Physicochemical Evaluation of Gulfam (Cyprinus Carpio), Rohu (Labeo Rohita), and Tilapia (Oreochromis Niloticus) from Local Markets of District Larkana, Sindh, Pakistan

Abstract

Fish is widely recognized as an important component of the human diet due to its high nutritional value and well‑documented health benefits.The physicochemical characteristics of fish e.g. pH, moisture content, water holding capacity (WHC), texture and color are key indicators used to assess overall quality. These properties do not only indictate consumer preference but also the shelf stability, processing ability and marketing value.The present study was conducted to evaluate the  physicochemical properties of three commercially important freshwater fish species of Gulfam (Cyprinus carpio ) Rohu ( Labeo rohita ) and Tilapia (Oreochromis niloticus) collected from  the local markets of District Larkana,  Sindh, Pakistan. Ten specimens of each species were analysed using standard laboratory procedures to determine species specific variations. The findings revealed that Rohu  possessed firmer flesh and compratively lower moisture content, indicating better storage stability and meat quality. Whereas, Gulfam exhibited the highest WHC, suggesting its suitability for processing and the development of value added products. However, Tilapia exhibited higher moisture levels and lighter flesh traits, contributing to its juiceness and visual appeal but resulting in reduced shelf life under local market conditions in the District Larkana, which are useful in terms of food safety, consumer awareness, and post harvest management practices. This study is distinguished by its regional focus and comparative assessment of fish species that have not previously been evaluated together under similar laboratory conditions in district larkana. The outputs help in enhancing local fisheries administration and advancement in market limitations of freshwater fish in Sindh.