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Salting and drying of yellowtail ( Trachurus mccullochi Nichols)
Author(s) -
BERHIMPON S.,
SOUNESS R. A.,
BUCKLE K. A.,
EDWARDS R. A.
Publication year - 1990
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1990.tb01098.x
Subject(s) - salting , brine , chemistry , water content , moisture , food science , water activity , geotechnical engineering , organic chemistry , engineering
Summary Wet salting of low‐fat yellowtail ( Trachurus mccullochi Nichols) using three brine solutions (15%, 21% and saturated salt) and drying of salted fish at 35°C and 50% RH, 45°C and 30% RH, or 55°C and 18% RH was carried out and assessments made of salt and moisture contents, water activity ( a w ), and sensory properties of dried‐salted fish. Brine concentration during salting and the drying conditions had a significant effect on the drying rate. Brining in saturated brine gave the most rapid rate of reduction in moisture content and the lowest final moisture content during brining, but produced a slower rate of reduction of moisture and higher final moisture content during drying. Fish brined in saturated salt and dried at 55°C was of lower sensory quality.