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Studies on frozen storage characteristics of fillets from six species of fresh water fishes

K. Devadasan, P.R.G. Varma, R. Venkataraman

Abstract

Frozen storage characteristics of fillets from six major species of fresh water fishes namely, Labeo rohita, Catla catla, Cirrhina mrigala, Labeo calbasu, Mystus seenghala, and Wallago attu are reported. The biochemical, bacteriological and organoleptic changes in the frozen fillets during storage at -18°C have been followed systematically. Compared to the two species of fresh water cat fishes, the four species of carps studied, had a slightly better storage life. From the organoleptic point of view, fillets of Cirrhina mrigala had the best shelf life.

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Key concepts: Catla, Labeo, Organoleptic, Fishery, Shelf life, Food science, Fresh water, Biology