Salting and drying are traditional methods of preserving fish that been practiced for centuries and dried salted products are still popular in many areas, particularly in Africa, Southeast Asia and Latin America. If the moisture content of fresh fish is reduced during drying, bacteria cannot survive and autolytic activity will be greatly reduced, and to prevent mould growth. The presence of salt retards bacterial action and, in addition, it aids the removal of water by osmosis. When natural salt is added to fish before drying, a final moisture content of 35 - 45% in the flesh, depending on the salt concentration may be sufficiently low to inhibit bacteria.
Posted on: Mon, 05 Jan 2015 04:14:42 +0000
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