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The influence of processing conditions on the properties of dried Nemadactylus macropterus fillets
Author(s) -
Wootton Michael,
Ismail Noryati
Publication year - 1986
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740370412
Subject(s) - chemistry , food science , dried fish , fish <actinopterygii> , fish products , salting , chromatography , fishery , biology
Various brining times in saturated salt solution and various drying temperatures were used to produce dried Nemadactylus macropterus fillets. The quality of the products was assessed visually before and after reconstitution and also by scanning electron microscopy and isoelectric focusing of the water‐soluble proteins. Product quality deteriorated when brining times exceeded 24 h and also as drying temperatures rose. This was evidenced by poor appearance and reconstitution behaviour, disruption of surface and deep tissue and changes in soluble protein components. An acceptable product was obtained by brining for 8h followed by drying at 50°C. The composition of this product was comparable with that of some commercial dried fish products from South‐east Asia.