Postharvest quality changes in Bonga (Ethmalosa fimbriata) under delayed icing conditions

Abstract

Investigations on chemical, bacteriological and sensory indices of quality assessment were carried out on Bonga (Ethmalosa fimbriata) under delayed icing storage over a period of 24 days.  The quality of whole Bonga fish stored in ice was judged on eyes, gills, texture and general appearance.  Whole ungutted Bonga was in good condition for 18 days when stored in ice immediately after landing.  Delayed icing for 3 hours and 6 hours reduced the shelf life to 10 days and 4 days respectively.  Changes in trimethylamine (TMA), total volatile nitrogen (TVN), pH, hypoxanthine (Hx), bacterial flora, cooked odour, flavour and texture were evaluated.  TheBonga exhibited a decline in organoleptic quality parameters during storage with concomitant increases in TMA, TVN, pH and bacteria counts.