Salting and drying of yellowtail (Trachurus mccullochi Nichols)
Summary Wet salting of low‐fat yellowtail (Trachurus mccullochi Nichols) using three brine solutions (15%, 21% and saturated salt) and drying of salted fish at 35°C and 50% RH, 45°C and 30% RH, or 55°C and 18% RH was carried out and assessments made of salt and moisture contents, water activity (aw)...
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| Veröffentlicht in: | International journal of food science & technology 1990-08, Vol.25 (4), p.409-419 |
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| container_issue | 4 |
| container_start_page | 409 |
| container_title | International journal of food science & technology |
| container_volume | 25 |
| creator | BERHIMPON, S. SOUNESS, R. A. BUCKLE, K. A. EDWARDS, R. A. |
| description | Summary
Wet salting of low‐fat yellowtail (Trachurus mccullochi Nichols) using three brine solutions (15%, 21% and saturated salt) and drying of salted fish at 35°C and 50% RH, 45°C and 30% RH, or 55°C and 18% RH was carried out and assessments made of salt and moisture contents, water activity (aw), and sensory properties of dried‐salted fish. Brine concentration during salting and the drying conditions had a significant effect on the drying rate. Brining in saturated brine gave the most rapid rate of reduction in moisture content and the lowest final moisture content during brining, but produced a slower rate of reduction of moisture and higher final moisture content during drying. Fish brined in saturated salt and dried at 55°C was of lower sensory quality. |
| doi_str_mv | 10.1111/j.1365-2621.1990.tb01098.x |
| format | Article |
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Wet salting of low‐fat yellowtail (Trachurus mccullochi Nichols) using three brine solutions (15%, 21% and saturated salt) and drying of salted fish at 35°C and 50% RH, 45°C and 30% RH, or 55°C and 18% RH was carried out and assessments made of salt and moisture contents, water activity (aw), and sensory properties of dried‐salted fish. Brine concentration during salting and the drying conditions had a significant effect on the drying rate. Brining in saturated brine gave the most rapid rate of reduction in moisture content and the lowest final moisture content during brining, but produced a slower rate of reduction of moisture and higher final moisture content during drying. Fish brined in saturated salt and dried at 55°C was of lower sensory quality.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.1990.tb01098.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Brine concentration ; drying parameters ; Fish and seafood industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; sensory quality ; wet salting</subject><ispartof>International journal of food science & technology, 1990-08, Vol.25 (4), p.409-419</ispartof><rights>1991 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4189-de55000ffe4da9d502c0d8aec36817840cb1ee0e25df0057f705fc8837c0f4e33</citedby><cites>FETCH-LOGICAL-c4189-de55000ffe4da9d502c0d8aec36817840cb1ee0e25df0057f705fc8837c0f4e33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1990.tb01098.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1990.tb01098.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19817664$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>BERHIMPON, S.</creatorcontrib><creatorcontrib>SOUNESS, R. A.</creatorcontrib><creatorcontrib>BUCKLE, K. A.</creatorcontrib><creatorcontrib>EDWARDS, R. A.</creatorcontrib><title>Salting and drying of yellowtail (Trachurus mccullochi Nichols)</title><title>International journal of food science & technology</title><description>Summary
Wet salting of low‐fat yellowtail (Trachurus mccullochi Nichols) using three brine solutions (15%, 21% and saturated salt) and drying of salted fish at 35°C and 50% RH, 45°C and 30% RH, or 55°C and 18% RH was carried out and assessments made of salt and moisture contents, water activity (aw), and sensory properties of dried‐salted fish. Brine concentration during salting and the drying conditions had a significant effect on the drying rate. Brining in saturated brine gave the most rapid rate of reduction in moisture content and the lowest final moisture content during brining, but produced a slower rate of reduction of moisture and higher final moisture content during drying. Fish brined in saturated salt and dried at 55°C was of lower sensory quality.</description><subject>Biological and medical sciences</subject><subject>Brine concentration</subject><subject>drying parameters</subject><subject>Fish and seafood industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>sensory quality</subject><subject>wet salting</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1990</creationdate><recordtype>article</recordtype><recordid>eNqVkFtPwyAYhonRxHn4D42JRi9aPwq04I0xxmOWaeLUS4IUHLNbFdq4_Xtptui13EDg5Xm_PAgdYMhwXKfTDJOCpXmR4wwLAVn7BhgEzxYbaPD7tIkGIBikjOZkG-2EMAWAnJR0gM6fVN26-Xui5lVS-WV_bGyyNHXdfLfK1cnx2Cs96XwXkpnWXbzXE5eMnJ40dTjZQ1tW1cHsr_dd9Hx9Nb68TYcPN3eXF8NUU8xFWhnGYqe1hlZKVAxyDRVXRpOC45JT0G_YGDA5qywAK20JzGrOSanBUkPILjpacT9989WZ0MqZCzpOqeam6YLMqeACl3kMnq2C2jcheGPlp3cz5ZcSg-ydyansxchejOydybUzuYifD9ctKmhVW6_m2oU_gojDFgWNufNV7tvVZvmPBnl3f_1EQURCuiK40JrFL0H5D1mUpGTydXQjh5yOHl_IWFLyAzPNkA4</recordid><startdate>199008</startdate><enddate>199008</enddate><creator>BERHIMPON, S.</creator><creator>SOUNESS, R. A.</creator><creator>BUCKLE, K. A.</creator><creator>EDWARDS, R. A.</creator><general>Blackwell Publishing Ltd</general><general>Blackwell Science</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>199008</creationdate><title>Salting and drying of yellowtail (Trachurus mccullochi Nichols)</title><author>BERHIMPON, S. ; SOUNESS, R. A. ; BUCKLE, K. A. ; EDWARDS, R. A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4189-de55000ffe4da9d502c0d8aec36817840cb1ee0e25df0057f705fc8837c0f4e33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1990</creationdate><topic>Biological and medical sciences</topic><topic>Brine concentration</topic><topic>drying parameters</topic><topic>Fish and seafood industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>sensory quality</topic><topic>wet salting</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>BERHIMPON, S.</creatorcontrib><creatorcontrib>SOUNESS, R. A.</creatorcontrib><creatorcontrib>BUCKLE, K. A.</creatorcontrib><creatorcontrib>EDWARDS, R. A.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>BERHIMPON, S.</au><au>SOUNESS, R. A.</au><au>BUCKLE, K. A.</au><au>EDWARDS, R. A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Salting and drying of yellowtail (Trachurus mccullochi Nichols)</atitle><jtitle>International journal of food science & technology</jtitle><date>1990-08</date><risdate>1990</risdate><volume>25</volume><issue>4</issue><spage>409</spage><epage>419</epage><pages>409-419</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
Wet salting of low‐fat yellowtail (Trachurus mccullochi Nichols) using three brine solutions (15%, 21% and saturated salt) and drying of salted fish at 35°C and 50% RH, 45°C and 30% RH, or 55°C and 18% RH was carried out and assessments made of salt and moisture contents, water activity (aw), and sensory properties of dried‐salted fish. Brine concentration during salting and the drying conditions had a significant effect on the drying rate. Brining in saturated brine gave the most rapid rate of reduction in moisture content and the lowest final moisture content during brining, but produced a slower rate of reduction of moisture and higher final moisture content during drying. Fish brined in saturated salt and dried at 55°C was of lower sensory quality.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1990.tb01098.x</doi><tpages>11</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 1990-08, Vol.25 (4), p.409-419 |
| issn | 0950-5423 1365-2621 |
| language | eng |
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| source | Access via Wiley Online Library; Oxford Journals Open Access Collection |
| subjects | Biological and medical sciences Brine concentration drying parameters Fish and seafood industries Food industries Fundamental and applied biological sciences. Psychology sensory quality wet salting |
| title | Salting and drying of yellowtail (Trachurus mccullochi Nichols) |
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