EFFECTS OF CRUSHED AND CUBED ICE STORAGE TOWARDS FAT, ASH AND MOISTURE CONTENT IN RED SNAPPER AND INDIAN MACKEREL

Abstract

This study evaluates the effect of crushed and cubed ice on the preservation of fat, ash, and moisture content of the Red Snapper and Indian Mackerel stored for seven days. The determination of fat, moisture, and ice storage content was determined at three days (0,4,7) throughout the storage period. Statistical analyses were carried out to indicate the significant difference in the effects of treatment days and physical characteristics of ice on the crude fat, ash, and moisture content. The fat and ash percentage decrease while the moisture content in both ice storage increases throughout the storage period. Red Snapper comprises 1.32% fat, 78.00% moisture, and 1.03% ash content, while Indian Mackerel is composed of 1.30% of fat, 72.50% moisture, and 1.06% ash content during the initial storage period. The fat content in both species starts to decrease during day four in both storages, where the highest deterioration of fat (42-43%) was found for both species kept in cubed ice. The moisture content results show an increase in the moisture content for both species, where the highest percentage (7-8%) was found in both species kept in cubed ice. The ash content decreased in both species kept in cubed ice (22.00 - 42.00%) throughout the storage period. The study suggested that crushed ice is one of the fish preservation options for preserving fish quality.