14. Salting Technology in Fish Processing

  1. Rajeev Bhat2,
  2. Abd Karim Alias2 and
  3. Gopinadhan Paliyath3
  1. Hülya Turan and
  2. İbrahim Erkoyuncu

Published Online: 16 JAN 2012

DOI: 10.1002/9781119962045.ch14

Progress in Food Preservation

Progress in Food Preservation

How to Cite

Turan, H. and Erkoyuncu, İ. (2012) Salting Technology in Fish Processing, in Progress in Food Preservation (eds R. Bhat, A. Karim Alias and G. Paliyath), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781119962045.ch14

Editor Information

  1. 2

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

  2. 3

    Department of Plant Agriculture, University of Guelph, Guelph, Canada

Author Information

  1. Department of Fishing and Processing Technology, Fisheries Faculty, University of Sinop, Sinop, Turkey

Publication History

  1. Published Online: 16 JAN 2012
  2. Published Print: 10 FEB 2012

ISBN Information

Print ISBN: 9780470655856

Online ISBN: 9781119962045

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Keywords:

  • autolysis;
  • freezing technology;
  • reddening;
  • ripening salted fish;
  • salting

Summary

Salting is a fish-preservation method and it is used in many countries of the world. It is also used in the preprocessing of fish before processing technologies such as smoking, drying, and canning are employed. The main function of salting is the removal of some of the water from fish flesh and its partial replacement by salt. Salting reduces the water activity of fish; hence, microbial and enzymatic activities are also reduced. The ripening of salted fish is the biochemical process that causes the change in chemical and physicochemical characteristics of the fish tissues. The end of the salting process is the moment when all the fish has reached the required salinity, and acquired the appropriate taste, consistency, and odor.