CHANGES IN PHYSICAL AND DIELECTRICAL PROPERTIES OF CARP MEAT ( CYPRINUS CARPIO) DURING COLD STORAGE

Research carried out on gutted and ungutted carps showed changes in physical and dielectrical properties during storage under refrigerated conditions. During the research, quality index scheme for carp was developed. In the conducted experiment, statistically significant (P0.05) differences in pH values between the gutted and ungutted fish, and between successive days in both groups, were not observed. Within 10 days of storage of the carps in refrigerated conditions, the Torrymeter values were steadily decreasing. Based on the results, the equations were set. Conductivity and electrical resistance were significantly correlated with Torrymeter readings on the head, tail and belly. Practical ApplicationsThis work addresses the evaluation of the freshness of a carp (Cyprinus carpio) meat. Simple, quick and accurate methods have been proposed. Consumers and traders were able to monitor the quality of fish fillets during refrigeration storage using Torrymeter and QIM (quality index method), measurement of electrical resistance.