Research Article Open Access

Consumer's Acceptability Estimation of Cold Preserved Malaysian Freshwater Patin

A. S. Mokhtar1, K. A. Abbas1, S. M. Sapuan1 and M. M.H. Ahmad1
  • 1 Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia


The study presents an attempt to correlate the consumer acceptability of Malaysian Patin fish with the storage time and temperature. A batch of typical fresh fishes was cut into regular slices (samples), which were wrapped and distributed evenly to four cold stores by 0, 3, 5 and 10°C storage temperature for a period of 28 days. During the course of storage, each three days, samples were taken from the stores to be tested chemically and sincerely by trained panelists. A correlation was developed between the consumer accepted and the storage time and temperatures via the acidity (pH) test. The correlation was plotted graphically to form a simple tool to the fish market retailers by which the quality and the shelf life of the displayed fish could be estimated.

American Journal of Applied Sciences
Volume 2 No. 5, 2005, 985-988


Submitted On: 29 January 2005 Published On: 31 May 2005

How to Cite: Mokhtar, A. S., Abbas, K. A., Sapuan, S. M. & Ahmad, M. M. (2005). Consumer's Acceptability Estimation of Cold Preserved Malaysian Freshwater Patin. American Journal of Applied Sciences, 2(5), 985-988.

  • 3 Citations



  • Freshwater Fish
  • Consumer's Acceptability