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 moisture content of these samples ranged from 29.6 to 53.3% as determined by the oven method. The fish were placed in petri dishes and left in desiccators EXPERIMENTAL it has been decided to reinvestigate the equilibrium moisture content of salted and dried fish in the critical rr-jge of 70—80 per cent. A predictive approach was also tested using data collected with a Hygrodynamics water activity meter. who reported that the moisture content of smoked fish reduces during heat treatment which differs with species . documented for onion slices by Mazza and Le Maguer The rate of change in moisture content was significantly (1980) and for shark slabs by Mujaffar and Sankat (2005). Salt helps meat retain moisture, which gives the ground pork a chance to hold onto water better. Due to rapid and non-destructive analysis coupled with low cost device design, this Copyright © 2021 Elsevier B.V. or its licensors or contributors. Le coefficient de variation (C V) pour la détermination de l'humidité de 47 échantillons a varié de 0.2 à 2.3% avec une moyenne de 0,96% par la méthode à l'étuve et de 0.1 à 1.2% avec une moyenne de 0.63% pour la méthode Compu-Trac. 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. The equilibrium relative humidity relationship of salted fish (Barbus carnaticus and Rastrelliger canagurta): The effect of calcium and magnesium as impurities in common salt used for curing. 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%. Tabulated results show that the equilibrium moisture content depends upon the quality of salt used. Among others, this regulation listed denominations for different salted fish cuttings, unacceptable defects, and sampling and microbiological criteria to be applied by custom authorities. The ratio of common salt to dressed weight of fish was 1:3, and salting was carried out at 21-30 degree C for 48 h. The mackerel was sun-dried to a moisture content of approximate equal to25%. Wet salted fishes have shortshelf stability with a moisture content of 50-55% and a salt content of around 25%. 2a,b, respectively. The variable salt content of commercial fish was largely responsible for the lack of correlation between Aw and moisture content. Mix the salted fish into the mince. Free water content known as water activity (Aw) is used to determine the ability of water on the destruction process of food. Smoked and salted fish are a traditional processing that many commercially practiced in centers of fishing activity in Indonesia. The pH value ranged between 5.5- 6.3, and energy varied greatly between the various samples (ranged from 385 to 670 kJ). The salt and fish were layered alternatively to the top and were stored at 10-15°C for six to seven months. Copyright (c) 2004-2011 http://ir.cftri.com. ... Salted Fish . Salting Troughs for Brining Fish 5. Dried and dry-salted fish shall be presented, with or without the black membrane (belly lining), scaled or un-scaled in one of the following ways: 3.3.1 Split fish — Split and with approximately the anterior two-thirds of the backbone removed. Equilibrium moisture contents corresponding to RH from 10 to 100% were determined and analytical figures for moisture, fat, ash and NaCl centents are given with methods of analysis. & Technol. The temperature and relative humidity inside the greenhouse varied from 32°C to 51.4°C and 24.9% to 58.71%, respectively. Moisture content differences could be due to certain factors such as genetic makeup, feed intake, metabolic efficiency, size, sex, and season of the year. Les teneurs en humidité de morues salées de diverses catégories ont été déterminées directement par la méthode normalisée à l'étuve et par les procédés Compu-Trac. This was within the recommended range for fish drying. Salted fish was a common and affordable food item found throughout the Realms10, usually produced in costal regions5, salted fish was sometimes eaten raw3, usually being soaked and cooked, or used as an ingredient in various dishes2. The moisture and sodium chloride in the muscles and brines were also determined. In the case of fresh fish the moisture content decreased with the increase of … For microbiological stability, products cured with impure common salt should be dried more than those cured with pure salt. The moisture content of the food is, therefore, a critical aspect of how likely the food it to spoil in a short time frame. dried fish products and its water content/water activity to the self life of the products. Soak the fish in a concentrated brine solution for 3 to 6 hours to partially extract the moisture content of fish. We use cookies to help provide and enhance our service and tailor content and ads. Muscles of tin‐salted fish were somewhat more soft and moist (moisture content 60.17%) than sand‐salted (50.5%). L'isotherme de désorption à 5°C pour un seul lot de poisson intact très salé, 50.7% H2O qui fut déshydraté par étapes jusqu'à 11.7% H2O, présenta un tracé hyperbolique typique: (% H2O) = (77.24 × 100 Aw)/(1.82 + 100 Aw) avec un coefficient de détermination de 0.99. Salt uptake is affected by: Evaluation of Methods for Determination of Moisture Content of Heavy Saltd Cod. The moisture content of delayed fish wet salted in 10 to 33% brine, did not decrease. The moisture contents established for the category of salted fish, as determined by the Portuguese legislation, were more reliable. 1: Moisture content of the sun dried seafoods APHA [32]. Quantab© procedures for "Solid or Semi-Solid" samples does not consider sample moisture content and uses a one to ten dilution factor which will slightly overstate the salt content of smoked fish. However, the relationship between Aw and % H2O for 26 commercials samples, ranging in water content from 27.2 to 52.0%, was ambiguous. Let the pork mince rest for at least 20 minutes out of the fridge before cooking. : = 4.8% 63 3X100 = %Moisture+%Salt %SaltX100 WPS = As indicated WPS is a function of both the level of added salt and the final moisture content. Copyright © 1987 Elsevier Ltd. All rights reserved. To whom correspondence should be addressed. The fishes were cleaned, and stored in plastic and wood containers. (1970) R.H. together with the V per cent. The study was conducted to evaluate the chemical and microbiological properties of salted and fresh Inci Kefali (Chalcalburnus tarichi) eaten in eastern Turkey. The coefficient of variation (cv) for moisture determination of 47 samples ranged from 0.2 to 2.3% and averaged 0.96% for the oven method and ranged from 0.1 to 1.2% moisture and averaged 0.63% for the CompuTrac™ method. Journal of Food Science and Technology, 7 (1). Designed and Hosted by Food Science and Technology Information Services (FOSTIS). In 1971, CFE began producing salted fish under the Cristobal ® brand using a technique known as kenching or dry-salting — a preservation technique dating back to the late 1600s in New England. For example, fish with 3% salt and 60% moisture would have 4.8% WPS; i.e. 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). In addition to that some minerals and microbiological parameters were used to compare the effect of salting on th… of E. coli,was enumerated by 5 tube MPN method using Fig. Equilibrium moisture contents corresponding to RH from 10 to 100% were determined and analytical figures for moisture, fat, ash and NaCl centents are given with methods of analysis. The salt content of 26 commercial samples of heavy salt fish ranged from 37 to 49% of the total solids. This method is particularly suitable for fatty fishes like oil sardine, mackerel etc. By continuing you agree to the use of cookies. This clearly reveals the fact that the moisture content does not substantially decrease with the delay of processing. In addition, fish may be dried without salting; examples are trigger fish (Balistes forcipatus), anchovy (Engranlis encrasicholus), and herring (Sardinella aurita). Analar reagents were used for salting. A drying of unsalted and salted fish slabs are shown in similar effect of air temperature on moisture content was Fig. The contents of moisture, protein, ash, fat, crude fibre and carbohydrates varied considerably and ranged between 51.0-55.0 %, 18.5-21.5%, 12.9-14.2%, 7.7-8.9%, 0.9-1.8% and 2.6-6.2%, respectively. The moisture content of the 47 heavy salt cod samples analyzed are summarized in Table 1. most sensitive to salt and moisture content. 1. La variation de la teneur en sel du poisson salé commercial fut dans une grande mesure responsable pour le manque de corrélation entre Aw et la teneur en humidité. Cod is often preserved in salt using a 20% brine solution. These observations are in line with the findings of Olayemi et al. Present address: Institute of Marine Resources, Aquaculture and Fisheries Program, Department of Food Science & Technology, University of California, Davis, CA 95616. The corresponding figure for MgCl2.6H2O was 3.2% (as MgCl2, 1.5%). Canadian Institute of Food Science and Technology Journal, https://doi.org/10.1016/S0315-5463(87)71091-8. A varié de 37 à 49 % of the popular fish species Clarias lazera ( Garmout ) was selected this. Samples is represented in Fig percentage, ash percentage, ash percentage, percentage. Stored in plastic and wood containers quality of salt used a predictive approach was also tested data! 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