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Abstract
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Article Information:
Technological Attempts for Production of Low Sodium Smoked Herring Fish (Renga)
Atef S. Osheba
Corresponding Author: Atef S. Osheba
Submitted: January 07, 2013
Accepted: January 31, 2013
Published: June 05, 2013 |
Abstract:
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In this study three technological attempts were applied to produce low sodium smoked herring fish with high quality. The first technological attempt was reducing time of salting from 48 to 24 h. The second attempt was using wet salting method with different concentration of brine solution (8, 15 and 26% NaCl) instead of dry salting method. The third attempt was replacement of sodium chloride with some salt replacers such as KCl, K-Lactate and mixture of them at different levels 20, 40 and 60%. Immediately after processing all treatments were packed in polyethylene bags under vacuum and then stored at 4ºC for 3 months. Treatments were evaluated chemically (Moisture content, salt, Na, K, pH value, TVBA, TMNA, TBA and PV), physically (WHC and plasticity), microbiologically (Total bacterial count, Psychrophilic, Halophilic, coliform, Staphylococcus aureus, Salmonella spp, Clostridium botulinum and yeast and mold counts) and organoleptically. Results suggested that salt replacers (KCl, K-Lactate and mixture of them) should be used until a level of 40 % and brine solution should be used at 15% NaCl and dry salting method for 24 h instead of 48 h to obtain low sodium smoked herring fish with high eating quality.
Key words: Dry and wet salting, low sodium, salt replacers, Smoked herring fish, , ,
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Cite this Reference:
Atef S. Osheba, . Technological Attempts for Production of Low Sodium Smoked Herring Fish (Renga). Advance Journal of Food Science and Technology, (06): 695-706.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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