Consumer's Acceptability Estimation of Cold Preserved Malaysian Freshwater Patin
A. S. Mokhtar, K. A. Abbas, S. M. Sapuan and M. M.H. Ahmad
DOI : 10.3844/ajassp.2005.985.988
American Journal of Applied Sciences
Volume 2, Issue 5
The study presents an attempt to correlate the consumer acceptability of Malaysian Patin fish with the storage time and temperature. A batch of typical fresh fishes was cut into regular slices (samples), which were wrapped and distributed evenly to four cold stores by 0, 3, 5 and 10°C storage temperature for a period of 28 days. During the course of storage, each three days, samples were taken from the stores to be tested chemically and sincerely by trained panelists. A correlation was developed between the consumer accepted and the storage time and temperatures via the acidity (pH) test. The correlation was plotted graphically to form a simple tool to the fish market retailers by which the quality and the shelf life of the displayed fish could be estimated.
© 2005 A. S. Mokhtar, K. A. Abbas, S. M. Sapuan and M. M.H. Ahmad. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.