Changes in the proximate chemical composition and nutritive value of the fresh water murrel,Ophicephlaus punctatus Bloch during storage
Changes in the proximate chemical composition and calorific value. of muscle during storage ofO. punctatus were investigated. The storage of fish was characterized by a gradual decline in the concentrations of protein and water, and a rise in the fat content. The muscle ash content was not found to follow any speeific pattern of variations. The loss in calories, in terms of protein value, was relatively greater in the fishes kept at the higher temperature.