Florida Agricultural Experiment Stations Journal Series NO. 1556.
PROCESSING OF CURED MULLET ROE
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 45, Issue 1, pages 97–101, January 1980
How to Cite
HSU, W. H. and DENG, J. C. (1980), PROCESSING OF CURED MULLET ROE. Journal of Food Science, 45: 97–101. doi: 10.1111/j.1365-2621.1980.tb03879.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/9/78; accepted 8/1/79.
In processing of cured mullet roe, the desalting step was required to prepare an acceptable product. When mullet were salted with various levels of solid salt, the data of salt diffusion followed first order kinetics. With a 10% curing salt, the time constant (hr) increased from 42.25 and 45.27 for whole roe and central region, respectively, to 44.39 and 50.07 for those cured with a 20% salt. Cured roe (15% salt for 28 hr and desalted for 6 hr) open sun-dried (T ≅ 30°C) for 7 days contained 5.1% salt, 26.5% moisture and 0.832 a.