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Quality & Risk Assessment of Whole Fresh Lake Malawi Tilapia (Chambo) - Couverture souple

Kapute, Fanuel

 
9783659772764: Quality & Risk Assessment of Whole Fresh Lake Malawi Tilapia (Chambo)
Couverture souple
ISBN 10 : 3659772763 ISBN 13 : 9783659772764
Editeur : LAP LAMBERT Academic Publishing, 2015

Synopsis

Fish is a major source of dietary animal protein to most people in Malawi. One of the most widely accepted and consumed fish species in the country is the Lake Malawi Tilapia locally known as “Chambo”. Fresh fish are transported from the lake to distant markets preserved in ice and often in poor storage conditions, and sold in the open due to lack of storage facilities such as refrigerators and cold rooms. As a highly perishable commodity, safety and quality awareness is of paramount importance to fish processors but also safeguarding consumer health. This work assessed quality of fresh Chambo by estimating its shelf life when stored in ice then assessing its quality in local and super markets in Malawi. Findings suggest that Chambo has a longer shelf life stored in ice (more than 14 days). This is advantageous to small scale fresh fish sellers and processors especially from rural areas in Malawi who solely depend on ice as the only affordable way of preserving fresh fish. Quality of fresh Chambo from super markets was no better than fish sold at local markets underpinning the importance of quality and safety checks at every stage.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

Fish is a major source of dietary animal protein to most people in Malawi. One of the most widely accepted and consumed fish species in the country is the Lake Malawi Tilapia locally known as “Chambo”. Fresh fish are transported from the lake to distant markets preserved in ice and often in poor storage conditions, and sold in the open due to lack of storage facilities such as refrigerators and cold rooms. As a highly perishable commodity, safety and quality awareness is of paramount importance to fish processors but also safeguarding consumer health. This work assessed quality of fresh Chambo by estimating its shelf life when stored in ice then assessing its quality in local and super markets in Malawi. Findings suggest that Chambo has a longer shelf life stored in ice (more than 14 days). This is advantageous to small scale fresh fish sellers and processors especially from rural areas in Malawi who solely depend on ice as the only affordable way of preserving fresh fish. Quality of fresh Chambo from super markets was no better than fish sold at local markets underpinning the importance of quality and safety checks at every stage.

Biographie de l'auteur

Dr. Fanuel Kapute is an Associate Professor in the Department of Fisheries Science at Mzuzu University (Malawi). He has several publications in peer reviewed journals including a Handbook published by VDM Verlag, in Germany (ISBN 978-3-639-33844-7) which is used in the teaching of Fish Processing and Quality Management at undergraduate level.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2015
Langue
anglais
ISBN 10 
3659772763
ISBN 13 
9783659772764
Reliure
Broché
Nombre de pages
184
Coordonnées du fabricant
non disponible
Personne responsable
KreGa Onlinehandel GmbH
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