Nutritional and microbial quality changes in raw and brined frozen muscle of Cyprinus carpio (Linn.).

The present study was designed to investigate the nutritional and microbial quality changes in raw and brined (20%) frozen muscle of cyprinus carpio stored for a period of four weeks. A significant total perecntal decrease (p≤0.05) in protein, lipid, moisture and ash conetnt was found in both the samples after thirty days of storage. It was 8.95%, 27.5%, 2.61%, 35% in raw samples and 6.69%, 13.26% 4.30 %, 20% in brined samples repectively. However, the microbial load was found to be significantly increased (p≤0.05) during th entire frozen storage. In raw samples the total plate count was found to increase from 1.05±0.02 log cfu/g to 7.52±0.03 log cfu/g and in brined samples from 0.69±0.09 log cfu/g to 5.77±0.04 log cfu/g.