Effect of the he Freshness of Starting Material on the he Final Product Quality of Dried Salted Shark

摘要

This study describes the relationship between the freshness of the starting raw material (fish) and the final product quality in experimentally dried shark fish.Sharks were allowed to spoil for 0 h, 24 h and 48 and then salted, processed and dried under experimental conditions. There was marked difference in sensory and microbiological quality of fresh fish spoiled to different time periods, but, after drying, the quality difference was negligible. The results of this study show that spoilage of fish up to 48h under experimental conditions does not affect major microbiological quality and proximate composition of the final dried product.