Changes in quality of pickled Pike Perch (Sander lucioperca Bogustkaya & Naseka 1996) in fridge conditions

WOS: 000177741200025Chemical physical and sensory changes in the fridge condition of Pike Perch pickled in various salt concentrations (15% 20% and 25%) were investigated in this study During the storage period a significant decrease in the amount of crude protein and lipid as well as an increase in dry matter and crude ash values were observed in all groups However a decrease in protein and lipid levels occurred depending on salt concentrations (p<0 01) The effect of the amount of salt and the duration in salt on two of the important criteria for food decomposition TVB N and TBA were significant (p