Salting and drying of frimngescale sardines (Sardinella fimbriata) I: effect of salting and drying on water activity (aw) and moisture content
1987
Poernomo, A. | Authon, F. (Institut Pertanian Bogor (Indonesia))
A series of studies on salting and drying of Fringescale sardines (Sardinella fimbriata) has been conducted at RIFT. The present studies deal with the effect of salting and drying on the aw of fish. Fingescale sardines were salted in saturated brine and dried at 40 Centigrade and 50 Centigrade for predetermined times. Water activity and moisture content were monitored during drying. The results showed that aw was affected by both beyond 16 hour salting and drying time and no significant difference was noted in aw of fish salted for more than 16 hours at noted that drying at 50 Centigrade produced rapid removal of moisture, affected aw of fish salted for 16 hours and moisture content of fish dried at any level of drying time but produced lower quality of dried fish. It can also be concluded that traditional salting and drying times can be reduced to 16 hours and 1-2 days respectively.
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