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International Journal of Fisheries and Aquatic Studies
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P-ISSN: 2394-0506, E-ISSN: 2347-5129

International Journal of Fisheries and Aquatic Studies

2022, Vol. 10, Issue 6, Part A

Evaluation of sensory and chemical quality difference of frozen gadus morhua in open markets of Imo state, Nigeria


Author(s): Onyeanula NI, Keke IR and Okorie Peter U

Abstract: A total of forty (40) frozen Gadus morhua obtained from cold room and open markets of three Local Government areas of Imo state were evaluated for their sensory qualities employing the use of nine panelist guided by questionnaire on general appearance, taste, smell and texture and chemical quality changes in their ammonia (AMM), total volatile base nitrogen (TVB-N), trimethylamine nitrogen TMA-N), acid value (AV), free fatty acid (FFA) and pH at the hands of the final consumers. Results were analysed using a one way analysis of variance employing SPSS package and compared using the Duncan multiple range test. Results shows that frozen Gadus morhua obtained from the cold rooms and open markets in the three local government areas under study had very good qualities for general appearance of 1.22±0.56 and 2.40±0.72 as the highest mean respectively. The very good quality still persists in the grilled (cooked) samples of the fish. A significant difference in AMM, TVB-N, TMA-N, AV and FFA at p≤0.05 with p-values of 0.00, 0.00, 0.00, 0.00 and 0.02 respectively was recorded while pH values remained insignificantly different at p-value of 1.00. During the fish storage in ice, volatile compounds such as ammonia (NH3) and trimethylamine (TMA), are produced by autolytic and bacterial processes, resulting in an ammoniacal and strong fish odour, typical of deteriorated fish. These parameters generally are indicators of fish spoilage. Significant rise in Ammonia value from 15.65 0.04 for cold room samples to 20.96 0.78 from an open market in Ohaji LGA and TMA-N cold room values of 2.46 ± 0.39 to 3.95 ± 0.45 from an open market indicating fast rate of spoilage which is concluded to be due to the unsafe exposure of fish and its handling after it must have left the cold rooms. Even though the values obtained in open markets were still good, quality loss was signiificantly observed. It is recommended that sanitary and food inspection agencies resume function in our markets to reduce the risk of fish contamination which subsequently reduces its quality.

DOI: 10.22271/fish.2022.v10.i6a.2748

Pages: 42-47  |  303 Views  116 Downloads

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How to cite this article:
Onyeanula NI, Keke IR, Okorie Peter U. Evaluation of sensory and chemical quality difference of frozen gadus morhua in open markets of Imo state, Nigeria. Int J Fish Aquat Stud 2022;10(6):42-47. DOI: https://doi.org/10.22271/fish.2022.v10.i6a.2748
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