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Table (2): Quality parameters of fresh silver carp, fillets pre-stored at -18˚C/
6 months and canned products stored at room temperature /12
months.

Canned Fresh Frozen Storage period of canned carp fish
carp carp carp products (months)
flesh
products fillets for Zero 4 8 12
6 months

pH value

A 6.34 6.77 6.06 5.83 5.89 5.67

B -- -- 5.96 5.80 5.86 5. 75

C -- -- 4.94 4.74 5.07 4.94

Total Volatile Basic Nitrogen (TVB-N) mg/ 100 g flesh

A 13.93 23.10 18.20 9.80 22.40 16.80

B -- -- 20.05 16.80 25.20 23.80

C -- -- 16.00 8.40 12.60 11.20

Trimethylamine Nitrogen (TMA-N) mg/ 100 g flesh

A 0.35 2.68 1.27 1.17 1.45 1.84

B -- -- 1.39 1.22 0.62 1.45

C -- -- 0.91 0.66 1.35 1.27

Thiobarbituric acid (TBA) mg Malonaldhyde/ kg flesh

A 0.06 1.30 0.41 1.72 2.07 2.81

B -- -- 0.30 1.21 2.10 1.21

C -- -- 0.99 0.94 1.09 1.06

Total viable count(TVC) log 01 cfu/g flesh

A 3.45 5.65 5.59 4.70 4.80 5.14

B -- -- 5.68 4.63 4.81 4.98

C -- -- 5.59 4.76 4.92 5.24

A : Canned carp fillets with oil; B: Canned carp mince with spices
mixture; C: Canned carp fillets with vegetables mixture.

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