Studies on chilled storage of fresh water fish. I. Changes occurring during iced storage.

Organoleptic, chemical and bacteriological changes occurring in Mrigal (Cirrhina mrigala), a major carp,
were studied and the results discussed in comparison to reported figures for marine fish. The samples
remained organoleptically acceptable for 5 weeks. Chemical indices of spoilage e.g. TVB, proteolysis
and volatile acids appeared at a rather low rate during this period. There was no change in the pH.
-Amino nitrogen decreased initially and then increased, while peptide amino nitrogen increased
steadily. Changes were nearly the same in whole and filleted fish. Individual and species variations
in non-protein nitrogen compounds were too large to serve as spoilage indices. Bacterial growth too was
rather slow as compared to marine fish stored under identical conditions.