Mahboob S, Al-Ghanim K A, Al-Balawi H F Alkahem, Al-Misned F, Ahmed Z
Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11455, Saudi Arabia.
Department of Zoology, Government College University, Allama Iqbal Road, Faisalabad-38000, Pakistan.
Braz J Biol. 2019 Oct-Dec;79(4):651-658. doi: 10.1590/1519-6984.187647. Epub 2018 Oct 25.
The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel of twelve trained judges evaluated the color (live), texture, softness and flavor of fish meat after two minutes' steam cooking. Average score revealed a general decline in organoleptic properties such as color, texture, freshness, and taste of C. gariepinus and C. carpio stored at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude protein and lipid contents and increase in ash content in C. gariepinus and C. carpio at the two storage temperatures compared to the fresh fish muscle. Moisture content decreased in the fish muscle samples of both the fish species stored at -21 °C but increased in the 4 °C stored samples. pH of fish was found to increase in the two stored temperatures. There were significant differences (P<0.05) in the organoleptic and proximate composition of the ice stored and fresh C. gariepinus and C. carpio, the same temperature and between the two different temperatures. The quality of fish muscle stored at 4 °C deteriorated faster than that of the -21 °C. Thus, storage temperature and duration have adverse effects on the nutritional quality of fish meat.
对尖吻鲈和鲤鱼进行了感官评价和近似分析，分析在鲜鱼状态下以及在两种不同温度（-21°C和4°C）下冷藏六周后的情况。由十二名经过培训的评委组成的小组对鱼肉在蒸煮两分钟后的颜色（活体）、质地、柔软度和风味进行了评价。平均分显示，与鲜鱼相比，在两种温度下储存的尖吻鲈和鲤鱼的感官特性，如颜色、质地、新鲜度和味道，普遍下降。近似分析表明，与鲜鱼肌肉相比，在两种储存温度下，尖吻鲈和鲤鱼的粗蛋白和脂质含量下降得更多，灰分含量增加。储存在-21°C的两种鱼类的肌肉样本中的水分含量下降，但储存在4°C的样本中的水分含量增加。发现鱼在两种储存温度下的pH值都升高。在冰藏和新鲜的尖吻鲈和鲤鱼之间、相同温度下以及两种不同温度之间，感官和近似成分存在显著差异（P<0.05）。储存在4°C的鱼肉质量比储存在-21°C的鱼肉质量恶化得更快。因此，储存温度和持续时间对鱼肉的营养质量有不利影响。
