SENSORY AND BIOCHEMICAL QUALITY CHANGES OF CATLA (CATLA CATLA) IN IMMEDIATE AND DELAYED ICING AND AT AMBIENT TEMPERATURE

Mohd. Yousuf  Ali; Md. Asaduzzaman  Asad; Md. Lifat  Rahi; Khandaker Mohammad Ashraful  Alam

doi:10.53808/KUS.2008.9.2.0812-L

Authors

Mohd. Yousuf Ali Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh
Md. Asaduzzaman Asad Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh
Md. Lifat Rahi Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh
Khandaker Mohammad Ashraful Alam Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh

DOI:

https://doi.org/10.53808/KUS.2008.9.2.0812-L

Keywords:

Rigor mortis, biochemical quality, icing, TVB-N, TMA-N, Catla catla.

Abstract

Changes in the quality of Catla (Catla catla) stored immediately (0 h) in ice, after six (6) hours in ice and at ambient temperature soon after catch was investigated. The samples were examined by sensory (organoleptic and rigor mortis progress) and biochemical parameters (total volatile base nitrogen, trimethylamine nitrogen and pH). The rigor mortis proceeded faster in fish stored at ambient temperature (28^°C-30^°C) than those stored in ice (0^°C). The duration of full rigor stage and total rigor period were 8h and 13h for fish stored in ambient temperature and 77h and 127h for fish stored in ice (both immediate and delayed icing) respectively. Organoleptically, the acceptability of fish varied between 16-20 days in both the iced storage conditions and 12-13.5h at ambient temperature. The fishes were organoleptically just acceptable on the 16^thday of storage and just unacceptable on the 20^th day. The values of total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) and pH were 18.9 mg% (0h), 16.74 mg% (6 h), 5.40 mg% (0h), 4.86 mg% (6h) and 6.93 (0h), 6.65 (6h) respectively at the time of rejection for fish stored in ice. Those values for fish stored at ambient temperature were 28.44 mg%, 6.22 mg% and 7.18 respectively at the time of rejection.

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