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The study accessed the quality changes of Alestes nurse displayed at 31-33°C average daily temperature on different platforms, the traditional retail table used by fish processors and the NIFFR improved retail table. The fishes were displayed on the tables for 9 h and quality attributes were monitored hourly by trained panelists. For A. nurse, the gills and intestine recorded faster deterioration starting from the fourth and fifth hours for samples in the traditional table while those in improved table were prolonged by one hour. Scores for skin brightness and texture did not indicate quality deterioration throughout the display period. However, at the end of the storage time, samples in screened table recorded 1.5x104 CFU g-1 while samples in unscreened table recorded 3.7x107 CFU g-1. The study shows the effectiveness of the improved table over the traditional table in enhancing the keeping quality, minimizing fish contamination and improving the general hygiene of fresh fish.
