Effect of Delay in Icing on Quality and Shelf Life of Fish in India

Abstract

The effect of delay in icing on quality and shelf life of 14 Indian fishes was studied. The quality changes during ice storage were addressed by sensory methods and Intelectron Fish Tester VI. Spoilage rate in ice was not affected by the previous pre-icing histories. The potential storage lives, if the fishes had been iced immediately after death were, 16.0,14.1, 12.4, 12.3, 9.2, 8.6, 10.1, 6.8, 6.4, 6.4, 6.0 and 5.3 days, respectively for Otolithes cuvieri, Johnieops sina, Gerres fllamentosus, Lactarius lactarius, Alepes djedaba, Liza parsia, Caranx para, Thiyssa mystax, Tilapia mossambica, Osteogeneiosus militaris, Sardinella longiceps and Sardinella gibbosa. The shelf life in ice for Decapterus russelli and Stolephorus devisi were 2 and < 1 day(s), respectively when the fishes were exposed to ambient temperature for 3 h before icing. At the critical region for acceptance / rejection, Intelectron Fish Tester VI can be a reasonably accurate indicator of freshness.