author(s)
Gayatri Pandey, CV Raju, Jag Pal, Shobha Rawat, and Mahesh Chand Sonwal

abstract
Fish is a highly perishable product due to its high water activity and protein content, neutral pH and presence of autolytic enzymes. Time and temperature are the most critical factors to control and ensure that seafood retains freshness as long as possible. The aim of the study was to use the solar energy as an alternate source of energy. The unit consists of 3 different compartments to keep different sized-variety fishes separately and have the display facility. A study was conducted on quality attributes of fatty and lean fish, fresh Indian mackerel (Rastrelliger kanagurta) and pink perch (Nemipterus japonicus) were procured from the Mangalore landing centre in very fresh condition. The influences of refrigerated storage on the samples were evaluated by studying the bio-chemical and sensory attributes. During the storage study period, the samples were drawn at every alternate day of interval, upto 8 days for mackerel and 10 days for a perch for analyses. pH, AAN, NPN and the overall acceptability of both mackerel and pink perch decreased significantly (p<0.05) with the increase in storage days.