Quality Changes during Ice Storage of Fishes Indian Mackerel (Rastrelliger Kanagurta) and Pink Perch (Nemipterus Japonicus) During Summer Season

Abstract

The quality changes of Indian mackerel and Pink perch were examined ice storage for the suitability to prepare final quality products. The fishes were stored in the insulated box by keeping the fishes in iced condition to maintain the temperature 0°C for a period of 48 hrs for canned products and 6 days for smoking and freezing products. The quality changes of fishes were examined at different time intervals 0 day, 2 days, 4 days, 6 days and up to 8 days. The quality assessments of fishes were observed with different Quality Index Method (QIM) which includes sensory evaluation, physical, chemical and microbiological analyses. In the sensorial evaluation after 2 days of storage the fishes which were stored in ice condition; Pink perch was found excellent quality whereas mackerel fishes stored at iced condition was observed with partially degraded quality during the study period. The product prepared using these fishes were found to be excellent quality of end products. The pH values of fishes stored in different temperature were increased slowly during storage up to 6 days in case of mackerel and 8 days in case of pink perch. The pink perch were found less Total Plate Count when compared to that of mackerel. The quality index observed in the sensory evaluation is reflected with microbial observation.