The quality and shelf-life of three freshwater fish species of Bangladesh, catla (Catlaudcatla), magur (Clarias batrachus) and tilapia (Oreochromis niloticus) stored at roomudtemperature and ice were evaluated. Live fishes were killed by cranial spiking and storedudat room temperature (27-30 °C), ice stored immediately after death, 5 hr after death andud10 hr after death. The shelf-life and quality of the fishes were evaluated by organolepticudmethod, rigor-mortis studies and bacteriological assessment.udFishes kept at room temperature became organoleptically unacceptable within 16-20udhr duration. Ice stored fishes showed considerable differences in their shelf-life whenudicing was delayed for different duration. Shelf-life of catla ice stored immediately afteruddeath was 20 days but shelf-life reduced to 12 days when icing delayed for 10 hr afteruddeath. Similar trend was observed for two other fish species magur and tilapia. Rigor-indexudof the fishes stored under different conditions also considerably varied among theudthree fish species, particularly effect of delayed icing was very much evident.udBacteriological study showed patterns of Aerobic Plate Count (APC) at the end of shelflifeudstudy when fishes became organoleptically unacceptable were more or less similar forudall the three fish species stored under different conditions. No definite pattern wasudobserved in the generic distribution of bacteria in different fish species under differentudstorage conditions. Micrococcus, Coryneforms, Pseudomonas and Achromobacter were theuddominant groups of bacteria isolated from the fishes spoiled at room temperature and iceudstored condition.
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