EFFECTS OF PROCESSING ON THE NUTRIENTS COMPOSITION OF A SELECTED FRESH AND BRACKISH WATER AFRICAN CATFISH (&lt;i&gt;Clarias gariepinus&lt;/i&gt;) IN ONDO STATE NIGERIA

Salawu, S.O.; Adu, OC; Akindahunsi, A. A.

doi:10.4314/gjpas.v10i1.16374

Cited by 2 publications

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“…Packaging materials, temperature fluctuation and post processing handling influences the shelf-life of of fish sausage and fish ball ( Siddique et al, 2013). In Nigeria, over 80% of fish harvested is preserved by various methods of curing to prolong shelf life; and these products are highly acceptable by the local consumers (Salawu et al, 2004 andIdah andNwakwo, 2013). The longer fish is smoked, the longer its shelf life (Arthur and Osei-Somuah, 2004;Abolagba et al, 2002).…”

Section: Factors Influencing Shelf-lifementioning

confidence: 99%

Glimpse of Fish as Perishable Staple

Ayeloja¹

2020

QJAS

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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.

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Section: Factors Influencing Shelf-lifementioning

confidence: 99%

Glimpse of Fish as Perishable Staple

Ayeloja¹

2020

QJAS

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“…Thus, the lack of access and control over productive resources is the main factor limiting women participation in economic activities including fish processing, thereby limiting their potential. In the developing world, women living in coastal environment participate in small-scale fishery sectors as fishers, traders, fish farmers, and processors [11][12][13][14][15][16][17][18][19][20][21][22][23][24][25] In the coastal areas of Rivers State, the role of women in fisheriesrelated activities such as processing in these areas is very crucial and critical to the overall economy of the area, but policymaker usually overlook the important role that women play in fishery activities. This study, therefore, evaluates the role of women in fish processing, in some coastal communities of Rivers state as an important tool for boosting food security and improving the livelihood of the people in these communities.…”

Section: Introductionmentioning

confidence: 99%

Untitled

2019

AEXTJ

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Fish processing activities in some communities of Rivers State were investigated to determine the role of women in its development and sustainability. Fifty structured questionnaires were randomly distributed in five communities (10 per community) across three local government areas of the state. The results from the study indicated that most of the respondents are young and married women. They are actively involved in fish processing activities in combination with fishing. The women had between 6 and 10 years of experience in fish processing. In the study area, women utilized smoking as major processing methods, with mullets, sardine, and tilapia as major species processed by the women. Fish processing in these communities is done mostly by smoking using a locally made kiln which can dry a lot of fish at a time. Occupational hazards associated with fish processing include skin rashes, redness of the eye, offensive body odor, and bruises. Moreover, insufficient capital, lack of modern processing facilities, poor storage facilities, and scarcity in fish supply have been identified as major constraints facing women involvement in processing activities in these communities. There is, therefore, the need to empower the women fish processors in these areas through granting of loans and credit facilities, capacity building, introduction of improved fish processing equipment, and storage facilities. These will go a long way in enhancing fish production, improve their livelihood, and boost socioeconomic status of these women processors in the study areas.

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EFFECTS OF PROCESSING ON THE NUTRIENTS COMPOSITION OF A SELECTED FRESH AND BRACKISH WATER AFRICAN CATFISH (<i>Clarias gariepinus</i>) IN ONDO STATE NIGERIA

Cited by 2 publications

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Glimpse of Fish as Perishable Staple

Glimpse of Fish as Perishable Staple

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