Author(s): Jasmin Naher, Shirin Akter, Rubaiya Parvin, Vikash Chandra Roy and Md. Abul Mansur

Abstract: This objectives of the study was conducted on various quality attributes of three important fish species viz. Boal (Wallago attu), Chital (Notopterus chitala), Ayr (Mystus aor). The mean moisture changes during fresh and frozen stored condition of three native species- Boal, Chital, Ayr was 79 ±0.45, 78 ± 0.12, 77 ± 0.34 and 75 ± 1.01, 73 ± 0.72, 74 ± 0.35 respectively. Proximate analysis showed, the mean protein changes during fresh and frozen stored condition of three native species- Boal, Chital, Ayr was 16.15 ± 1.50, 15.14 ± 1.16, 15.44 ± 0.98 and 14 ± 0.08, 14 ± 0.16, 13 ± 0.27 respectively. The mean lipid changes during fresh and frozen stored condition of three native species- Boal, Chital, Ayr was 2.28 ± 1.78, 2.24 ± 1.50, 2.23 ± 1.85 and 3 ± 0.18, 3 ± 0.11, 3 ± 0.19 respectively. The range of pH changes in fresh to frozen stored condition was 7.00 ± 1.85, TVB-N value changes from fresh to fourth week time interval was 3- 15 mg/100 g flesh and microbial changes from fresh to frozen stored condition were insignificant for those three fish species. So deviation from ideal freezing temperature (-40⁰ C), the quality of frozen fish much fluctuates.

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