Abstract:
coubie and Hyperopisus bebe occidentalis in Sakata] Tile organoleptic properties (texture. odour.
taste and flavour) of kilisl7i in its fresh form and under\ storage for 16 weeks were determined. The
mean scores for the organoleptic assessment (6_90 . and 7.19 for kilishi of Labeo and
Hyperopisus. respectively) showed that fish kiiishi -was highly acceptable. Hyperopisus k~ishi
recorded slightly higher mean scores tot the tested organoleptic properties. The declining pattern
of the sensory assessment scores with length of storage indicated that the optimum storage
period under the room teI/1P~r.atFre for kilisiJi made from the experimental fish species in the
study area was 6-8 weeks"'Fu(~{7er research on appropriate storage methods is desirable.
However. preparation ot tist: kilisl7i couki be explored as alternative preservation technique to
reduce fish spoilage especially during the glut in supply and to diversIfy fish products.
