Autolytic activity in the muscle of Indian mackerel (Rastrelliger kanagurta) cured in saturated brine and dry salt, was monitored at pH 3, 4, 9 and 10 along with weight loss, moisture, salt and a- amino nitrogen, at 3, 6, 12, 24 and 48h of curing. The fish lost 14 to 29% of the initial weight after 48h of curing, in brine and dry salt, respectively. Correspondingly the moisture decreased from 76
... [Show full abstract] to 57% in brine cured and 52% in dry salted fish. Salt content in the muscle increased from 1% to 14.82 and 13.32% in the case of brine cured and dry salted mackerel respectively, with slower uptake of salt in the latter because of the lesser surface area in contact. Tissue proteinases were activated initially in all cases when salting commenced, with higher activation in the case of pH 3 and 4. But subsequently increasing salt concentrations.suppressed the autolytic activity. Autolytic proteinases in the mackerel muscle were suppressed between 37 to 78% of their original activity in case of the brine cured fish and between 36 to 74% in the dry salted fish, at the pH assayed. Concentration of a-amino nitrogen in the muscle increased initially in both types of curing at 3 h, but decreased later on. Autolytic activity assayed in the presence of salt containing buffers showed that at 10-20% salt level, (the concentrations prevailing in fish after 48h salting), 36-71% of the original tissue proteinase activity was still intact, which can affect cured product quality.