Effect of salt concentration on the quality aspects of sun-dried ribbon fish (Trichiurus lepturus)

Abstract

A study was conducted to investigate the changes in organoleptic properties,
biochemical composition and microbial load of fresh, control dried (T1: treated with no salt),
15% (T2) and 25% salt (T3) dried ribbon fish (Trichiurus lepturus) stored within polyethene bag
at ambient (28-33oC) and refrigeration temperature (4oC) and to observe the effects of salt on the
shelf life and overall quality of the dried ribbon fish during 2 months of storage period. The60
days study showed no significant changes in mean general acceptability of dried fish stored at
both temperatures. The initial moisture, crude protein, lipid and ash content of T1, T2 and T3
dried fish were 14.40, 62.74, 9.05 and 13.65%; 20.03, 55.15, 7.40 and 16.96%; and 22.80,
51.60, 7.22 and 18.30%, respectively. The changes in the proximate composition of dried fish at
both storage temperatures were not noticeable during storage period. The initial TVB-N and SPC
value forT1, T2 and T3 dried fish were 6.38, 5.96, 5.45 mg/100g, and 9.81×104, 9.30×104,
8.80×104 CFU/g, respectively. After 2 months of storage these values increased slowly for the
products stored at ambient temperature and in case of refrigeration temperature the changes were
not significant. The salt dried fish were organoleptically better than the unsalted products.
Between two brine concentrations,15% salt dried fish was found to be of better quality in terms
of oraganoleptic properties and proximate composition whereas 25% salt dried fish was better in
terms of TVB-N content and microbiological aspects.