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 and wet salting in 21% brine solution of sardine (Sardinella aurita) were carried
out at 20° C. Drying of salted fish were run at 40° C, 15% RH and 1.5 m/s. Salting method …

This book explains the current and traditional fish smoking and drying practices in terms of
the basic underlying principles of biochemistry and food technology. Readers will soon …

Drying of lightly salted sardine (Sardinella aurita) was accomplished using three air
temperatures (35° C, 40° C, 50° C) and three air velocities (0.5 m/s, 1.5 m/s, 2 m/s); the …

The method used for salting of cod (Gadus morhua) is believed to influence the quality and
characteristics of the final product. In recent years an initial brine salting for 1–4 days has …

The influence of different salt concentrations of 6%, 15%, 18% and 24%(w/w) on mass
transfer of water and salt during brine salting of cod loins was studied. An increase in salt …

Mujaffar, S. and Sankat, CK 2005. The air drying behaviour of shark fillets. Canadian
Biosystems Engineering/Le génie des biosystèmes au Canada 47: 3.11-3.21. A study was …

The objective of this review is to check modern and common methods used in drying and
salting fish as well as their effect on sensory, chemical and microbial indicators. Different …

In this study, it was aimed to detect the convenience of the sea bass (Dicentrarchus labrax)
to marination process, its maturation time and specific parameters that affect the maturation …

Muscle contractions simultaneously with a salt influx in the cod muscle probably cause
larger reduction in weight, higher water loss and lower uptake of NaCl in muscle salted pre …