Study on salt function during salting-boiling of ground skipjack
1981
Hanafiah, T.A.R. | Winarso, B.I. (Sub Balai Penelitian Teknologi Perikanan Ambon (Indonesia))
Common salt (NaCl) is widely used in traditional fish processing. It is used either as sole agent, such in fish salting, or combined with other treatments such as in making "pindang" (salted-boiled fish) or other fermented products. Some changes take place not only during raw material deterioration process but during cooking as well even if the fish is in salted state. In this experiment, salt addition and time of boiling were the main source of variations of some parameters. The effects of boiling time on water content and TVB (Total Volatile Base) was significant at the 1 percent level, whereas its effect on Free Alpha Amino Nitrogen content was significant at the 5 percent level. Salt added to minced fish had a significant effect (p0.01) on water content, salt content, Free Alpha Amino content and Hydrogen concentration (pH). TPC (Total Plate Count), change slightly but show no significant difference between treatments.
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