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PROCESSING OF CURED MULLET ROE
Author(s) -
HSU W. H.,
DENG J. C.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb03879.x
Subject(s) - mullet , curing (chemistry) , salt (chemistry) , chemistry , food science , moisture , salt solution , fishery , fish <actinopterygii> , biology , organic chemistry , polymer chemistry
In processing of cured mullet roe, the desalting step was required to prepare an acceptable product. When mullet were salted with various levels of solid salt, the data of salt diffusion followed first order kinetics. With a 10% curing salt, the time constant (hr) increased from 42.25 and 45.27 for whole roe and central region, respectively, to 44.39 and 50.07 for those cured with a 20% salt. Cured roe (15% salt for 28 hr and desalted for 6 hr) open sun‐dried (T ≅ 30°C) for 7 days contained 5.1% salt, 26.5% moisture and 0.832 a.