[Influence of the concentration of sodium chloride on forming the consistence of salted fish]
2007
Shenderyuk, V.I. | Alshevskaya, M.N. | Alshevskij, D.L. | Kolesnikova, O.A., Kaliningrad State Technical Univ.
The study involved frozen fillet of Atlantic herring (AH) meeting the active standard in quality. The chemical composition of muscular tissue (MT) of AH (%) was: fat – 12.5, protein – 18, minerals – 1.5. to prepare 8 samples of a salted semi-product with different weight fraction of sodium chloride (NaCl) mixed by the discontinued unsaturated method of salting: fish is mixed with different content of NaCl (percentage of dry salt by feed weight is equal to preset percentage) and poured over in the ratio of fish weight and 15% salt solution 1: 0.3. On reaching the 15% concentration of NaCl in the salt solution the salting process was stopped. Salting was carried out at t 20+-1 deg C. At the concentration of the salt solution in MT of AH 1.5, 2.9, 4.4% by the moment of completing the salting process the change of the consistence compared to the control (fillet without adding NaCl) was small. Adding NaCl 4 and 6% by the total weight resulted in firming the consistence of MT by 33 and 28% of the staring penetration rate value. At the concentration of the salt solution 11% the consistence of MT greatly firmed, the salt penetration rate increased by 67% compared to the control, and at the penetration rate 23.5% - twice. As was noted, forming the consistence of low, weakly and medium-salted products is greatly different. So, when salting fish with the concentration of the salt solution in MT 8.8% great firming of the consistence is observed. Fish products become slightly dry, elastic and firm. It should be stored for long time to become soft, tender and sappy. The consistence of low-salted fish does not greatly change compared to that of raw fish and it need not storing long
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