Studies on the Shelf Life and Nutritive Values of two Commercially Important Marine Fish Species During Iced Storage, Boiled & Fried Conditions

Abstract

Several experiments were carried out to ascertain the nutritive value of two locally available marine fish (Pampus argenteus known Pomfret and Lates calcarifer known as Coral) on their different physical condition. Organoleptic, chemical and biochemical parameters were used to evaluate the influence of iced storage, boiled and fried on the samples. Three days ice stored raw materials exhibited excellent quality on the basis of physical characteristics. Moisture content of Pomfret (Pampus argenteus) and Coral (Lates calcarifer) were increased with the storage time and ranged from 57.72% to 72.59 % and 56.65% to 73.43% respectively. Protein content increased and the values ranged from 12.85 to 23.47% and 13.67 to 24.76% respectively for the two fish samples in boiled and fried condition. With the progress in storage period lipid content decreased in boiled condition but gradually increased in fried condition and ranged from 14.59 to 19.95% and 14.66 to 19.77% respectively for samples. Ash content increased in boiled and fried condition and the values ranged from 1.23% to 3.76% in Coral and 1.96% to 2.33% in Pomfret. The Total Volatile Base Nitrogen (TVB-N) values of the two samples increased slightly, for Pomfret (Pampus argenteus) the TVB-N value ranged from 7.54 to 11 mg/100g; for Coral (Lates calcarifer) it ranged 7.5 to 12.5 mg/100g.