TY  - JOUR
T1  - Effect of Salting Methods on Quality of Smoked Dry Laked Fish
AU - , Tenin Dzudie AU - , Joel Scher 
JO  - Journal of Food Technology
VL  - 3
IS  - 2
SP  - 216
EP  - 219
PY  - 2005
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2005.216.219
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2005.216.219
KW  - 
AB  - 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.
ER  -