Changes in Proximate Composition and Physico-chemical Properties of Fresh Amur Carp (Cyprinus carpio haematopterus) during Ice Storage
Ganesh Prasad Lingaraju, Manjanaik Bojayanaik, Sachin Dnyanoba Chavan, Darren Jeeth Fernandes
Journal of Advances in Biology & Biotechnology · pp. 227–234 · Published 30 May 2025
10.9734/jabb/2025/v28i62388Abstract
In the current investigation, the proximate composition and physico-chemical properties of freshwater Amur carp (Cyprinus carpio haematopterus) were studied over 21 days of ice storage. The moisture, protein, fat, and ash contents showed a slight decrease during the storage period. The Total Volatile Base Nitrogen (TVB-N) level for fresh samples was 7.58 mg/100 g and remained within the acceptable limits up to 15 days, reaching 19.24 mg/100 g, after which a marked increase indicated the onset of spoilage. A significant increase in peroxide value occurred from 4.38 to 43.78 meq O₂/kg fat at the end of storage. The pH of the fish showed minor changes, from 6.76 to 6.50 during storage. Free fatty acid (FFA) levels showed a continuous upward trend, reaching a log value of 0.72 % oleic acid at 21 days of storage. These results elucidated that the overall quality of fresh Amur carp fish remains acceptable under ice storage for up to 15 days of storage period. Beyond this period, quality parameters began to decline and fell below acceptable thresholds, indicating the fish was no longer suitable for consumption.
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