Indices for organoleptic assessment of fresh fish quality (Tilapia species)

Quality conditions of Tilapias (family Cichidae), a group of highly relished fresh water fish, were assessed using the human senses of touch, smell and sight at ambient temperature. The quality factors observed were body texture, odour, skin condition, gill condition, belly condition and eye shape. Deteriorative changes in the quality factors of the fish were observed and recorded at two hours interval. The observed quality factors deteriorated with time in the course of the study. Tilapia fish exhibited deteriorative changes from six hours of storage at ambient temperature. The fish became spoilt and unacceptable from twelve hours of storage.

Bibliographic Details

Main Authors:	Ayanwamide, F.M., Osinowa, J.A.
Format:	conference_item biblioteca
Language:	English
Published:	Fisheries Society of Nigeria 2009
Subjects:	Fisheries, Tilapia aurea, Tilapia zillii, Oreochromis niloticus, Nigeria, Erelu L., freshwater environment, Fish storage, Fish spoilage, Quality control, Organoleptic properties, Odour, Taste,
Online Access:	http://hdl.handle.net/1834/38037
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