Freshness evaluation of Sharptooth catfish (<em>Clarias gariepinus</em> burchell 1842) stored in ice fish box^™ using quality index method

Abstract

Fish tend to spoil quickly after harvesting during handling, transportation and storage, thus needs intervention. Nigerian Stored Products Research Institute developed an insulated box for handling, transportation and storage of fresh fish. However, evaluation of fish quality including freshness is mostly done with the analysis of chemical and microbial parameters that are time consuming and costly. In Nigeria, no specific method exists for evaluating the freshness of fish when landed and its shelf life on ice. Sharptooth catfish (Clarias gariepinus) stored in two models of Ice Fish Box™ were assessed for freshness during storage using Quality Index Method (QIM) based on a structured scale for quality measurements to provide accurate and precise information in terms of freshness and to predict remaining shelf-life of catfish. The Quality Index scores had a correlation of 0.9839 and 0.9301 with new and old ice boxes, respectively and there was linearity between period of storage and quantity of ice with total scores of attributes such as colour, skin, gill, firmness and odour decreasing with storage time. Catfish had a shelf life of 48 hours in Ice Fish Box without further addition of ice. Based on this outcome, QIM can be used as an on- the spot evaluation tool to evaluate freshness of fish and a useful guide for fishermen and setting standards for other stakeholders in the value chain which may enhance better post-harvest management of fish.

Keywords

• quality
• freshness
• sensory
• quality index management
• storage
• sharptooth catfish