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Summary This work was meant to determine the effect of evisceration on the quality of chilled marine fish during preservation period. The species used in this study was Plectropomus areolatus. Samples were kept in a ratio of one fish: two ice in fiberglass ice boxes until the appearance of spoilage signs. Chemicals composition, bacteriological test and sensory evaluation of gutted and whole fish at days; 0, 7, 14, 21 and 28 were done. Chemical contents were decreased with progress of preservation period except moisture and pH, which increased in gutted and whole fish. A significant effect was produced from gutting at the end of preservation on acidity and protein; the change was more in whole fish. The gutted and whole fish samples, before and after chilling with ice, were free from Salmonella spp, Staphylococcus spp and Vibrio spp. However, E. coli appeared in gutted fish before whole fish. The study showed that, there were significant difference in all sensory parameters except for smell and firmness of flesh. The gutted fish show best assessment in slime, skin and firmness of flesh. At the end of preservation there was no significant difference in all sensory parameters between gutted and whole fish, and the assessment became unpleasant.

 
 
   
 
 

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