Effect of different salting methods on the nutritional arid sensory characteristics of hilsa (Hilsa ilisha)

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 (Hilsa ilisha) 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 the products by other two methods had shelf lives of 8 weeks only. Rancidity was maximum in the dry salted hilsa. The non-protein 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 shelf life.