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SALTING BEHAVIOR of YELLOWTAIL ( TRACHURUS MCCULLOCHI NICHOLS)
Author(s) -
BERHIMPON SIEGFRIED,
SOUNESS RICHARD A.,
DRISCOLL ROBERT H.,
BUCKLE KEN A.,
EDWARDS RONALD A.
Publication year - 1991
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.1745-4549.1991.tb00158.x
Subject(s) - salting , brine , chemistry , salt (chemistry) , moisture , water content , salt water , fish <actinopterygii> , food science , fishery , biology , environmental engineering , environmental science , geology , geotechnical engineering , organic chemistry
Wet salting of low‐fat yellowtail (Trachurus mccullochi Nichols) in 5%, 10%, 15%, 21% and saturated brine solutions at 25°C and 35°C, and desalting of salt‐saturated fish, was carried out and assessment made of the salt content, moisture content, water activity and rate of water transfer. Brine concentration, fish shape and brine temperature had a significant effect (P < 0.01) on both equilibrium salt content (X s + ) and rate of salt uptake (k s ). In whole and split fish, the rate of salt uptake increased with an increase in brine concentration, while moisture loss occurred only in fish brined in from 15% up to saturated brine. In whole fish, the rate of salt loss during the desalting process was nearly the same as the rate of salt uptake during the salting process, while in split fish the rate of salt loss was faster than the rate of salt uptake.