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Drying Technology
An International Journal
Volume 26, 2008 - Issue 6
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Original Articles

Effects of Salting and Drying on Shark (Carcharhinus sorrah) Meat Quality Characteristics

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Pages 705-713 | Published online: 19 May 2008

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Read on this site (8)

Hideto Fukushima, Koki Yamada, Ritsuko Wada, Toshimichi Maeda & Masahiro Matsumiya. (2020) Thermal stabilities of inosine monophosphate-degrading enzymes in several fish muscles. International Journal of Food Properties 23:1, pages 1158-1167.
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Bimal Chitrakar, Min Zhang & Benu Adhikari. (2019) Dehydrated foods: Are they microbiologically safe?. Critical Reviews in Food Science and Nutrition 59:17, pages 2734-2745.
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Eduardo Esteves, Hugo Lourenço, Igor Rosa & Jaime Aníbal. (2018) Physicochemical and Microbiological Changes in Dried Small-Spotted Catshark (Scyliorhynus canicula): Contributing to the Developing an Alternative Shark-Based Salted-Dried Seafood Product. Journal of Aquatic Food Product Technology 27:2, pages 176-184.
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N. Nagwekar, V. Tidke & B. N. Thorat. (2017) Microbial and biochemical analysis of dried fish and comparative study using different drying methods. Drying Technology 35:12, pages 1481-1491.
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C.L. Hii, C.E. Itam & S.P. Ong. (2014) Convective Air Drying of Raw and Cooked Chicken Meats. Drying Technology 32:11, pages 1304-1309.
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Camila N. Boeri, Fernando J. Neto da Silva, Jorge A. F. Ferreira, Jorge M. A. Saraiva & Rui S. Moreira. (2013) Equilibrium Moisture Content Isotherms of Codfish (Gadus morhua). Journal of Aquatic Food Product Technology 22:6, pages 551-563.
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Yingqiang Wang, Min Zhang & Arun S. Mujumdar. (2011) Convective Drying Kinetics and Physical Properties of Silver Carp (Hypophthalmichthys molitrix) Fillets. Journal of Aquatic Food Product Technology 20:4, pages 361-378.
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Meriem Chabbouh, Wafa Hajji, Sami Ben Hadj Ahmed, Abdelhamid Farhat, Sihem Bellagha & Ali Sahli. (2011) Combined Effects of Osmotic Dehydration and Convective Air Drying on Kaddid Meats: Kinetics and Quality. Drying Technology 29:13, pages 1571-1579.
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Articles from other publishers (17)

Sebastián Pizarro-Oteíza, Claudia Giovagnoli-Vicuña, Vilbett Briones-Labarca & Fernando Salazar. (2023) Effects of optimized osmotic vacuum impregnation on quality properties of red abalone (Haliotis rufescens) drying. Journal of Food Measurement and Characterization.
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Mónica Sánchez-Parra, José L. Ordóñez-Díaz, Jesús Pérez-Aparicio & José M. Moreno-Rojas. (2023) Physicochemical and Microbiological Changes Associated with Processing in Dry-Cured Tuna. Applied Sciences 13:10, pages 5900.
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Sengly Sroy, Sylvie Avallone, Adrien Servent, Sokneang In & Elodie Arnaud. (2023) Does drying preserve the nutritional quality of small freshwater fish without excessive concentrations of heavy metals?. Current Research in Food Science 6, pages 100489.
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Sena Özbay & Cemalettin Sariçoban. (2021) Effects of different levels of salt and temperature on some physico-chemical and colour properties of microwave-dried beef round ( M. semitendinosus ) . British Food Journal 123:6, pages 2066-2078.
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F. C. Muga, T. S. Workneh & M. O. Marenya. (2020) Modelling the Thin-Layer Drying of Beef Biltong Processed Using Hot Air Drying. Journal of Biosystems Engineering 45:4, pages 362-373.
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Huihui Wang, Xueyu Zhang, Pengpeng Li, Jialiang Sun, Pengtao Yan, Xu Zhang & Yanqiu Liu. (2020) A New Approach for Unqualified Salted Sea Cucumber Identification: Integration of Image Texture and Machine Learning under the Pressure Contact. Journal of Sensors 2020, pages 1-13.
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Jiaying Qin, Zhihe Wang, Xichang Wang & Wenzheng Shi. (2020) Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying. Food Science & Nutrition 8:8, pages 4159-4171.
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Eduardo Esteves & Jaime Aníbal. (2019) Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives. Journal of Ethnic Foods 6:1.
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K. A. Taiwo & R. T. Babalola. (2018) Studies on the drying kinetics and rehydration capacities of cardaba banana compared to plantain slices. Open Agriculture 3:1, pages 57-71.
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Roberto Lemus-Mondaca, Sebastian Pizarro-Oteíza, Mario Perez-Won & Gipsy Tabilo-Munizaga. (2018) Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features . Journal of Food Quality 2018, pages 1-10.
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Nuray Erkan. (2017) THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ”. Journal of Food and Health Science, pages 29-35.
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Longtao Zhang, Xuhui Huang, Song Miao, Shaoxiao Zeng, Yi Zhang & Baodong Zheng. (2016) Influence of ultrasound on the rehydration of dried sea cucumber ( Stichopus japonicus ). Journal of Food Engineering 178, pages 203-211.
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Antonio Vega-Gálvez, Margarita Miranda, Yissleen Nuñez-Mancilla, Purificación Garcia-Segovia, Kong Ah-Hen, Gipsy Tabilo-Munizaga & Mario Pérez-Won. (2012) Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller). Journal of Food Science and Technology 51:10, pages 2481-2489.
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Minh Van Nguyen, Sigurjon Arason & Trygve Magne Eikevik. 2014. Seafood Processing. Seafood Processing 161 175 .
Yingqiang Wang, Min Zhang, Arun S. Mujumdar & Kebitsamang Joseph Mothibe. (2012) Quality Changes of Dehydrated Restructured Fish Product from Silver Carp (Hypophthalmichthys molitrix) as Affected by Drying Methods. Food and Bioprocess Technology 6:7, pages 1664-1680.
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Antonio Vega-Gálvez, Margarita Miranda, Rodrigo Clavería, Issis Quispe, Judith Vergara, Elsa Uribe, Hector Paez & Karina Di Scala. (2011) Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas). LWT - Food Science and Technology 44:1, pages 16-23.
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Nejib Guizani, Ghalib Said Al-Saidi, Mohammad Shafiur Rahman, Salwa Bornaz & Ahmed Ali Al-Alawi. (2010) State diagram of dates: Glass transition, freezing curve and maximal-freeze-concentration condition. Journal of Food Engineering 99:1, pages 92-97.
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