Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
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.
How to cite this article:
Tenin Dzudie and Joel Scher . Effect of Salting Methods on Quality of Smoked Dry Laked Fish.
DOI: https://doi.org/10.36478/jftech.2005.216.219
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2005.216.219