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. Due to rapid and non-destructive analysis coupled with low cost device design, this The moisture and sodium chloride in the muscles and brines were also determined. 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. The samples were taken from different area in Indonesia (Cilacap, Palembang, and Sulawesi). The moisture content of the food is, therefore, a critical aspect of how likely the food it to spoil in a short time frame. 17-19.pdf, Food Sci. 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. Superb quality, consistency and flavor — our four brands of salted fish have become the Gold Standard among connoisseurs. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. 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. Wet salted fishes have shortshelf stability with a moisture content of 50-55% and a salt content of around 25%. 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%. The study was conducted to evaluate the chemical and microbiological properties of salted and fresh Inci Kefali (Chalcalburnus tarichi) eaten in eastern Turkey. Designed and Hosted by Food Science and Technology Information Services (FOSTIS). The variable salt content of commercial fish was largely responsible for the lack of correlation between Aw and moisture content. In the case of fresh fish the moisture content decreased with the increase of … Salted fish (sand or tin) and brines were collected from various shops to determine keeping quality. 1. Arrange the salted fish on coarsely woven bamboo trays/racks and dry under the sun for a few days depending on the size of the fish. Let the pork mince rest for at least 20 minutes out of the fridge before cooking. Copyright © 2021 Elsevier B.V. or its licensors or contributors. Journal of Food Science and Technology, 7 (1). salted fish is drained and packed in palmyrah leaf baskets or coconut leaf baskets. 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. R.H. together with the V per cent. 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 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. Since most of the dry fish product is from unorganized local manufacturing, compliance to this regulatory standard is unknown. Mix the salted fish into the mince. Tabulated results show that the equilibrium moisture content depends upon the quality of salt used. who reported that the moisture content of smoked fish reduces during heat treatment which differs with species . For microbiological stability, products cured with impure common salt should be dried more than those cured with pure salt. We use cookies to help provide and enhance our service and tailor content and ads. Fresh fish samples were taken from Al Mawrada fish market. The moisture content of the 47 heavy salt cod samples analyzed are summarized in Table 1. Smoked and salted fish are a traditional processing that many commercially practiced in centers of fishing activity in Indonesia. of E. coli,was enumerated by 5 tube MPN method using Fig. Salted fish tend to be robust and can have a shelf life of 6 months, depending on species and salt/moisture content. The salted fresh water fish contained 56-57% moisture. This was within the recommended range for fish drying. Tabulated results show that the equilibrium moisture content depends upon the quality of salt used.