Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio

Journal Article
Conference Date
Publication Abstract

The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in
fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel
of twelve trained judges evaluated the color (live), texture, softness and flavor of fish meat after two minutes’ steam
cooking. Average score revealed a general decline in organoleptic properties such as color, texture, freshness, and taste
of C. gariepinus and C. carpio stored at two temperatures compared to the fresh fish. Proximate analysis revealed a
more decrease in crude protein and lipid contents and increase in ash content in C. gariepinus and C. carpio at the two
storage temperatures compared to the fresh fish muscle. Moisture content decreased in the fish muscle samples of both
the fish species stored at -21 °C but increased in the 4 °C stored samples. pH of fish was found to increase in the two
stored temperatures. There were significant differences (P<0.05) in the organoleptic and proximate composition of the
ice stored and fresh C. gariepinus and C. carpio, the same temperature and between the two different temperatures.
The quality of fish muscle stored at 4 °C deteriorated faster than that of the -21 °C. Thus, storage temperature and
duration have adverse effects on the nutritional quality of fish meat.
Keywords: Clarias gariepinus, Cyprinus carpio, organoleptic evaluation, proximate analysis, different temperatures.