Effect of salt concentration on the quality aspects of sun-dried ribbon fish (Trichiurus lepturus)

A study was conducted to investigate the changes in organoleptic properties,biochemical composition and microbial load of fresh, control dried (T1: treated with no salt),15% (T2) and 25% salt (T3) dried ribbon fish (Trichiurus lepturus) stored within polyethene bagat ambient (28-33oC) and refrigeration temperature (4oC) and to observe the effects of salt on theshelf life and overall quality of the dried ribbon fish during 2 months of storage period. The60days study showed no significant changes in mean general acceptability of dried fish stored atboth temperatures. The initial moisture, crude protein, lipid and ash content of T1, T2 and T3dried fish were 14.40, 62.74, 9.05 and 13.65%; 20.03, 55.15, 7.40 and 16.96%; and 22.80,51.60, 7.22 and 18.30%, respectively. The changes in the proximate composition of dried fish atboth storage temperatures were not noticeable during storage period. The initial TVB-N and SPCvalue forT1, T2 and T3 dried fish were 6.38, 5.96, 5.45 mg/100g, and 9.81×104, 9.30×104,8.80×104 CFU/g, respectively. After 2 months of storage these values increased slowly for theproducts stored at ambient temperature and in case of refrigeration temperature the changes werenot significant. The salt dried fish were organoleptically better than the unsalted products.Between two brine concentrations,15% salt dried fish was found to be of better quality in termsof oraganoleptic properties and proximate composition whereas 25% salt dried fish was better interms of TVB-N content and microbiological aspects.