| Article Details : |
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| | | Article Name : | | | Comparative study on qualitative and sensory
characteristics of fresh and marine water fish meat | | Author Name : | | | KARAM ELAHI, ATTA HUSSAIN SHAH, MUHAMMAD FAROOQ1, HAFIZ MUHAMMAD FAYYAZ , MUHAMMAD SALEEM, RAHILA FAZAL, SHABIR AHMED | | Publisher : | | | Bridge Center | | Article URL : |  | | | Abstract : | | | Present study was conducted to compare the qualitative and
sensory characteristics of fresh and marine water fish meat. Meat
samples (n=30) from two fishes i.e. Rahou (n=15) and Khagga (n=15)
fish meat was examined. Physico-chemical characteristic such as pH,
water holding capacity, drip loss, cooking loss, protein, fat, ash and
glycogen, the nutritive value and sensory analysis done according the
established methods in Dairy and Meat Chemistry laboratory,
department . The Rahou fish meat has higher pH value (6.66), water
holding capacity (51.08±1.76), drip loss (3.37±0.79%) and cooking loss (40.44±1.99) compared to Khagga fish meat (pH value, 6.43; water
holding capacity, 48.77±4.37%; drip loss, 2.75±0.72; cooking loss,
38.87±2.46). Further statistical analysis showed significant difference
in values of all parameters. The average protein content (40.44±1.99),
fat content (2.65%), ash content (1.00%) and glycogen content (3.39%)
of Rahou fish meat was statistically higher than that of Khagga fish
meat where protein was found as 38.87%, fat content as 3.29%, ash
content as 1.66 and glycogen content as 1.56%. The average nutritive
values in Rahou fish meat (115.71±11.51 K.cal) was significantly lower
than that of Khagga fish meat (165.18±19.00 K.cal).The average
appearance/color, odor/aroma, flavor/taste, body/texture and overall
acceptability score of Rahou fish meat was recorded as 7.0±0.65,
7.48±0.66, 35.51±2.77, 23.74±1.54 and 7.78 ±0.69, respectively and
that of Khagga fish meat as 4.24±0.95, 3.07±0.66, 25.32±2.59,
15.65±1.65 and 3.90±0.58, respectively. In conclusion, the pH, water
holding capacity and drip loss were significantly higher in Rahou
compared to that of Khagga fish meat. Moreover, Khagga fish meat
was rich in protein and fat while poor in glycogen and ash contents
compared to Rahou fish meat. Khagga fish meat was found more
nutritive whereas the overall acceptability score of Rahou fish meat
was high. | | Keywords : | | | qualitative and sensory characteristics of fresh and
marine water fish meat |
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