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September 5, 2025Food Science & NutritionOpen Access

Effect of Salt Concentrations on the Proximate Composition, Microbial Load, and Sensory Attributes of Dry‐Salted Labeobarbus Species

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Authors

SBSolomon BirieMMMinwyelet MingistMKMulugeta Kibret

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Overview

Assessment reveals that higher salt concentrations improve microbial load and sensory attributes of Labeobarbus spp., suggesting optimal preservation methods.

Key Points

  • Higher salt concentrations reduced moisture content in Labeobarbus spp., enhancing preservation.
  • Salt treatments of 20% and 30% resulted in lower microbial loads, significantly enhancing fish safety.
  • Sensory analysis showed 20% and 30% salt treatments provided better flavor and texture attributes compared to 10%.
  • The study indicates the need for optimal salt concentration in traditional preservation methods to enhance fish quality.

Cite This Study

Birie et al. (2025) studied this question.

synapsesocial.com/papers/68bb49db6d6d5674bcd002c0https://doi.org/10.1002/fsn3.70867
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