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INFLUENCE OF BRINING PROCEDURES ON SALT CONTENT AND DISTRIBUTION IN SMOKED WHITEFISH CHUBS
Author(s) -
GRAHAM PAUL P.,
HAMILTON R.S.,
PIERSON MERLE D.
Publication year - 1986
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1986.tb00027.x
Subject(s) - brine , chemistry , food science , organic chemistry
In order to determine processing parameters, commercially smoked chub were analyzed for salt and moisture and for visual quality by trained judges using industry criteria. Desirable smoked chub from both convection and controlled environment smokehouses contained approximately 3.2% water phase salt (SWP) while those of lower quality were higher in SWP and lower in moisture. Conventional brining studies on chub yielded center sections of dorsal muscles with lower SWP than either end of the muscle. External and internal areas of dorsal muscles analyzed after brining and hanging for 14h were similar in SWP within brines and times in brine. Chub (63–134g) brined in experiments with 6.6% NaCl brine for 16h and leached in 2% NaCl solution for 24h were more uniform in SWP after smoking than chub leached in 3.3% (38°F) water for 20 min. Modifications in brine concentration and/or time in brine may be necessary for larger chub.