic losses, nutritional loss and loose due to spoilage. In addition fish lose [10].
the lowering of large quantities of fish catches into animal feeds can be
Main types of post-harvest fish losses
considered under certain conditions as a loss for human food security
[2]. Spoilage is the degradation of food such that the food becomes unfit Lose in nutritional value: Fish that has decomposed to such
for human consumption. Food can be spoiled by a number of means, a degree that it is unfit or unsafe for human consumption can be
autolytic enzymatic spoilage, oxidative spoilage, microbial spoilage considered a nutritive loss. Likewise, fish that is discarded at sea due to
which results in numerous undesirable metabolites being produced its low economic value or lack of marketing schemes are regarded as a
in the food that cause unwanted flavors and odors [4]. The rate of nutritive loss [11]. Fresh fish is extremely perishable and is subject to
spoilage is influenced to a large extent by high ambient temperature. bacterial spoilage. As fish spoils, its nutritional value decreases, as the
Consumers generally demand and pay more for good quality fish. Poor bacteria causing the spoilage degrade the protein which is intended for
quality fish constitutes an economic loss to fishermen and fish traders human consumption. However, bacterial action produces nitrogenous
[5]. Objectives of this paper to identify the type of post-harvest fish lose compounds with noxious odours and the affected fish will become
and know different factors that affect post-harvest fish lose. highly unattractive because there is too much nutritional damage [3].

Post-harvest fish lose

What are post-harvest fish losses?: Post-harvest fish lose (PHFL) *Corresponding author: Addis Getu, Department of Animal Production and
refers to fish that is either discarded or sold at a relatively low price Extension, Faculty of Veterinary Medicine, University of Gondar, P.O. Box-196,
Gondar, Ethiopia, Tel: + 251 581141232; E-mail: belaygetu2004@gmail.com
because of quality deterioration. This means that fish operators (fishers,
processors, traders, and other stakeholders involved in fisheries) lose Received October 23, 2015; Accepted December 14, 2015; Published December
20, 2015
potential income. It also means that less fish is available to consumers,
or consumers are supplied with low quality fish and fish products [6]. Citation: Getu A, Misganaw K, Bazezew M (2015) Post-harvesting and Major
Fish is a very perishable commodity and hence susceptible to high Related Problems of Fish Production. Fish Aquac J 6: 154. doi:10.4172/2150-
3508.1000154
post-harvest losses. Both physical (material) and quality losses are
high in fisheries sector. And these translate into losses in nutritional Copyright: © 2015 Getu A, et al. This is an open-access article distributed under
the terms of the Creative Commons Attribution License, which permits unrestricted
contribution of fish to the total diet and health’s of populations [7]. use, distribution, and reproduction in any medium, provided the original author and
Very high levels of post-harvest loss occur during pre-processing, source are credited.

Fish Aquac J
ISSN: 2150-3508 FAJ, an open access journal Volume 6 • Issue 4 • 1000154
Citation: Getu A, Misganaw K, Bazezew M (2015) Post-harvesting and Major Related Problems of Fish Production. Fish Aquac J 6: 154.
doi:10.4172/2150-3508.1000154

Page 2 of 6

Bacterial spoilage in fresh fish can produce toxins which cause food of material to sell [3]. Furthermore, the material may command a
poisoning; histamine contamination is prevalent among pelagic fish relatively lower price. Dried fish which has been attacked and partly
such as mackerel and sardine. Pathogenic bacterial contamination of eaten by insects will be less attractive to consumers than undamaged
fresh fish caused by poor handling and washing the fish in polluted fish and its price per kilogram will usually be lower. Not only is there
water can also cause food poisoning [12]. The major factors that less to sell, but what can be sold is worth relatively less. Here, we have
affect the nutritive value of fish products are related to how fish is a material loss and a bigger financial loss, as someone in the chain has
handled, processed or preserved and stored. Traditional practices such lost the value of the weight of fish eaten by insects and a drop in value
as exposing fish for long periods to weather elements coupled with of the remainder [15].
traditional methods of preservation (hot smoking, sun-drying, and
Market force lose: Market force losses are due to inadequacy
deep frying) and poor storage are subjecting fish to different kinds of
between demand and supply leading to changes in price of fish. If the
degradation [11].
price of fish falls because of oversupply, the seller may incur a market
High temperatures of about 50°C as are encountered in smoking force loss. Market force loss is difficult to measure accurately, because
especially in Africa where hot smoking is preferred, affect the availability it usually sets the ground for quality and physical losses [10]. The
of lysine, one of the amino acids found in fish protein. Loss of available relationship between oversupply of fish physical lose and quality lose
lysine and other essential monoacids could also occur at much lower are shown below in diagram (Figure 1).
temperatures, such as 0°C [3]. This raises the possibility that nutritional
Losses due to traditional processing: Traditionally processed fish
losses can occur when fish is sun dried. Other nutrients present in fish
is a nutritionally and economically important commodity in many
muscle which can be affected by the heat used in traditional processing
tropical developing countries. However, the major losses that occur are
methods include methionine and other sculpture amino acids and
due to traditional processing methods, particularly the dried products
vitamins K. Oxidation continues during storage of fish, leading to
that are processed by sun drying, salting and smoking. Salting is
the development of a bright yellow/orange color and distinctive and
often used to enhance the quality and acceptability of naturally dried
unpleasant pointy odor. The product will become very unattractive to
fish. In the case of oily fish, prolonged drying leads to bruising and
consumers and may be completely rejected [12].
rancidity [16]. The smoking process has a minimal effect on muscle
Physical loss: Physical fish loss refers to fish that, after capture or lipids, triglycerides and phospholipids and no significant changes
landing, is not used. It is either thrown away accidentally, voluntary were detected in the overall fatty acid composition. Salt can encourage
or as authorized [13,14]. Physical losses of fish after harvest can be oxidation of lipids in smoked. The antioxidant effects of some smoke
regarded in two distinct ways; First, there is what might be termed compounds protect fat-soluble vitamins. However, in thick bodied
complete physical loss. Quantities of fish may spoil completely and fish, smoking can result in some loss of thiamine (2-25%), niacin and
become inedible. The by-catch from shrimp trawling is thrown riboflavin. Thus it affects the nutritional value of the fish, mainly by
overboard. Related to these losses is the under-utilization of resources reducing the biological availability of proteins [17]. Overheating in some
when small fish are converted into fish meal instead of being used for of the traditional ovens may reduce the availability of lysine during the
human food. Also there are many less popular fish which are seldom initial stages of smoking with fire. With dehydration the lipid content
used for human consumption [3]. The second type of physical loss, was noted to increase by smoking. Therefore, it is essential to use a low
which can be regarded as a loss of material, is a result of poor handling temperature in the initial stages (pre-drying) to avoid nutritional losses
and processing of both fresh and cured fish. The physical loss of [16]. The typical smoked flavor results from a number of chemicals
material is caused by, poor handling and preservation or the discarding found in the smoke, mostly phenols. The use of high temperatures
of by catch. Physical loss can be also caused by theft, by insects eating (70-80°C) may lead to the formation of 3, 4, benzopyrene (Indicator of
the fish, or by bird or animal predation. Poor packaging and rough carcinogenicity). Furthermore, higher levels of polynuclear aromatic
handling can also be a direct cause of physical loss [12]. Fish have spent hydrocarbons (PAH) were detected in hot smoked fish [15].
many hours caught in the fishing gear. The fish have been dead in the
Losses during distribution and storage: Further losses result from
water and have begun to spoil. By the time the fishing gear is hauled
into the canoe, the fish have become too spoiled to fetch a good price
and market and are not worth landing, and therefore, they are thrown
Market over
away at sea [6]. supplied by
fresh fish
Quality loss: Quality loss refers to fish that has undergone
Lengthy sale
changes owing to spoilage or physical damage and has suffered quality
deterioration. Such fish is sold for a lower price than that which would Drastic price
drop
have been achieved if the fish were of “best quality”. This is the most
common PHFL in many areas [6]. It is the difference between the
potential value of fish/fish product (best quality) and actual value of the Market force
fish after it has undergone changes due to spoilage (lower quality) and Quality change lose

sold at a lower price. Examples of quality loss include damaged dried

fish sold at a reduced price, fresh fish sold several hours after catch Rejection of fish Lower price
without preservation, rejected fish sold for another purpose (animal
feeds). High ambient temperatures Poor transport Long period’s
Quality lose
storage inadequate market information reduces Quality and leads to Physical lose
low selling prices [10].
Figure 1: Market force loss resulting in quality and physical loss. Source:
Economic loss: The losses of material will inevitably involve a loss [10].
in value, as the fisherman, processor, or distributor has less weight

Fish Aquac J
ISSN: 2150-3508 FAJ, an open access journal Volume 6 • Issue 4 • 1000154
Citation: Getu A, Misganaw K, Bazezew M (2015) Post-harvesting and Major Related Problems of Fish Production. Fish Aquac J 6: 154.
doi:10.4172/2150-3508.1000154

Page 3 of 6

storage and distribution. Careless handling of fish during distribution used. Inadequate protection of fish during storage may lead to insect
can result in the fragmentation of the fish, which might make the fish infestation. Blowfly infestation of traditionally processed fish in some
to become unsalable. Sometimes, there may be transport problems; developing countries is a serious problem that results in significant
the road could be impassable due to poor engineering/design, which physical and economic losses. This is coupled by the unregulated use of
often leads to flooding, collapsing of structures like bridges and all inappropriate and hazardous insecticides by fish processors [16]. Some
these will simply prevent the fish from getting to the market or when processors have responded to the problem by applying toxic household
it does, in a bad state that would not attract good price [17]. Common and agricultural insecticides directly to their fish, hence, endangering
constraints identified in wet fish distribution were lack of technical their own health and the health of other fish consumers [19].
knowledge, recurrence of natural disaster, low catch of fish, lack of
Throughout processing and early storage fish are exposed to
ice box, unavailability of ice, high price of ice, money lending at high
infestation by blowflies. The wet fish are attacked by blowflies which
rate, fluctuation of fish price, limited opportunity of alternative income
lay their eggs on them and later form intensive infestation by maggots
generating activities (AIGA) [16]. In addition in shrimp value chain
(larval stages) that penetrate the fish bodies. This cause’s significant
were huge unskilled workers involved in each stage, high price of ice,
postharvest loss in the traditional fish processing industry related such
lack of regular monitoring and advise from GO/NGOs, dominance of
infestations to the basic, unhygienic conditions under which much of
Account Holder in shrimp/ prawn business, selling price controlled
the fish is processed particularly at the small-scale level [19]. House fly
by processing plant syndicate through Account Holder, declining
larvae (maggots) and beetles are the major pests that degrade smoked
trend of shrimp/ prawn culture and negative role of media and other
and dried fish products. Flies lay their eggs on fish at different levels
environment groups on shrimp farming [15].
along the market chain. The smell, especially from off-flavours resulting
Losses due to insect infestation: Infestation of sun-dried fish by from microbial processes, attracts flies to the fish products. Other
the blowfly and beetle larvae caused up to 30% loss of the products practices that increase exposure to flies are the absence of containers
[18]. Dried fish contaminated by both insects and harmful insecticides to keep fish covered during transport and storage. In addition, the
comprises about 80% of the total dried products that is considered nature of the fish products, especially the by-products, also induce flies
unfit for human consumption. Salted ilish, Tenualosa ilisha and to breed on fish [16]. Flies try to protect their eggs by laying them in
smoked Metapenaeus had suffered from qualitative (nutritional depressions such as incisions in the flesh of fish or in orifices such as
loss) and quantitative losses (eaten out by insects, moisture loss and gills and mouth; hence by-products such as heads and skeletons are
fragmentation) as the raw materials were not adequately handled and ideal breeding ground for flies. So fish does not only result in physical
the products were preserved and marketed through open baskets [8]. losses of nutrients in exudates but also gives opportunity for flies to
Insect related losses of cured fish up to 25% are thought to be common infest fish products. Fish dried on the ground also easily gets infected
and in some cases may reach 90% if no preventive measures are with fly larvae that stay in the soil [7] (Table 1).

Stage Cause Lose Type

Use of destructive/harmful methods of fishing. Physical, quality
During fishing Falling from the net or discarded as by catch Physical
Setting fishing gear for long periods, causing fish to spoil. Physical, quality
Delay returning to landing after fishing and exposure of fish to high T at sea. Quality, physical
Holding fish on board Failure to gut (when practically feasible), wash and chill the fish on board Quality
Stepping on fish, causing physical damage Quality
Poor hygienic practices causing contamination Quality
During unloading Fish falling from the pan/crate/basket on to the shore physical
Theft at the landing site during offloading of fish physical
Inadequate application of ice, and no insulated container used Quality, physical
Fresh fish
No access to or lack of marketing information, with oversupply of market. Market, quality
marketing
Deliberate delay in purchasing the fish by traders Quality
Processing of already spoiled/poor-quality fish Quality, physical
Processing fish under unhygienic conditions, allowing blowfly infestation Physical, quality
During processing and packaging Drying fish unsupervised, on ground, rocks or herbs Physical, quality
Breakage or damage owing to inadequate packaging method and materials. Quality, physical
Oxidation of fatty fish leading to rancidity Quality
Growth of mould causes spoilage and makes the fish damp Quality
Insects consume fish during storage Physical, quality
During
Discoloration owing to chemical changes Quality
storage
Inadequate storage facilities Quality, physical
Damage to fish during transportation physical
Delays in selling Quality
During Inadequate cold-storage facilities and warehouses and lack of ice Quality, physical
marketing Supplying the market at the “wrong time” Market
Poor purchasing power of buyers/consumers Market
Source: [10].

Table 1: Summary on causes of post-harvest fish losses.

Fish Aquac J
ISSN: 2150-3508 FAJ, an open access journal Volume 6 • Issue 4 • 1000154
Citation: Getu A, Misganaw K, Bazezew M (2015) Post-harvesting and Major Related Problems of Fish Production. Fish Aquac J 6: 154.
doi:10.4172/2150-3508.1000154

Page 4 of 6

Spoilage deterioration but did not produce the characteristic Spoilage off-odors
and off-flavors. This indicates that Autolytic degradation can limit
Spoilage of fish begins as soon as the fish dies. In tropical countries shelf-life and product quality even with relatively low levels of spoilage
fish spoil quite rapidly within a few hours of landing, if not properly
organisms [24]. The autolytic change that occur in chilled/frozen fish
cooled. Fish losses caused by spoilage are estimated at 10 to 12 million
are summarized in (Table 2). Most of the impact is on textural quality
tons per year, accounting for around 10 percent of the total production
along with the production of hypoxanthine and formaldehyde. The
from capture fisheries and aquaculture [2]. Chemical deterioration
digestive enzymes cause extensive autolysis which results in meat
and microbial spoilage are responsible for loss of 25% of gross primary
softening, rupture of the belly wall and drain out of the blood water
agricultural and fishery products every year [20]. Fresh fish spoilage
which contains both protein and oil.
can be very rapid after it is caught. The spoilage process (Rigor mortis)
will start within 12 h of their catch in the high ambient temperatures A number of proteolytic enzymes are found in muscle and
of the tropics [21]. viscera of the fish after catch. These enzymes contribute to post
Rigor mortis is the process through which fish loses its flexibility mortem degradation in fish muscle and fish products during storage
due to stiffening of fish mussels after few hour of its death [22]. Most fish and processing. There is a product associated alteration that can be
species degrade as a result of digestive enzymes and lipases, microbial contributed by proteolytic enzymes [25]. During improper storage of
spoilage from surface bacteria and oxidation. During fish spoilage, whole fish, proteolysis is responsible for degradation of proteins and
there is a breakdown of various components and the formation of new is followed by a process of solubilization [26]. On the other hand,
compounds. These new compounds are responsible for the changes in peptides and free amino acids can be produced as a result of autolysis
odour, flavour and texture of the fish meat. These changes during fish of fish muscle proteins, which lead towards the spoilage of fish meat as
spoilage are the result of lipid oxidation and protein degradation as an outcome of microbial growth and production of biogenic amines.
well as the loss of other valuable molecules. This represents a major Belly bursting is caused by leakage of proteolytic enzymes from pyloric
concern of the freshness of saleable products and the breakdown of caeca and intestine to the ventral muscle [27].
proteins and lipids [20].
Oxidative spoilage
Causative factors of spoilage Lipid oxidation is a major cause of deterioration and spoilage for
Spoilage and freshness are the two qualities that have to be clearly the pelagic fish species such as mackerel and herring with high oil/fat
defined. A fresh product is defined as the one whose original characters content stored fat in their flesh. Lipid oxidation involves a three stage
remain unchanged. Spoilage therefore is the indicative of Post-harvest free radical mechanism: initiation, propagation and termination [27].
change. This change may be graded as the change from absolute
a) Initiation involves the formation of lipid free radicals through
freshness to limits of acceptability to unacceptability [23]. Spoilage is
catalysts such as heat, metal ions and irradiation. These free radicals
usually accompanied by change in physical characteristics. Change in
which react with oxygen to form peroxyl radicals.
colour, odour, texture, colour of eyes, color of gills and softness of the
muscle are some of the characteristics observed in spoiled fish. Spoilage b) During propagation, the peroxyl radicals reacting with other
is caused by the action of enzymes, bacteria and chemicals present lipid molecules to form hydroperoxides and a new free radical [27].
in the fish. In addition, the following factors contribute to spoilage
c) Termination occurs when a buildup of these free radicals interact
of fish. This includes; High moisture content, high fat content, high
to form nonradical products. Oxidation typically involves the reaction
protein content, weak muscle tissue, ambient temperature, unhygienic
of oxygen with the double bonds of fatty acids. Therefore, fish lipids
handling and time [23].
which consist of polyunsaturated fatty acids are highly susceptible to
Fish spoilage mechanisms oxidation. In fish, lipid oxidation can occur enzymatically or non-
enzymatically. The enzymatic hydrolysis of fats by lipases is termed
The spoilage of fish is a complicated process brought about by
lipolysis (fat deterioration). During this process, lipases split the
actions of enzymes, bacteria and chemical constituents. The spoilage
glycerides forming free fatty acids which are responsible for:
process starts immediately after the death of fish. The process involves
three stages: Enzymatic autolysis, Oxidation, Microbial growth [23]. i. Common offlavour, frequently referred to as rancidity and
Autolytic enzymatic spoilage ii. Reducing the oil quality [27].
Shortly after capture, chemical and biological changes take place in The lipolytic enzymes could either be endogenous of the food
dead fish due to enzymatic breakdown of major fish molecules [13,14]. product or derived from psychrotrophic microorganisms [24].
Autolytic enzymes reduced textural quality during early stages of The enzymes involved are the lipases present in the skin, blood and

Enzyme(S) Substrate Effect

Glycolytic enzymes Glycogen Lactic acid production resulting in pH drop
Autolytic enzymes involved in nucleotide break down ADP, AMP, IMP Gradual Production of Hypoxanthine
Cathepsins Proteins, peptides Softening of tissue
Chymotrypsin,trypsin, carboxy-peptidases Proteins, peptides Belly-bursting
Calpain Myofibrillar proteins Softening
Collagenases Connective tissue Softening and gaping of tissue
TrimethylamineOxide (TMAO) demethylase TMAO Formaldehyde
Source: [13,14].

Table 2: Summary of changes in chilled or frozen fish.

Fish Aquac J
ISSN: 2150-3508 FAJ, an open access journal Volume 6 • Issue 4 • 1000154
Citation: Getu A, Misganaw K, Bazezew M (2015) Post-harvesting and Major Related Problems of Fish Production. Fish Aquac J 6: 154.
doi:10.4172/2150-3508.1000154

Page 5 of 6

tissue. The main enzymes in fish lipid hydrolysis are triacyl lipase, to fish that are undergone changes owing to spoilage or physical
phospholipase A2 and phospholipase B. damage which gives lower price than best quality fish. Technological
and infrastructure problems are often cited as cause of Post-harvest
Non-enzymatic oxidation is caused by hematin compounds
(hemoglobin, myoglobin and cytochrome) catalysis producing quality lose. Market force lose is due to inadequacy between demand
hydroperoxides [27]. The fatty acids formed during hydrolysis of fish and supply leading to lower in price. Traditional processing methods
lipids interact with sarcoplasmic and myofibrillar proteins causing of fish results in loss of materials; prolonged drying leads bruising and
denaturation. Most lipid oxidation can occur in fish muscle due to the rancidity; smoking results in loss of thiamine, niacin and riboflavin; and
highly pro-oxidative Hemoglobin (HB), specifically if it is deoxygenated overheating reduces the availability of lysine. Further loses result from
and/or oxidized. They found that the addition of acids, which lower the storage and distribution. This occur due to careless handling, transport
pH, can accelerate lipid oxidation through deoxygenated HB [28]. problems like long distance poor road flooding etc. long time storage
also associated with the loss of materials. Insect infestation by house fly,
Microbial spoilage blowfly and beetle fly larvae cause up to 30% loss of the product.
Composition of the microflora on newly caught fish depends on the Fish losses caused by spoilage are estimated at 10 to 12 million
microbial contents of the water in which the fish live. Fish microflora tons per year, accounting for around 10 percent of the total production
includes bacterial species such as Pseudomonas, Alcaligenes, Vibrio,
from capture fisheries and aquaculture. Chemical deterioration and
Serratia and Micrococcus [29]. Microbial growth and metabolism is a
microbial spoilage are responsible for loss of 25% of gross primary
major cause of fish spoilage which produce amines, biogenic amines
agricultural and fishery products every year. Spoilage is affected by
such as putrescine, histamine and cadaverine, organic acids, sulphides,
many factors; high moisture, high fat and protein content, high ambient
alcohols, aldehydes and ketones with unpleasant and unacceptable
off-flavors [30]. For unpreserved fish, spoilage is a result of Gram- temperature, unhygienic handling and time. These factors contribute
negative, fermentative bacteria (such as Vibrionaceae), psychrotolerant to the occurrence of spoilage which is caused by three mechanisms:
Gram-negative bacteria (such as Pseudomonas spp. and Shewanella autolytic enzymatic spoilage, oxidative spoilage and microbial spoilage.
spp.) tend to spoil chilled fish [29] (Gram and Huss, 2000). But all During these mechanisms many compounds are produced which is
bacteria that are found in fish do not tend to spoil fish. Trimethylamine responsible for spoilage. Recommendations are suggested to reduce
(TMA) levels are used universally to determine microbial deterioration Post-harvest fish lose like appropriate use of fish curing, icing, freezing
leading to fish spoilage. Fish use Trimethylamine Oxide (TMAO) as an and canning, avoid microorganisms contaminates, hygiene practices,
osmoregulant to avoid dehydration in marine environments and tissue preventing fragmentation, careful packaging with suitable plastic
waterlogging in fresh water. Bacteria such as Shewanella putrifaciens, materials can prevent insect infestation of cured fish, Use of ice for
Aeromonas spp., psychrotolerant Enterobacteriacceae, and Vibrio spp. fresh fish handling, distribution and marketing.
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Citation: Getu A, Misganaw K, Bazezew M (2015) Post-harvesting and Major Related Problems of Fish Production. Fish Aquac J 6: 154.
doi:10.4172/2150-3508.1000154

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Fish Aquac J
ISSN: 2150-3508 FAJ, an open access journal Volume 6 • Issue 4 • 1000154