ORGANOLEPTIC EVALUATION AND BIOCHEMICAL STATUS OF FISH, WALLAGONIA ATTU STORAGE AT STORAGE TEMPERATURE

摘要

Modern life style demands a consistent food supply with high quality that is convenient as well as affordable. Aquaculture is one of the fastest growing food producing industries in the world and is considered as a way to provide enormous quantities of protein rich food. Fish reaches the consumers either in fresh or processed conditions. The advantage of preservation is to reduce wastage of fresh products, extends the shelf life, develops, value added products and to provide convenient preferable forms. In organoleptic evaluation the skin appearance and colour decreased in time dependent manner, texture of body was loosed and odour was increased due to increment of storage period at room temperature. The proximate composition of fish fillets reducedduring storage period at room temperature. The fish muscle carbohydrate, protein and fat contents were reduced 50%, 30% and 30% respectively in one day room temperature storage fish but the level of proximate composition not much affected in fish storedat - 80 deg C. Evaluation of organoleptic and biochemical constituents are carried out after storage treatment. The assessment of spoilage was carried out on the basis of organoleptic scores, biochemical status of the fish or fish fillets. Biochemical analyses include determination of protein, lipid and carbohydrate.