COMPARATIVE STUDY ON BACTERIOLOGICAL QUALITY AND ORGANOLEPTIC ATTRIBUTES OF RAW FISH AND PROCESSED FISH BALLS FROM THREE ECONOMICALLY IMPORTANT FRESHWATER FISHES

Abstract

Several factors contribute to fish spoilage from catching to consumption, including improper handling after harvest, exposure to high temperatures, and delayed icing, which together accelerate microbial growth. Freezing extends fish shelf life by slowing microbial and enzymatic activities, allowing storage for longer period without substantial quality loss. Value-added fish products have gained considerable attention in recent years; however, they remain susceptible to microbial spoilage even under frozen storage conditions. Microbial spoilage analysis and organoleptic analysis help to determine the freshness and consumer suitability for the fish products. Organoleptic analysis provides a comprehensive evaluation, assessing appearance, flavour, texture, juiciness, and overall acceptability. This study aimed to evaluate raw fish and fish ball spoilage using microbiological tests including- Total Plate Count (TPC), Coliform Count (CC),  Psychrophilic Count (PC), and organoleptic analysis on days- 0, 7, 14, and 21 at storage temperature -12±2 ℃. Results indicated that microbial count rose more rapidly in the raw sample than in fish-balls of three species- Labeo rohita, Tor putitora, and Sperata seenghala. Sensory evaluation showed that the raw sample spoiled within 7 days, while the fish ball remained acceptable for over 14 days due to the presence of various ingredients during freezing storage.