Organoleptic evaluation of wet-salted marine fishes Mugil cephalus, Chanos chanos and Gerres oyena from Port Sudan coast

Abstract

The organoleptic properties of wet-salted marine fishes Mugil cephalus, Chanos chanos and Gerrses oyena were evaluated. The study showed that there is a marked preference of wet-salted M. cephalus to C. chonas and G. oyena. Mugil cephalus fish prepared at 20% salt concentration ranked as number one in the different organoleptic tests performed. The panel members disliked the colour of wet salted C. chonas and the texture of wet salted G. oyena. Wet-salted G. oyena (25%) scored the lowest rank with respect to all organoleptic tests.