Changes in Sensory characteristics of Salted Mullet Fish Products during Storage at Room Temperature

Changes in Sensory characteristics of salted Mullet fish products during storage at room temperature (22±2ºC) for 105 days were evaluated. Organoleptic measurements include appearance, odour, texture, taste and overall acceptability. The high scores have got for treatments 20 % salt concentration at 45 and 60 days storage, 25% salt at 45 days and 15% salt at 30 days storage. Dry salted gutted fish samples have got high scores of sensory tests when compared to whole fish under the same conditions. Treatments 15% and 20% salt levels were rejected by panelists after 75 and 105 days storage, respectively while trail 25% salt was extended.

Keywords: salting process, sensory evaluation, storage period, and whole fish.