Abstract
Dry salted mackerel and pink perch, prepared using a curing mixture, were stored at two temperatures ambient (26.8°C ± 3.3°C) and at 2.5°C ± 1°C. Changes in moisture, salt content, water activity (aw), peroxide value (PV), free fatty acids (FFA), thiobarbituric acid (TBA) number, total volatile base nitrogen (TVBN), halophilic bacterial count (HC) and sensory scores for overall acceptability were studied. Loss of moisture and absorption of salt were considerably higher in the products stored at ambient temperature. Salted mackerel had lower salt and lower moisture content than the pink perch. The decrease in aw was more pronounced at ambient temperature than at 2.5°C. TBA, FFA, PV, TVBN and HC increased during storage, thereby resulting in decreased sensory scores for overall acceptability. Further, the study indicates that salted pink perch was found to have 1.6 times longer shelf-life than the fatty mackerel at both ambient as well as cooler temperature.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
