Fish Spoilage Mechanisms and Preservation Techniques: Review

Problem statement: Spoilage of food products is due to chemical, enzy matic or microbial activities One-fourth of the world's food supply an d 30% of landed fish are lost through microbial activity alone. With the ever growing world populat ion and the need to store and transport the food from one place to another where it is needed, food preservation becomes necessary in order to increase its shelf life and maintain its nutritional value, texture and flavor. The freshness and quality of fi sh have always gained the attention by Food Regulatory Agencies and Food Processing Industry. Proper handling, pretreatment and preservation techniques can improve the quality fish and fish products and increase their shelf life. Methodology: Historically salting, drying, smoking, fermentation and canning were the methods to prevent fish spoilage and exten d its shelf life. In response to consumer demand fo r texture, appearance and taste, new methods were developed including: Cooling, freezing and chemical preservation. A comprehensive review of the literat ure on the subject of fish spoilage and modern preservation techniques was carried out. Conclusion: Fish spoilage results from three basic mechanisms: Enzymatic autolysis, oxidation, microbial growth. Low temperature storage and chemical techniques for controlling water activity, enzymati c, oxidative and microbial spoilage are the most common in the industry today. A process involving t he addition of an EDTA (1 mM)-TBHQ (0.02%) combination and ascorbic acid and storage at refrig erated temperatures (5°C) in darkness can be the most positive for controlling the spoilage of fish and fish product. The suggested process would address antimicrobial activity as well as destructi ve oxidation of the desired lipids and fats. Howeve r, more efforts are required to understand the role of proximate composition of fish, post harvest histor y, environmental conditions, initial microbial load, t ype and nature of bacteria and their interaction in order to optimize the shelf-life of fish.