The effect of gradual salt soaking and atung (Parinarium glaberimum, Hassk) on the yield and quality of dry salted bony flying fish (Cypselurus oxycephalus)

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The study on the effect of soaking salt and atung (Parinarium glaberimum, Hassk) has been conducted to investigate the production and quality of dried salted Bony flying fish (Cypselurus oxycephalus). There are two types of soaking salt used in this study i.e. gradual soaking (5 and 10% salt concentration) and single soaking (25% salt concentration). Three types of quality parameter used in this experiment i.e. organoleptic (appearance, smell, taste and texture), chemical (water content, salt content, protein content, peroxide number) and microbial (Total Plate Count). The yield of dried salted bony flying fish (C. oxycephalus) obtained through gradual soaking of salt and atung was 21.85 and 23.00% respectively which is less than the yield obtained through single soaking salt treatment (32.57%). For chemical parameters, the quality of dried salted of bony flying fish obtained through gradual soaking salt and atung were 16.12 – 16.96%, 76.37 – 79.15%, 4.82 – 8.67%, 0.23 – 0.34 mg.ek./g, and 4.03 – 4.56 (Log X)( 1.07×104 – 3.63× 104 colony) respectively which is better than that of single soaking which have chemical parameters of 22.66%, 53.26%, 18.68%, 0.43 mg ek./g and 5.26 (Log X) ( 1.82 x 105 colonies) respectively. For organoleptic analysis, the quality of dry salted flying fish attained from gradual soaking salt and atung were 7.4 – 8.0; 7.3 – 7.6; 6.9 – 7.4; 7.4 – 7.6 respectively whilst from single soaking salt were 7.2; 7.2; 7.2 and 6.5 respectively. Organoleptic results achieved from gradual soaking salt and atung seems to have slightly higher quality compare to single soaking salt.