List of Articles Salting

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  1 - Effect of different concentrations of sodium chloride on the growth of Staphylococcus aureus and Listeria monocytogenes in salted Silver Carp (Hypophthalmichthys molitrix) fish fillets
  نسرین Choobkar افشین آ Akhondzadeh Basti مهدی Soltani A.A Sari A.M Emami Rad منصوره Ghaeni لاله Roomiani
  Salting of fish is a traditional method for fish preservation which reduces corruption, increase shelf life and is used in order to have an access to the new markets. In some countries, consuming semi-cooked or raw salted and smoked fish is well-liked. Due to the presen More

  Salting of fish is a traditional method for fish preservation which reduces corruption, increase shelf life and is used in order to have an access to the new markets. In some countries, consuming semi-cooked or raw salted and smoked fish is well-liked. Due to the presence of halophilic microorganisms in salted fish, occurrence of food-borne infections is probable. The aim of this study was to investigate the antimicrobial activity of NaCl on Staphlococcus aureus and Listeria monocytogenes in salted silver carp. Effect of different concentrations of NaCl (4, 8, 12 %) on behavior of Staphlococcus aureus and Listeria monocytogenes in 10˚C during 3 weeks (0, 1, 2, 3, 6, 9, 12, 15, 18, 21 days) was determined by evaluation of the bacterial growth in salted fish fillets. Statistical analysis showed that application of different concentrations of NaCl had significant inhibitory effect on the growth of S. aureus and L.monocytogenes in salted fish fillets compared to control group (p<0/05). This study indicated that application of NaCl without any complementary element is not considered as a good preservative for extending the salted fish shelf-life. Consequently using of other natural preservatives along with salting is suggested. Manuscript profile
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  2 - Effect of different concentrations of pure and mixed salt on the shelf life of salted rainbow trout (Oncorhynchus mykiss) roe during refrigerated storage
  B. Shabanpour G. Ghorbanian S.M. Ojagh P. Pourashouri S. M. Aghili Negad
  This study aimed to investigate the effects of salting of rainbow trout (Onchorhynchus mykiss) roe by pure and mixed salts (3.5, 4.5 and 5.5 %) on the quality and shelf life of the product, with respect to the contents of Total Volatile base nitrogen (TVBN), lipid oxida More

  This study aimed to investigate the effects of salting of rainbow trout (Onchorhynchus mykiss) roe by pure and mixed salts (3.5, 4.5 and 5.5 %) on the quality and shelf life of the product, with respect to the contents of Total Volatile base nitrogen (TVBN), lipid oxidation (TBA), and on the proximate compositions during storage. The processing of roe leaded to changes in its chemical composition. In comparison with fresh roe, salted roe presented higher contents of TBA and lower content of TVBN. The greatest increases of TVBN were observed in the samples salted by salt without additives, in which TVBN was detected at 43.43 mg/100 g. pH value, salt absorption and TVBN and lipid oxidation had significant increase during storage (p<0.05). By increasing the salt concentration of 3.5 to 4.5 and 5.5%, rate of lipid oxidation was increased; however, moisture, protein content and TVBN and pH were decreased. The addition of mixed salt as a preservative decrease the pH value had a significant effect in maintaining the quality of the roe. Manuscript profile
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  3 - Effect of light-salting and drying pre-treatments on physical characteristics and oil uptake in rainbow trout (Oncorhynchus mykiss) nuggets
  بهاره Shabanpour انیسه Jamshidi
  Reduction of oil uptake in battered and breaded products is one of the critical aspects to obtain a safe and good quality product. In this study, combined effects of light salting (8, 10 %) and microwaving (180 °C, for 30, 60 and 90 s) pre-treatments on physical par More

  Reduction of oil uptake in battered and breaded products is one of the critical aspects to obtain a safe and good quality product. In this study, combined effects of light salting (8, 10 %) and microwaving (180 °C, for 30, 60 and 90 s) pre-treatments on physical parameters and oil uptake in rainbow trout nuggets were investigated. Based on results, highest moisture content was observed in control (p˂0.05) group. Moreover, the treatment with 10% light salting and 30 s pre-drying in 180 °C resulted in lowest oil uptake (p˂0.05). No significant differences was observed on the product yield, adhesion of coating, water holding capacity and sensory properties among the treatments. In comparison with control group, all treatments demonstrated lower levels of color indices as well as lower percentage of oil uptake (p˂0.05). As a result, treating the product with 10% light salting and pre-drying in microwave at 180 °C for 30 s is recommended for the reduction of oil uptake in rainbow trout nuggets.   Manuscript profile