Organoleptic Assessment and Proximate Analysis of Stored Tilapia guineensis

Abstract

The organoleptic and proximate analysis of Tilapia guineensis were assessed at two stored temperatures, -18ºC and 4ºC for 4 weeks. Graded results revealed a general decline in organoleptic properties such as colour, texture, freshness, and taste of the fishes stored at the two temperatures. Proximate analysis revealed a reduction in crude protein and lipid contents and increases in ash and fibre content of the fish at the two storage temperatures. Moisture content decreased in the samples stored at -18ºC but increased in the 4ºC stored samples. pH of fish was found to increase in the two stored temperatures. It was within the acidic range in the -18ºC stored sample but the alkaline range in the 4ºC stored samples. There were significant differences ‘‘P<0.05’’ in the organoleptic and proximate composition of the ice stored Tilapia guineensis within the same temperature and between the two temperatures. The quality of the 4ºC stored sample deteriorated faster than that of the -18ºC. Thus storage temperature and duration have effects on the nutritional quality of stored fish.