PRACTICAL 4 Effect of Different Salting Method in the Production of Salted Fish Introduction
Salting is a one of the main traditional methods used for preserving fish fish due to its ability to create unfavourable environment for the growth o f microorganisms by lowering the water activity of the fish muscle. Salting is not only an important preservation method, but it also results in particular sensory properties of the product such as aroma and flavour. Quality of the final product depends on several factors, for exa mple, condition of the raw material and the method used for salting and drying. In the production of salted fish, the raw fish is filleted or ‘butterfly split and then heavily salted. !he curing of salted fish has traditionally been done in one of several ways, those are distinguished by variations of pic"ling#brining and stac"ing. In "ench salting $stac"ing%, split fish are piled into stac"s where layers of fish and dry salt alternate. &i'uid di ff uses uses from the fish as it ta"es up salt and the resulting brine is allowed to drain o ff . In pic"le salting the fish is also dry dr y salted but the fish is "ept in vats and the li'uid, which di ff uses uses from the fish, forms a strong brine solution as the salt dissolves. In recent years brine salting has gained popularity in the Icelandic fish industry. Obecti!es
(. !o learn the processing methodology used in preparing salted fish. ). !o observe the effect of salt absorption to the aesthetic value of the salted fish produced. Ingredients
*resh fish Salt Procedure
(. *resh fish was washed in clean water and any adhering impurities was removed. ). !he cleaned fish was cut or splitted open along the dorsal line and was eviscerated. e viscerated. !he eviscerated fish was washed in clean water. +. fter the evisceration, a longitudinal incision have been made without severing the pieces at the tail end. In the case of fishes that are very long, they must be cut into two transversely, the tail and the head portion then was sub-ected to slit. /ote0 !he proportion of the weight of salt to fish is ratio of ( 0 12
"a# Dr$%Salting Method
$i%
!he fish was rubbed in salt using one third of the weighted amount of salt calculated. !he salted fish was placed in suitable containers and each layer was sprin"led with the remaining salt and the container was covered to avoid insect infestation.
$ii%
"b# &rine%Salting Method
$i% $ii% $iii%
!he calculated amount of salt was dissolved with water $ratio (0(% !he brine solution was prepared in a suitable si3e glass container. !he fish was submerged into the brine solution and all parts of the fish were completely submerged.
1. !he curing process was allowed to ta"e place for a suitable period, preferably for )1 hours $small si3e fish would be "ept for ( to ) days%. 4. !he salted fish was removed from the container and the excess salt was rinsed using clean water. 5. !he fish was dried in a drier at 14 67 continuously until the minimum moisture content reaches 189 $wet basis%. Results Table 4'() ppearance :ata for 7ured Salted *ish
;ethod :ry Salting
Sensory ttributes 7olour :ar" yellow &ight yellow
!exture little firm little bit tender
Table 4'() ppearance :ata for 7ured Salted *ish
;ethod :ry Salting
!aste ;ore salty
&ess salty
Sensory ttributes !exture =verall cceptance :ry Suitable for people who li"es salty food ;oist Suitable for people who li"es less salty food
Discussion
()9. :uring salting, water>holding capacity of fish muscles decrease with aggregation of protein. Salt soluble proteins and non>protein nitrogen components may diffuse out of the muscle as part of the li'uid lost from the muscle during salting, especially at low salt concentration in the muscle $?59% where the solubility of muscle proteins is relatively high. !he p@ of the brine is also important to control leaching of salt soluble proteins. ;ore actin and myosin heavy chains are released in brine of p@ 5.4 than p@ A.4. !he presence of sufficient 'uantities of common salt $sodium chloride% in fish can prevent, or drastically reduce, bacterial action. Bhen fish are placed in a strong solution of salt $brine% which is stronger than the solution of salt in the fish tissue, water will pass from the tissue into the brine until the strength of the two solutions is e'ual. t the same time, salt will penetrate into the tissue. !his phenomenon is "nown as osmosis. concentration of between 59 and (89 salt in the tissue will prevent the activity of most spoilage bacteriaC the removal of some water from the tissue during the salting process will reduce the activity of the spoilage bacteria.
Conclusion
!he conclusion is, the brine salting fish usually produces an end product that is less salty compared to dry salting fish. !he brine salting fish is also introduced to p romote a better 'uality and taste. !his is because when the fish is soa"ed in the brine salt solution, not much water will be diffused out from the fish muscle to the surrounding than the dry saltng fish since the osmosis will -ust continued until the both of the fish and surrounding $salt or salt solution% until it reach the e'uilibrium. !here is not much of the water diffused out from the fish that is soa"ed in the brine salt solution since the brine also contains water, unli"e the dry salting fish, which the surrounding of the fish does not have water at all.
References
> Suseema riyarathna, 7omparative Study =f Salting Drocedures *or Salted :ried @erring $7lupea harengus%, )8((, Institute of Dost>@arvest !echnology /ational 'uatic Eesources Eesearch and :evelopment gency $/E% 7olombo (4, Sri &an"a. > Fristin nna !horarinsdottir, Sigur-on rason, Sigurdur G. http0##beforeitsnews.com#self>sufficiency#)8(1#()#preserve>meat>curing>meat>by>dry>salting> or>with>a>salt>brine>)1A1A)8.html > Fristin nna Dorarinsdottir, !he influence of salting procedures on the characteristics of heavy salted cod, *ebruary )8(8, :epartment of *ood !echnology, Kngineering and /utrition, *aculty of Kngineering, &!@ &und Jniversity, Sweeden.
