Middle-East Journal of Scientific Research 15 (10): 1363-1367, 2013 ISSN 1990-9233 © IDOSI Publications, 2013 DOI: 10.5829/idosi.mejsr.2013.15.10.7594 Corresponding Author: Mohajira Begum, Fish technology research section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Bangladesh. Cell: +88-01914893794. 1363 Quality Assessment of Salted Chapila (Gudusia chapra), Kachki (Corica soborna), Kajoli (Ailiichthys punctata) and Tin Kanta (Clupisoma psendeutropius atherinoides) in Laboratory Condition Mohajira Begum, Maruf Hossain Minar, Farzana Binte Farid, 1 2 3 Mosarrat Nabila Nahid, Tanjina Akter and M. Belal Hossain 3 3 4,5 Institute of Food Science and Technology, 1 Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh Department of Fisheries Biology and Genetics, Bangladesh Agricultural University, Mymensingh-2202 2 Department of Zoology (Fisheries), University of Dhaka, Bangladesh 3 Department of Fisheries and Marine Science, 4 Noakhali Science and Technology University, Sonapur, Noakhali 3814 Department of Biology, Faculty of Science, University Brunei Darussalam, Brunei BE1410 5 Abstract: Salting method reduces the water content and reduces the activity of spoilage bacteria. This experiment was performed to obtain a better understanding of several different methods of salting (dry, pickle, mixed and brine salting) by using chapila, kachki, kajoli and tin kanta. The differences were observed during the estimation of moisture, protein, fat and ash. All fish have been found to have better nutrient property, although the protein content decreased with increasing salt concentration. The effects of changes in the absorption of salt, the weight of the fish during the salting process were observed and found to be more or less constant level after a specific period of the process of curing salt. From the overall performance, salting methods can be arranged as follows: dry > pickle >mixed >brine. The sensory score value have been found to have inverse relationship with Total Volatile Nitrogen (TVN) value. The content of TVN value increases when decrease of sensory score value with the increase of study period. Key words: Salt Curing Lean Fish Sensory Score TVN Value INTRODUCTION cavity and finally through the skin. They produce The people of Bangladesh depend on fish for 58% of Protein degradation, oxidative rancidity and the action its demand for animal protein and fish consumption of microorganism are the principle causes of fish spoilage rate is currently18.94 kg/person/year while the demand for [2]. fish is 20.44kg/year/person and the total demand for fish Salting process can be divided into three stages. In is 29.74 metric tons per year [1-3]. Fish contains essential the first chemical transformation did not occur in fish. amino acid and other important minerals such as Besides fish have the same smell and taste raw fish but Phosphorus, Calcium, Magnesium etc [4, 5]. In addition it the fish is exposed to a high osmotic pressure. In the contains polyunsaturated fatty acid, which plays second step, the salt concentration in the fish tissue important role in reducing the cholesterol level in human surface reaches equilibrium with the surrounding brine. In blood [6, 7]. Impairment begins to occur as soon dies. the last stage, move smaller amounts of salt in the fish Bacteria were introduced into a series of dots, through tissue and as a result, the fish are slightly increased in gill, blood vessels, through the lining of the abdominal weight [2, 9]. unpleasant odors and flavors grow and multiply [8].