<span style="font-size:14.0pt;line-height: 115%;font-family:"Times New Roman";mso-fareast-font-family:"Times New Roman"; color:black;mso-ansi-language:EN-IN;mso-fareast-language:EN-IN;mso-bidi-language: HI" lang="EN-IN">Effect of different salting methods on the nutritional and sensory characteristics of hilsa (<i>Hilsa ilisha</i>)</span>

Abstract

A study was conducted to evaluate the overall quality in terms of proximate composition, rancidity, NPN (non protein nitrogen) content, protein digestibility, and sensory characteristics of hilsa <i>(Hilsa ilisha) </i>salted by different methods at ambient temperature (26-30°C). The salting methods included, salting of hilsa with dry crystalline salt, salting with previously prepared unsaturated brine (25g salt in 100ml water w/v) and salting with previously prepared saturated brine (dissolving salt in water until saturation). The hilsa salted with saturated brine showed longest shelf life (12 weeks) while

<span style="font-size:14.0pt;line-height:115%;font-family:" times="" new="" roman";="" mso-fareast-font-family:"times="" roman";color:black;mso-ansi-language:en-in;="" mso-fareast-language:en-in;mso-bidi-language:hi"="" lang="EN-IN">the products by other two methods had shelf lives of 8 weeks only. Rancidity was maximum in the dry salted hilsa. The nonprotein nitrogen content was also highest in the dry salted fish . However, the sensory characteristics of the dry salted hilsa was the best among the three different types, although the sensory characteristics were altered after 8 weeks. Hilsa salted with saturated brine retained its sensory characteristics up to 12 weeks. Despite some biochemical changes and sensory characteristics, hilsa salted with saturated brine is good and ensures a longer s<span style="font-size:14.0pt;line-height:115%; font-family:" times="" new="" roman";mso-fareast-font-family:hiddenhorzocr;color:black;="" mso-ansi-language:en-in;mso-fareast-language:en-in;mso-bidi-language:hi"="" lang="EN-IN">helf life.</span></span>