<![CDATA[The current study was conducted to assess the freshness and pattern of spoiling of Nile tilapia (Oreochromis niloticus) stored at various temperatures. Nile tilapia purchased from NAQDA - Dambulla with same harvest and size; transported to the laboratory in ice boxes. Fish were randomly divided into four equal groups and stored in 4°C (n=6), -4°C (n=6), -10°C (n=6) & -20°C (n=6) temperatures. Basically, samples were evaluated for 41 days; daily for first five days & then once in two days for six days, once in three days for nine days & finally once in a week for 3 weeks. Organoleptic and demerit points were calculated. From the results, there were significant differences (p<0.05) in freshness of tilapia stored in four different temperatures. However, freshness deterioration in -10°C and -20°C were relatively slow but in 4°C it was rapid. In Sensory evaluation rejection was held at after 3 days (4°C), 14 days (-4°C), 27 days (-10°C) and 34 days (-20°C). Significantly positive correlation was observed between freshness deterioration and storage period r=0.99 (4°C), r=0.98 (-4°C), r=0.90 (-10°C) and r=0.92 (-20°C).]]>
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