The ice-storage characteristics of Catla catla and Labeo fimbriatus are reported. Muscle pH, moisture, total volatile nitrogen, alpha amino nitrogen and peroxide value and also the changes in total bacterial count are studied. C. catla and L. fimbriatus both could be stored in ice for 18 days

Bandyopadhyay, J.K.

Bhattacharyya, S.K.

Chattopadhyay, A.K.

Aquatic Commons

e Ice-storage Characteristics of Calla cat/a 
and Labeo fimbriatus 
J. K. BANDYOPADHYAY, A. K. CHATTOPADHYAY and S. K. BHATTACHARYYA 
Burala Research Centre of Central Institute of Fisheries Technology, Burla-768 017 
The ice-storage characteristics of Catla catla and Labeo fimbriatus are reported. 
Muscle pH, moisture, total volatile nitrogen, alpha amino nitrogen and peroxide value 
and also the changes in total bacterial count are srndied. C. catla and L.fimbriatus both 
could be stored in ice for 18 days. 
For short time preservation of fresh fish 
icing has been the most widely practiced 
method. Although a comparehensive trea-
tise is available on handling and transporta-
tion of marine fish (Bramsnaes, 1965. Far-
ber, 1965) literature on freshwater fishes 
are limited. Bramstedt & Auerbach (1965) 
cited that our present knowledge in regard 
to freshwater fishes was poor when com-
pared to that of sea fish. Studies on chilled 
freshwater fishes were done by Baliage et al. 
(1962a, b, 1963), Jafri et al. (1964), Khwaja 
(1966), Nair et al. (1971, 1974), Nair & 
Dani (1975), Gupta & Govindan (1975) 
and Bhattacharyya et al. (1978). Bandhyo-
padhyay et al. (1982) reported that ultimate 
ice storage lives of five species of commer-
cially important fishes of the Hirakud Reser-
voir. In the present paper ice storage chara-
cteristics of the freshwater fish namely, 
Catla catla and Labeo fibriatus are reported. 
Materials and Methods 
Samples of Cat la cat la and Labeo fimbria-
tus were procured from ponds and Hirakud 
reservoir respectively. Fishes were iced within 
4 to 6 h after catch. Nair et al. (1974) repor-
ted that a lapse of 7 h before icing has no 
adverse effect on storage life. The fishes 
were stored in crushed ice in wooden 
boxes. having one inch thick expa.nded poly-
styrene insulation wrapped in 150 gauge 
high density polyethelene sheets. Re1cmg 
was done every day. Samples were drawn 
at intervals for biochemical, bacteriological 
and organoleptic analyses. 
Moisture and peroxide value (PV) were 
estimated by the method of A.O.A.C. (1975). 
Fat was estimated by the method of Bligh & 
Dyer (1959) using chloroform as the solvent. 
Total volatile basic nitrogen (TVN) was 
determined by the microdiffusion technique 
of Conway (1947). Alpha amino nitrogen 
was estimated by the method of Pope & 
Stevens (1939). A 2:1 water: fish homoge-
nate was used for measuring pH of the dor-
sal muscles using a pH meter. Total bacteria 
count (TBC) was. determined by the stand-
ard pour plate method using peptone-glu:.. 
cose-agar (pH 7.2, incubated at 37° ± 1°C). 
Conditions of the eyes, gills, skin and muscle 
were considered while evaluating the organo-
leptic acceptability of the raw whole fish. 
Miyachi et al. (1964) was followed for the 
organoleptic evaluation of the cooked meat 
where the fish muscles were boiled in 2% 
common salt solutions for 5 minutes before 
subjecting them to the members of the taste-
panel. 
Results and Discussion 
The biochemical, bacteriological and orga-
noleptic changes have been reported on C. 
cat la andL.fimbriatus both having an average 
weight of 500 g. The studies. were condu"'" 
cted in January and December respectively. 
C. cat/a and L. fimbriatus had fat contents 
of 3.04% and 4.82% respectively. 
Tables 1 and 2 show the changes in the 
parameters :investigated. The pH, mois-
ture, TVN and alpha amino nitrogen con-
tents and PV increased from the initial values 
for both the fishes. Inspite of quite high 
PV, the organoleptic evaluators did . not 
FISHERY TECHNOLOGY 
ICED STORAGE OF CATLA AND LABEO 141 
Table 1. Changes in C. catla under ice-storage 
Number of days m storage 
0 3' 6 9 12 15 18 
pH 6.85 6.90 6.90 6.80 6.95 6.95 7.00 
Moisture % 79.14 80.93 80.73 81.43 81.78 82.51 82.21 
(w/w) 
Total volatile 
nitrogen, 
mg/IOOg 8.19 8.63 9.53 11.20 12.03 12.23 13.55 
Alpha amino 
nitrogen, 
mg/IOOg 21.U 24.00 25.01 26.69 27.24 .28.86 33.41 
Peroxide value 
miIJiequivalent-
-02/kg. fat 11.25 12.13 16.76 20.76 24.24 26.84 32.22 
Total bacterial 
count/g 3.40 x 104 3.13 x 103 8.52 x 102 4.56 x 103 1.69 x 105 6.70 x 10° 
Organoleptic 
score 
Raw whole fisb 10 7.0 6.8 5.4 Below5 
Cooked meat 10 8.5 8.5 7.5 7.0 6.0 5.0 
Table 2. Changes in L.fimbriatus under ice-storage 
Number of days in storage 
0 3 6 9 12 15 18 
pH 6.65 6.65 6.65 6.75 6.90 7.10 7.10 
Mositure % 75.4 76.82 76.44 78.01 79.26 81.25 82.62 
(w/w) 
Total volatile 6.06 8.68 9.84 10.42 10.61 12.91 15.65 
nitrogenmg/lOOg 
Alpha amino 17.48 26.75 31.17 34.26 36.65 42.37 53.61 
nitrogen mg/I OOg 
Peroxide value 
milliequivalent-
02/kg. fat 30.26 36.54 49.52 59.26 96.21 140.8 156.4 
Total bacrerial 
count/g 2.23 x 104 1.07 x 104 6.31 x 103 8.94 x 103 1.15 x 104 2.07 x 105 2.94 x 105 
Organoleptic 
score 
Raw whole fish IO 7.3 6.8 5.0 below5 
Cooked meat 10 8.7 8.0 7.5 6.4 5.5 5.0 
Vol. 23, 1986 
142 J. K. BANDYOPADHYAY, A. K. CHATTOPADHYAY AND 
S. K. BHATTACHARYYA 
report any rancidity possibly because of the 
namre of the fat contents. There were 
initial reductions in TCB which later 
increased and eventually surpassed the 
original counts. Similar observations were 
made by the authors for 5 more fishes 
(Bandhyopadhyay et al. 1982). Initial 
reductions in TBC were due to leaching 
and cold shock, after which psychrophiles 
dominated. 
The muscle pH for both the fishes increased 
from their initial values showing cyclic chan-
ges. Like other fishes, therefore, pH can-
not be considered as an index of freshness 
for these two fishes as. well. 
It was observed that the first distinct phy-
sical changes occur after 3 and 4 days for 
C. catla and L. .fimbriatus respectively when 
ice stored. Both are acceptable for 9 
days in terms of organoleptic qualities. of 
raw whole fish and 18 days in terms of orga-
noleptic qualities of ~heir cooked meats. 
The authors are thankful to the Scientist-in-Charge 
of the Burla Research Centre of Central Institute of 
Fisheries Technology for facilities and to the Direc-
tor, Central Institute of Fisheries Technology, Cochin 
for permission to publish this paper. 
References 
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flSHER Y TECHNOLOGY 


On the ice-storage characteristics of Catla catla and Labeo fimbriatus

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On the ice-storage characteristics of Catla catla and Labeo fimbriatus

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