Is consuming salt fish healthy?
Unfortunately, it is not possible to say that the consumption of salted pearl mullets by local people around the lake is healthy enough. Results of a research study aiming to prove such claims are quite striking. (Sar et al., 2004). There are some criteria to determine whether the salted fish is fresh enough or not. TBA and TVB-N values are the most frequently used freshness indicators among others. The percentage (%) of salt extracted from tissue samples of salted fish gives us an idea for quality assessment and spoilage degree of fish products. Moderately salted fishery products should contain 13 % of salt. Heavily salted fishery products on the other hand should contain approximately 15% of salt. TBA (Thiobarbituric acid value) parameter indicates that as a result of oxidative deterioration in unsaturated fatty acids of salty fish meat, a compound called malonaldehyde is obtained. If heated, a reaction of this compound with thiobarbituric acid takes place which further gives rise to
