Penetration of sodium chloride during prolonged salting of fish
This work deals with adsorption of salt and expulsion of moisture in Synagris japonicus, Sciaenids sp. and Lactarius lactarius during prolonged salting. The fish used in this study were procured fresh and handled immediately. They were gutted, gilled, cleaned well and salted. Results indicated that larger salt proportions and higher temperature of salting both accelerate the rates of absorption of salt and shedding of moisture by fish muscle during salt curing.
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| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1980
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| Subjects: | Chemistry, Fisheries, Synagris japonicus, Lactarius lactarius, salt curing, biochemical analysis, processing fishery products, |
| Online Access: | http://hdl.handle.net/1834/33506 |
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