Effect of Different Storage Temperatures on Chemical Composition and Sensory Attributes of the Flesh of Cyprinus carpio and Clarias gariepinus
Al-Ghanim, K. A. . 2016
The organoleptic evaluation and proximate analysis of Cyprinus carpio and Clarias gariepinus were
determined in fresh fish and when refrigerated at two different temperatures (-21ºC and 4ºC) for a
period of six weeks. A panel of twelve trained judges evaluated the colour, texture, softness and
flavour of fish meat after two minutes of steam cooking. Average score revealed a general decline in
organoleptic properties such as colour, texture, freshness, and taste of Cyprinus carpio and Clarias
gariepinus stored at two temperatures compared to the fresh fish. Proximate analysis revealed,
decrease in crude protein and lipid contents, and increase in ash content of muscles of Cyprinus
carpio and Clarias gariepinus stored at freezing temperatures. Moisture content decreased in the fish
muscle samples of both the fish species stored at -21ºC but increased in the samples stored at 4°C.
pH of fish was found to increase in the samples stored at 4°C and -21°C. There were significant
differences (P<0.05) in the organoleptic and proximate composition of the stored and fresh Cyprinus
carpio and Clarias gariepinus. The quality of fish muscle stored at 4°C deteriorated faster than that
of the one stored at -21ºC. Thus, storage temperature and duration have adverse effects on the
nutritional quality of fish meat.
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