ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
In processing of cured mullet roe, the desalting step was required to prepare an acceptable product. When mullet were salted with various levels of solid salt, the data of salt diffusion followed first order kinetics. With a 10% curing salt, the time constant (hr) increased from 42.25 and 45.27 for whole roe and central region, respectively, to 44.39 and 50.07 for those cured with a 20% salt. Cured roe (15% salt for 28 hr and desalted for 6 hr) open sun-dried (T ≅ 30°C) for 7 days contained 5.1% salt, 26.5% moisture and 0.832 a.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb03879.x
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