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Qualitäts- und Risikobewertung von frischem Tilapia (Chambo) aus dem Malawisee
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ISBN10: 6209749550
ISBN13: 9786209749551
Publisher: Verlag Unser Wissen
Published: Mar 11 2026
Pages: 216
Weight: 0.65
Height: 0.49 Width: 6.00 Depth: 9.00
Language: German
ISBN13: 9786209749551
Publisher: Verlag Unser Wissen
Published: Mar 11 2026
Pages: 216
Weight: 0.65
Height: 0.49 Width: 6.00 Depth: 9.00
Language: German
Fisch ist für die meisten Menschen in Malawi eine wichtige Quelle für tierisches Eiwei . Eine der am weitesten verbreiteten und konsumierten Fischarten des Landes ist der Tilapia aus dem Malawisee, der lokal als Chambo bekannt ist. Frischer Fisch wird vom See zu weit entfernten Märkten transportiert, wo er in Eis konserviert und oft unter schlechten Lagerbedingungen aufbewahrt wird. Aufgrund fehlender Lagermöglichkeiten wie Kühlschränken und Kühlräumen wird er unter freiem Himmel verkauft. Da es sich um ein leicht verderbliches Produkt handelt, ist das Bewusstsein für Sicherheit und Qualität nicht nur für Fischverarbeiter, sondern auch für den Schutz der Verbrauchergesundheit von grö ter Bedeutung. In dieser Arbeit wurde die Qualität von frischem Chambo bewertet, indem seine Haltbarkeit bei Lagerung in Eis geschätzt und anschlie end seine Qualität in lokalen Märkten und Supermärkten in Malawi bewertet wurde. Die Ergebnisse deuten darauf hin, dass Chambo bei Lagerung in Eis eine längere Haltbarkeit hat (mehr als 14 Tage). Dies ist vorteilhaft für kleine Frischfischverkäufer und -verarbeiter, insbesondere aus ländlichen Gebieten in Malawi, die ausschlie lich auf Eis als einzige erschwingliche Möglichkeit zur Konservierung von Frischfisch angewiesen sind. Die Qualität von frischem Chambo aus Supermärkten war nicht besser als die von Fisch, der auf lokalen Märkten verkauft wurde, was die Bedeutung von Qualitäts- und Sicherheitskontrollen in jeder Phase unterstreicht.
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