Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Quality & Risk Assessment of Whole Fresh Lake Malawi Tilapia (Chambo)

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

Kapute Fanuel

Paperback

Botany & Horticulture

ISBN10: 3659772763
ISBN13: 9783659772764
Publisher: Lap Lambert Academic Pub
Published: Aug 21 2015
Pages: 184
Weight: 0.61
Height: 0.42 Width: 6.00 Depth: 9.00
Language: English
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.

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