Effects of different salt concentrations on the quality alterations and shelf-life of the grey mullet fish | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 34, Volume 25, Issue 1, January and February 2021, Page 583-595 PDF (681.08 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejabf.2021.147329 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Abdelrahman S. Talab; Mohamed H. Ghanem | ||||
| Abstract | ||||
| The effects of 15 and 20% salt concentrations on the quality and shelf-life of mullet fish (Mugil capito) were investigated during three months of storage at ambient conditions (20±1°c). The chemical composition and physicochemical properties of dry salted mullet were analyzed every 15 days of storage. The results showed that fresh mullet fish contains (76.52±2.44) % moisture, (18.06±0.87) % protein, (3.99±0.24) % lipid, (1.40±0.04) % ash content. In addition, values of quality attributes were (6.48±0.05) pH, (6.35±1.24) mg\100g TVBN and (1.65±0.01) mg MDA\kg sample TBA. Moreover, concentration (mg\100g) of elements were (0.033±0.010) Cd, (12.24±0.81) Cu, (52.46±1.25) Fe, (1.88±0.11) Mn, (0.550±0.11) Ni, (13.45±0.87) Zn, (87.45±1.21) Ca, (147±2.26) K, (214.78±1.99) P and (80.85±42.11) Na. On the other hand, values of moisture, protein, lipids and pH of both 15% and 20% salted mullet were significantly decreased during storage periods at room temperature, while ash, TBA and TVBN were significantly increased. Mullet fish samples salted with 20% salt concentration recorded a better quality during the storage period compared to the other treatment (15%). In conclusion, the present results might provide a scientific basis for optimization and improvement of mullet fish salting technological process. | ||||
| Keywords | ||||
| Mullet fish; salting; chemical composition; nutritional quality; elements composition | ||||
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