Studies on storage characteristics of fish
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A preliminary investigation was conducted with freshly caught West African long croaker (Pseudotolithus typus). Half of the fish stored at ambient temperature (28 - 32oC) for 5, 12, 13, 24 and 36 hours were gutted. These conditions enable a high rate of fish deterioration and spoilage; thus facilitating the elaboration of characteristics which would subsequently be used to establish some sensory guidelines for fish quality evaluation in Nigeria. Several sensory deteriorative changes were observed whose application for sensory assessment may be time consuming and confusing to Fish Quality Inspectors. Hence, it is concluded from this study that the most important sensory quality indices which can be used as guidelines for the Nigerian Fishing Industry and quality inspectors are appearance, texture and brightness of flesh and skin, the colour and odour of gills; the colour of the eye and the border of eye; and the colour of the slime produced.
- Technical Report