The comparison of changes in physicochemical content, bacterial and organoleptic properties in fillet and gutted common carp Cyprinus carpio during pickle salting

Salting-drying carp is a fish products traditionally consumed in Iran. So، a study was conducted to obtain a better understanding of various physicochemical contents، bacterial and sensory properties salting-drying carp. Samples of fillet and gutted carp were salted at 4° C for 10 days، which was followed by sun drying and storage. The results obtained showed that protein and moisture contents decreased during different stages processing (p<0/05). The loss of moisture was accompanied by an increase in salt. The fat content remained constant during different stages of processing. The pH of raw fish decreased (p<0/05) from 6/86±0/10 to 5/32±0/32 and 5/65±0/41 in fillet and gutted carp respectively during pickled salting and then increased (p<0/05) during the later stages. TVBN decreased after pickle salting and then increased in sun drying and storage stages (p<0/05). The TBA content of raw carp increased during all stages of processing (p<0/05). In gutted samples of salting the protein، moisture، pH، TVBN and TBA contents except salt was more than in fillets. Organoleptic properties in fillet and gutted carp except in taste gutted fish were similar during different stages of processing (p>0/05). Mesophilic and halophile bacterial counts increased significantly during process، but psychrophilic bacteria counts decreased during different stages of processing (p<0/05).