Iced Storage Characteristics of Northern Squawfish (Ptychocheilus oregonensis)

The iced storage characteristics of freshwater Northern squawfish (Ptychocheilus oregonensis) were investigated and the proximate composition and physical nature of squawfish were determined. Quality changes were monitored over 24 days of storage by chemical, physical, microbiological, and sensorial methods of analysis. The Torrymeter readings, K values, and descriptive sensory evaluation demonstrated that squawfish kept well in ice for 15 days. The torsion test results showed that squawfish exhibited good gel forming ability and decreased only 10% of the original value after 24 days of iced storage. An evaluation of the methods used to assess fish quality was made.