International Journal of Fisheries and Aquatic Studies
2020, Vol. 8, Issue 2, Part C
Impact of fishing on freshness and quality of seafood: A reviewAuthor(s):
S Sabu and A SasidharanAbstract:
"Quality'' implies different things to different people and is a term that must be defined in association with an individual product type. As far as fish is concerned quality refers to the visual appearance, freshness and the changes in body due to spoilage. The fish catching process, composition, and keeping time are factors that inﬂuence the quality of ﬁsh. Different views exist regarding the effects of catching and the methods employed on the quality of fish. Basically, the catching method should be as gentle as possible and fish should not die during the catching process. Studies pointed out that fish suffer stress when they are crowded in a trawl net. There are many methods for evaluation of fish quality, but only a few of them have been used for testing the differences caused by catching methods. The soaking time for the ﬁshing gears is different. Signiﬁcant differences in ﬁsh quality due to soaking time using trawl and gillnet have been reported. The longer the soaking time the lower the quality of fish. The struggle and exhausting of the energy of fish due to fishing duration or method of capture varies with catching methods. The quality changes in fish are directly related to the high energy phosphate bonds in the body. The release of catecholamine in response to the stress, the increase in blood or serum constituents and finally death in water affect the final quality of the fish. The ensuing anaerobic condition alters the pH with subsequent increase in the quality indices such as k-value due to nucleotide breakdown and alteration in the texture of the fish flesh. Though reports in these lines are inadequate, it is a new line of approach which could pave way for identifying catch to suit the utilization pattern. Improving food security requires making better use of fish produced by reducing post-harvest losses and increasing the percentage of fish used for direct human consumption.Pages: 193-198 | 767 Views 86 DownloadsDownload Full Article:
How to cite this article:
S Sabu, A Sasidharan. Impact of fishing on freshness and quality of seafood: A review. Int J Fish Aquat Stud 2020;8(2):193-198.