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- Title
FRESHNESS EVALUATION OF RASTRELLIGER KANAGURTA LANDED AT DIAMOND HARBOUR LANDING CENTRE.
- Authors
Chandravanshi, N. K.; Chowdhury, S.; Nath, S.; Singh, S. M.
- Abstract
As fish is one of the most highly perishable commodities and the public has always required continuous reassurance about its quality, freshness of the fish is very important and has become a major issue in the fishing industry. Rastrelliger kanagurta, popularly known as Indian mackerel, is an important species in Diamond Harbour, one of the busiest and important landings cum assembly centre in the district of South 24-parganas. Thus, the objective of the present study is to assess the texture and sensory quality of fresh landed R. kanagurta at Diamond harbour landing centre. The QIM and Instrumental method for fish freshness evaluation used in the present study reflects the freshness criteria of the landed fish. Soft flesh leads to reduced acceptability by the consumers. There was a significant (p<0.05) change in hardness values, the lowest and highest values are observed in month of July (767.40±14.62g) and October (1932.54±165.67g), respectively. The adhesiveness scores revealed that there are significant variations (p<0.05) observed within the warmer months (July and August) and the cooler counterparts (October and November). The hardness figures can be correlated with the sensory characteristics wherein higher demerit scores were obtained in Indian Mackerel in the month of July (9.67±0.58) and lowest scores in October (6.67±1.15). The Indian mackerel caught in the month of October had least demerit scores with 10 out of 15 samples characterized with bright skin, no blood spot on gill cover and firm belly. In all samples, the muscle was elastic and smelled neutral indicating good quality. Out of 15 samples, 5 exhibited clear eyes with normal shape and rest 10 showed cloudy eyes with normal shape. Gill colour was faded and smelled sweaty/slightly rancid in July landings. 10 out of 15 samples of Indian mackerel were observed to have dull skin, small (10-30%) blood spot on gill cover but with firm belly. As gradual spoilage shows signs of discolouration, slime formation, changes in texture, off-odour, off-flavour and gas production, it may be concluded that the R. kanagurta caught in the month of July were of poor quality than the counterpart harvested in October. Thus, both QIM method and Instrumental method provide a fair idea about freshness status and quality management idea relating to the harvested catch in landing centre.
- Subjects
RASTRELLIGER kanagurta; FISHES; FISHERIES; MACKERELS; FISH spoilage; QUALITY assurance
- Publication
Journal of Experimental Zoology India, 2019, Vol 22, Issue 1, p573
- ISSN
0972-0030
- Publication type
Article