STUDY OF RISK FROM RISING TEMPERATURE TO FRESH FISH AND CONSTRUCTION PLAN OF FISHING PORT FACILITIES

Abstract

 Most fresh fish are iced after catch to cool the body and landed with the body temperature maintained low at fishing ports. To maintain freshness, fresh fish need to be distributed at low temperature to consumption areas. However ice is removed from fresh fish in fishing ports at the time of sorting and weighing. Consequently, the fish body temperature rises. After that, they are shipped in a low temperature state with ice. How the effect of the temperature rise has on the freshness of fresh fish has been unknown.

 With Scomber australacicus as the subject, this study presents the risk from the temperature rise to fresh fish based on the indicator of freshness and considers the layout plan of fishing port facilities to avoid the risk from the temperature rise. As a result of consideration, importance of low-temperature control of fresh fish at fishing ports has been recognized to ship fresh and high quality fish; therefore to realize shortening of working hours and easy supply of ice are necessary in planning the layout of fishing port facilities. To achieve the objectives, we propose a layout plan of a goods handling site and of ice making/storage facilities which are most important for maintaining the freshness of fresh fish.