Effect of Different Storage Temperatures on Chemical Composition and Sensory Attributes of the Flesh of Cyprinus carpio and Clarias gariepinus

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