EFFECT OF SALTING TIME, DEHYDRATION TEMPERATURES AND DEHYDRATION TIME ON QUALITY OF INTERMEDIATE MOISTURE MULLET ROE
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ABSTRACT A mechanical drying method for processing an intermediate moisture mullet roe was developed to replace the traditional sun‐drying method. Using a central composite experimental design, 20 combinations of three independent variables (salting time, dehydration temperature, and dehydration time) with constant desalting time and relative humidity were performed and analyzed for salt content and water activity value. It was discovered that various processing combinations exist that might produce products with the same level of salt and water activity. Product color was used in the selection of processing combinations in addition to salt content and water activity.Keywords:
Salting
Water activity
Mullet
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Gyrodactylus aff. mugili Zhukov, 1970 (Monogenoidea: Gyrodactylidae) is recorded and described from the gill lamellae of 11 of 35 greenback mullet, Chelon subviridis (Valenciennes) (minimum prevalence 31%), from the brackish waters of the Shatt Al-Arab Estuary in southern Iraq. The gyrodactylid was also found on the gill lamellae of one of eight Speigler's mullet, Valamugil speigleri (Bleeker), from the brackish waters of the Shatt Al-Basrah Canal (minimum prevalence 13%). Fifteen Klunzinger's mullet, Liza klunzingeri (Day), and 13 keeled mullet, Liza carinata (Valenciennes), collected and examined from southern Iraqi waters, were apparently uninfected. The gyrodactylids from the greenback mullet and Speigler's mullet were considered to have affinity to G. mugili Zhukov, 1970, and along with G. mugili may represent members of a species complex occurring on mullets in the Indo-Pacific Region. A single damaged gyrodactylid from the external surfaces of the abu mullet, Liza abu (Heckel), was insufficient for species identification. Previously identified species of Gyrodactylus recorded on L. abu in Iraq by various authors were considered possible misidentifications or accidental infections.
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Gyrodactylus
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The worsening of the ecological situation in the last years resulted in the decrease of biodiversity and general fish productivity of the saltish-water Shabolatsky estuary, placed in Danube-Dniester interfluves. It doesn’t allow to use it effectively for the traditional pasturable cultivation of mullet fish.The aim of the work was to study the features of feeding, food relations and growth of indigenous species of mullet (stripped mullet, leaping grey mullet, golden mullet) and soiuy mullet acclimater at the pasturable cultivation under conditions of Shabolatsky estuary. The collection of ichthyological material was realized in 2012-2014. At the study of mullet feeding were used standard methods that allowed to assess season changes of qualitative and quantitative parameters of feeding and food relations of mullet: stripped mullet - Mugil cephalus, golden mullet – Liza aurata, leaping grey mullet – Liza saliens, soiuy mullet – Liza haematocheilus.For the first time there was given the qualitative characteristics of feeding and food relations of different types of mullet in season and age aspects. It was demonstrated, that leaping grey mullet and golden mullet of all age groups in all seasons of a year prefer animal food; stripped mullet and soiuy mullet – detritus and vegetable food. The most similarity was inherent to the qualitative compositions of rations of yearlings of all mullet species in the spring period (feeding similarity index FSI – 63,0-76,5). In summer the food composition changed (decreased for animal plankton and increased for zoobenthos). The tension of food relations decreased (FSI – 49,8-75,0). In autumn the most similarity of the food character was typical for second-year golden mullet and leaping grey mullet on the one side and second-year and third-year stripped mullet and soiuy mullet (up to 75-89% of detritus and vegetable food) on the other one. At the same time golden mullet and leaping grey mullet essentially differed from stripped mullet and soiuy mullet by the food character. The decrease of zooplankton and zoobenthos production, noticed in Shabolatsky estuary in last years resulted in the decrease of the growth speed of leaping grey mullet and golden mullet. At the same time essential reserves of detritus of vegetable food provide the intensive growth of striped mullet and soiuy mullet.In the existent situation it is expedient to use striped mullet and soiuy mullet detritophages as main objects of the pasturable mullet cultivation to provide the maximal fish productivity of the water body.
Mullet
Mugil
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Mullet
TaqMan
Ingredient
Amplicon
Serial dilution
Fish products
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This research was conducted to study the effect of salting method on salt concentration in Dhaka cheese. Dhaka cheese was made in the laboratory on pilot scale and salted either by dry salting, or salt stuffing, or brining, or their combinations. Two levels of dry salting was applied, 1% and 2%, w/w. The use of different salting method had a significant (P<0.001 to 0.05) influence on salt concentration, and distribution of salt between rind and core. Brined cheeses appeared attain a quick salt equilibrium as compared to other methods. Increasing salt content from 1 to 2% (w/w) increased the salt concentration (P <0.001). Combination of 2% (w/w) salt stuffing and brining showed significantly better (P <0.001) distribution of salt followed by only brining.Progressive Agriculture 26:79-84, 2015
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Salting out
Salt solution
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Salted fish preparations are popular and widely eaten across the world. Salting is a preservation strategy to enhance shelf life by decreasing water activity in fish muscles. Salted fish demand increases with less regard for preservation characteristics, and novel strategies are required for healthy production. Lysozyme, EDTA, their mixture, and black cumin oil nanoemulsion (BCN) were used for dipping treatments to make preservative films before salting. A medium-sized mullet were classified into six groups: fresh, commercial salted mullet, and four treatments. Stored salted mullet groups were evaluated for chemical composition changes, lipid profile changes, nitrogen profile changes, and microbial contamination. The results were reflected by nonsignificant changes in protein content (21.08 ± 1.05%) of the BCN compared to the fresh (22.41 ± 1.41%), with the lowest salt penetration to the flesh (11.11 ± 0.74%). The lowest value recorded was the BCN for the pH (5.53 ± 0.06) and water activity (0.447 ± 0.019). The changes in lipid profile compared to the fresh were very low, which does not happen in a commercial salted sample. The changes in total volatile and non-protein nitrogen represented very low for the BCN compared to the commercial salted one. Coliform, E. coli, Staphylococcus aureus, Salmonella, and Clostridium were not detected in the BCN salted mullet. The overall acceptability for the BCN mullet was the best in the test panel list evaluation, followed by the mixture treatment. This research indicated that the BCN treatment before mullet fish salting was optimal, with greater food safety properties and no consumer acceptance alterations.
Salting
Mullet
Salted fish
Flesh
Lipid Oxidation
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The flavour change in fish depends on the method of conservation or preservation.The off-odours which develop in chill-stored fish are carried over to the odour and flavour of the cooked product.The fishy character of a number of amines has been recognized for many years.It is well established that the quality of the preceived odour of trimethylamine varies with its concentration1* and it seems probable that this compound is the most important of amines organoleptically.Free amino acids undergo carbonyl-amino reactions in dehydrated, frozen and canned fish.Consequently, they are precursors of other flavour compounds.Also sugaramino reactions play a major part in the development of flesh-food flavours.2>3)It is reported that much of the flavour deterioration that occurs in dehydrated fish results from the carbonyl-amino reaction.Kono et al.A) foundthat the meaty aroma of cooked fish is due to the effect of heating on some amino acids, such as aspartic acid, cystine, methionine and tryptophan.The volatile degradation products of lipid can apparently play a considerable part in determining the flavour quality of some flesh foods, particularly perhaps as components of high fat.Miwaet al.,5) studied the effect of protection methods for the occurrence of bad odour in fish processing factories; that is the cooking and drying odour of fish.They found that mercaptan, butyric acid, isovaleric acid, valeric
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Salting
Flavour
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Muxama is a traditional highly-valued food product prepared from dry-cured tuna loins in southern Portugal and Spain. The production procedure has seen little change over the last centuries. The muxama’s stability is due to reduced water activity. In addition, the drying method has secondary effects on characteristics of flavor, color, and the nutritional value of the product. Our objectives were to describe the dynamics of important physicochemical parameters such as moisture content, water activity (aW), NaCl concentration (as water–phase salt, ZNaCl), pH and color, during the salting and drying stages of muxama production, and to test the effect(s) of changes in the traditional processing conditions followed in southern Portugal, aiming at optimizing the production procedure. The lowest values of moisture and aW and highest ZNaCl obtained after drying tuna loins for seven days at 20 °C exceeded the values reported for commercial products and have impact on the appearance (color) of the product. Therefore, drying tuna loins at lower temperatures (ca. 14 °C) is probably more appropriate. The results obtained in this study could be used in the design of future experiments at other conditions and to assess other quality parameters, e.g., total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBA-RS), microorganism abundance and sensory attributes, and subsequent validation trials.
Salting
Water activity
Skipjack tuna
Thiobarbituric acid
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This study concerns with salted Mullet fish (Mugil cephalus) produced in Egypt, which named "Fessekh".Since the demand for Fessekh is increasing every year in Egypt specially at certain occasions and feasts.Lately many cases of salted fish hazards were announced with its consumption, therefore, this investigation was designed for production safety salted cured fish "Fessekh" using three applicable salting processes.The first treatment (traditional method) a pre-fermentation process was carried out for 72 hrs., then dry salting was applied by 25% dry salt (w/w).The second treatment (T2) was directly achieved by brining in 20% salt solution and stored at 30C, while the third treatment (T3), samples were directly treated with relatively low dry salting (15% salt w/w) + 0.2% NaNO3).Both T1 and T3 were stored at 20C.Salt penetration rate, pH values and water activity were determined for produced samples.Protein derivatives such as NPN, TVN and FAN, also TBA values were detected for all samples as parameters to define the suitable ripening degrees.Samples safety was estimated by pursuing the development of the coliform bacteria, Clostridium spp.and Staphylococcus spp.through the storage periods till consumption times corresponding such product.Also sensory evaluation for all different samples was determined.The main established results could be summarized as following: Possibility to achieve fish salting process at rigor mortis stage without needing the pre-fermentation process used in traditional method which causes high risk to contaminate fish with pathogenic bacteria.Optimum ripening degrees of Fessekh to consumption could be done after 5, 3 and 4 week from salting storage period to T1, T2 and T3, respectively.Success to use the brining method (20%) at relative high temperature (30C), in condition that shortness the storage period (no more than 45 days).Relatively low dry salting with 15% NaCl in addition to admissible preservative (0.2% NaNO2) conduced to obtain good quality and safety Fessekh at the same time.St. aureus microorganisms were only detected in both visena and flesh at first two weeks of salting of traditional product (T1).The third treatment showed the highest safety rate regarding to disappearance of Cl. spp and St. spp.after 5 and 14 days of salting, respectively.
Salting
Mullet
Salted fish
Mugil
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Selection of water activity lowering agents for dehydration Tsai-tai with high moisture content was studied.The solution of 8 g/dL glucose,4 g/dL lactose,2 g/dLsodium chloride and 8% maltodextrin was determined to reduce the water activity of dehydration Tsai tai with high moisture content.The result of preservation experiments showed vacuum package and light avoiding storage could reduce the loss of ascorbic acid and chlorophyll and delay the browning.The quality of dehydration Tsai tai with high moisture content stored at 4 ℃ was better than 20 ℃ and 37 ℃.The dehydration Tsai – tai with 0.69-0.70 Aw and 20%~25% moisture content exhibited good stability with microorganism test.
Water activity
Osmotic dehydration
Maltodextrin
Browning
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