ORGANOLEPTIC QUALITY ASSESSMENT OF FISH

The term organoleptic may be met: it relates to the properties of a food as perceived by the senses. Thus the organoleptic properties of a food are measured by sensory assessment. Sensory assessment is the use of one or more of the five senses to judge, or form an opinion on, some aspect of quality. The senses in question are sight, smell, taste, touch and hearing. By ‘quality’ it should be made clear that we are thinking of more than how good the fish is to eat: eating quality is perhaps the most important component of overall quality, and is greatly influenced by how well the fish is kept, whether in ice or in frozen storage, but ‘quality’ also includes such aspects as how valuable the fish is, how suitable the fish is for processing, and whether the fish is of the right size, is damaged or has blemishes. Sometimes an assessment is based on the use of only one sense. Thus, deciding whether a whole fish is a whiting or a haddock is done by sight alone. On other occasions two or more senses are used. For example, a suspicion that a fish is of doubtful freshness can be aroused by looking at it, an opinion that can be confirmed by smelling or tasting the fish.

Procedure:

The fin fish (Cirrhinus cirrhosus) and shell fish were collected from local market. Then we observed the condition of the organism and gave the score for the condition of each organ of the organism. Our Test Panelists gave the score and our leader of the panel calculated the average of the scores of different organs in a specific time. Then acceptability score for the organism was found in that specific time.

Fin fish:

Local Name: Mrigal

Scientific Name: Cirrhinus cirrhosus

Time of death: 11: 30 am

Table 2: Organoleptic score sheet for fresh fish (Cirrhinus cirrhosus)

Score at Different Hours
	0	2	4	6	8	10	12	14	16	18	20	22	24
Characteristics	Score
Eye	10	9	8	8	7	7	6	4	4	4	2	2	2
Pupil	10	8	8	8	7	7	6	6	6	6	4	4	4
Gill	10	9	8	8	7	7	6	6	6	4	4	4	4
Body surface	10	8	7	6	6	6	4	4	4	2	2	2	2
Texture	10	8	7	7	7	7	7	7	4	4	4	4	2
Belly wall	10	8	7	6	6	6	6	6	6	4	4	2	2
Odour	10	8	7	7	7	7	6	5	4	4	4	3	2
Overall Acceptability	10	8.28	7.42	7.14	6.71	6.71	5.85	5.42	4.85	4	3.43	3	2.57

Table 3: Organoleptic score sheet for fresh fish (Cirrhinus cirrhosus)

Time (Hours)	Acceptability(avg. score)
0	10
2	8.28
4	7.42
6	7.14
8	6.71
10	6.71
12	5.85
14	5.42
16	4.85
18	4
20	3.43
22	3
24	2.57

Fig.1: Chart of Organoleptic score sheet for fresh fish (Cirrhinus cirrhosus)

Correlations

		Acceptability(avg. score)	Time (Hours)
Pearson Correlation	Acceptability(avg. score)	1.000	-.986
	Time (Hours)	-.986	1.000
	Sig. (1-tailed)	Acceptability(avg. score)	.	.000
		Time (Hours)	.000	.
	N	Acceptability(avg. score)	13	13
		Time (Hours)	13	13

Regression

Model	R	R Square	Adjusted R Square	Std. Error of the Estimate
1	.986(a)	.973	.970	.37958

a Predictors: (Constant), Time (Hours)

b Dependent Variable: Acceptability(avg. score)

Fig.2: Relationship between overall acceptability and time during organoleptic quality assessment for Cirrhinus cirrhosus .

Shrimp:

Local Name: Bagda Chingri

Scientific Name: Penaeus monodon

Time of death: 12: 30 pm

Table 2: Organoleptic score sheet for shrimp (Metaenaeus monoceros)

Score at Different Hours
	0	2	4	6	8	10	12	14	16	18	20	22	24
Characteristics	Score
Odour	10	10	10	8	8	8	6	6	5	3	3	3	2
Carapace colour	10	9	9	7	5	5	5	5	5	5	3	3	3
Carapace texture	10	10	9	8	8	7	7	7	7	7	5	5	5
Eye Characteristics	10	8	7	5	5	3	3	3	0	0	0	0	0
Shell colour	10	9	7	7	5	3	3	3	3	3	3	3	3
Overall Acceptability	10	9.2	8.4	7	6.2	5.2	4.8	4.8	4	3.6	2.8	2.8	2.6

Table 4: Organoleptic score sheet for shrimp (Metaenaeus monoceros)

Time (Hours)	Acceptability (avg. score)
0	10
2	9.2
4	8.4
6	7
8	6.2
10	5.2
12	4.8
14	4.8
16	4
18	3.6
20	2.8
22	2.8
24	2.6

Fig.3: Chart of Organoleptic score sheet for shrimp (Metaenaeus monoceros)

Correlations

		Acceptability (avg. score)	Time (Hours)
Pearson Correlation	Acceptability (avg. score)	1.000	-.974
	Time (Hours)	-.974	1.000
	Sig. (1-tailed)	Acceptability (avg. score)	.	.000
		Time (Hours)	.000	.
	N	Acceptability (avg. score)	13	13
		Time (Hours)	13	13

Regression

Model	R	R Square	Adjusted R Square	Std. Error of the Estimate
1	.974(a)	.949	.944	.59184

a Predictors: (Constant), Time (Hours)

Fig.2: Relationship between overall acceptability and time during organoleptic quality assessment for Metapenaeus monoceros .

Discussion

From above data, bar chart and regression line we can understand that overall acceptability of the organism decreased with the increase of time. That means organism should not be stored for long time and it should be sold as early as possible. Since we worked in winter season, we faced some problems as the quality of the organism is greatly dependent on the environmental temperature.