Effects of Dry, Pickle and Brine Salting on biochemical and mineral composition and bacterial load of freshwater snakehead fish Taki (Channa punctatus)

Salt-cured fishes are highly appreciated because of their characteristic taste, texture and storage stability. In present study, effects of dry, pickle and brine salting on the production of high quality salted fish-products from taki fish (Channa punctatus) and their nutritive value was investigated. In fresh, dry salted (DS), pickle salted (PS) and brine salted (BS) taki fish-products, moisture (%) content were 78.65±.07%, 46.21±.04%, 52.71±.06% and 62.28±.02%; protein (%) content were 16.89±.10%, 23.58±.01%, 21.39±.02% and 18.02±.01%; fat (%) content were 2.50±.06%, 3.93±.01%, 3.40±.01% and 2.76±.01%; ash (%) content were 1.36±.11%, 26.37±.02%, 22.96±.01% and 17.24±.01%; salt (%) content were -, 16.06±.06%, 16.22±.04% and 15.50±.04%; TVB-N content were 3.43±.02, 4.18±.00, 3.79±.02 and 5.70±.01 mgN/100g of fish; FFA (%) value were 0.5±.1%, 1.9±.15%, 2.4±.21% and 2.6±.15%; pH value were 7.0±.06, 6.5±.06, 6.6±.15 and 6.8±.10; Ca content were 16.35, 600, 497.5 and 123 mg/100g of fish; Mg content of 9.425, 147.75, 65.5 and 52.5 mg/100g of fish; Fe content were 1.275, 3.75, 2.95 and 2.07 mg/100g of fish; Cu content were 0.65, 0.425, 0.25 and 0.2 mg/100g of fish; Zn content were 0.425, 1.525, 1.43 and 1.175 mg/100g of fish and Mn content were 0.05, 0.625, 0.60 and 0.55 mg/100g of fish respectively. The bacteriological examination revealed that fresh and dry, pickle and brine salted taki fish-products are within the acceptable levels of the specified bacteriological limits for fish and fishery-products.