Room Temperature Plastination of Three Species of Fish (Tilapia, African Catfish and African Bonytongue) in Ghana

Abstract

This study assessed the suitability of room temperature plastination with locally available silicone paste and hardener in Ghana for producing plastinates of Tilapia, Catfish and Bonytongue for use as teaching aids. Fresh fish samples were fixed in 10% neutral buffered formalin solution at room temperature, dehydrated in acetone at room temperature, impregnated with a silicone polymer solution at room temperature, and then hardened by curing in acidic fumes under UV light in a dehumidified environment at room temperature. The weights, morphometric measurements of Girth-Behind-Operculum (GBO), Girth Medially (GM), Head Length (HL), Total Length (TL) and StandardLength (SL), and anatomical proportions of TL/GBO, HL/SL, TL/GM, HL/TL, GBO/GM, and SL/TL were determined for each fresh sample and at the end of each plastination stage. Differences in weights and anatomical dimensions of fresh and plastinated samples of the three fish species were not significant except for the Catfish GM and Tilapias weights. Differences in the anatomical proportions of fresh and plastinated samples were not significant (P>0.05) with the exception of the Catfish TL/GBO and TL/GM. Mean weight losses at the end of plastination were 35.2%, 34.5% and 28.2% for Tilapia, Catfish and Bonytongue respectively. The plastinates were well preserved and dry, hard, and odorless, and could be handled with bare hands. Since the anatomical dimensions and proportions of the plastinates were not significantly different from those of the fresh samples it shows that room temperature plastination is suitable for preserving Tilapia, Catfish and Bonytongue.