Effect of Size on the Freshness of Carp (Cyprinus carpio) in Low Temperature Storage

This study examines how fish size affects freshness during refrigerated storage. Three carp size groups (100-200g, 200-300g, >300g) were evaluated over 7 days at 5-10°C using weight loss, pH, water content, and organoleptic tests with 15 semi-trained panelists. Smaller fish (100-200g) were rejected by day 5, while larger fish (>300g) remained fresh through day 7, demonstrating that fish size significantly influences shelf life in low temperature storage.