ICE STORAGE CHARACTERISTICS OF CULTURED SILVER CARP

Abstract

Cultured silver carp (Hypopthalmichthys molitrix 800-1000 g) was
stored in ice (fish to ice ratio 1:1) in a plywood box insulated with one
inch thick expanded poly styrene and subjected to detailed examination
of quality by chemical, microbilogical and organoleptic evaluation at
regular intervals to asses the storage life in good acceptable form. Alphaamino
nitrogen, non-protein nitrogen and pH values showed no positive
correlation as spoilage index. Total volatile base nitrogen was not high
at the end of the storage period although the fish became unacceptable
·during the period. There was steep decrease in total bacterial count during
initial stages of storage and then incr-eased steadily on further storage.
Organoleptic evaluation of raw and cooked meat revealed that fish was
in good acceptable form upto 14 days in ice.