Abstract

A comparative study was made in storage characteristics of fish (L.rohita) during chilled storage in normal ice and in ice containing 0.1% of sorbic acid (chemical ice). Throughout the storage period it was found that the fish stored in chemical ice had much less bacterial count than that stored in normal ice. During the first five days in storage, when fish are generally transported to distant market and consumed, the quality of fish stored chemical ice was much better than the fish stored in normal ice. The organoleptic evaluation of raw and cooked fish revealed that the chilled fish in normal ice was acceptable upto 12 days while that stored in chemical ice remained acceptable upto 16 days. Keywords: chilled storage, ice, sorbic acid, Labeo rohita, bacterial count, organoleptic evaluation.