Abstract
The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel of twelve trained judges evaluated the color (live), texture, softness and flavor of fish meat after two minutes' steam cooking. Average score revealed a general decline in organoleptic properties such as color, texture, freshness, and taste of C. gariepinus and C. carpio stored at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude protein and lipid contents and increase in ash content in C. gariepinus and C. carpio at the two storage temperatures compared to the fresh fish muscle. Moisture content decreased in the fish muscle samples of both the fish species stored at -21 °C but increased in the 4 °C stored samples. pH of fish was found to increase in the two stored temperatures. There were significant differences (P<0.05) in the organoleptic and proximate composition of the ice stored and fresh C. gariepinus and C. carpio, the same temperature and between the two different temperatures. The quality of fish muscle stored at 4 °C deteriorated faster than that of the -21 °C. Thus, storage temperature and duration have adverse effects on the nutritional quality of fish meat.
Highlights
People are more sensitive to healthy eating than in the past (Oriakpono et al, 2011)
The pH of fish stored at -21 °C decreased to 6.79 ± 0.34 and 6.82 ± 0.24 after one week of storage of C. carpio and C. gariepinus, respectively
The increase was higher at 4 °C in meat samples of C. carpio and C. gariepinus compared to -21 °C stored sample was due to microbial and chemical changes were faster in the meat at 4 °C stored fish
Summary
People are more sensitive to healthy eating than in the past (Oriakpono et al, 2011). People prefer white meat like fish over to red meat due to its high nutritional contents (Mahboob et al, 1996; Ayisi et al, 2017). Aquaculture practices are considered today as one of the most promising sources of animal protein. 651-658 recent past fish culture is a newly developed sector in developing countries due to economic returns to commercial fish farmers. A reason for the slow increase in expansion of freshwater fish culture practices was due to lack of research, awareness, technical inputs and advisory services for the farmers (Mahboob, 2014).
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