The findings of the present work yield useful information about the Malaysian Pangasius sutchi concerning the marketing sector from the point of view of shelf life and storage temperature in the range of 0 to 10℃. A fresh batch of typical samples, were stored similarly in four chillers of different temperatures for a period of 28 days. During the course of storage, the samples were periodically subjected to pH and sensory tests performed by trained panelists. Experimental observations were analysed and regressed to develop three correlations. The first one was between the sensory tests and the storage time and temperatures, while the second one related pH values to storage time and temperatures. Finally, a correlation between sensorial and pH values was developed as well. The first correlation is presented in tabular form to yield a simple guide to fish retailers, by which quality and shelf life of the displayed fish commodity may be estimated.
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