The influence of salt on rancidity development in salted-dried fish

• Main Author: Imeh N. Eshiet
• Format: Thesis
• Language: unknown
• Published: 1983
• Subjects: Chemical Engineering not elsewhere classified; untagged; Canada; Norway; Iceland
• Online Access: https://figshare.com/articles/thesis/The_influence_of_salt_on_rancidity_development_in_salted-dried_fish/9237353

Preservation of fish by salting or drying, or a combination of both, has been used for many centuries in many countries. These methods have developed over the years largely to suit local conditions e.g. availability of salt and climate. In general, rapid drying occurs under low humidity and high temperature conditions, although in practice fish drying is viable provided either the humidity is relatively low or the temperature relatively high. For example, fish drying at low humidities and low temperature is carried out in Canada, Norway, Iceland and the Netherlands, whereas drying of fish at relatively high humidity and high temperature is carried out in many tropical countries, However, dried fish products keep less well in a hot humid tropical climate than in a cool, dry temperate climate. [Continues.]