Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)

Arzu BINICI,Gülderen Kurt KAYA

doi:10.1590/1678-457x.15717

Abstract

Abstract The present study, looks at the physicochemical and microbiological quality changes that occur due to different salting techniques (20% salt concentration) of chub (Squalius cephalus) and when stored in 4 ± 0.5 °C. Samples of fish from each group was taken on the 15, 30, 45, 60, 90 and 120th day and was analyzed for nutritional component (crude protein, lipid, moisture, crude ash), pH value, salt content and the microbial flora (total mesophilic aerobic bacteria count, total coliform, total psychrophilic aerobic bacteria count, yeast and mould). It was determined that crude protein, lipid, crude ash and salt amounts in the group where dry salting method was applied were higher than the group where brine salting occurred, in addition protein and lipid values decreased as storage period was longer (P < 0.05). It was determined that there is an increase in total aerobic mesophilic, psycrophile bacteria and enumeration of yeast and mould as storage period increased, while coliform bacteria decreased (P < 0.05).

Highlights

Salting is one of the oldest food preservation methods
The results obtained in this study shown similarity with the results in Tömek & Yapar (1990), Turan & Erkoyuncu (1997), and Ürküt & Yurdagel (1985)
The results are similar to the results found in Yapar (1989) study in which the salt rate was determined to be 15.74% in dry salted trout and 11.74% in brine salted trout

Summary

Introduction

Salting is one of the oldest food preservation methods. Salting is a process where the common salt (NaCl), sodium chloride, is used as a preservative that penetrates the tissue; slows the bacterial growth and deactivates the enzymes. In Turkey fish is usually consumed fresh while a small amount is processed in different ways. Chlorine and sodium ions are carried from brine to fish, and water dipoles are carried from fish to the environment. The rate during this process is high, and it slows during ripening. The ripening of salted fishes is a biochemical process During this period, biochemical changes occur in the tissue of fish, and protein and fat enzymes break up which cause these changes (Voskresensky, 1965)

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