Changes in Chemical and Sensory Properties of Freshwater Fish(Indian Major Carps)During ICE Storage

Abstract

In the present study, chemical and sensory properties of freshwater fishes viz, Catla catla, Labeo rohita and Cirrhinus mrigalawere determinedduring ice storage for 22 day. In all the three species total volatile base nitrogen (TVBN) was found to be crossed limit of acceptability after 17 days of ice storage. A marginal increment in non-protein nitrogen (NPN) was registered in case of Catla catla and Cirrhinus mrigala while the value decreased in case of Labeo rohitaat the end of the storage period. The changes in pH during storage observed in all the cases. The total plate count (TPC) of the meat obtained from three species during different periods of ice storage showed an increasing trend and registered a log value of 6.92, 6.89 and 7.49 for Catla catla, Labeo rohita and Cirrhinus mrigalar espectively at the end storage. The overall quality scores obtained in the present study were more than 9 for all the three species in fresh condition which decreased below rejection level after 17 days of ice storage. Key words-Indian Major Carps, Ice storage, Sensory quality, Chemical quality.