Effects of salting and drying on shark (Carcharhinus sorrah) meat quality characteristics

Nejib Guizani, Ali Obaid Al-Shoukri, Ann Mothershaw, Mohammad Shafiur Rahman

Research output: Contribution to journalArticle

18 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)705-713
Number of pages9
JournalDrying Technology
Volume26
Issue number6
DOIs
Publication statusPublished - Jun 2008

Fingerprint

sharks
Meats
drying
Drying
moisture content
air
Moisture
Salts
Air
water loss
salts
Water
Molds
Dehydration
moisture
dehydration
Sun
pretreatment
Water content
Isotherms

Keywords

  • Desorption isotherm
  • Drying
  • Quality
  • Salting
  • Shark meat

ASJC Scopus subject areas

  • Chemical Engineering (miscellaneous)

Cite this

Effects of salting and drying on shark (Carcharhinus sorrah) meat quality characteristics. / Guizani, Nejib; Al-Shoukri, Ali Obaid; Mothershaw, Ann; Rahman, Mohammad Shafiur.

In: Drying Technology, Vol. 26, No. 6, 06.2008, p. 705-713.

Research output: Contribution to journalArticle

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