Effect of salt concentration in salting process on the changes biochemical characteristics and yield of silver carp Hypophthalmichthys molitrix fillet

The purpose of this study was effect of different brine concentrations (10%, 15% and 20% NaCl) with two ratios brine to fish (1:1 and 1:1/6), dry salting and storage on salting products yield and biochemical changes of silver carp fillets. Followed factors were studied in dry salting samples and weight was determined in total of salting samples. The results indicated that the different brine concentration significantly affected the weight changes of the fillets. The weight gain of the fillets increased with decreasing brine concentration, that highest and lowest weight were found in 10% and 20% (1:1) respectively. There was a effect of salting different methods on yield (P<0.05) that Maximum and minimum weight was found in brine salting and storage respectively. Moisture and salt content decreased and increased respectively during processing and increasing brine salting (P<0.05). During the increasing of salt content silver carp fillet have significant effect in decreased protein content and increased fat and pH during brine salting, dry salting and storage