The restoration of the quality of fish species, Wallago attu during ice preservation through the addition of a few additives.

The restoration of the quality of fish is a major issue of the food industry, one that concerns growers or farmers for their security of livelihood, durability as well as for human nutrition. Immediately after fishing, fishes are susceptible to rapid spoilage in tropical regions. This is because of the prevalence of high temperature and humidity. Several other factors such as the growth of various microbes, autolysis, activity of different enzymes which deteriorate the muscle proteins, degraded lipids which lead to the formation of ammonia, amines, free fatty acids and undesirable odours. The post-harvest technology needs several devices which could be useful in the restoration of the quality of the fish. Several preservation techniques are being practiced in different parts of the country. Freezing is one of them which is effective in bringing down the deterioration of the fish.