Abstract:
In the present study the effect of storing Amblygaster
sirm in normal ice and ice containing 5 ppm, 10 ppm and
20 ppm Oxytetracycline (OTC) was examined. Furthermore,
the storage life of fish dipped in 5 ppm, 10 ppm & 20 ppm
Oxytetracycline solutions and stored in ice was also
examined. Fish Quality was subsequently assessed every
3 - 4 days durin~ ice storage; Sensory Assessment using
criteria of appearance, texture, odour and taste; Chemical
Assessments by measurement of total_volatile~ Nitrogen (TVN),
Trimethylamine (TMA) and pH; Microbiological Assessment
by total bacterial count (TBC) at 10°C and 30°C incubation.
Storage in ice containing 5 ppm, 10 ppm and 20 ppm OTC -
ice increased the shelf life of Ambligaster sirm from
5 - 7 days in normal ice to 12 days in OTC - ice judged
by organoleptic evaluation. Dipping of fresh fish in 5 ppm,
10 ppm and 20 ppm OTC for 10 minutes raised the shelf life
on ice to 14 days. The total bacterial count of fish
stored on ice was very high compared to that stored on OTCice for the same period.
