EFFECT OF GUTTING AND FILLETING ON KEEPING QUALITY OF ROHU (LABEO ROHITA) AT REFRIGERATED TEMPERATURE (4 ± 1°C)

摘要

In the present study, periodical microbial (TPC), chemical (pH, total volatile basic nitrogen, peroxide value, free fatty acid), and sensory characteristics were analysed in gutted and fdleted Rohu (Labeo rohita) samples stored under refrigeration. Initially during storage, there were no significant differences (P > 0.05) evident in TPC between the gutted and whole samples. No significant differences (P > 0.05) were observed on day 0 among the three samples. Among the three samples, no significant differences (P > 0.05) in TVB-N values were detected on day 0. There was a gradual increase in peroxide value (P < 0.05) during the storage period as was detected in whole, gutted and filleted samples. The storage life of whole, gutted and filleted Rohu sample stored under refrigeration (4 ± 1°C) was found to be 12, 10 and 8 days respectively.