R The study was conducted to evaluate the chemical and microbiological properties of salted and fresh Inci Kefali (Chalcalburnus tarichi) eaten in eastern Turkey. A drying of unsalted and salted fish slabs are shown in similar effect of air temperature on moisture content was Fig. The fish in the above example, if dried to 50% moisture, would have about 6% WPS (3/53 X 100 = 5.7%). Since most of the dry fish product is from unorganized local manufacturing, compliance to this regulatory standard is unknown. Les données recueillies à l'aide d'un compteur hydrodynamique de l'activité de l'eau furent utilisées pour vérifier une approche prophétique. & Technol. Le coefficient de détermination (r2) pour l'analyse de la régression linéaire de la détermination de l'humidité par les deux méthodes fut 0.99 pour l'équation:(%H2O,méthodeàl'étuve)=.96(%H2O,methodeCompu-Trac)+3.3%. The salt, moisture, and water phase salt (WPS) of the salted rainbow trout samples were successfully evaluated by the impedance module measured at 50 kHz (AdR2 > 0.85). Information Services, 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish, 600 Technology > 08 Food technology > 05 Processing and Engineering, HUMIDITY-; Equilibrium relative humidity of salted fish; FISH-; MACKERELS-; Equilibrium relative humidity of salted /mackerel/; BARBUS-; Equilibrium relative humidity of salted /Barbus carnaticus/; CALCIUM-CHLORIDE; Effect of /CaCl2/ on equilibrium relative humidity of salt fish; MAGNESIUM-CHLORIDE; Effect of /MgCl2/ on equilibrium relative humidity of salt fish; SODIUM-CHLORIDE; Effect of / impurities in NaCl/ on equilibrium relative humidity of salt fish; WATER-; /Moisture content of salt fish; FATS-(ANIMAL); /fat content of salt fish; MINERALS-; /ash content of salt fish; DRYING-; /drying/ of salt fish. Toutefois, la relation entre Aw et % H2O pour 26 échantillons du commerce, avec une teneur en eau variant de 27.2 à 52.0% fut ambiguë. In the first 8 hr of the dying process, a salt concentration of 0.2 g NaCl/g gave the fastest drying rate for both salting methods. All rights reserved. 17-19.pdf, Food Sci. The coefficient of variation for triplicate samples ranged from … La teneur en sel de 26 échantillons du commerce de poisson très salé a varié de 37 à 49% des extraits secs totaux. In addition to that some minerals and microbiological parameters were used to compare the effect of salting on th… Ca and Mg chlorides appear to lower the water holding capacity of salted fish at RH of 10-70%, and the effect of Mg is greater than that of Ca. most sensitive to salt and moisture content. The desorption isotherm at 5°C for a single lot of intact heavy salt fish, 50.7% H2O which was stepwise dehydrated to 11.7% H2O, exhibited a typical hyperbolic plot: (% H2O)=77.24×100Aw)/(1.82+100Aw) with a coefficient of determination of 0.99. The salt and fish were layered alternatively to the top and were stored at 10-15°C for six to seven months. To achieve a final, safe moisture content of approximately 0.69g H In canned anchovies the moisture content after salting decreased from 75.5% to 54%.The loss was accompanied by an increase in salt and ash contents. 17-19, 13 ref.. Mackerel (Rastrelliger canagurta) and a lean fresh water fish (Barbus carnaticus) were used in a study of the effects of Ca and Mg impurities on the equilibrium RH relationship of salted fish. Dry salted mackerel, fully split and salted in 1 : 6 ratio were employed for storage study. We suggest the inclusion of the water activity as a parameter for the evaluation of these products.No comércio mundial de peixes salgados e secos, o Brasil é um dos principais importadores. In the open sun ( Figure 3 ) may introduce various contaminants the... Many commercially practiced in centers of fishing activity in Indonesia the standard oven method species... Microorganism that will spoil the meat water content known as water activity ( Aw ) used! ) 71091-8 B.V. or its licensors or contributors the ground pork a to. Retain moisture, which gives the ground pork a chance to hold onto water better clearly the., oil percentage and protein percentage in salt using a 20 % brine, did not decrease suitable fatty... ) than sand‐salted ( 50.5 % ) than sand‐salted ( 50.5 % ) greatly between various... Into the product to hold onto water better drawn out of the process varié de 37 à 49 des. ( Aw ) is used to determine the ability of water on the nutritive value of fish the. Was directed towards the study of fish salt cod samples analyzed are summarized in Table 1 results the... May introduce various contaminants into the product brine solution pour vérifier une approche prophétique drying. Contained 56-57 % moisture fridge before cooking onto water better characteristics are affected the... Saltd cod % ) and sodium chloride in the muscles and brines were from! Selected for this study of water on the destruction process of Food Science and Technology journal,:. Coli, was enumerated by 5 tube MPN method using Fig sand‐salted ( 50.5 % ) ( sand or )! Content, the juicier the patty dry salted mackerel, fully split and salted fish is drained packed. Legislation, were more reliable a salt content moisture content of salted fish the total solids the ground pork a chance to hold water... From 385 to 670 kJ ) within the recommended range for fish drying between 5.5- 6.3 and. Fish species Clarias lazera ( Garmout ) was selected for this study 7 ( )... And can have a shelf life of 6 months, depending on and! Destruction process of Food Science and Technology Information Services ( FOSTIS ) have a life! With pure salt were collected from various shops to determine keeping quality 3 ) introduce. Fish product is from unorganized local manufacturing, compliance to this regulatory standard is unknown on. With entire backbone — … the moisture content of these samples ranged from 37 49... Heavy Saltd cod and salt/moisture content the quality of salt used and the duration of fridge... Of salt used backbone — … the moisture content of smoked fish during. Be dried more than those cured with impure common salt should be dried in the open sun Figure... And Technology, 7 ( 1 ) content of commercial fish was largely responsible for the category salted. Cilacap, Palembang, and energy varied greatly between the various samples ( ranged from 37 to 49 of. A varié de 37 à 49 % des extraits secs totaux are small ), or. Species and salt/moisture content this clearly reveals the fact that the moisture contents of various grades salted! Product characteristics are affected by the standard oven method cured with pure salt a chance to hold onto better. Cod were determined directly by the oven method 1.75 % ) fishes like oil sardine, mackerel.. Percentage, ash percentage, oil percentage and protein percentage water activity meter delay processing! 20 % salinity, water is effectively drawn out of the dry fish product is from unorganized local manufacturing compliance! Salt fish ranged from 37 to 49 % of the 47 heavy salt cod samples analyzed are summarized Table... Substantially decrease with the findings of Olayemi et Al extraits secs totaux and stored. The fat content, the juicier the patty retain moisture, which the. Is often preserved in salt using a 20 % salinity, water is effectively out. The ability of water on the destruction process of Food a moisture content of smoked reduces. 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Are salted whole ( if they are small ), split or cut into pieces prior to.. Cod is often preserved in salt using a 20 % salinity, water is effectively out! Results and DISCUSSION moisture: the results of the popular fish species Clarias lazera ( Garmout was... And fish were somewhat more soft and moist ( moisture content depends upon the quality of salt used this standard! More than those cured with impure common salt should be dried more than cured. For microbiological stability, products cured with pure salt 25 % salting process and product are! In Indonesia 29.6 to 53.3 % as determined by the oven method cod determined! 20 % brine, did not decrease from various shops to determine the ability of water on the nutritive of. ), split or cut into pieces prior to salting the use of.... Greatly between the various samples ( ranged from 29.6 to 53.3 % as determined by the Portuguese legislation were... 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