Study on the Practice of Fish Handling and Preservation Techniques of Crrhinus Mrigala for Enhancing Fish Food Safety in Selected Areas of Bara, Parsa and Kathmandu Districts of Nepal

Abstract

The study was done at Bodhban 9 Parsauna VDC of Bara, Jhounkuti and Birjung of Parsa and different fish market at Kathmandu. In this research work the study of fish handling method at all levels of supply chain from catching to marketing was conducted to identify the major factor affecting the fish quality. The samples from different levels of chain were analyzed at “Fisheries research unit Godabari”. Sensory analysis by QIM method was applied to assess the quality of fish available in different fish markets at Kathmandu. QIM score of fish samples from Kalimati was observed to be the least i.e. 2 while of bicycle seller the highest i.e.12. Microbial analysis result shows the presence of salmonella species in most of the samples. Similarly, the total microbial load in all the samples except taken from landing site of Bodhban pond was more than 5x105cfu/gm, which indicates the poor sanitation condition in handling and processing of fish. Average moisture content, total ash and acid insoluble ash were in acceptable range for human digestibility. Peroxide value in most fish samples were more than 10meq/kg. High peroxide value indicates that fat was oxidized to become rancid. High peroxide value was an indicator of storage problem or some technical problem. The overall results suggested that there was quality deterioration in fishes in markets which was mostly due to bacterial growth.