author(s)
BG Chudasama, TH Dave and DV Bhola

abstract
The study was carried out to evaluate the quality of Indian Mackerel based on its biochemical characteristics like total volatile base nitrogen test (TVB-N) and trimethylamine nitrogen test (TMA-N). The quality assessments of fish were observed with different Quality Index Method. The quality changes of Indian Mackerel was evaluated as ice chilled storage and refrigerated chilled storage for the storage stability at temperature 2-4 ^oC. Changes in the quality of iced and refrigerated stored fish were examined at different time intervals as 1 day, 3 days, 5 days and up to 7 days. The result indicated that the value of TMA-N and TVB-N increase rapidly (p<0.05) in iced storage fish compared to refrigerated fish and on the 5th day reached to its permissible limit. The pH values of fish stored in iced were significantly (p<0.05) increased during storage compared to refrigerated fish. In sensorial evaluation after 5 days of storage, fish stored in refrigerated condition; was found excellent quality whereas fish stored at iced condition was observed with degraded quality during the study period at the chilled temperature. Thus, the study reveals that spoilage occurs in iced fish rapidly with storage time, while refrigerated fish remain acceptable quality at the end of the 7th day according to chemical, physical and sensory evaluation.