Fish is a lean and highly nutritious food source that contains high amounts of vitamins, proteins, minerals, little or no saturated fat and is low in carbohydrates. However, fish is highly perishable, facing rapid deterioration in freshness that poses spoilage risks and potential health concerns without proper preservation. Fish spoilage is mainly due to enzymatic activity, microbial growth and lipid oxidation which result in the loss of positive sensory attributes. Globally, an estimate of 10 - 12 million tons of fish are lost per year, accounting for 10 % of total fish production from capture fisheries and aquaculture. Fish post-harvest losses in Sub-Saharan African counties are higher than those in other regions, with fisheries in these countries valued at approximately 24 billion USD, 1,26 % of the GDP of all the African nations and 6 % of agriculture GDP. The majority of fish post-harvest losses in Sub-Saharan African countries occur during production (39 %), handling (36 %), distribution (13 %), processing (7 %) and consumption (5 %). The key contributing factors to these losses include long hauling times, spoilage, species and size discrimination, operational losses, animal predation, poor handling practices, lengthy duration of fishing cycle, failure to use ice, lack of storage facilities, lack of transportation and insect infestation. Fish post-harvest losses amount one third of total production and financial losses of 2 to 5 billion USD annually in Sub-Saharan African countries.
This study aims to investigate the potential of using interventions from Savour Solutions™, to extend the shelf-life of fresh Tilapia (Oreochromis niloticus). These products contain lactic acid and inorganic salts. Fresh tilapia sized 100 g to 250 g will be humanely euthanised and filleted before being divided into three groups: Control group and two test groups (Treated 1 and Treated 2). Fish will be dipped in the solutions prior to filleting and after evisceration. The fillets will be sprayed with the solutions before packaging. Packed fish will be kept at 4 °C ±2 °C for the duration of 14 days. A fresh sealed sample from each group will be tested daily for the duration of the trial. The tests will include total aerobic viable count (TVC), lactic acid bacteria (LAB) count and total coliform count to assess microbial growth and spoilage. The results of this study will determine the effectiveness of the Savour Solutions™ interventions in prolonging the freshness and safety of fresh fish, thereby offering extended shelf-life to fresh fish, that will result in a reduction in post-harvest losses in fish production.