RESULTS AND DISCUSSION Moisture: The results of the moisture content of samples is represented in Fig. The salted fresh water fish contained 56-57% moisture. Journal of Food Science and Technology, 7 (1). By continuing you agree to the use of cookies. The corresponding figure for MgCl2.6H2O was 3.2% (as MgCl2, 1.5%). 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 salt, moisture, and water phase salt (WPS) of the salted rainbow trout samples were successfully eval-uated by the impedance module measured at 50 kHz (Ad R2 > 0.85). & Technol. 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. To whom correspondence should be addressed. Summary. The study was conducted to evaluate the chemical and microbiological properties of salted and fresh Inci Kefali (Chalcalburnus tarichi) eaten in eastern Turkey. 15% by weight of the salted fish which has been dried to a moisture content of not more than 16%. 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. (1970) ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. Among the seven salted and sun dried sea foods Acetessp. A predictive approach was also tested using data collected with a Hygrodynamics water activity meter. 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. Copyright (c) 2004-2011 http://ir.cftri.com. most sensitive to salt and moisture content. One of the popular fish species Clarias lazera(Garmout) was selected for this study. This study was directed towards the study of fish salting and its effect on the nutritive value of fish products. 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. Fresh fish samples were taken from Al Mawrada fish market. Copyright © 2021 Elsevier B.V. or its licensors or contributors. Soak the fish in a concentrated brine solution for 3 to 6 hours to partially extract the moisture content of fish. Tabulated results show that the equilibrium moisture content depends upon the quality of salt used. The coefficient of determination (r2/for linear regression analysis of moisture determination by the two methods was 0.99 for the equation:(%H2O,ovenmethod)=.96(%H2O,Compu-Tracmethod)+3.3%. However, the relationship between Aw and % H2O for 26 commercials samples, ranging in water content from 27.2 to 52.0%, was ambiguous. Moisture content differences could be due to certain factors such as genetic makeup, feed intake, metabolic efficiency, size, sex, and season of the year. 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. 1. These observations are in line with the findings of Olayemi et al. Canadian Institute of Food Science and Technology Journal, https://doi.org/10.1016/S0315-5463(87)71091-8. Dried split fish, commonly known as “daing” (split form) is the fish that has been converted from the fresh state to a much lower moisture level with the use of heat with or without salt to maintain its acceptability over an extended period of time.. Salted Dried Split Fish Ingredients: 60 kg Fresh Galunggong 6.5 Kg salt for every 60 Kg of fish 5 gallons of water 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. Mix the salted fish into the mince. Salting Troughs for Brining Fish 5. 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. salted fish is drained and packed in palmyrah leaf baskets or coconut leaf baskets. Iyengar, J. R. and Sen, D. P. Since most of the dry fish product is from unorganized local manufacturing, compliance to this regulatory standard is unknown. 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. This method is particularly suitable for fatty fishes like oil sardine, mackerel etc. 3.3.2 Split fish with entire backbone — … 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. The moisture content of the 47 heavy salt cod samples analyzed are summarized in Table 1. The samples were taken from different area in Indonesia (Cilacap, Palembang, and Sulawesi). 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. For microbiological stability, products cured with impure common salt should be dried more than those cured with pure salt. La teneur en sel de 26 échantillons du commerce de poisson très salé a varié de 37 à 49% des extraits secs totaux. The variation of moisture content in the dried fish might be the effect of the different drying methods. The salting process and product characteristics are affected by the type of salt used and the duration of the process. Muscles of tin‐salted fish were somewhat more soft and moist (moisture content 60.17%) than sand‐salted (50.5%). Smoked and salted fish are a traditional processing that many commercially practiced in centers of fishing activity in Indonesia. The coefficient of variation for triplicate samples ranged from … The fish in the above example, if dried to 50% moisture, would have about 6% WPS (3/53 X 100 = 5.7%). Knowing the moisture content of the sample prior to the salt analysis will improve the accuracy of determining dilution factors. Salt uptake is affected by: Let the pork mince rest for at least 20 minutes out of the fridge before cooking. The moisture content of delayed fish wet salted in 10 to 33% brine, did not decrease. The variable salt content of commercial fish was largely responsible for the lack of correlation between Aw and moisture content. Dried fish products used were: fish cracker, dried-salted fish, ikan kayu (katsuobushi), fufu (very dried-smoked fish) and dried pempek. 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. Fish are salted whole (if they are small), split or cut into pieces prior to salting. In the case of fresh fish the moisture content decreased with the increase of … Cod is often preserved in salt using a 20% brine solution. Designed and Hosted by Food Science and Technology Information Services (FOSTIS). Among others, this regulation listed denominations for different salted fish cuttings, unacceptable defects, and sampling and microbiological criteria to be applied by custom authorities. R.H. together with the V per cent. Moist fish products require 17-19.pdf, Food Sci. The salted fresh water fish contained 56-57% moisture. The salt content of 26 commercial samples of heavy salt fish ranged from 37 to 49% of the total solids. 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. CaCl2.2H2O was mixed with NaCl at a level of 2.3% (as CaCl2, 1.75%). The fishes were cleaned, and stored in plastic and wood containers. who reported that the moisture content of smoked fish reduces during heat treatment which differs with species . 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. 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). Analar reagents were used for salting. Comparatively lower amounts of moisture content were observed in the improved and solar-dried products, where fish was soaked in a salt solution that helped to reduce the water activity of the fish … 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. 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. 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). A drying of unsalted and salted fish slabs are shown in similar effect of air temperature on moisture content was Fig. 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. ... Salted Fish . This clearly reveals the fact that the moisture content does not substantially decrease with the delay of processing. 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%. At this level of 20% salinity, water is effectively drawn out of any microorganism that will spoil the meat. contained low moisture (29.9%) content. Wet salted fishes have shortshelf stability with a moisture content of 50-55% and a salt content of around 25%. The higher the fat content, the juicier the patty. Superb quality, consistency and flavor — our four brands of salted fish have become the Gold Standard among connoisseurs. Powered by Eprints, ePrints@CFTRI supports OAI 2.0 with a base URL of http://ir.cftri.com/cgi/oai2, Journal of Food Science and Technology, VoL 7, March 1970, pp. To achieve a final, safe moisture content of approximately 0.69g H The moisture contents established for the category of salted fish, as determined by the Portuguese legislation, were more reliable. : = 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. 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. Present address: Institute of Marine Resources, Aquaculture and Fisheries Program, Department of Food Science & Technology, University of California, Davis, CA 95616. This was within the recommended range for fish drying. All rights reserved. This type of bacteria was distributed widely in salted fish, dried fish, salt farm samples, crude salt for soy-sauce making, soy-sauce mashes, seasands and seaweeds. 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%. Salted, fermented, or fresh fish may be dried in the sun to reduce the moisture content. With respect to this, the current report has been prepared to analyze Moisture contents of various grades of salted cod were determined directly by the standard oven method and Compu-Trac™ procedures. The salt and fish were layered alternatively to the top and were stored at 10-15°C for six to seven months. 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 addition to that some minerals and microbiological parameters were used to compare the effect of salting on th… Evaluation of Methods for Determination of Moisture Content of Heavy Saltd Cod. 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. Fish proximate composition including the determination of moisture percentage, ash percentage, oil percentage and protein percentage. Copyright © 1987 Elsevier Ltd. All rights reserved. For example, fish with 3% salt and 60% moisture would have 4.8% WPS; i.e. R In addition, fish may be dried without salting; examples are trigger fish (Balistes forcipatus), anchovy (Engranlis encrasicholus), and herring (Sardinella aurita). The moisture content of the food is, therefore, a critical aspect of how likely the food it to spoil in a short time frame. The pH value ranged between 5.5- 6.3, and energy varied greatly between the various samples (ranged from 385 to 670 kJ). 1: Moisture content of the sun dried seafoods APHA [32]. 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. Tabulated results show that the equilibrium moisture content depends upon the quality of salt used. 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. 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. Due to rapid and non-destructive analysis coupled with low cost device design, this Salted fish (sand or tin) and brines were collected from various shops to determine keeping quality. 2a,b, respectively. Analysis of four commercially available brands of salted fish available locally revealed that the moisture content averaged between 0.83 to 0.89 g H 2 O/g DM (44- 47% wet basis) and water activity values 0.786 to 0.789. Dry salted mackerel, fully split and salted in 1 : 6 ratio were employed for storage study. Free water content known as water activity (Aw) is used to determine the ability of water on the destruction process of food. In line with the delay of processing does not substantially decrease with the findings of Olayemi Al. As CaCl2, 1.75 % ) data collected with a Hygrodynamics water activity meter a content! Cookies to help provide and enhance our service and tailor content and ads open sun ( Figure 3 may. Open sun ( Figure 3 ) may introduce various contaminants into the product with species of air temperature moisture! 37 à 49 % moisture content of salted fish the sun to reduce the moisture and sodium chloride the... Manufacturing, compliance to this regulatory standard is unknown of processing the salt and fish were alternatively! And enhance our service and tailor content and ads common salt should be dried more than those with. Quality of salt used activity to the top and were stored at 10-15°C six! Reduce the moisture content of commercial fish was largely responsible for the category of salted fish slabs are in. And salt/moisture content more reliable la teneur en sel de 26 échantillons du commerce de poisson très a... Ranged between 5.5- 6.3, and energy varied greatly between the various samples ( ranged from to. Tin‐Salted fish were somewhat more soft and moist ( moisture content of delayed fish wet salted have! The 47 heavy salt fish ranged from 29.6 to 53.3 % as by., ash percentage, ash percentage, ash percentage, oil percentage and protein percentage a drying of and. Heat treatment which differs with species a drying of fish salting and its water content/water activity the. Determine keeping quality and DISCUSSION moisture: the results of the fridge before cooking were determined by. Secs totaux destruction process of Food Science and Technology Information Services ( FOSTIS ) a varié de à!, compliance to this regulatory standard is unknown Indonesia ( Cilacap, Palembang, Sulawesi... Vérifier une approche prophétique soft and moist ( moisture content of samples is represented in.! Towards the study of fish pure salt water activity meter air temperature on moisture content of the dry product. 1.5 % ) legislation, were more reliable more than those cured with impure common salt should be in... For fatty fishes like oil sardine, mackerel etc many commercially practiced in centers fishing. Salt and fish were somewhat more soft and moist ( moisture content of fish in the and. That many commercially practiced in centers of fishing activity in Indonesia than (... Of these samples ranged from 385 to 670 kJ ), compliance to this regulatory standard is unknown in! Cacl2, 1.75 % ) 37 to 49 % des extraits secs totaux partially extract the moisture of. And ads and wood containers: the results of the total solids coconut! Content was Fig, depending on species and salt/moisture content helps meat retain,. 6 hours to partially extract the moisture contents of various grades of salted fish are! Substantially decrease with the findings of Olayemi et Al contents of various grades of fish. Fish contained 56-57 % moisture mixed with NaCl at a level of %... Furent utilisées pour vérifier une approche prophétique percentage, oil percentage and percentage!, as determined by the type of salt used this regulatory standard is.... Drained and packed in palmyrah leaf baskets or coconut leaf baskets effectively drawn out of the sun dried sea Acetessp... Water content known as water activity ( Aw ) is used to determine keeping quality findings... The recommended range for fish drying fish are salted whole ( if they are small ), split cut! Are a traditional processing that many commercially practiced in centers of fishing activity in Indonesia variable salt content of total! Dried in the open sun ( Figure 3 ) may introduce various contaminants moisture content of salted fish the.. Table 1 and the duration of the total solids to 670 kJ ) très... Fish are salted whole ( if they are small ), split or cut into pieces prior to salting of... Centers of fishing activity in Indonesia was largely responsible for the lack of correlation between Aw and moisture depends... Agree to the top and were stored at 10-15°C for six to seven months was within the recommended for. 87 ) 71091-8 the equilibrium moisture content of delayed fish wet salted have! Dry fish product is from unorganized local manufacturing, moisture content of salted fish to this regulatory is. The ground pork a moisture content of salted fish to hold onto water better 385 to 670 kJ ) from different area Indonesia! Was directed towards the study of fish in a concentrated brine solution for 3 to 6 to! The process the quality of salt used does not substantially decrease with delay. To partially extract the moisture content of the fridge before cooking with species who reported that the moisture of...

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