Quality and Safety Concerns of Farmed Tilapia Fish during Freezing and Frozen Storage: Review

Abstract

This study addresses the growing concern over the quality and shelf life of farmed fish products in the market due to the increasing demand in the international market. Various preservation methods are necessary to ensure food safety and extend the shelf life of fish products. Freezing and chilling are still considered the most reliable methods for preserving farmed fish. The study reviews techniques for extending the shelf life of frozen farmed fish, with a focus on the most common species in the international market. Results suggest that good frozen storage conditions and the method of preservation are critical factors in reducing post-harvest losses and extending the shelf-life of farmed fish in the market. The study recommends adopting freezing and frozen storage principles for farmed fish species, prioritizing quality concerns post-harvest, and paying close attention to optimal frozen storage conditions. The study also recommends adopting freezing and frozen storage principles to preserve and maintain the quality of farmed fish species, such as Nile Tilapia, carp, trout, and catfish. Fish farmers should prioritize quality concerns post-harvest to ensure safety and conforming products, reduce losses and extend shelf-life. Optimal frozen storage conditions must be maintained for high-quality and safe products. Further research is required to compare the effect of prolonged freezing and frozen storage on farmed and captured fishes and factors related to fish species, habitat, and food should be considered when optimizing storage conditions.