Table_.

Mean scores for the sensory evaluation of fish with different treatments

Dry Salting Wet Salting

(Sample A) (Sample B)
Tenderness 6.67 6.3
Flavor 5.17 5.17
Appearance 5 2.67
Aroma 5 4.5
Juiciness 3.5 3.17
Acceptance 6.33 5.83

As indicated in table_, the dry salted fish showed a higher general acceptability among
the panelists who evaluated the two fish products. The fish treated using the wet salting method
showed a lower mean score in terms of all the parameters presented since the texture and overall
quality was not desirable. The appearance of the cooked wet salted bangus yielded to a
disintegrated fish flesh. This may be due to the long freezing storage of the fish. One of the side
effects of freezing fish can be due to the frozen water crystals that pierce through the cell walls
of fish. This can make the defrosted fish mushy in texture and will result to a non-firm flesh. In
order to avoid this type of cell damage, the fish should be frozen using the quick freeze drying
method. (reference sana )

In this experiment, two methods of salting of fish were used. These are dry salting and
wet salting. Dry salting which is also called as kench salting is considered as the original salt-
curing technique used in the processing of salted fish in many countries. In this procedure, the
fish is piled with alternating layers of salt. The salt uptake is initiated by the extraction of liquid
from the fish muscle and solubilization of salt. Salt diffused into the fish muscle whereas liquid
diffuses out of the surrounding media. The driving forces for water and salt diffusion are mainly
concentration gradient between the fish muscle and the surrounding media within the fish
muscle, as well as pressure and water activity gradient. Protein denaturation occurs due to
increased salt concentration affecting further penetration of salt into the fish muscle. Due to the
pressure exerted by the layers of fish upon each other, the salted product is usually well
pressed and compact. Kench salting has its advantages on board schooners and in small
sheds where space is restricted, otherwise there is little advantage in employing this
method and there is a danger of an uneven salt distribution (Boziaris, 2013).
 Wet salting was also used in treating the fish. This method is also known as pickle salting
wherein the liquid extracted while the salt is penetrating the fish muscle is not drained. The fish
is gradually immersed in a saturated brine solution. The pickle formed remains in contact with
the fish. This method of salting produces a much thicker fish because the fish are buoyed
up by the brine instead of being pressed by the weight of fish above, as in kench salting.
One advantage of this method is the even distribution of salt in the fish muscle (Boziaris, 2013).

Table _ shows that both dry cured and wet cured bangus obtained the same average
scores (5.17) in terms of flavor however, Thorarinsdottiret. et.al. (2004) suggest that wet salting
will yield to a more salty flavor because the fish surrounded with brine would cause a higher rate
of salt penetration into the fish muscle than obtained by dry salting. The result obtained is
different from Thorarinsdottiret.al.’s statement, this might be for the reason that some of the salt
from the brine may not be fully absorbed due to the factors that affect the rate of salt penetration
through the fish flesh. According to Martin et.al, (2000), grain size may be considered; the
smaller the grain size, the more readily the salt dissolves in water withdrawn from the fish
therefore, the salt will rapidly diffuse through the tissues of the fish. Another factor is the
presence of the skin, thickness and size of the fish. Salt penetrates the exposed flesh faster than
the areas protected by the skin similarly, thinner and smaller fish portions will also yield to a
faster salt penetration. In addition, fat content can also slightly influence the rate of salt
penetration into the fish as it reduces the area where salt and water diffusion takes place. This
slows down the salting process because with increased oil content, water volume will be reduced
resulting in lower salt uptake.

Table _. Percent moisture loss of bangus with different treatments

Dry Salting Wet Salting

(Sample A) (Sample B)
% Moisture Loss 44.4444 23.5545

Table _ showed that dry salting produced considerable loss of constituent water than wet
salting due to heavy uptake of salt which leads to a very tough texture and high salt content
retain in the flesh. Acoording to Jeyasanta (2016), salt uptake of fish and water exudation
from fish is mutually dependent and in low salt concentration, the salt uptake and water
release are slow. The moisture loss and salt uptake depends upon the freshness and quality of the
fish. Salting of spoiled fishes leads to lower water loss and lower salt uptake than in fresh fish. In
higher concentration of salt the amount of water exudation is more, resulting in very lower
moisture content in fish flesh. On the other hand, the percent moisture loss in wet salting of
bangus showed a lower value due to a large amount of water which retained in the fish in line
with the immersion in salt and water. (reference pa sana for explanation sa wet  )

.Table _. Calculated cost of dry and wet salted bangus

Dry Salting Wet Salting

(Sample A) (Sample B)
Cost (Php) per half kilo 252 133

Table _ shows that the calculated cost of dry salted per half kilo is 252 pesos while on
the other hand the wet salted fish falls 133 pesos on per half kilo of product. The cost of the dry-
salted bangus was more expensive because a lot of moisture was removed during the process.
Aiky palagay sana ng info kung baket mas mahal pag mas mabigat ang weight hehe sorry and
thankyou! 