Effect of Post Slaughter Time Interval (PSI) on the Quality of Heteroclarias

ABSTRACT

Post-slaughter time interval (PSI) plays an important role in the resultant quality of fish product. However, there is little information on the effect of PSI on heteroclarias, which is the most cultured fish in the study area. Forty-two samples of heteroclarias (average weight 500 ± 10.0 g) were collected, euthanized using salt, and stored at ambient temperature (27 ± 3°C); samples were collected at 0, 4, 8, 12, 16, 20, and 24 hours for sensory, histological, proximate, biochemical, and microbial assessments using standard procedures. Data obtained were analyzed using SPSS 16.0 version. Most sensory attributes were retained for 12 hours PSI; however, crude protein, minerals, and pH were reduced significantly (p < .05) with increased PSI, and the total volatile base nitrogen, peroxide value, and free fatty acid increased significantly (p < .05) with increased PSI. The total viable count, total fungal count, total coliform count, fecal coliform count, and Escherichia coli also increased significantly (p < .05) with increased PSI but were within acceptable limits for good-quality fish. Heteroclarias should not be delayed beyond 12-hour PSI before preserving or processing in order to get best-quality raw material (fish) for consumers.

KEYWORDS:

• Post-slaughter time
• sensory
• quality

Disclosure statement

No potential conflict of interest was reported by the author(s).