Effect of brine time on quality of wet-salted fish

Abstract

Stingrays or Dasyatis sp. was one kind of fishery commodities. This product was perishable, so it required careful handling through the handling process. Fish preservation was an alternative that can be applied. This study aimed to protect the fresh fish quality throughout the handling process before it was processed further. This research method used the wet-salting method. The principle of this method was to keep the product for a long time in brine for 0h (control/fresh fish), 1h, 2h, and 3h. The analysis achieve was TVB-N, TMA, TPC, total crude protein, and pH. The effect of time in brine on the result showed significant variation with p-value < 0.05. pH value was significantly correlated with TVB-N and total protein, while, TPC was significantly correlated with total crude protein. These conclusions, the fish product for 1h in brine was the best treatment.

Impact of storage on the chemical composition of wet salted Mugil cephalus, Chonas chonas and Gerres oyena (Pisces) from Port Sudan. Red Sea coast

“…Farid et al [19] found that sun-drying of salted Channa striatus at room temperature (27 °C-30 °C) increased its shelf life. Majid et al [20] found that storing of Dasyatis sp., for 1h in brine was the best treatment to yield a firm product.…”