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Background and Objectives: Fish fillet has limited shelf life and is subjected to get more spoilage than the whole fish. Icing could be a suitable method to extend shelf life of fish fillet, among others. This research was designed to determine the changes in fillet quality of pangas catfish (Pangasianodon hypophthalmus) during ice storage. Methodology: Pangas catfish was collected from the farm directly with iced condition. Iced fish were filleted and packed with polyethylene pouch and stored into finely crushed ice (1EC) into a well-insulated ice box for a period of 21 days. Fish handling, processing and hygienes were maintained after following Food and Agriculture Organization (FAO) code of conducts for fresh fish handling. Sensory (organoleptic test) and biochemical test (protein solubility, gel forming ability, gel strength, total volatile based nitrogen, muscle pH) were conducted to determine fillet quality with a three days interval. The data were analyzed and tested (significance) through one-way Analysis of Variance (ANOVA) single factor, Chi-square test and Duncans Multiple Range Test (DMRT). Results: The pangas fillet was found acceptable up to 18 days of iced storage.
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Akter et al. (2016) studied this question.
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