**Novel Approach for Controlling Lipid Oxidation and Melanosis in Aquacultured Fish and Crustaceans: Application of Edible Mushroom (***Flammulina velutipes***) Extract** *In Vivo*

Angel Balisi Encarnacion, Huynh Nguyen Duy Bao Reiko Nagasaka and Toshiaki Ohshima *Tokyo University of Marine Science and Technology Japan* 

#### **1. Introduction**

The demand for fish and fishery products in the global market has been increasing with increase in the world population. This has necessitated the introduction of more aquaculture technologies in the fisheries industry in order to meet such demand. Data from the Food and Agriculture Organization (FAO, 2006) shows that the world aquaculture contribution to the global supplies of fish, crustaceans, molluscs and other aquatic animals continues to grow, increasing from 3.9, 27.1, and 32.4% of total production by weight in 1970, 2000, and 2004, respectively. It has been reported that aquaculture continues to grow more rapidly than all other animal food-producing sectors. Furthermore, the FAO (2006) reported that the aquaculture sector has grown at an average rate of 8.8% per year since 1970, compared with only 1.2% for capture fisheries and 2.8% for terrestrial farmed meat production systems over the same period worldwide. Notably, production from aquaculture has greatly outpaced population growth, with per capita supply from aquaculture increasing from 0.7 kg in 1970 to 7.1 kg in 2004, representing an average annual growth rate of 7.1%.

However, the generally acknowledged limitations of production from aquaculture and capture fisheries, coupled with the widening gap between the supply of and demand for fish for human consumption, reaffirms that postharvest technology is a very important component of this industry. Undoubtedly, postharvest losses are an unacceptable waste given our scarce natural resources.

Postharvest losses of fish occur in various forms during handling, processing, and preservation. Significant economic losses occur when spoilage of fish and crustaceans decrease market value or the product needs to be reprocessed, thereby increasing the cost of the finished product. Improper handling and processing methods can also reduce nutrient levels and conversion of large quantities of fish catches into fish meal for animal feeds can be considered under certain conditions as a "loss" for human food security. According to FAO (2006), fish losses caused by spoilage are estimated to be 10 to 12 million tonnes per year, accounting for approximately 10% of the total production from capture fisheries and aquaculture. Thus, the postharvest losses in fisheries can be among the highest for all the commodities in the entire food production system. An appropriate preservation method can significantly reduce these losses, particularly those incurred during the handling, processing, distribution, and marketing of fishery products.
