Water activity and salt content relationship in moist salted fish products

Lupín, H. M.; Boeri, R. L.; Moschiar, S. M.

doi:10.1111/j.1365-2621.1981.tb00993.x

Cited by 42 publications

(23 citation statements)

References 17 publications

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“…Further reduction of the water activity of formulated samples was directly related sodium chloride blends and followed the regression equation a, = 1.0005 + 0 . 0 4 0~ (Y = 0.99), where M is the molarity of NaCl, a result almost identical to that reported by Lupin et al (1981) for salted fish products. Storage at 15°C was selected after preliminary testing at higher and lower temperatures.…”

Section: Resultssupporting

confidence: 85%

Preservation of minced pelagic fish by combined methods

Aguilera

Francke

Figueroa

et al. 1992

Int J of Food Sci Tech

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The stability of unwashed and washed mince from Spanish sardines (Sardinups sagax) treated by mild heating, low pH (5.7-6.0), potassium sorbate (0.05-0.2%), and sodium chloride (2.0-6.0%) was studied. Addition of 6% salt and 0.2% sorbate at pH 5.7 was the best factor combination and when accompanied by heat treatment (10 min, 80°C) produced a partly cooked product, microbiologically stable at 15°C for at least 15d. Washing and mild heat treatment (2min, SOOC) helped to reduce the initial microbial load of the mince by a factor of 100 and, in combination with the above formulation, the product had a storage life of over 15 d at 15"C, compared with less than 3 d for the original unwashed mince.

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Section: Resultssupporting

confidence: 85%

Preservation of minced pelagic fish by combined methods

Aguilera

Francke

Figueroa

et al. 1992

Int J of Food Sci Tech

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“…Lupin, Boeri, and Moschiar (1981), showed that Eq. (1) may be expanded as the series, a w ¼ 1 À ð/0:018mÞm þ ð/0:018mÞ 2 m 2 2!…”

Section: Resultsmentioning

confidence: 97%

The correlation between water activity and % moisture in honey: Fundamental aspects and application to Argentine honeys

Chirife

Zamora

Motto

2006

Journal of Food Engineering

153

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The present work examined some fundamental aspects of the relationship between water activity and % moisture in honey. For this purpose a theoretical analysis was made on water activity lowering in sugar solutions and honey; the correlation between water activity and % moisture in Argentine honeys was then experimentally determined and explained on the basis of the above analysis. A very good straight line relationship (correlation coefficient 0.971) was found between both parameters in the range examined (15-21% moisture), and also the goodness of fit of the regression equation was found to be quite satisfactory.Previous literature results were compared with the present ones.

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“…The increase in total plate count during storage is because of the high water activity. Troller (1973) and Lupin et al. (1981) established a correlation between water content and microbial activity.…”

Section: Discussionmentioning

confidence: 99%

PREPARATION OF BOILED AND DRIED PRODUCTS FROM ANCHOVIES (STOLEPHORUSSP.) AND STUDIES ON QUALITY CHANGES DURING STORAGE

Shiriskar¹,

Khedkar

Sudhakara

2010

Journal of Food Processing and Preservation

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In the present study, a low‐cost boiled and dried product from anchovies has been developed by using simple traditional technology involving the application of different inhibitory factors to achieve a reasonable shelf life at ambient tropical temperature. Microbial safety, nutrient retention and product quality in terms of flavor and texture after rehydration have been achieved. This product has been subjected to storage studies, with respect to product quality and microbial status. It can be kept well for a period of 15 weeks. The quality change during storage was a decrease in sensory scores for the overall acceptance and for the individual attributes. An increase in nitrogenous components such as total volatile bases nitrogen, trimethylamine nitrogen and alpha amino nitrogen was obtained with the advancement of the storage period. The lipid quality of the fish showed gradual increase in peroxide value and free fatty acid accompanied by a decrease in flavor and odor scores. The activity of microorganisms persisted in spite of several inhibitory factors. It showed a marginal increase with increase in storage period. The boiled and dried anchovy is a ready‐to‐eat product, or it can be lightly fried along with spices. PRACTICAL APPLICATIONS The three important pelagic species of India are mackerels, sardines and anchovies. Anchovies are small saltwater fish that grow up to 20 cm (8 in.) and prefer the warmer waters around the world. The limiting factors in the effective utilization of anchovies are their small size, the seasonal nature of the fishery forming gluts and their sensitivity to physical, time and temperature abuses. Anchovies are rich in omega‐3 oils, calcium and iron. They can be cooked fresh, usually sold packed in salt, tinned in oil, as a paste in jars or tubes, or as a sauce. A low‐cost boiled and dried product was developed by using simple traditional technology involving the application of different inhibitory factors to achieve a reasonable shelf life at ambient tropical temperature. Microbial safety, nutrient retention and product quality in terms of flavor and texture after rehydration have been achieved. It can be kept well for a period of 15 weeks. The boiled and dried anchovy is a ready‐to‐eat product, or it can be lightly fried along with spices.

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Water activity and salt content relationship in moist salted fish products

Cited by 42 publications

References 17 publications

Preservation of minced pelagic fish by combined methods

Preservation of minced pelagic fish by combined methods

The correlation between water activity and % moisture in honey: Fundamental aspects and application to Argentine honeys

PREPARATION OF BOILED AND DRIED PRODUCTS FROM ANCHOVIES (STOLEPHORUSSP.) AND STUDIES ON QUALITY CHANGES DURING STORAGE

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