Studies on Salt Fish: III. Equilibrium Moisture Coefficients of Salt Fish Muscle

Cooper, D. LeB.

doi:10.1139/f38-012

Cited by 4 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It has been found that the increased concentration of salt in the fish slows down the drying process (Jason 1958;Roberts 1986). In addition, depending on the salt concentration and relative humidity, the salted fish might re-absorb moisture from the environment (Cooper 1938;Roberts 1986). The objective of the study was to investigate the effects of salting and drying conditions on salt and moisture To whom correspondence should be addressed.…”

Section: Introductionmentioning

confidence: 99%

Optimization of process conditions and quality of salted dried tilapia (Oreochromis niloticus) using response surface methodology

Nketsia-Tabiri

Sefa‐Dedeh

1995

J Sci Food Agric

View full text Add to dashboard Cite

Tilapia (Oreochromis niloticus) was processed by varying salting time (0-24 h), drying time (6-20 h) and drying temperature (40-60°C) using the central composite rotatable design. Equations for predicting objective and subjective indices were developed. The critical salting times for attaining minimum moisture were 20.5, 12 and 8.5 h, respectively, for products dried at 40, 50 and 60°C. At each salting time the mean hardness score was dependent on the drying temperature and time whilst the mean colour and acceptability scores were influenced by the drying temperature. Salting and drying conditions could be manipulated to produce salted-dried tilapia of acceptable quality.

show abstract

Section: Introductionmentioning

confidence: 99%