Keeping quality of salt cured shark Carcharhinus sorrah

Fresh wholesome shark Carcharhinus sorrah were aseptically dressed, analyze d for proximate composition, salted in 3:1 ratio and kept at room temperatu re (32 degrees C) for 48 h after which the dressed fish was washed in potab le water, dried under sun for 72 h, packed in High Density Polyethylene (HD PE) oven sacks and stored at room temperature [32 degrees C] for 120 days. Physico-chemical, biochemical and sensory characteristics were studied on s amples drawn at 15 days interval. Protein contents increased from 29 to 43 g %, while urea levels reduced from 1.51 to 1.13 mg %. Peroxide value analy sis showed significant increase from 3.17 to 38.86 meqO(2)/kg fat. Other qu ality indices have been found within the allowable limits. The samples kept well throughout the storage.