Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)

Binici, Arzu; Kaya, Gülderen Kurt

doi:10.1590/1678-457x.15717

Cited by 25 publications

(17 citation statements)

References 2 publications

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“…The continuous decrease in moisture content is an indication that diffusion is the physical mechanism governing the internal mass transfer. This is in congruent with the results of study on silverside fish [4], prawn and chelwa fish [22] and pomegranate arils [6]. (Figure 6 and 7).…”

Section: Activation Energysupporting

confidence: 92%

“…The frozen fish samples brought to the laboratory were washed thoroughly, head were cut-off. Later, the body without head was pre-treated by soaking in brine solution following the method described by [22]. Thereafter, the pretreated samples were thoroughly rinsed with clean water to prevent the salt crystal from depositing on fish surface as drying process progresses.…”

Section: Sample Preparationmentioning

confidence: 99%

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Determination of moisture diffusivity and activation energy in the convective drying of fish

Komolafe¹,

Oluwaleye²,

Adejumo³

et al. 2018

IJHT

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The moisture diffusivity and activation energy of three tilapia fish varieties were determined under convective drying process (CDP). A locally fabricated drying system was used for the experiment at 60, 90/60 and 90 o C drying air temperatures. The drying rate showed falling rate period for all the drying processes with no sign of constant rate period. The moisture diffusivity values which increased with the increase in drying air temperature varied from 7.821 x 10-11 to 4.591 x 10-10 m 2 /s. The predicted Arrhenius constant and activation energy were 2.221 x 10-10 m 2 /s and 23.79 kJ/mol respectively.

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Section: Activation Energysupporting

confidence: 92%

Section: Sample Preparationmentioning

confidence: 99%

Determination of moisture diffusivity and activation energy in the convective drying of fish

Komolafe¹,

Oluwaleye²,

Adejumo³

et al. 2018

IJHT

View full text Add to dashboard Cite

show abstract

“…The direct contact of salt crystals with hake tissue produces an important concentration difference between the outside and inside of the muscle, causing an increase in the dehydration and the salt penetration rate. Other authors reported the same behavior in cod (Barat et al, 2002(Barat et al, , 2004Andr es et al, 2002) and chub (Binici and Kaya, 2017).…”

Section: Characterization Fresh and Salted Hake Filletssupporting

confidence: 65%

Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets

Marchetti

Gómez

Yeannes

et al. 2021

Heliyon

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The influence of salting procedures on the proximate analysis, mechanical parameters, and color of hake ( Merluccius hubbsi ) was investigated. Three procedures were comparatively evaluated: dry salting (DS), mixed salting (MS) and brining (BS). MS samples had the highest fat content, a considerable protein content and an equilibrium salt content similar to BS. MS samples had a great water loss, as DS method, but hardness and other mechanical parameters were similar to that obtained with BS, i.e. significantly lower than DS. All samples showed color parameters significantly different as compared to fresh hake, turning more red-orange as the salting time increased. Lightness diminished, a∗ values increased and b∗ values did not show a clear trend throughout the salting time. Principal component analysis (PCA) described the relationship between some variables (z NaCl , color, and mechanical parameters) with salting time. High Pearson's correlation coefficients were found between z NaCl and hardness, springiness, cohesiveness and a∗ parameter (r = 0.76, p < 0.001; r = 0.93, p < 0.0001; r = 0.95, p < 0.001 and r = 0.93, p < 0.0001, respectively). Luminosity was negatively correlated with z NaCl (r = -0.87, p = 0.0001). The correlation curves showed nonlinear relationships (R 2 adj between 83.7 % and 97.4 %), which could be used to predict quality attributes of hake fillets as a function of salting time. This work contributed to know the effect of different salting procedures on the quality attributes of a species widely available in the Southwest Atlantic Ocean.

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“…TPC (Total Plate Count) 10 gram Stingrays or Dasyatis sp were minced in sterile blenders (Electrolux EBR3646) with 90 mL 0.1% sterile peptone water. Similar method were observed by Binici & Kaya, (2018). Then sample diluent 10 -4 was poured on the PCA.…”

Section: Tvb-n and Tma Analysismentioning

confidence: 78%

Effect of brine time on quality of wet-salted fish

Majid

Rohmanna

Robbani

2020

TWJ

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Stingrays or Dasyatis sp. was one kind of fishery commodities. This product was perishable, so it required careful handling through the handling process. Fish preservation was an alternative that can be applied. This study aimed to protect the fresh fish quality throughout the handling process before it was processed further. This research method used the wet-salting method. The principle of this method was to keep the product for a long time in brine for 0h (control/fresh fish), 1h, 2h, and 3h. The analysis achieve was TVB-N, TMA, TPC, total crude protein, and pH. The effect of time in brine on the result showed significant variation with p-value < 0.05. pH value was significantly correlated with TVB-N and total protein, while, TPC was significantly correlated with total crude protein. These conclusions, the fish product for 1h in brine was the best treatment.

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Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)

Cited by 25 publications

References 2 publications

Determination of moisture diffusivity and activation energy in the convective drying of fish

Determination of moisture diffusivity and activation energy in the convective drying of fish

Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets

Effect of brine time on quality of wet-salted fish

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