Quality assessment of Labeo rohita and Labeo calbasu sold in commercial outlets of Sambalpur, Orissa, India
2009
Sahu, Jyotirmayee | Shasini, Seemarani | Prasad, M. M.
Bacteriological, biochemical, and sensory qualities of commercial sold Labeo calbasu and Labeo rohita were reported. The moisture, total volatile nitrogen (TVN), Peroxide Value and α-Amino nitrogen were 73.46 %, 9.65 mg % N, 23.15 meq. Kg-1 fat and 29.06 mg-100g, respectively, for L. calbasu and 79.80 %, 6.73 mg % N, 23.02 meq. kg-1 fat and 29.16 mg-100g, respectively, for L. rohita. The bacteriological analysis of L. calbasu showed that total viable bacteria were at 4.82 log CFU g-1, the sample was free from coliforms and faecal streptococci, although it harboured Group-D Streptococci and Staphylococci. The bacteriological analyses of L. rohita before and after washing indicate reduction in the counts of different bacteria groups by 1 to 2 log CFU g-1 of the sample. Variation in counts of different bacteria was also observed from edible meat portion to gut sample of the same variety of fish. The fresh L. calbasu and L. Rohita scored an average of 9.75 and 9.2 in overall sensory evaluation by ten point Hedonic scale indicating the excellent quality. In addition, the cooked L. calbasu and L. rohita scored 8.58 and 7.9 out of ten points, respectively, which confirm that both the fishes were excellent in condition at the time of sale. In view of the occurrence of hygiene indicator bacteria more number of studies is necessitated.
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