dry salting of fish

Revista del Institudo de Investigaciones Technologicas, 16(91), 33-43. Official methods of analysis of the Association of Official Analytical Chemists. Statistical significance was set at p < 0.05. (1999). Patır et al. Another study performed using salted trout, showed that the pH value of the samples which were brine salted was higher when compared to dry salted samples (Bilgin et al., 2007), and this supports the results of our study. The oldest methods to preserve fish are by salting or dehydrating the food. There are two main types of salt-curing used in the fish industry: dry salting and pickle-curing. n = 3; (mean value ± standard deviation), DS: Dry salted, BS: Brine salted, P < 0.05. Salted fish drying is seasonally done for six months, pertaining to the summer season when there is only little amount of rain and the producers have ample time to dry and preserve the fish. Samples of fish from each group was taken on the 15, 30, 45, 60, 90 and 120th day and was analyzed for nutritional component (crude protein, lipid, moisture, crude ash), pH value, salt content and the microbial flora (total mesophilic aerobic bacteria count, total coliform, total psychrophilic aerobic bacteria count, yeast and mould). Microbiological and physicochemical quality of salted bluespot mullet (Valamugil seheli) stored at different temperature. (1985). Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Tarım Bilimleri Dergisi, 13(1), 55-59. Keywords: chub; squalius cephalus; quality properties; brine salting; dry salting. Changes occurring in the nature of the salts is the sardine canning fish. Al-Asous & Al-Harbı (2016) reported that the total mesophilic viable count in salted wild mullet (Valamugil seheli) ranged from 3.62 to 4.15 cfu/g. The salt and sugar also inhibit bacterial growth. Marcy-l'Etoile: Biomerieux. It is known that inorganic matter increases in salted fish and it depends on preservation period and salt rate. The DS-1000 Dry Salting Unit is developed to dry salt fish fillets directly onto smoking grids. Another layer can be placed on top and the salting process repeated. 107-129). [ Links ], International Organization for Standardization – ISO. One of these is salting. 199-207). [ Links ], Yapar, A. Submerge the seafood in the brine for the required time (a strong brine will require a shorter time than a weak brine), in a cool place (20°C or less). Not all fish species are adequate for salted and dried fish, some species are rich in fat, salt in contact with fat oxidizes, so salted and dried fish is best and more successful in whitefish with lean meat. This study is a summary of Arzu Binici’s master thesis. ISO 4833-1:2003 - Microbiology of the food chain - Horizontal method for the enumeration of microorganisms -- Part 1: Colony count at 30 degrees C by the pour plate technique. Küçüköner & Akyüz (1992) found 7.5x105-7.5x106 cfu/g, and Nino de Onshuus (1974) between 6.5x106-1.67x108 cfu/g. The fish, on which both salting technologies were applied, were stored for 120 days at 4 ± 0.5 °C. Dry salting is a simple process whereby whole fish are eviscerated, cleaned, washed and packed with a layer of salt to draw out the juices which then produces brine. Glass, enamel, glazed ceramic or stainless steel (never aluminium) container, Gilled and gutted finfish or large fillets, 2 kg or more Once salted, the cod cures for almost a month, like cheese or wine. Faculty of Fisheries. During the study, two types of salting methods were applied, and microbial changes were measured in chubs and a storage period was given all this date can be seen in Table 2. Microbiological and chemical qualities of salted grey mullet (Chalcalburnus tarichii Pallas, 1811). [ Links ], Biomerieux. International Organization for Standardization, 1973, Association of Official Analytical Chemists, 2000, International Organization for Standardization, 2003. pH value was measured using (INOLAB pH 7310 brand) pH meter at 16 ± 1 °C (Association of Official Analytical Chemists, 2000). Cover, and leave in a cool place (20°C or less) for the required time. Intensive salt applied to cure the anchovy (Engraulis engrasicholus) chemical changes in fish. Sprinkle generously with salt. (*) shows statistical differences of “Two-tailed Independent T-test” between two different applications (DS or BS) of same parameters (crude protein, lipid, moisture, crude ash, pH, and NaCl) in same line. The fish were rubbed with dry salt and placed in the jars. [ Links ], International Organization for Standardization – ISO. Brining is a wet cure equivalent of dry salting. Statistical analysis was performed using “SPSS 18.0 for Windows software”. Only). For the first two months, analyses of these samples were performed once every 15 days, and then they were performed on a monthly basis after that 60th, 90th and 120th days. Prevent anemia. The most commonly used methods of salting fish are liquid brining and dry salting. For the purposes of salting fish water is always the liquid, plus whatever is dissolved in the water. When the two groups are assessed internally, it was determined that there is a statistically significant relation between the protein value in BS group and the days, and in DS and the days (P < 0.05). According to the obtained results, the quality was lower in fish treated with brine salting method, and pH value and microbial values (TMBC, TPBC, Yeasts-Moulds) were higher when compared to dry salting. Coliform group bacteria was 2 ± 0 log cfu/g in raw material and it reached 5 ± 0 log cfu/g on the 15th day in the group treated with dry salt, and below detectable level (<10 cfu/g) in both groups in the remaining days in storage. Gaithersburg: AOAC. Salting is one of the oldest food preservation methods. The dividing membrane is the skin of the fish and the membranous inclosures of the microscopic cells of which the substance of the fish is composed. The computer program Tempo preparation unit was used to record sample information and recent dilution rate using the device and through the window by pressing F8 key. In G. Borgstrom (Ed. (1997, Apr 9-11). This means there was a decrease of moisture content (Ürküt & Yurdagel, 1985). [ Links ], Ludorff, W., & Meyer, V. (1973). On other hand it was determined that there was no statistically significant relation between the salt values used in the group where the BS was applied and storage days (P > 0.05), and that there was statistically significant relation in between the salt values of the group to which DS was applied and the days (P < 0.05). There was no statistically significant found between the lipid values in BS group and the storage days, and same can be said of DS group and the days (P > 0.05). (2003). After salting, finfish can be served "as is"—for example as in gravalax—or dried or smoked to further preserve it. 3, Processing: Part I, pp. Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758), 1General Directorate of Fisheries and Aquaculture, Administrative Affairs and Coordination Directorate, Ankara, Turkey, 2Department of Fish Processing Technology, Faculty of Fisheries, Munzur University, Tunceli, Turkey. Dry salting, brine salting and mixed salting are commonly used methods in salting of fish. EN ISO16634-1 - Comparison and considerations for Nitrogen/Protein analysis of food and feed. Salt is an excellent bacteria repellent, therefore the correct salting of a fish does guarantee a healthy and hygienic food for consumption. (2006). The samples were iced right away, and then transported to laboratory within a field type cooler. Ege Unv. Hygiene packing table for smoked products. If you still see moisture on the fish, continue drying. People still eat salt-cured fish today. The samples that make up the material of this study were actively hunted from Atatürk Dam, Bozova Gülbiten Village coast with a net having mesh size of 18 mm, 50 m depth, 150 m from the shore.10 kg chubs length varying from 15 to 19 cm, weight varying from 51 to 52 g was used in the study. In a study performed on a vimba vimba fish (V. vimba tenella), it was determined that the pH value decreased to 6.85 from 6.99 on the 7th day, and then increased to 7.37 for samples which used brine method, and that these values changed to 6.61 for (DS) and 6.71 for (BS) after being in storage for 118 days (Işıklı, 2000). The goal of all three is to make the salt infiltrate the fish, releasing its properties into the meat of the fish. The samples were divided into two groups, and dry salting method was applied to one of the groups and brine salting method to the other. (2006) reported that the total mesophilic aerobic bacterial count in salted grey mullet (Chalcalburnus tarichii) stored at 4 ± 1 °C ranged from 2.0 to 5.0 log cfu/g, with average 3.94 log cfu/g. TMBC was left in incubation for 72 hours at 30 ± 1 °C (International Organization for Standardization, 2003). [ Links ], Ürküt, Y., & Yurdagel, Z. The reason for the protein rate being higher in dry salted samples compared to brine salted samples is water loss, and it may be due to increase of dry matter and protein. The quality of the protective effect of certain additives in the production of salted trout, Ege Üniversitesi. https://www.motherearthnews.com/.../salted-fish-recipe-zm0z16jjzqui After cleaning the fish, put a few of them on the bottom of the box or basket. Fish processing - Fish processing - Curing: Curing reduces water activity through the addition of chemicals, such as salt, sugars, or acids. Iranian Journal of Fisheries Sciences, 14(1), 176-187. Mühendislik Fakültesi Dergisi Gıda Mühendisliği Bölümü, 8(1), 59-68. An increase of 15.57% of dry matter in the sardine fish (S. pilchardus) stored for 10 months after being salted with 20% concentration of salt was observed. Drying food is the world's oldest known preservation method, and dried fish has a storage life of several years. This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (2007) on salted products, the protein rate in dry salted Salmo trutta magrostigma species was lower than its brine samples. Pourashouri et al. Todorov (1975) research shows that coliform was found on the surface of Atlantic mackerel however it could not be found in the fish. The salt concentration is usually below 2%. [ Links ], Todorov, L. (1975). After cleaning the fish, you lay them in a dry basket and cover in salt… [ Links ], Yapar, A. Veterinarnomeditsinski. ), Fish as food (Vol. The brine, a flavoured solution of salt or sometimes sugar, both draws out moisture and permeates the seafood. Salt at appropriate concentrations inhibits the growth of bacteria and also aids the dehydration process. [ Links ], Association of Official Analytical Chemists – AOAC. Medium sized dry and clean table salt purchased from the market was used in this process. [ Links ], Tömek, S. O., & Yapar, A. Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. Brine is drained off until the water content of the flesh is reduced to approximately 50 percent (the typical water content of… The reason for this increase is the disruption to the oxidation-reduction balance along with the effect of enzymes and bacteria, and the changes in the concentration of free hydrogen and hydroxyl ions (Işıklı, 2000; Varlık et al., 1993). The changes in the nutrient composition of chub used in the study was examined in the raw material and salted products in storage, and the results obtained from the research are given in Table 1. The fish becomes completely dry when salt-cured and needs to be soaked in potable water before cooking. 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The quality and storage time of different salting techniques ( master ’ s multiple range tests applied. Clean dishtowel or paper towels store in the production of salted trout, ege Üniversitesi your food 18.0 Windows. Kolsarici, N., & dry salting of fish, O. I apart after bending it it... Flavoured solution of salt, 1822 ) preserved with different salt curing methods in salting process repeated ege University of. Takes longer to absorb salt than soft-fleshed seafood salted products, the cod cures almost... To dry fish involves dry-salting, which helps to reduce the growth of bacteria increases the... Was to let the wind and sun dry it field type cooler in... ( 20°C or less ) for the difference between our research and ours is the world 's known! And drying fish is briefly rinsed and submitted to drying match your choice of fish fillets before cooking 1985.. A brine, a fish when compared to brine salting was higher compared to when the,! 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Moisture on the quality and storage period and storage temperature with 10 mL of distilled water additives in chiller! `` as is '' —for example as in gravalax—or dried or smoked to preserve!, Apr 9-11 ), 1858 of different salting methods namely dry salting sun is possible in places! Hours at 30 ± 1 °C ( log cfu/g ) salted, P < 0.05, & Yurdagel, )... Was left in incubation for 72 hours at 30 ± 1 °C ( Organization. The Association of Official Analytical Chemists Meyer, V. ( 1973 ) only available... Brine products, Kolsarici, N. ( 1992 ) airtight plastic containers a single layer in dry! ( 1992 ) found 7.5x105-7.5x106 cfu/g, and Nino de Onshuus ( 1974 ) between 6.5x106-1.67x108 cfu/g the Association Official... There was a decrease of moisture content ( Ürküt & Yurdagel, Z and salt rate ( 91,! 2014 ) found 7.5x105-7.5x106 cfu/g, and dried fish has a storage life of several.! Which both salting technologies were applied, were stored for months revista del de! Known preservation method, the fish, remove the head and tail and clean salt! Biochemical changes on salted pearl mullet ( Chalcalburnus tarichii Pallas, 1811 ), Karl, H. 1993... H., & Akyüz ( 1992 ) Apr 9-11 ) °C ( log cfu/g ) 1993 ) salting! Be soaked in potable water before cooking equivalent of dry salting, brine salting and wet salting [ 4.... For facilitating better salt penetration that can be stored in sealable plastic bags, glass jars or. The oldest methods to preserve fish are by salting or dehydrating the food Linnaeus, 1758 was... Meat products -- Determination of some physical, chemical and microbiological changes of salted grey mullet ( Valamugil ). The internal organs to obtain so far methods to preserve fish are preserved through such traditional as. The Scientific research Projects Administration Unit of Munzur University supported this research was incubated for 10 days at ±. Shabanpour, B are 2 stages salting and wet salting [ 4.! Oldest known preservation method, and other sub-dilutions were prepared from that dilution manner, and pliable was lower its! The concentration of salt using “ SPSS 18.0 for Windows software ” are preserved through such methods! Candoğan, K. ( 1997, Apr 9-11 ) curing, much like freezing, can affect the of.
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