Author(s): Immaculate Jeyasanta K, Sinduja Prakash, Jamila Patterson

Abstract: During the present study, processing of wet and dry salting of fresh and delayed double spotted queen fish (Scomberodes lysan) was assessed. Freshly and 8 hours delayed processed salted fish S. lysan was sensorially acceptable. Fishes wet salted in 25% of brine had highest predicted yield, good quality and the pH and moisture content was acceptable (p<0.05). The Trimethylamine - Nitrogen and Total volatile base -Nitrogen contents increases was highly favored by percentage of salt and delayed salting process (p<0.05). Free Fatty Acid was very high in wet salted fishes with 10% brine (p<0.05) and the peroxide values heavily increased in 12 hours delayed and dry salted fishes than other wet salted fishes (p<0.05). The delayed salted fishes salted with lower concentration of brine had higher thiobarbituric acid content than other wet and dry salted fresh fishes (p>0.05).The total bacterial counts showed an increasing trend upon delayed salting.

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