The effect of traditional handling, processing and storage methods on the quality of dried fish in small scale fisheries in Nigeria

Eyo, A.A. (1999) The effect of traditional handling, processing and storage methods on the quality of dried fish in small scale fisheries in Nigeria. In: 13th Annual Conference of the Fisheries Society of Nigeria (FISON) , 3-8 November 1996 ,New Bussa, Nigeria, pp. 50-54.

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Abstract

Most of the fish marketed throughout Nigeria are in either smoked or dried form. The technological requirement for other forms of preservation like chilling and freezing cannot be afforded by the small scale fisher folk. Considerable quantities of fish processed for distant consumer markets are lost at handling, processing, storage and marketing stages. Significant losses occur through infestation by mites, insects, fungal infestation and fragmentation during transportation. This paper attempts to describe the effect of these losses on fish quality and suggests methods of protecting fish from agents of deterioration

Item Type: Conference or Workshop Item
Title: The effect of traditional handling, processing and storage methods on the quality of dried fish in small scale fisheries in Nigeria
Personal Creator/Author:
CreatorsEmail
Eyo, A.A.
Page Range: pp. 50-54
Date: 1999
Event Title: 13th Annual Conference of the Fisheries Society of Nigeria (FISON)
Event Type: Conference
Event Location: New Bussa, Nigeria
Event Dates: 3-8 November 1996
Issuing Agency: Fisheries Society of Nigeria
Uncontrolled Keywords: Nigeria; drying; fish handling; fish storage; processed fishery products; processing fishery products; storage
Subjects: Management
Fisheries
Item ID: 3723
Depositing User: Ms Maria Kalentsits
Date Deposited: 11 Jul 2010 05:52
Last Modified: 29 Sep 2011 16:55
Related URLs:
URI: http://aquaticcommons.org/id/eprint/3723

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