ABSTRACT

A general of fish processing is to prevent the fish from deteriorating to avoid it form harming the consumer. Food crisis is the challenge of the 21^st century. Estimation on future global population reacts up to 9-10 billion, resources are scarce and upto a third of food is wasted or gets spoilt within few days due to unavailability of effective storage methods. Nigeria has consuming potential for 2.66million metric tons (MMT) of fish per annum with population about 140million. The Dried cod heads were packed in Jute bags and stored in simulated storage conditions, similar to that of Nigeria, 65% relative humidity at 30% during the day and 85% relative humidity at 20% at night for six weeks, storage conditions were altered at 24hours intervals. Dried cod heads from cods that were bled alive (BA) and bled dead (BD) were produced using Iceland method of geothermal energy in a drying chamber.

 

TABLE OF CONTENT

Cover page ………………………………………..…………………………….i

Approval page…………………………………………………………………..ii

Table of content………………………………………………………..………..ii

CHAPTER ONE

1.1     Introduction……………………………………….……………………….1-2

1.2     Objective of study…………………………………….….………………..2

1.3     Scope of study……………………………………………………………..2

CHAPTER TWO – LITERATURE REVIEW

2.0 Review of related literature………………………………………………….3

2.1 Introduction….……………………………………………………………...3

2.2 Fishing processing and handling………………..…………………………3-4

2.3 Production of dried cod head cods………….………………………………4

2.4 Purpose of drying cod heads……………………………………………….4-5

2.5 Dried fish as a healthy food…………………………………………5

2.6 Dried fish trade and consumption in Nigeria………………….……….6-7

2.7 Value addition and value chain processing ………………………..……7

2.8 Quality changes, spoilage of dried fish and quality indices…………….8

2.9 Benefits of stock fish (cod fish)……………………………………..8

2.9.1 Prevention of cancer growth……………………………………….8

2.9.2 Culinary purposes………………………………………………….8-9

2.9.3 Promotes cognitive functioning……………………………………9

2.9.4 Nutritional benefits of the stock fish……………………………….9

2.9.5 Regulation of Cholesterol level…………………………………9

2.9.6 Weight management……………………………………………..9

CHAPTER THREE

3.1 Summary……………………………………………………………...10

3.2 Conclusion……………………………………………………………..11

3.3 Recommendation……………………………………………………….11

References……………………………………………………………………12

 

CHAPTER ONE

1.1    INTRODUCTION

The global market for seafood products continue to increase year by year, food safety considerations are crucial in this sector, and high standards of quality are demanded as shipment of products increase with distances, the products are transported around the world. Currently, a global focus on connections between health and diet induces growth within the industry and opens number of commercial opportunities at various fronts. Beneficial effects of marine functional compounds such as Omega-3-poly unsaturated fatty acids meets increasing interest (Alabalvaret al., 2011).

Processing of a fish species involves a storage period for final product before marketing and consumption. As fish is composed of perishable nutrients, storage periods should be minimized with adequate storage conditions provided in order to avoid deteriorative changes to occur through oxidative damage, microbial, insect or rodent infestation. Shelf life of fish is governed by the most important environmental factors; ambient temperature and humidity. Factors that determine the rate at which chemical changes take place (Daramolaet al., 2007).

Fisheries are an important part of food security. Food security is “a state of affairs where all people at all times have access to safe and nutritious food to maintain a healthy and active life” (UNEP, 2002). Fish is a perishable food commodity, the initial quality and the storage conditions under which it is kept affects its shelf life. The shelf life of fish species is affected by the type of the fishing method and subsequent handling practices. Improper bleeding, gutting and insufficient cleaning will also affects the quality of fish during processing and storage (Eunice, 2010).

Drying of fish has ancient roots within the field of processing technologies. It has been used for centuries to preserve, and is widely used for this purpose in the developing countries where up to 70% of the catch is smoked for preservation (Ward, 2003). Drying enhances flavor and increase utilization of the fish. Nonetheless, deterioration and spoilage still occur in dried fish during storage due to conditions of storage and perhaps lack of control these conditions (Daramolaet al., 2007).

Dried Cod heads have been used in Nigerian favorite soups for centuries, little information is available about its functionality, processing and storage along the value chain, it is therefore pertinent to get data on dried cod heads quality along the value chain from Iceland to Nigeria.

1.2     OBJECTIVES OF THE STUDY

This study seeks to point out the different drying methods, processing, packaging and storage as well as the production and distribution of stockfish as well as the benefits of stockfish cod.

1.3      SCOPE OF THE STUDY

The scope of the study centers on the beneficial attributes, the processing, consumption and the competitive rate of stockfish from Iceland to Nigeria.