Abstract
The aim of this study was to determine the proximate composition and sensory scores of the salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods. It was determined that the OS11 group had the highest amounts of dry matter and protein (82.77 ± 0.52% and 44.52 ± 0.28%) (p < 0.05). The OS11 group had the highest value of energy (404.59 ± 1.33 kcal/100g) (p < 0.05). The highest taste score (6.88 ± 0.83) and the highest overall acceptance score (7.25 ± 0.73) in raw samples were obtained by the NS31 group and the NS32 group (p < 0.05), respectively. It was observed that the salted pearl mullet (C. tarichi Pallas, 1811) produced by using different methods had a high nutritional value. While the samples produced in the previous season (last year) were liked less according to the results of the raw sensory analysis, the samples of the new season, except for the samples produced by using dry salting method in bottom perforated plastic can be liked less according to the result of the cooked sensory analysis.
Highlights
Being one of the oldest methods used to preserve fish, the salting process has still been used in many countries in the world
Koral (2016) reported that the dry matter content of anchovy stored at room temperature and refrigerator conditions for 180 days and salted with different salting methods was between 38.55-38.02% in brine groups and 50.14-53.27% in dry salted groups
It was observed that the salted pearl mullet (C. tarichi Pallas, 1811) produced by using different methods had a high nutritional value and the OS11 group and the OS12 group had the highest nutritional value
Summary
Being one of the oldest methods used to preserve fish, the salting process has still been used in many countries in the world. In the traditional salting method, people treat the fish with table salt or rock salt and ripen them. The salting process slows down the incidence of spoilage, which is a sign of the deterioration of fish. The process of salting the fish is briefly the covering of the products in the appropriate boxes and barrels using the salt (by placing one layer of fish and one layer of salt) in order for the salt to penetrate into tissue. The salt purity level used in this process, the treatments applied during the preparation of the fish, and the cleaning and storage conditions of the used water affect significantly the quality of the final product
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