عنوان مقاله English
In this study, effects of different concentrations salt solution were analyzed on the changing of chemical contents and yield of salted carp during different stages of processing. For this purpose, samples of common carp Cyprinus carpio was salted in three brine concentrations (10%, 15% and 20%) and fish to brine ratio (1:1/6) and so brine concentration 20 % and fish to brine ratio (1:1) , which was followed by dry salting and storage. Higher weight yield, protein and moisture and lower fat and salt were obtained by using lower salt concentration (%10-15%) than by using higher brine solution (20%) (P<0/05). Maximum and minimum of weight was found in 10% concentration brining stage and in 20% concentration (1:1/6) storage stage. Higher salt was in storage stage therefore lower moisture content and yield was seen in storage stage in four brine solutions. The protein of fillet increased during salting process (P<0/05) which protein content did not showed difference in dry salting and storage. Maximum fat content concluded in 15 and 20 percent salt solution. Although Salt had a highly significant decreasing effect on the pH during processing, pH content increased during carp storage (P<0/05).
کلیدواژهها English
