The effect of keeping in ice on chemical composition and content of peroxide in fish Siganus javus

In case of improper maintenance, quality and nutritional value of meat and fish fat is reduced quickly. The aim of this study was to evaluate the effect of storage time after the catch approximate composition, development and sensory analysis of fish oxidation leach (Siganus javus) is in ice cover. For this purpose, flat fish live on the shores of Port crowbar were trapped. Of the fish caught and the size of a random number of healthy fish with an average weight of 3500± 200 g were selected. Fish for 20 days in polystyrene boxes in layers of crushed ice and a thickness of approximately 5 cm was placed. Sampling of fish on days 1, 4, 7, 10, 13 and 20 were kept on ice. First of fish scales, abdominal and thumbs up were evacuated and then fillet them to measure chemical compounds in the ice Veterinary Laboratory was transferred. The results showed that the approximate composition and spoilage indices were changed so that in tenth day of research samples contain lowest peroxide contents. It can be concluded that keeping in ice prevents spoilage in the short time but it is not suitable in the long-term and reduces the quality and nutritional value of the fish.