Gorgan University of Agricultural Sciences and Natural Resources Journal of Utilization and Cultivation of Aquatics 2345-427X 14 2 2025 06 22 Evaluation of flesh quality changes in caught cultured carps during storage in ice Evaluation of flesh quality changes in caught cultured carps during storage in ice 43 56 7182 10.22069/japu.2024.22632.1889 FA Sajad Mami Corresponding Author, Assistant Prof., Dept. of Laboratory and Clinical Science, Faculty of Veterinary Science, Ilam University, Ilam, Iran Mohammadyar Hosseini Assistant Prof., Dept. of Health and Food Industry, Faculty of Veterinary Science, Ilam University, Ilam, Iran Mehdi Rashnavadi Assistant Prof., Dept. of Laboratory and Clinical Science, Faculty of Veterinary Science, Ilam University, Ilam, Iran. Journal Article 2024 07 19 Ice storage is a method used for chilling fish, serving to retard the progress of microorganisms and increase the storage time by delaying biochemical and bacterial processes. The aim of the present study was to evaluate post mortem (chemical, physical, and microbial) changes in common carp (Cyprinus carpio) and silver carp (Hypophthalmichthys molitrix) during ice storage. For this purpose, a total of 50 fish were caught from fish rearing ponds in Abadan. Then, these carps were kept in ice for 72 h and meat quality indices were evaluated at 0, 8, 14, 24, 48, and 72 h after storage in ice. The results showed that pH, thiobarbituric acid (TBA), free fatty acids (FFA), total volatile basic nitrogen (TVB-N), and mesophilic and psychrophilic bacteria in tissues of both fish species were increased during ice storage period, while water holding capacity (WHC) was decreased. After 72 h of storage in ice, mesophilic bacteria of fish tissues were increased to 7.88 ± 0.08 log CFU/g and 7.20 ± 0.23 log CFU/g in common carp and silver carp, respectively. According to these findings, the shelf life of carps stored in ice was considered less than 72 h. There was no significant difference in FFA and psychrophilic bacteria between carps during ice storage period. However, the common carp had significantly higher pH (7.50), TBA (2.15 mg malonealdehyde/kg), TVB-N (38.06 mg nitrogen/100 g) and mesophilic bacteria and lower WHC (54.60 %) than the silver carp (6.79, 1.58, 32.19 and 61.25, respectively) at 72 h after storage in ice. Results also showed that common carp had faster rigor mortis (14 h), while silver carp had a later rigor mortis (24 h). Therefore, the amount of qualitative changes in common carp was higher than that of silver carp. Also, based on the results, the quality of silver carp was higher compared to common carp after 72 h of storage in ice. Overall, the shelf life of common carp and silver carp was determined until 48 h after storage in ice. Thus, the use of ice is not appropriate method for long-term storage of carps. Ice storage is a method used for chilling fish, serving to retard the progress of microorganisms and increase the storage time by delaying biochemical and bacterial processes. The aim of the present study was to evaluate post mortem (chemical, physical, and microbial) changes in common carp (Cyprinus carpio) and silver carp (Hypophthalmichthys molitrix) during ice storage. For this purpose, a total of 50 fish were caught from fish rearing ponds in Abadan. Then, these carps were kept in ice for 72 h and meat quality indices were evaluated at 0, 8, 14, 24, 48, and 72 h after storage in ice. The results showed that pH, thiobarbituric acid (TBA), free fatty acids (FFA), total volatile basic nitrogen (TVB-N), and mesophilic and psychrophilic bacteria in tissues of both fish species were increased during ice storage period, while water holding capacity (WHC) was decreased. After 72 h of storage in ice, mesophilic bacteria of fish tissues were increased to 7.88 ± 0.08 log CFU/g and 7.20 ± 0.23 log CFU/g in common carp and silver carp, respectively. According to these findings, the shelf life of carps stored in ice was considered less than 72 h. There was no significant difference in FFA and psychrophilic bacteria between carps during ice storage period. However, the common carp had significantly higher pH (7.50), TBA (2.15 mg malonealdehyde/kg), TVB-N (38.06 mg nitrogen/100 g) and mesophilic bacteria and lower WHC (54.60 %) than the silver carp (6.79, 1.58, 32.19 and 61.25, respectively) at 72 h after storage in ice. Results also showed that common carp had faster rigor mortis (14 h), while silver carp had a later rigor mortis (24 h). Therefore, the amount of qualitative changes in common carp was higher than that of silver carp. Also, based on the results, the quality of silver carp was higher compared to common carp after 72 h of storage in ice. Overall, the shelf life of common carp and silver carp was determined until 48 h after storage in ice. Thus, the use of ice is not appropriate method for long-term storage of carps. https://japu.gau.ac.ir/article_7182_7d51dfaef15a8149aff90be024756138.pdf