Changes in quality of pickled pike perch (Sander lucioperca Bogustkaya & Naseka, 1996) under refrigeration.

摘要

Chemical, physical and sensory changes in the fridge condition of pike perch, pickled using various salt concentrations (15, 20 and 25%), were investigated. During storage, a significant decrease in the amount of crude protein and lipid as well as an increase in dry matter and crude ash values were observed in all groups. However, a decrease in protein and lipid levels occurred depending on salt concentrations (P < O.01). The effects of the amount of salt and the duration of pickling in salt on twoimportant criteria for food decomposition, TVB-N and TBA, were significant (P < 0.01). Overall, pH levels did not differ significantly among the three groups. The findings indicate that the appearance, smell, mastication features, colour and taste of pickled pike perch prepared using different salt concentrations (15, 20 and 25%) do not differ significantly.