Changes in Physico-Chemical and Microbiological Parameters of Pangas (Pangasius pangasius) Muscle During Ice Storage

Abstract

Temperature has great influence on the changes in physico-chemical and microbiological parameters of fish muscle. The present study was conducted to observe the changes in physico-chemical and microbiological parameters of pangas (Pangasius pangasius) muscle during ice storage. At the initial stage of storage TVBN-value was found 1.37mg/100g, peroxide value 1.1m.eq/kg of oil, breaking force 1005.67 (± 3.93g), protein solubility 86.37% and microbial load 7.6×103 CFU/g which reached to 28.25 mg/100g, 19 meq./kg of fish oil, 480.23 (± 0.88g), 36% and 4.6 ×106 CFU/g, respectively after 16 days of storage in ice. On the basis of the obtained results the study could be concluded aspangas (Pangasius pangasius) can be stored in ice up to 16 days.