author(s)
Ketul Patel, Nitin K Suyani and SS Rathore

abstract
The present study was conducted to assess the changes in the quality of Torpedo SCAD (Megalaspis cordyla) using gel ice and crushed ice preservation techniques for 4 days. Results indicated that fish preserved under crushed ice were spoiled at the end of 4^th day of preservation and lose its freshness and sensory quality attributes. On the other hand fish preserved under gel ice exhibited significantly higher freshness values and good acceptable sensory quality attributes. Present study also indicated that melting rate of gel ice is comparatively slower compared to crushed ice which preserve the quality of fish for longer period of time. With this results, we can suggest that gel ice can be an excellent and alternative method of fish preservation, which will increase the selling capacity of the fish vendors and retailers by preserving the fish for longer period of time. Also gel ice is easy to use, no need to crush and can be reused as compared to crushed ice.