Changes in chemical composition and sensory quality of rainbow trout (Onchorhychus mykiss) in light dry salting under different times and temperatures

Salting is one of the oldest fish preservation methods. In recent years, salting procedures are changed, not only to preserve the fish but also to improve its aroma and flavor. In this study effects of two temperatures (4 and 10 C) in two times (6 and 12 hours) on chemical composition and sensory quality of light dry salting was assayed. Experiments were carried out in completely randomized design as a factorial with tree replicates. The salt concentration in light dry salting was 10%. The salt changed chemical composition and sensory quality in muscles of fish. By increase in salting time from 6 to 12 hours, moisture and protein decreased to 3.13% and 1.2% in 4 C and 3.57% and 1.5% in 10 C, respectively. The light salting of fillets increased ash and muscle salt content and induced pH, fat and sensory quality changes. The results showed that use of light dry salting in rainbow trout fillets in lower times produce a good quality product.