EFFECT OF SALT AND TURMERIC SOLUTION ON THE PHYSICO- CHEMICAL AND MICROBIAL QUALITY OF SMOKED MILKFISH (Chanos chanos) STORED IN CHILLED CONDITION

Smoke-drying is one of the most important low cost methods of fish preservation and the products provide nutrients to all categories of people through the world This study was carried out to assess the effect of salt and turmeric solution on the physic-chemical and microbial quality of smoked Milkfish (Chanos chanos). Fresh milkfish weighing 200 to 300 grams was purchased from General Santos City Fishport Complex, Brgy. Tambler, General Santos City. Fish were subjected to smoking process with a total of three solutions. Triplicated samples were analyzed using the standard methods of (AOAC,2000). In proximate composition of the treatments, smoked milkfish treated with salt+turmeric solution showed higher crude fat content compared to brine and turmeric solution. Both smoked milkfish soaked with salt+turmeric and brine solution showed equal protein content whereas smoked milkfish soaked with turmeric solution has the lowest protein content. Brine treated smoked milkfish obtained the lowest moisture content and highest ash content. The lowest ash content and highest moisture content was reported on turmeric solution soaked smoked milkfish. Results of the study showed that smoked milkfish treated with salt turmeric solution is most effective in terms of microbial quality from Day 0 to Day 30 compared to smoked milkfish soaked with brine and turmeric solution separately. Sensory evaluation revealed that among the treatments, smoked milkfish treated with salt + turmeric solution yielded the highest general acceptability scores with in the 30-day storage period. Statistical analysis showed that there is significant difference between treatments at 5% level of significance. On Day 30, smoked milkfish treated with salt turmeric solution had significantly higher (p<0.05) general acceptability in the sensory evaluation test.