Trends in Biosciences

The influences of temperature on quality of Indian mackerel and Pink perch were examined at chilled storage temperature. The fishes were stored in the insulated box by keeping the fishes in chilled condition to maintain the temperature 0°C fora period of 48hrs for canned products and 6 days for smoking and freezing purposes. The quality changes of fishes were examined at different time intervals 0 days, 2 days, 4 days, 6 days and up to 8 days. The quality assessment of fishes was observed with different Quality Index Method (QIM) which includes sensory observation, physicochemical and microbiological analyses. In the sensorial evaluation after 2 days of storage of the fishes which were stored in chilled condition of Pink perch was of excellent quality whereas mackerel fishes stored at chilled condition was observed with little degraded quality during the study period. The product prepared using these fishes were found to be excellent quality of end products. The pH values of fishes stored in different temperature were increased slowly during storage up to 6 days in case of mackerel and 8 days in case of pink perch. The pink perch were found less TPC counts when compared to that of mackerel. The quality index observed in the sensorial evaluation is reflected with microbial observation.