Freezing is the method used for preserving fresh fish and other seafood products in home. In this study two different freezing such as dip in and traditional freezing method was followed to increase the shelf life of fish stored in a refrigerator. The quality were analyzed by sensory, microbial and biochemical methods. The results showed that dip in freezing fish can remain healthy and nutritious for a longer time without deteriorating its quality. All the quality parameters are within the acceptable limit in dip in freezing method than the traditional freezing. The best method for storing fresh fish in the refrigerator by dip in freezing method which increase the shelf life and reduce the seasonal wastage of a large amount of fish.
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