Studies on iced storage of cultured rohu (Labeo rohita)

The biochemical, bacteriological and organoleptic changes in cultured rohu (Labeo rohita) during iced storage have been studied. Non-protein nitrogen decreased and water soluble nitrogen remained almost same during storage in ice. Initially, when the fish was in pre-rigor and rigor conditions, the extractability of protein was low (45 to 50%) which increased after the resolution of the rigor and the decrease in extractability towards the end of storage was insignificant. The total volatile base nitrogen remained steady up to 7 days in ice and showed slight decrease on further storage. During iced storage the bacterial count increased from 10^3/g to 10^5/g by the 11th day of storage. Nearly 80-90% of the total bacterial population in fresh fish was constituted by mesophiles which decreased gradually (decreased to 1% by 13th day of iced storage). Organoleptically the fish was acceptable up to 15 days in ice.

Bibliographic Details

Main Authors:	Joseph, J., Surendran, P.K., Perigreen, P.A.
Format:	article biblioteca
Language:	English
Published:	1988
Subjects:	Aquaculture, Chemistry, Fisheries, Labeo rohita, rohu, chilling storage, storage effects, quality control, biochemical composition, organoleptic properties,
Online Access:	http://hdl.handle.net/1834/34055
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