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Abstract
The effect of drying method and pretreatment with salt on the properties of shark meat was investigated. Water loss during the salting step was faster with dry salting than with brine salting; however, both methods led to the same final water content at the end of the drying process. Moisture desorption isotherms showed that addition of salt prior to sun or air drying resulted in lower equilibrium moisture contents at the same water activity levels. Salting and method of drying had significant effects on the microbial load. Osmo-air-dried samples showed better microbial quality than samples treated by other methods. Molds grew on all samples after two months of storage at room temperature. Color and rehydration ratio were affected by the drying method. Higher dehydration ratios were obtained with air drying.
Notes
aDry basis (g/100 g solids).
Note: Values in brackets are the standard deviations.
Means with the same column with different letters were significantly different (p < 0.05).
L is the count immediately after processing and Lo is the count of fresh fish samples immediately prior to the drying process. Ratios greater than 1 indicate that the count has increased; ratios below 1 indicate a decrease in the count.
Means within the same column with different letters are significantly different (p < 0.05). Five samples in duplicate. ND means not detected. NA means data not available.
Means within the same column with different letters were significantly different (p < 0.05). Means are of five samples in duplicate.
Means within the same column with different letters were significantly different (p < 0.05). Means are of five samples in duplicate.