Ilijoska, Meri and Blazhekovikj - Dimovska, Dijana (2015) FISH PRESERVING BY SALTING. IX Conference of Agronomy students with international participation, 9 (9). pp. 116-123.
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Abstract
Salting of fish is a traditional processing method in most countries of the world. The presence of sufficient quantities of common salt (sodium chloride) in fish can prevent or drastically reduce bacterial action. There are three ways of fish salting: brining, dry-salting and pickle curing. Brining is the process of placing fish in a solution of salt (sodium chloride) in water for a period of sufficient length for the fish tissue to absorb the required amount of salt. Dry-salting is the process of mixing fish with dry salt and allowing the resultant brine (from dissolution of the salt in the water present in the fish) to drain away. Pickling or pickle curing is the process whereby fish is mixed with salt and is stored under the brine (pickle) which is formed when the salt dissolves in the water extracted from the fish tissue. Salt used to produce salted fish shall be clean, free from foreign matter and foreign crystals show no visible signs of contamination with dirt, oil, bilge or other extraneous materials. Sufficient salt levels in the final product are important for food safety, product preservation and consumer preferences.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Agricultural Sciences > Agriculture, forestry and fisheries |
| Divisions: | Faculty of Biotechnical Sciences |
| Depositing User: | Prof. d-r Dijana Blazhekovikj - Dimovska |
| Date Deposited: | 24 Dec 2022 20:10 |
| Last Modified: | 24 Dec 2022 20:10 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/7526 |
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