Salting and drying of Mackerel (Rastrelliger Kanagurta)

Poernomo A., . and Giyatmi, . and Fawzya Y.N., . and Ariyani F., . Salting and drying of Mackerel (Rastrelliger Kanagurta). pp. 141-146. ISSN 1505-5337

Studies were conducted on the salting and drying of mackerel (Rastelliger kanagurta) and storage at ambient temperature (29.5 degrees C-32 degrees C). Salting was in 15 percent 21 percent and 27 percent saturated (w/w) brine solutions at ambient temperature while air at 40 degrees C 62.5 degrees RH and 1 m/s was used to dry the salted fish. Brine strength affected salt penetration and moisture loss during salting where lower brine concentration produced less salt and higher moisture contents in the fish. No constant rate drying period of salted fish was observed. Drying rate of salted fish during the first falling rate period was also affected by brine concentration; higher drying rates were produced by lower brine concentrations. Dried fish salted in 15 percent brine became unacceptable after 6 weeks storage at ambient tempertaure. Salting in 21 percent brine for 16h followed by drying was sufficient to produce dried salted fish with reasonable shelf life.

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Abstract

Studies were conducted on the salting and drying of mackerel (Rastelliger kanagurta) and storage at ambient temperature (29.5 degrees C-32 degrees C). Salting was in 15 percent 21 percent and 27 percent saturated (w/w) brine solutions at ambient temperature while air at 40 degrees C 62.5 degrees RH and 1 m/s was used to dry the salted fish. Brine strength affected salt penetration and moisture loss during salting where lower brine concentration produced less salt and higher moisture contents in the fish. No constant rate drying period of salted fish was observed. Drying rate of salted fish during the first falling rate period was also affected by brine concentration; higher drying rates were produced by lower brine concentrations. Dried fish salted in 15 percent brine became unacceptable after 6 weeks storage at ambient tempertaure. Salting in 21 percent brine for 16h followed by drying was sufficient to produce dried salted fish with reasonable shelf life.

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Item Type:	Article
Additional Information:	3 tables; 3 ill.; 27 ref.; Summary (En)
AGROVOC Term:	CABALLA
AGROVOC Term:	SALAZON
AGROVOC Term:	SECADO
AGROVOC Term:	ALMACENAMIENTO
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:56
URI:	http://webagris.upm.edu.my/id/eprint/20563

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