Fish is considered an excellent source of highly unsaturated lipids and high
biological protein value as well as minerals, and vitamins. Denis (Sparus aurta) is a
common fish in Egypt and usually sold as a raw product. Chemical analysis and microbiological quality of fresh and salted dried Denis
fish were carried out. Sensory evaluation of fish burger made from fresh and
rehydrated fish were also examined. Data revealed that fresh Denis fish is considered
as a good source of protein (70.16 % on dry basis) and fat (24.64 % on dry basis).
Protein and fat contents decreased with different levels as affected by salting and
drying methods, while ash content increased with different levels, compared with
fresh and pre-dried sample. The quality of salted dried Denis fish was determined according to many
factors such as non-protein nitrogen (NPN), total volatile nitrogen (TVN),
trimethylamine (TMA), ammonia (NH3) and amino nitrogen (AN) content. Significant
differences (P<0.01) are observed between the artificial dehydration and sun- dried
method as well as significant differences (P<0.01) detected between the two levels of
NaCI (5% and 10%). Increase of NaClled to decrease in NPN, TVN, TMA, ammonia
(NH3) and amino nitrogen (AN) content in both artificial drying and sun drying
methods. The aforementioned contents in sun dried Denis fish are higher than those
found in artificial dehydrated samples. Data indicated also the microbial loads are
decrease markedly after salting and drying. The artiticiatly dehydrated samples had
lower microbial counts compared to sun- dried method. This is mainly due to the
higher and stability temperature used in artifiCially dehydration than sun-dried method. Organolyptic evaluation of fish burger processed from fresh Denis fish is
more acceptable than that processed from rehydrated fish burger. However, fish
burger from rehydrated fish is not bad. The scores of taste, odor, color, texture and
overall acceptability is ranged between good to very good.