Abstract
Quality changes in Mullet ( Liza corsula) and Pearlspot ( Etroplus suratensis) stored at ambient temperature and in ice were studied by sensory, nucleotide and volatile base nitrogen analysis. The K-value increased linearly with storage time and appeared to be a good index of freshness for the two brackish water fish. Inosine monophosphate bears a significant positive correlation with ( P ≤ 0.001) flavour score. Hypoxanthine increased exponentially with time and volatile base nitrogen showed a slow increase during the early periods of iced storage.
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