Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4 °C

The effect of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets was evaluated over a 16-day storage at refrigerated temperature (4 °C). Fish samples were brined with 1.1% salt (T1) and 1.1% salt + 0.9% sucrose (T2). The control and the treated fish samples were analysed periodically for physicochemical (pH, total volatile base nitrogen (TVB-N), water loss, electrical conductivity (EC), color), microbial (total viable counts) and sensory characteristics. No significant differences were observed between T1 and T2 for sensory score and EC (p > 0.05). Brining treatments predominantly decreased chemical changes, reflected in TVB-N and pH, retarded water loss and discoloration, inhibited bacterial growth and increased the overall sensory quality of fish, compared to untreated fillets. The results indicated that brining treatments improved the quality and safety of bighead carp fillet, which can be exploited by fish processors.