The equilibrium relative humidity relationship of salted fish (Barbus carnaticus and Rastrelliger canagurta): The effect of calcium and magnesium as impurities in common salt used for curing.

Iyengar, J. R. and Sen, D. P. (1970) The equilibrium relative humidity relationship of salted fish (Barbus carnaticus and Rastrelliger canagurta): The effect of calcium and magnesium as impurities in common salt used for curing. Journal of Food Science and Technology, 7 (1). 17-19, 13 ref..

PDF Journal of Food Science and Technology, VoL 7, March 1970, pp. 17-19.pdf - Published Version Restricted to Registered users only Download (137kB)

Abstract

Mackerel (Rastrelliger canagurta) and a lean fresh water fish (Barbus carnaticus) were used in a study of the effects of Ca and Mg impurities on the equilibrium RH relationship of salted fish. Analar reagents were used for salting. CaCl2.2H2O was mixed with NaCl at a level of 2.3% (as CaCl2, 1.75%). The corresponding figure for MgCl2.6H2O was 3.2% (as MgCl2, 1.5%). The ratio of common salt to dressed weight of fish was 1:3, and salting was carried out at 21-30 degree C for 48 h. The mackerel was sun-dried to a moisture content of approximate equal to25%. The salted fresh water fish contained 56-57% moisture. Equilibrium moisture contents corresponding to RH from 10 to 100% were determined and analytical figures for moisture, fat, ash and NaCl centents are given with methods of analysis. Tabulated results show that the equilibrium moisture content depends upon the quality of salt used. Ca and Mg chlorides appear to lower the water holding capacity of salted fish at RH of 10-70%, and the effect of Mg is greater than that of Ca. For microbiological stability, products cured with impure common salt should be dried more than those cured with pure salt.

Item Type:	Article
Uncontrolled Keywords:	HUMIDITY-; Equilibrium relative humidity of salted fish; FISH-; MACKERELS-; Equilibrium relative humidity of salted /mackerel/; BARBUS-; Equilibrium relative humidity of salted /Barbus carnaticus/; CALCIUM-CHLORIDE; Effect of /CaCl2/ on equilibrium relative humidity of salt fish; MAGNESIUM-CHLORIDE; Effect of /MgCl2/ on equilibrium relative humidity of salt fish; SODIUM-CHLORIDE; Effect of / impurities in NaCl/ on equilibrium relative humidity of salt fish; WATER-; /Moisture content of salt fish; FATS-(ANIMAL); /fat content of salt fish; MINERALS-; /ash content of salt fish; DRYING-; /drying/ of salt fish
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Mar 2014 06:42
Last Modified:	21 Mar 2014 06:42
URI:	http://ir.cftri.res.in/id/eprint/7335

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