Evaluation of organoleptic and biochemical status of the Fish, Cyprinus carpio at different storage temperatures

The global demands compel a consistent food supply that too in good quality. These demands are fulfilled by the intensive aquaculture practices in particular to provide enormous quantities of protein rich food. Fish reaches the consumers either in fresh or processed conditions. The advantage of preservation is to reduce wastage of fresh products, extends the shelf life, develops, value added products and to provide convenient preferable forms. Most of the sensory and biochemical indices are the reflection of the extent of microbial spoilage. In organoleptic evaluation the skin appearance and colour decreased in time dependent manner, texture of body was loosed and odour was increased due to increment of storage period at room temperature. The proximate composition of fish fillets reduced during storage period at room temperature. The fish muscle carbohydrate, protein and fat contents were reduced 50%, 30% and 30% respectively in one day room temperature storage fish but the level of proximate composition not much affected in fish stored at -80C. Critically reviewing the above points, the present study was taken up to assess the natural sequence of changes occurring during spoilage of fillets during storage at various temperature viz., room, refrigerator, -20 and -80C. Evaluation of organoleptic and biochemical constituents are carried out after storage treatment. The assessment of spoilage was carried out on the basis of organoleptic scores, biochemical status of the fish or fish fillets. Biochemical analyses include determination of protein, lipid and carbohydrate.