Preparation of Light-Salted Fish by Brining
Kench and pickle salting are being used for the preparation of both light- and heavy-salted cod (Gadus morhua). Because of the potential advantages of brine salting, especially mechanical adaptability, experiments were conducted to determine the practical merits of this process in the preparation of...
| Published in: | Journal of the Fisheries Research Board of Canada |
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| Main Author: | |
| Format: | Article in Journal/Newspaper |
| Language: | English |
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Canadian Science Publishing
1967
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1139/f67-139 http://www.nrcresearchpress.com/doi/pdf/10.1139/f67-139 |
| Summary: | Kench and pickle salting are being used for the preparation of both light- and heavy-salted cod (Gadus morhua). Because of the potential advantages of brine salting, especially mechanical adaptability, experiments were conducted to determine the practical merits of this process in the preparation of light-salted codfish of the Gaspé-cure type. In a batch operation using an equal weight of fish and brine, good results were obtained using 25% by weight salt solution and 5 hr of salting. With continuous circulation of brine of constant strength at 18 C, optimum conditions were achieved for salting using an 18% brine solution and an 8-hr exposure period. With a brine temperature of 10 C, at a brine concentration of 22%, a curing period of 12 hr was required. In each case the salted product must be "water horsed" for about 24 hr before drying.The water content of the product obtained by brining was higher than that of conventionally prepared fish, but the drying rate was also higher resulting in an overall drying time that was nearly the same. With efficient drying, it was possible to obtain a product which resembled the regular Gaspé-cure in appearance and in chemical characteristics. |
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