Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common
method of preserving fish to compensate for its perishability. Dried fish exists in different …

Abstract The World Health Organization (WHO) recommends a maximum consumption of 5
g of NaCl per day, but most European populations consume 8–12 g of NaCl. Therefore, a …

Fresh fish contains up to 80% of water. It is a highly perishable material and having a short
storage life. Therefore, the study of the drying kinetics of fish is necessary. In this study, the …

The influence of different NaCl concentrations (2.5, 5, 7.5 and 10%(w/w)) on the mass
transfer kinetics of tuna during brining process with and without ultrasound assistance was …

The effects of different salt concentrations and vacuum packaging on the quality and
microbiota dynamics of Russian sturgeon fillets stored at 4° C were evaluated over a 12-day …

Pulsed electric field (PEF), as an emerging technique, has recently gained increased
popularity in food processing and preservation. However, applications in the seafood …

Low-temperature convective drying could be considered an affordable alternative to
conventional freeze-drying for foodstuffs. The process intensification should be based on …

The main objective of this review is to summarize the present state of knowledge of different
ways of processing cod, giving emphasis to salting, drying, and desalting steps. As an …

Dry salting has important effects on food lipids. In this work, the reliability of LipidSearch
software identification and its application to assess the effect of dry salting on the long-chain …

Abstract Atlantic Sprat (Sprattus sprattus) is a highly nutritious pelagic fish of great
commercial value in Eastern Europe and Scandinavia which in Ireland is largely under …