PROXIMATE COMPOSITION AND PHYSICAL-CHEMICAL ANALYSIS OF SALTED COMMON SNOOK FILLETS

The common snook (Centropomus undecimalis) is a fish of high economic value. However, it deteriorates quickly, requiring the use of conservation techniques. Salting is one of the simplest and oldest methods of preserving fish. Therefore, this study aimed to compare different salting techniques (wet, mixed, and dry) on proximate composition and physical-chemical parameters (instrumental color - L*, a*, and b*, water activity, and pH) of common snook fillets. The fish were bought fresh, packed in cool boxes with ice in flakes, and transported. The fish were washed under running water in the laboratory and filleted in the “butterfly” format. One fillet from each fish was reserved for fresh fish, while the other fillet underwent different types of salting. Among the salting methods tested, dry salting was the most effective, and it resulted in a more pronounced reduction in moisture and water activity, which could contribute to a longer shelf life for the product. Dry salting also concentrated proteins and lipids, thereby improving the nutritional profile of the fillets.