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 …

Abstract Effect of dry salting (DS) and brine salting (BS) techniques on salt uptake and
drying kinetics of African catfish (ACF) was investigated. Salt uptake kinetics during BS using …

The effects of brine and dry salting on sensory and quality attributes of mussels stored at
4±1C were investigated in this study. In brine salting method, the mussels were immersed in …

The effect of drying method and pretreatment with salt on the properties of shark meat was
investigated. Water loss during the salting step was faster with dry salting than with brine …

Wet salting of low‐fat yellowtail (Trachurus mccullochi Nichols) using three brine solutions
(15%, 21% and saturated salt) and drying of salted fish at 35° C and 50% RH, 45° C and …

Wet salting of low‐fat yellowtail (Trachurus mccullochi Nichols) in 5%, 10%, 15%, 21% and
saturated brine solutions at 25° C and 35° C, and desalting of salt‐saturated fish, was …

In this research, shelf life of lakerda in stretch film (A group) and vacuum packages (B group)
stored for56 days at 4±2oC after the ripening and dry salting was compared. The quality …

Bu araştırmada, kuru ve salamura tuzlama yöntemleri ile tuzlanan gökkuşağı alabalığı
(Oncorhynchus mykiss W. 1758) ve salmon (Salmo salar L. 1758) balıklarında 6 aylık …

Bonito have a short hunting season in Sinop-Black Sea region, which is not only garnishing
almost every fishery shop and countless family's meal but also never cause to forget the …

ÖZET Çalışmada, kuru tuzlanıp olgunlaştıktan sonra 4±2 C'de 56 gün süresince depolanan
strech filmli (A grubu) ve vakum (B grubu) paketli lakerdaların raf ömürleri karşılaştırılmıştır …