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Effect of Salting Process on Fish Quality

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Review Article | DOI: https://doi.org/10.31579/2637-8914/011

Effect of Salting Process on Fish Quality

  • Hafez N.E 1
  • Awad A.M 1
  • Ibrahim S.M 2
  • Mohamed H.R 2*
  • El-Lahamy A.A 2

1 Department of Food Science and Technology, El-Fayoum University, Egypt.
2 Fish Processing and Technology Laboratory, National Institute of Oceanography and Fisheries, Egypt.

*Corresponding Author: Hassan Rabea Mohamed, Fish Processing and Technology Laboratory, Fisheries Division, National Institute of Oceanography and Fisheries, Egypt.

Citation: Hafez N.E, Awad, A.M, Ibrahim S.M, Mohamed H.R and El-Lahamy A.A. Effect of Salting Process on Fish Quality. Nutrition and Food Processing, 2(1); Doi:10.31579/2637-8914/011

Copyright: © 2019, Hassan Rabea Mohamed. 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 author and source are credited.

Received: 03 September 2019 | Accepted: 10 September 2019 | Published: 16 September 2019

Keywords: salting; chemical composition; sensory properties; microbial quality; quality attributes

Abstract

Salting is one of the oldest techniques known to man for the preservation and increasing of shelf life of fish, and was in use long before other processes such as smoking, drying, canning, marinating, etc. The present study can be summarized in identifying the changes in chemical composition, physicochemical parameters, microbiological quality and sensory properties associated with fish salting and storage periods.

Introduction

Fish when are not consumed fresh; various methods of preservation particularly salting, drying, smoking, frying and freezing are normally used. However, salting followed by drying is very common because it is cheaper, does not need sophisticated equipment and is easily adaptable by local processors. In addition, salted fish products are popular in many countries around the world. Salted fish products have been shown to be safe for millenniums, even in developed countries [1, 2].  Salting techniques are simple and involve salt crystals or brine. There are three types of salting of fish: dry salting, wet salting and a combination of the two methods. Length of salting period as well as salt concentration depends on the expected final product. Salt uptake depends on many factors including the quality and chemical composition of raw material, species, muscle type, fish size, fillet thickness, weight, physiological state, salting method, brine concentration, duration of salting process and fish to salt ratio [3, 4, 5, 6, 7].   These factors could subsequently affect the quality as well as further processing such as drying and storage. Lowering the water activity of fish can be accomplished by drying, salting or a combination of both. Many traditional drying/curing processes use salt as a Means of lowering water activity. The salt acts to bind water molecules. A Saturated solution of common salt has a water activity of close to 0.75.Thus salting is an effective way of avoiding toxins associated with the growth of bacteria such as Clostridium sp [8] .  Sometimes, the flavor of the product could be enhanced in extended shelf life products, depending upon the added ingredients. For example, apart from inhibiting microorganisms, salting enhances flavor and texture of foods.

Summary

Effect of salting on chemical composition of fish:

Moisture content.

The moisture content decreased from 78.31% in fresh fish to 67.15

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