High temperature salting of mince of small sized fish
Freshly caught small sized fish species were transported to the laboratory gutted and washed before mechanical separation into bone and mince. Duplicate batches of the mince were then treated with seven different concentrations (wt/wt) of sodium chloride before cooking. The cooked mince was divided into two groups, pressed and unpressed. Percentage residual salt in the salted cooked mince, free and press water and salted cooked pressed mince were determined. Also, the moisture contents of the salted cooked mince and salted pressed were determined. The moisture contents of both the salted cooked mince and salted pressed cake decreased with increase in added salt and an equilibrium was reached around 20% level of added salt. However, the moisture content of the pressed cake was lower than that of the cooked mince beyond 10% level of added salt. The resident salt in both the cooked and pressed mince increased with increase in added salt up to 20% beyond which there was a direct relationship between percentage residual salt in salted cooked mince and percent salt in the free water.
| Main Authors: | , , |
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| Format: | Report biblioteca |
| Language: | English |
| Published: |
Nigerian Institute for Oceanography and Marine Research
1982
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| Subjects: | Fish handling, |
| Online Access: | http://hdl.handle.net/1834/1208 |
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| Summary: | Freshly caught small sized fish species were transported to the laboratory gutted and washed before mechanical separation into bone and mince. Duplicate batches of the mince were then treated with seven different concentrations (wt/wt) of sodium chloride before cooking. The cooked mince was divided into two groups, pressed and unpressed. Percentage residual salt in the salted cooked mince, free and press water and salted cooked pressed mince were determined. Also, the moisture contents of the salted cooked mince and salted pressed were determined. The moisture contents of both the salted cooked mince and salted pressed cake decreased with increase in added salt and an equilibrium was reached around 20% level of added salt. However, the moisture content of the pressed cake was lower than that of the cooked mince beyond 10% level of added salt. The resident salt in both the cooked and pressed mince increased with increase in added salt up to 20% beyond which there was a direct relationship between percentage residual salt in salted cooked mince and percent salt in the free water. |
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