Effect of primary preparation on Cyprinus carpio quality during refrigerated storage

Fish is a source of valuable protein that due to the high variety of species, has a good ability to meet some of the human protein is required, but the quality of fishery products are rapidly degrading. In this study, the effect of gutting and filleting of common carp (Cyprinus carpio) on some microbiological (total bacterial load and psychrophilic), sensory (taste, odor, texture, color, and overall acceptance) and physicochemical indices including pH, wet, expressible water, thiobarbituric acid, total volatile nitrogen and free fatty acids during the 12 days of refrigerated storage (5̊C) were investigateded. In per treatment 3 replicates were prepared and sampling was carried out at 0 and days 1, 2, 3, 6, 9 and 12 to determine changes of mentioned parameters. The physicochemical and microbiological indices showed a significant increase while sensory indices significantly decreased (p