Tenin Dzudie  , Joel Scher  , 
    Effect of Salting Methods on Quality of Smoked Dry Laked Fish,
    Journal of Food Technology,
    Volume 3,Issue 2,
    2005,
    Pages 216-219,
    ISSN 1684-8462,
    jftech.2005.216.219,
    (https://makhillpublications.co/view-article.php?doi=jftech.2005.216.219)
    Abstract: Tilapia species (Dreochromis aureus) were used in the present study. They were randomly allocated to three treatment groups of non-salted, brine-salted and dry-salted fishes. Loss in weight was greatest during smoking and least during drying. The pH of the fresh tilapia as well as that of the smoke-dried one increased with the level of salt in the products. Methods of salting the fishes significantly (P<0.05) affected the levels of lipid oxidation. Smoking of the fishes exhibited greater antioxidant activity. In respect of the overall acceptability, brine-salted and smoked tilapia was rated higher than the other two samples.
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