Sensory and Biochemical Quality Changes of Catla (Catla Catla) in Immediate and Delayed Icing and at Ambient Temperature

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 16th day of storage and just unacceptable on the 20th 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.

A Study on Some Chemical Quality Indices of Whole Catla catla from Visakhapatnam Harbour Frozen at -20oC

“…According to Balakrishnan Nair et al (1971), autolytic processes rather than bacterial deterioration appeared to be the main determinant of quality in ice-caught freshwater fish. Regression analysis in the study conducted by Ali et al (2008) on Catla, however, revealed a strong association between storage duration and TMA readings. The TMAN values in the present study showed a slight but progressive increase as the length of the storage period increased.…”