This study aims to maximize the utilization of low-priced grass carp (Cteanopharynogodon idellus) to obtain dried salted fish products. Carp fish fillets were salted using different levels of salt; 10% and 15% in the presence of 1% black cumin, garlic, rosemary and mixtures thereof, salted, dried and packaged in polyethylene bags. The results showed that the yield of the edible part (flesh) recorded 40.5%, and at pH 6.35, 14.20 mg /100 g TVBN, 1.12 mg/100 g TMAN, 0.42 mg MDA/kg sample as TBA value. These values changed greatly in dried salted fish products as affected by salting and drying processes. Also, the 15% salt products were more stable and better quality than the 10% salted products. Although, the plant extracts used had a low effect on the values of dried
salted products; however, it improved the odor characteristic of these products. This study recommends the possibility of maximizing the carp species to produce some dried salted fish products, as both salting and drying are cheap techniques and do not require more experience. |
