The qualitative changes of different processing treatments viz., freezing, smoking, drying with respect to the fresh fish on the chemical and sensory qualities of lizard fish (Saurida tumbil) were investigated. The moisture content varied narrowly between 74% - 75.6% in fresh and frozen samples. But, in the samples of smoked and dried the moisture is ranged from 19.67 % to 21.22% respectively. The protein content, crude fat and ash showed wide variation ranging between 15.3% to 20.7%, 0.45% to 5.86% and 1.9% to 27.31% respectively. The biochemical parameters like TMA, TVB-N, PV and FFAwas ranged between 6 to 14.4 mgN/100 g,31.8 mg /100g to36.9 mg /100g, 1.7 to 2.2 milliequivalent of O2/kg of fat and0.38 to 0.48 % of oleic acid respectively. The total plate count (TPC) was ranged from 4.1 x 103cfu/g to 3.5x 105cfu/g. The pathogenic bacteria like Vibrio cholera, Salmonella spp., Staphylococcus aureus and Listeria monocytogenes were absent in all the samples. Therefore the present study shows that the chemical parameters are in below the range of acceptable limit and fit for utilization of these low value fishes for consumption, fish meal etc.
