The aim of the study was to compare the effects of two different salting procedures on salt uptake, protein and moisture content, water activity (aw) weight yield, colour and quality of herring fillets. One group of herring fillets was brined with 20% brine solution for one day before dry salting while another group was dry salted only. After 27 days of salting, the fillets were desalted. Sampl...

In southern China, about 20 different fish, such as red snapper, threadfin, Spanish mackerel, croaker, Japanese mackerel, are used to prepare salted fish (Armstrong & Eng, 1983; Poirier et al., 1987). Procedures for preparation of salted fish have been described in detail previously (IARC, 1993). Briefly, salted fish are prepared by salting, brining, dry-salting, pickle curing, or a combination...

Lonza is a traditional Italian meat product made from whole pork muscles, which is typically cured by dry salting. In this work, we study the effects of vacuum brine impregnation (VBI) as an alternative salting method on the survival of Enterobacteriaceae, in presence and in absence of nitrites. In comparison with the traditional brining process, VBI contributed to reducing the Enterobacteriace...

Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and sensory quality of Iberian dry-cured hams was analysed. The frozen hams were simultaneously thawed and salted with saturated brine, with and without vacuum pulses, and were compared...

The presence of black spots on dry-cured Iberian ham surface is an alteration related to microbial population. Although it provokes important economic losses for the meat industry, the microorganisms responsible for this spoilage still remain unclear. The aim of this study was to identify the microorganisms involved in dry-cured Iberian ham black spot spoilage and to study the conditions affect...

The European Food Safety Authority stated that many traditional marinating and cold smoking methods are not sufficient to kill A. simplex and asked to evaluate alternative treatments for killing viable parasites in fishery. Baccalà is a well-liked traditional product. The aim of study was to evaluate the effectiveness of the salting process on the inactivation of nematodes of the genus Anisakis...

Atlantic salmon (Salmo salar) is an economically and nutritionally important cultured fish species (Dondero et al. 2004). About 40–50% of farm-reared Atlantic salmon reaches the consumer as traditional cold-smoked gourmet food products (Birkeland and Bjerkeng 2005); indeed, a number of countries have long traditions of producing and consuming smoked food products (Birkeland and Skara 2008). The...

this study was carried out to evaluate the chemical compoition of alosa caspia and results compared with clupeonella engrauliformis which is a common fish catch among clupeonella and clupeidae spp in caspian sea . results showed that the amount of fat, protein, ash and dry matter in alosa was higher than clupeonella. the fatty acid composition showed that the epa was very high in alosa that sho...