The effect of different salting procedures and qualities of raw material on some nutrients during processing and storage of salted‐dried mackerel

Salted‐dried mackerel (Scomber scombrus) was prepared using fresh fish or fish which had been stored in ice for 75h and four methods of salting, namely 15% brine, saturated brine, pickle and dry salting. Samples were analysed for available lysine, thiamine and riboflavin before salting, after salting, after drying and after 1 month's storage at 20°C. Final losses of each of these nutrients were lowest when the fish were pickle cured. Losses were also lower when fresher raw material was used. the use of good quality fish and a pickle salting method is therefore recommended for this type of product.