Effect of delayed processing on sensory quality, organoleptic test, nutritional composition and PH of fresh engraulicypris sardella (usipa) stored at ambient temperature

Abstract

The study on nutrient composition (moisture, protein, fat and ash), sensory quality, pH and organoleptic test of fresh Engraulicypris sardella stored at ambient temperature was investigated at various time intervals. Acceptable freshness (sensory) quality of the fish was estimated at 6 hours after which, consumer liking declined significantly (P<0.05). However, when fish were deep fried in edible vegetable cooking oil for about 15 minutes, its acceptability extended up to 14 hours of ambient storage suggesting the importance of processing in value addition. Significant (P<0.05) reduction in all nutrients was observed after 6 hours of ambient storage. In freshly caught fish, pH was close to normal (6.40) but decreased sharply during the first 3 three hours to 6.35 then increased to 6.36 after 6 hours before drastically decreasing to its lowest point (6.28) at 12 hours then rising sharply to 6.41 at 14 hours of ambient storage (rejection time). The study demonstrated that optimum nutrient content in fresh E. sardella can be obtained if fish are consumed not later than 6 hours of ambient storage. Therefore, it is recommended that beyond 6 hours of ambient storage, fresh E. sardella should be presented in a processed form to extend consumers’ liking of the fish.