Effect of post‐slaughter time interval on the sensory, histology, biochemical, and microbiological qualities ofHeterotis niloticus

Abstract

Heterotis niloticus (average weight: 3.5 kg ± 101 g) were collected, acclimated for 14 days, euthanized, and stored at ambient temperature (27 ± 3°C) for 24 hr. Approximately 42 samples were collected at 0, 4, 8, 12, 16, 20, and 24 hr for sensory assessment, histology, biochemical, and microbiological analyses. Data were analyzed using appropriate statistical tool with SPSS 16.0 version. H. niloticus retained most of its original sensory attributes of freshness during the first 12‐hr post‐slaughter time interval (PSI). The histology shows that muscle tissues were intact, the connective tissues were not widely separated, and the biochemical and microbial results were within the acceptable limits. Most of the good physical features used to judge fish freshness were still retained till 12‐hr post‐slaughter time after which the sensory attributes of the fish fell below average. Therefore, H. niloticus should not be delayed beyond 12‐hr PSI. Novelty impact statement This study is a novel study detailing the effect of post‐slaughter time intervals on the sensory, histology, biochemical, and microbial qualities of Heterotis niloticus. The results of this study will guide dieticians, food processors, and quality assurance agencies to look out for the qualities of H. niloticus so as to solve the malnutrition problems in patients.