American Journal of Applied Sciences 7 (7): 859-877, 2010 ISSN 1546-9239 © 2010 Science Publications Corresponding Author: A.E. Ghaly, Department of Process Engineering and Applied Science, Dalhousie University, Halifax, Nova Scotia, Canada Tel: (902) 494-6014 859 Fish Spoilage Mechanisms and Preservation Techniques: Review A.E. Ghaly, D. Dave, S. Budge and M.S. Brooks Department of Process Engineering and Applied Science, Dalhousie University Halifax, Nova Scotia, Canada Abstract: Problem statement: Spoilage of food products is due to chemical, enzymatic or microbial activities One-fourth of the world’s food supply and 30% of landed fish are lost through microbial activity alone. With the ever growing world population and the need to store and transport the food from one place to another where it is needed, food preservation becomes necessary in order to increase its shelf life and maintain its nutritional value, texture and flavor. The freshness and quality of fish have always gained the attention by Food Regulatory Agencies and Food Processing Industry. Proper handling, pretreatment and preservation techniques can improve the quality fish and fish products and increase their shelf life. Methodology: Historically salting, drying, smoking, fermentation and canning were the methods to prevent fish spoilage and extend its shelf life. In response to consumer demand for texture, appearance and taste, new methods were developed including: Cooling, freezing and chemical preservation. A comprehensive review of the literature on the subject of fish spoilage and modern preservation techniques was carried out. Conclusion: Fish spoilage results from three basic mechanisms: Enzymatic autolysis, oxidation, microbial growth. Low temperature storage and chemical techniques for controlling water activity, enzymatic, oxidative and microbial spoilage are the most common in the industry today. A process involving the addition of an EDTA (1 mM)-TBHQ (0.02%) combination and ascorbic acid and storage at refrigerated temperatures (5°C) in darkness can be the most positive for controlling the spoilage of fish and fish product. The suggested process would address antimicrobial activity as well as destructive oxidation of the desired lipids and fats. However, more efforts are required to understand the role of proximate composition of fish, post harvest history, environmental conditions, initial microbial load, type and nature of bacteria and their interaction in order to optimize the shelf-life of fish. Key words: Fish, spoilage, shelf-life, low temperature storage, chemical preservation INTRODUCTION With the ever growing world population and the need to store and transport the food from one place to another where it is needed, food preservation becomes necessary in order to increase its shelf life and maintain its nutritional value, texture and flavor. Therefore, good food preservation techniques must prevent microbial spoilage of food without affecting its quality and nutritional. Kader (2005) and Harvey (1978) stated that about one third of all fruits and vegetables produced worldwide are lost due to spoilage. NAS (1978) estimated a 10% loss of cereals in developing countries. Kantor et al. (1997) conducted a detailed study on food losses in during total retail, foodservice and consuming in USA and reported total losses of 23, 24, 15 and 30% for fruits, vegetables, meat, poultry and fish products and dairy products, respectively as shown in Table 1. Swanton et al. (1993) estimated the average annual cost of crop loss in Canada to be over $984 million dollars. A value of $4 billion of perishables food losses was estimated and more than $11 billion of total food losses were also estimated in developing countries. Spoilage of food products can be due to chemical, enzymatic or microbial activities. Chemical deterioration and microbial spoilage are responsible for loss of 25% of gross primary agricultural and fishery products every year (Baird-Parker, 2000). One-fourth of the world’s food supply (Huis in’t Veld, 1996) and 30% of landed fish (Amos, 2007) are lost through microbial activity alone. Around 4-5 million tons of trawled and shrimp fish are lost every year due to enzymatic and microbial spoilage because of improper onsite storage (Unklesbay, 1992).