FIELD OF INVENTION
[0001] The present disclosure relates to method for sea food processing and shelf life extension offish and fishery products. Further, the fish processing and preservation is to slow down or prevent this enzymatic, bacterial, and chemical deterioration, and to maintain the fish flesh in a condition as near as possible to that of fresh fis. BACKGROUND OF INVENTION
[0002] Seafood is any form of sea life regarded as food by humans. Sea food prominently includes fish and shell fish. The harvesting of wild sea food is usually known as fishing or hunting, and cultivation and forming of sea food is known as aqua culture or fish farming in the case of fish. Sea food is often distinguished from meat, although it is still animal and is excluded in a vegetarian diet. Seafood is an important source of protein in many diets around the world especially in coastal areas. [0003] Fish is one of the protein foods that require careful handling (Eyo, 2004). This is because fish spoils easily after capture due to the high range of tropical temperature which accelerates the activities of bacteria, enzymes and chemical oxidation of fat in the fish. Due to improper handling, about 30 — 50% offish harvested are wasted in Nigeria. These losses could be minimized by the proper handling, processing. The purpose of processing and preserving fish is to get fish to an ultimate consumer in good, usable condition.
[0004] Typically, the steps necessary to accomplish this begin before the fishing expedition starts, and do not end until the fish in eaten or processed into oil, meal, or a feed. Fish begins to spoil as soon as it is caught, even before it is taken out of the water. Therefore, delivering a high quality product is close attention to small details throughout the entire process of preparation, catching, landing, handling, storage, and transport. [0005] Preservation is the processing of foods so that they can be stored longer. Human is mainly dependent on products of plant and animal origin for food. Because most of these products are readily available only during certain seasons of the year and because -

fresh food spoils very quickly, methods' have been developed to preserve foods.
Preservative additives are substances used to prevent undesirable changes in foods
consumer demand tends to nutritious, artificial additive- free, ready-to-eat, and long
shelf life foods. This situation is the reason for pressure on researchers to study
alternative additives to obtain safe and healthy food. The importance of natural
preservative compounds is increasing due to the more extensive use of such compounds in
food rather than synthetic compounds. Preservatives are sub-divided into three groups;
antimicrobials, antioxidants, and anti browning agents.
[0006] Therefore, the present invention provided for fish processing and preservation is
to slow down or prevent this enzymatic, bacterial, and chemical deterioration, and to
maintain the fish flesh in a condition as near as possible to that of fresh fis.
[0007] Thus, it is desired to address the above-mentioned disadvantages or other
shortcomings or at least provide a useful alternative.
OBJECTIVE OF INVENTION
[0008] The principal object of the embodiments herein is to provide the slow down fish
processing and preservation.
[0009] Another object of the embodiments herein is to prevent this enzymatic, bacterial,
and chemical deterioration.
[0010] Another object of the embodiments herein is to maintain the fish flesh in a
condition as near as possible to that of fresh fish. -,.,,-.-.,- _ —.-,, ■ -.-,,-.
[0011] Another object of the embodiments herein is to extend the shelf life of fish and
fishery products using natural preservatives and to produce a commercial based fish
product using natural preservatives.
[0012] Another object of the embodiments herein is to use edible oils and other natural
preservatives containing anti microbial properties to extend the shelf life of the fish arid
fishery products using canning.
[0013] Another object of the embodiments herein is to extend the shelf life offish using
chemical preservatives and to compare their shelf life with natural preservatives.

[0014] Still, another object of the embodiments herein is to produce a commercial based fish product using natural preservatives. SUMMARYOF INVENTION
[0015] The following presents a simplified summary in order to provide a basic understanding of some aspects of the disclosed invention. This summary is not an extensive overview, and it is not intended to identify key/critical elements or to delineate the scope thereof. Its sole purpose is to present some concepts in a simplified form as a prelude to the more detailed description that is presented later.
[0016] Accordingly, there is provided to a method for sea food processing and shelf life extension offish and fishery products. Further, the fish processing and preservation is to slow down or prevent this enzymatic, bacterial, and chemical deterioration, and to maintain the fish flesh in a condition as near as possible to that of fresh fis. [0017] In accordance with an embodiment of the present subject matter relates to method for sea food processing and shelf life extension of fish and fishery products, comprising the steps of: adding salt to the products mainly meat and fish to draw out moisture; rubbing the fish with dry salt and placing the rubbed fish in containers; preserving the fully dried fish with salt in the containers, after sun- dry for 3 days; sealing the mouths of the containers with Para-film, then wrapping the containers with covers and then storing in dark place at room temperature; and putting the fresh unsalted fish over a wood or coconut husk fire. The fish is to be turned over for every 5 minutes such that the fish is ready in about 1 hour. The smoked fish is transferred into the containers and the shelf life offish is to be monitored.
[0018] These and other aspects of the embodiments herein will be better appreciated and understood when considered in conjunction with the following description and the accompanying drawings. It should be understood, however, that the following"^ descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and * modifications may be made within the scope of the embodiments herein without

departing from the scope thereof, and the embodiments herein include all such
modifications.
DETAILED DESCRIPTION OF INVENTION
[0019] The embodiments herein and the various features and advantageous details thereof are explained more fully with reference to the non-limiting embodiments that are illustrated in the accompanying drawings and detailed in the following description. Descriptions of well-known components and processing techniques are omitted so as to not unnecessarily obscure the embodiments herein. Also, the various embodiments described herein are not necessarily mutually exclusive, as some embodiments can be combined with one or more other embodiments to form new embodiments. The term "or" as used herein, refers to a non-exclusive or, unless otherwise indicated. The examples used, herein are intended merely to facilitate an understanding of ways in which the embodiments herein can be practiced and to further enable those skilled in the art to practice the embodiments herein. Accordingly, the examples should not be construed as limiting the scope of the embodiments herein.
[0020] The accompanying drawings are used to help easily understand various technical features and it should be understood that the embodiments presented herein are not limited by the accompanying drawings. As such, the present disclosure should be construed to extend to any alterations, equivalents and substitutes in addition to those which are particularly set out in the accompanying drawings. Although the terms first, second, etc. may be used herein to describe various elements, these elements should not be limited by these terms. These terms are generally only used to distinguish one element from another.
[0021] Accordingly, embodiments here are provided to method for sea food processing and shelf life extension of fish and fishery products. Further, the fish processing and preservation is to slow down or prevent this enzymatic, bacterial, and chemical deterioration, and to maintain the fish flesh in a condition as near as possible to that of fresh fis.

[0022] In accordance with an embodiment of the present subject matter relates to method for sea food processing and shelf life extension of fish and fishery products, comprising the steps of: adding salt to the products mainly meat and fish to draw out moisture; rubbing the fish with dry salt and placing the rubbed fish in containers; preserving the fully dried fish with salt in the containers, after sun- dry for 3 days; sealing the mouths of the containers with Para-film, then wrapping the containers with covers and then storing in dark place at room temperature; and putting the fresh unsalted fish over a wood or coconut husk fire. The fish is to be turned over for every 5 minutes such that the fish is ready in about 1 hour. The smoked fish is transferred into the containers and the shelf life offish is to be monitored.
[0023] Accordingly, the fresh fish is dried until the moisture content is removed. Then lemon juice without adding any water is autoclaved at 121 degree Celsius for 15 lbs. Then the fish is inoculated into the container under laminar air flow conditions. The cap of the container was then sealed using Para-film, wrapped in covers and then stored in dark place at room temperature.
[0024] Further, the vinegar is to be autoclaved at 121 degree celsius for 15 lbs. The autoclaved vinegar is to be applied to a surface of the fish and allowed to dry, so that the fish will absorb the vinegar content. The fish is then transferred in to the containers under the laminar air flow conditions. The cap of the container is sealed using Para-fllm, wrapped in covers and then stored in dark place at room temperature. . [0025] The diatomaceous earth powder is mixed with distilled water; the resulting paste was then autoclaved. The autoclaved diatomaceous paste was then applied to the surface of the fish, and allowed to dry till the fish absorb the paste. The fish is transferred to a fresh container under laminar air flow conditions.
[0026] Chemical preservatives are used to check the shelf life of the fish and then to compare those of with natural preservatives. The chemical preservatives are consisting of citric acid, tetra sodium pyrophosphate, sodium meta bisulphite, and calcium disodium Ethylenediarninetetraacetic acid. Also a mixed solution with all these chemicals is also prepared. 2% of each chemical is used according to our requirement

i.e., 5gms of each chemical is diluted in 250ml distilled water. In case of mixed solution 1.25 grams of each chemical should be diluted in 250ml distilled water. 5 glass jars should be taken and respective names of each chemical should be labelled. All the 5 glass jars with each chemical solution were autoclaved. Each fresh fish is then inoculated into each container with chemical solutions under laminar air flow conditions.
[0027] Preparation of solid food sample for protein test is same as mentioned above. Add 1 ml of food sample solution with 1 ml of biruette solution in test tube. Gently mix using vortex. After 30 seconds, food sample solution will result in a colour change to purple, if proteins are present in the food sample.
[0028] Further, the product is the suitable combination of tangible and intangible elements that constitute an offering that can be sold to customers to satisfy their needs. The process of translating, combining and forming a suitable mix of tangible and intangible elements into a product is referred to as productization.For the below table shows the ingredients used in productization.
[0029] The foregoing description of the specific embodiments will so fully reveal the general nature of the embodiments herein that others can, by applying current knowledge, readily modify and/or adapt for various applications such specific embodiments without departing from the generic concept, and, therefore, such adaptations and modifications should and are intended to be comprehended within the meaning and range of equivalents of the disclosed embodiments. It is to be understood

that the phraseology or terminology employed herein is for the purpose of description and not of limitation. Therefore, while the embodiments herein have been described in terms of preferred embodiments, those 'skilled in the art will recognize that the embodiments herein can be practiced with modification within the spirit and scope of ......
the embodiments as described herein.