Quality changes in marine fish (plectropomus areolatus)‎ during preservation in different rates of ice

Abstract EN

This work is meant to determine the effect of “fish to ice” ratio on the quality of marine fishes.

Plectropomus areolatus (Najel, Sulimani) first class fish.

The fish samples were kept in different ratios of ice (1fish: 1ice) and (1fish: 2 ice) in fiberglass ice boxes until the appearance signs of spoilage.

The chemical composition, bacteriological assessment and sensory evaluation of fresh and chilled fish at 0, 7, 14, 21 and 28 days were studied.

The different ratios of fish to ice have a significant effect (p< 0.05) on the acidity and it was highest at fish: ice ratio (1:1).

All chemical composition decreased with preserving period except moisture and pH in both rates of ice.

The study showed that the samples, before and after chilling with ice, were free from Salmonella spp, Staphylococcus Spp and Vibrio spp, however, E.

coli appeared in fish of (1:1) ratio at day 21, total bacteria count increased with the preservation period in both rates of ice; the contamination was more in fish: ice ratio (1:1).

Different fish: ice ratios has no significant effect (p > 0.05) on sensory characteristics except in firmness of flesh.

Fish: ice ratio (1:2) showed the least sensory changes, and the sensory characteristics remained good until the day 14, but deterioration of all characteristics became noticeable at the day 21 and the fish became unacceptable at day 28 in both ice ratios.