Organoleptic assessment after different processing techniques (drying, smoking, freezing and salting) of exotic and indigenous fish species of Pakistan
Paper Details
Organoleptic assessment after different processing techniques (drying, smoking, freezing and salting) of exotic and indigenous fish species of Pakistan
Abstract
The study was conducted to assess the impact of drying, freezing, smoking and salting on organoleptic/sensory attributes of one exotic Oreochromis niloticus and two indigenous fish species Labeorohita and Cirrhinus mrigala of Pakistan. Fifty four fish specimens of exotic fish species Oreochromis niloticus and Fifty four indigenous fish species Labeorohita and Cirrhinus mrigala (total 108 specimens) were collected with the help of net from earthen fish ponds from Fish Farms Complex, Research and Training Facilities for Fisheries and Aquaculture at Ravi Campus Pattoki and Fish Hatchery, Satiana road, Faisalabad. The design of the research was completely randomized and the findings were assessed through two way ANOVA. Organoleptic study was carried out by a panel of ten trained judges using hedonic scale for each species. Graded results revealed a general decline in organoleptic properties such as colour, texture, freshness, and taste of the fishes stored. Among all the three fish species, Labeorohita exhibited the best result in all the treatments, followed by Cirrhinus mrigala and Oreochromis niloticus. Both Labeorohita and Cirrhinus mrigala came up as the best species in presenting quality meat to the judges.
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Riffat Yasin, Khizar Samiullah, Muhammad Hafeez-Ur-Rehman, Inayat Ullah Malik, Muhammad Samee Mubarik, Omer Draz, Shakila Naz, Mahpara Gilani (2018), Organoleptic assessment after different processing techniques (drying, smoking, freezing and salting) of exotic and indigenous fish species of Pakistan; IJB, V12, N4, April, P207-215
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