The importance of preserving the freshness of fish to fulfil the tayyiban based on the analysis of scientific and Islamic jurisprudence principles
Perishability of fresh fish has become one major concern for both fish industry players as well as the consumers. If it is not properly handled and preserved, fish will be deteriorated and will lose its quality attributes. This is the point where the halalan tayyiban (lawful and wholesome) status of...
Saved in:
| Published in: | Food Research (Online) Vol. 4; no. S1; pp. 274 - 280 |
|---|---|
| Main Authors: | , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
26-02-2020
|
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Perishability of fresh fish has become one major concern for both fish industry players as
well as the consumers. If it is not properly handled and preserved, fish will be deteriorated
and will lose its quality attributes. This is the point where the halalan tayyiban (lawful and
wholesome) status of fish is depreciated and at the same time it affects the consumer
purchase intention. This article discussed the perishability of fish, phenomenon of fish
spoilage and its phases and methods which can be used to detect the deterioration. In
addition, Islamic perspective on the importance of preserving the food safety, quality and
halalan tayyiban status of raw fish or fish product along the processing line until reaching
the consumer is also discussed according to the Maqasid al Shariah (The Objectives of
Shari’ah) by using Qawaid Fiqhiyyah (Principles of Islamic Jurisprudence). The method
used is the library research which includes the observation from Islamic perspectives. This
is in line with achieving the highest objectives of Shariah, which is to protect the farmers,
the environment, the aquaculture and the consumers. The output of the study may serve
MyGAP and MS 1500:2009. |
|---|---|
| ISSN: | 2550-2166 2550-2166 |
| DOI: | 10.26656/fr.2017.4(S1).S24 |