From Low Value to High Value: The Transformation of Silver Carp (Hypophthalmichthys molitrix) through Pickling

Development of high-value products has emerged as a potential solution to increase the value of underutilized fish species. This study aimed to determine the feasibility of producing high-value pickled silver carp (Hypophthalmichthys molitrix) by evaluating the quality of the pickles during storage at ambient (25 +/- 5 degrees C) and refrigerated (4 +/- 1 degrees C) temperatures for 28 and 60 days, respectively. The proximate composition, biochemical, microbiological, and sensory qualities of the pickles were monitored throughout the storage periods. The results showed that the quality of the pickled silver carp declined over time, with faster deterioration observed at ambient temperature than in a refrigerator. A significant correlation (p < 0.01) was found between biochemical and microbiological parameters, and linear regression analysis showed a significant relationship between quality parameters and storage days. These findings suggest that pickled silver carp has potential as a high-value product that could offer consumers a convenient and nutrient-rich alternative to fresh fish.