Effect of Pickle salting on the quality of Silver Carp during storage in refrigerator

Fish salting is a traditional method of processing in most countries including Iran. There are different methods of salting which can be used for producing different salted products. There is variation in the amount of salt used in the salting process depending on the context of use.Salting was done simultaneously with salt penetration into the muscles of fish and water dripping out of the fish tissue, which lead to prevention and/or reduction of microbial and enzyme activity. Wet salting using Pickel method is one of the methods of salting in which the dry salt is used to remain together with the water dripped out of the muscle in the vessel during salting. This method results in better preservation of fish against the biological spoilage, better taste and suitable distribution of salt in the texture. The importance of this method compared with other methods of salting is its ability in protecting the texture of fish against oxidation because of high rate of salt penetration. Using different salting methods affect weight change of fish. That is, the salted fish produced using wet salting method is heavier than the fish salted through dry method. Fish breeding especially that of silver carp is one of the important activities of aquaculture in our country. This is because of high rate of silver carp production and provision of a product with a better taste to markets. To assess the effectiveness of wet salting during refrigerated storage (4˚ C), In this study physicochemical, microbiological and sensory evaluation of salted silver carp would be employed.
The fresh silver carps with weight of 0.5 kg were purchased from market (Bandar Torkman, North Iran) and transported in isothermal iceboxes to the fish control quality laboratory at Ashoradeh Island in 2012. The fishes were cleaned and salted with 10 and 20% concentrations and then stored in refrigerator (°C). Chemical parameters (Humidity, Protein, Salt, PV and TBA), pH, Microbial parameters (TVC, PTC, and Halophile) and sensory analysis were measured at 0, 3, 6, 9 and 12 days. The experiments were performed in three replicates.
The present study showed that by increasing the salt concentration from 10 to 20 % at 4 ° C the salt amount of salted fish muscle changed from 10.70 to 13.60 after 12 days of refrigerated storage. This suggests that an increase in salt concentration result in higher salt absorption. The difference between the results of two treatments in different times were statistically significant (P