STUDY OF THE COMPARATIVE EFFECT OF FROZEN STORAGE ON THE MICROBIAL PROFILE OF THE MUSCLE OF FRESH WATER FISHES OF HIGH COMMERCIAL VALUE

Abstract

The present investigation was directed towards the study of the comparative effect of frozen storage on the microbial profile of the muscle of freshwater fishes Labeo rohita and Catla catla of high commercial value. The current research focuses on the development of an archetype of a new fish preservation method to increase their shelf life for commercial purpose. During the study period, the fish muscles were processed with two types of preservatives including a mix of sodium chloride and ascorbic acid and a blend of sodium chloride and dried citrus fruit (lemon) peel powder and then subjected to frozen storage for a period of 21 days in 02 freezing conditions viz at-20±2˚C and 0±2˚C. The analysis was carried out an interval of 07 days and unprocessed fresh water fish samples of Labeo rohita and Catla catla were treated as control. The freezing of fish at low temperature after processing with NaCl and Lemon peel powder or NaCl and nontoxic pure ascorbic acid powder may make it less prone to spoilage by decreasing the bacterial activity. As a result of this, freezing at -20±2˚C temperature and processing of fishes with both the blends of preservatives are highly recommended as low-cost and eco-friendly preservation technique due to above mentioned reasons for freeze storage of fishes for commercial use.