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Fisheries Publications 2021Effects of different salt concentrations on the quality alterations and shelf-life of the grey mullet fish
Abdelrahman S. Talab1* and Mohamed H. Ghanem
1- Fisheries Division – Fish Processing and Technology Lab (NIOF)
Egyptian Journal of Aquatic Biology & Fisheries, 25(1): 583 – 595 (2021)
(Indexed in Scopus)
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). 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 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.
Corresponding author e-mail: [email protected]
