Quality assessment of whole and gutted indo pacific king mackerel stored in freezer

The quality and shelf life of whole and gutted Indo Pacific king mackerel stored in freezer were studied. The changes in the fish were investigated by sensory assessments, chemical analyses. The sensory scores of uneviscerated and gutted Indo Pacific king mackerel stored in -10°C were 20 days. pH value of Indo Pacific king mackerel fillet was increased (P < 0.05) with storage time, indicating that alkaline compounds were accumulated through autolytic activities or mi-crobial metabolism. Sensory properties of samples were evaluated according to hedonic scale. General appearance, odor, color and texture were used as criteria for acceptability. The shelf life of Indo Pacific king mackerel fillets stored at-10°C ranged 8 - 18 days considering fish freshness.