Microbiological, Biochemical, Sensory and Quality characteristics of Rohu (Labeo rohita) Marketed at Battala Fish market (Agartala, Tripura) and Highlight on the Hygiene Status of the Market

ABOUT AUTHOR 
Ranjit Bordoloi¹, A. U. Muzaddadi¹, Subha Ganguly²* 
¹College of Fisheries, Central Agricultural University, Lembucherra, Tripura, India
²Faculty of Fishery Sciences, West Bengal University of Animal And Fishery Sciences, Chakgaria, Kolkata, WB, India

Abstract
In the present study the quality of rohu (Labeo rohita) i.e., brought from other states (ROS) and locally produced in Tripura (RTR) and marketed at Battala (Agartala) fish market was examined in terms of microbiological, biochemical and sensory quality. In addition the microbiological quality of washing water, table tops and ice used in processing of fish in the market was also studied. Higher counts of TPC and pathogenic bacteria were found in all the samples of fish and processing assets. Biochemical and sensory analysis result reveals superior quality of RTR than ROS.
Keywords: Rohu (Labeo rohita), icing, microbiological quality, biochemical quality, sensory quality