Effects of brine concentration and temperature on quality of Mahi sefid (Rutilus frisii Kutum) smoked by traditional method

In this study brine with light, moderate and heavy concentrations (10%, 18% and 26%) in two ambient and refrigerator temperatures (16 and 4 ˚C) were used for salting Mahi sefid. The fish was weighted at 8, 16, 24, 32, 40, 48, 56, 64 and 72 hours intervals after weighting and brining. The end of salting process determined with the cease of fish weight changes. Then the fish was smoked in a traditional smokehouse with cold-smoke and after that analyzed immediately. Experiments were carried out with factorial method in completely randomized design at significant level P<0.05. The results showed that counter-effect of brine concentration and temperature on content of total volatile basic nitrogen, tiobarbituric acid and quality score of taste was significant P<0.05. Comparison of averages showed that minimum contents of moisture, pH, peroxide value and total volatile basic nitrogen were in 26% brine concentration, that they were 46.21%, 6.70, 19.44 mmol o2/kg lipid and 72.33 mg per 100g sample respectively. Also maximum contents of ash, salt, fat in dry weight, protein in dry weight and tiobarbituric acid were in 26% brine concentration, that they were 13.09, 16.17, 6.23, 39.92 and 0.24 mg malondialdehyd per kg respectively. In sensory analysis smoked products that salted in 26% brine concentration had higher quality scores, in order to their quality score of taste became equivalent very good. In summary the smoked product that was salted in 26% brine concentration had better quality.