Effects of different types and concentrations of salt on the quality aspects of salted hilsa (Tenualosa ilisha) (Pages 30-39)

Abstract

A study was conducted to prepare salted hilsa using different monovalent (NaCl, KCl) and divalent salts (CaCl2, MgCl2) at different concentration (20%, 25%, 30% and 35%) and their effects on sensory, biochemical and microbial quality during maturing time. Hilsa fish were properly prepared and salts were spread and mixed on and in of hilsa fish. After salting, sensory quality (color, odor and texture) were observed carefully by a set of trained panelist. Proximate composition of fresh and salted hilsa was analyzed by standard AOAC method. Total microbial count of salted hilsa during the time of maturation was done by spread plate method. Based on sensory analysis, among four different concentrations (20%, 25%, 30% and 35% of total body weight), fish salted with 25% NaCl showed best result. Further, to find the appropriate salt for hilsa salting, different monovalent (NaCl, KCl) and divalent salts (CaCl2, MgCl2) were used at obtained 25% of fish body weight. Sensory quality characteristics of salted hilsa prepared with four different salts revealed that monovalent salts (NaCl, KCl) resulted better sensory characteristics than that of divalent salts (MgCl2, CaCl2). A significant decrease in moisture content (from 63.79% to 47.65%) and lipid content and, similar protein content was found between the fresh and salted hilsa. Microbiological study of salted hilsa showed microbial count was 9.28×10 cfu/g for fresh hilsa at day 0 and salted ripened hilsa on day 6 had 8 1.35×10 cfu/g. The study concluded that 25% of NaCl was suitable for good quality and maturing of salted hilsa.